(Family Features) It can be hard to ignore the rising costs of food, gas and other basic household items. Many families are especially feeling the burden of inflation at the grocery store.

However, you can make your hard-earned dollars stretch a little further at the supermarket and put delicious, nutritious meals on the table with these cost-saving tips from Healthy Family Project and by looking for the Produce for Kids logo in your local produce department. These produce companies give back to local communities and support nutrition education and information sharing.

Plan your meals. Making a plan for what meals will be on the menu each week can help you identify ingredients you can use in multiple recipes and save money by not adding items you may not use to your grocery list. Once your meals are planned and you head to the store, stick to your list to avoid unnecessary spending.

Opt for in-season produce. Typically, fresh fruits and vegetables cost more when out of season since they’re not as readily available. Buying in-season produce also helps ensure you get better tasting fruits and veggies.

Keep ingredient lists short. Quick and easy meals the entire family can enjoy are often accompanied by shorter ingredient lists. For example, these recipes for Grilled Peach Flatbread with Goat Cheese and Mixed Berry Pizza with Oatmeal Coconut Crust both require 15 ingredients or less and can be on the table in half an hour, giving you more time to spend with those who matter most.  

Discover more family-focused recipes and tips for saving on grocery bills at healthyfamilyproject.com.

Mixed Berry Pizza with Oatmeal Coconut Crust

Recipe courtesy of Healthy Family Project
Prep time: 10 minutes
Cook time: 20 minutes

• 1 egg
• 1 1/2 cups rolled oats
• 1/3 cup unsweetened shredded coconut
• 1/3 cup all-purpose flour
• 2 tablespoons brown sugar
• 3 tablespoons unsalted butter, melted
• 1/4 cup honey, plus additional for drizzling, divided
• 1/2 teaspoon cinnamon
• 1 teaspoon pure vanilla extract
• 1pinch salt
• 1/2 cup vanilla Greek yogurt
• 1/2 lemon, juice only
• 3 strawberries, sliced
• 1/4 cup blueberries
• 1/4 cup blackberries

1. Preheat oven to 350 F.
2. In mixing bowl, mix egg, rolled oats, coconut, flour, brown sugar, butter, 1/4 cup honey, cinnamon, vanilla and salt until incorporated.
3. Evenly spread mixture in greased springform pan and bake 20 minutes, or until golden brown.
4. Remove pan from oven and cool.
5. In bowl, mix Greek yogurt with lemon juice.
6. Once oatmeal crust is fully cooked, use spatula to spread lemon-yogurt mixture on top.
7. Top with sliced strawberries, blackberries and blueberries. Drizzle with additional honey.

Grilled Peach Flatbread with Goat Cheese

Recipe courtesy of Healthy Family Project
Prep time: 5 minutes
Cook time: 10 minutes

• 2 large naan or flatbreads
• 2 fresh peaches, sliced
• 1/4 cup goat cheese crumbles
• 1-2 tablespoons balsamic vinegar
• 1 tablespoon olive oil
• fresh arugula (optional)

1. Preheat grill or grill pan.
2. Grill naan until softened and lightly grilled.
3. Place peach slices on grill and sear about 1 minute per side.
4. Using pastry brush, spread olive oil onto naan.
5. Top naan with goat cheese and peaches.
6. Place back on grill over low heat, cover and cook 3-5 minutes.
7. Add fresh arugula, if desired
8. Drizzle with balsamic vinegar before slicing and serving.

Source: Healthy Family Project

(Family Features) The changing of the calendar to a new year is a perfect opportunity to look toward the future and create better health and wellness habits.

Setting yourself up with a strong foundation is key to long-term success. Consider these tips as you look to build healthy habits this year:

Set reasonable goals. It’s important to take an honest look at your lifestyle and assess any changes you can make to improve wellness. Whether your goal is to lose weight, eat healthier, exercise more frequently or something else entirely, start with an attainable target – like losing 1 pound a week – and know you can always challenge yourself further once you’ve sustained the change for an extended period of time.

Eat well. A well-balanced diet includes fruits, vegetables, legumes, nuts and whole grains.You can create lower-calorie versions of some of your favorite dishes by substituting low-calorie fruits and vegetables in place of higher calorie ingredients. An option like watermelon is more than a raw fruit or snack; it can be an ingredient in a wide variety of recipes, including appetizers, mocktails (or cocktails), entrees, sauces or salsa. For example, these recipes for Watermelon Chia Seed Muffins and Watermelon and Pistachio Salad can help satisfy cravings any time of day. Consisting of 92% water, watermelon is cholesterol-free, fat-free and offers an excellent source of vitamin C (25% daily value) while also containing vitamin A (8%) and vitamin B6 (6%).

Get active. Proper nutrition is just one part of making healthy lifestyle choices. Adults should aim for at least 160 minutes of moderate physical activity each week, according to the Centers for Disease Control and Prevention. If you want to lose weight, increase aerobic activities like walking or running. If your goal is adding strength, start resistance training such as lifting weights.

Find more healthy recipes and tips to help keep you on track all year long at watermelon.org.

Watermelon and Pistachio Salad

Servings: 3

• 3 cups watermelon cubes
• 1/2 red onion, thinly sliced
• 1/3 cup balsamic vinegar
• 1/4 cup pistachios
• 4 ounces feta
• 1-2 tablespoons chopped fresh mint

1. Place watermelon and onion in large bowl. Add balsamic vinegar and toss to combine.
2. Add pistachios, feta and mint, reserving small amount of mint to sprinkle on top. Toss.
3. Serve on large platter and sprinkle with remaining mint.

Watermelon Chia Seed Muffins

Yield: 12 muffins

• 1 can nonstick cooking spray
• 1/2 cup sugar
• 1/3 cup sucralose
• 1 1/2 tablespoons lemon zest
• 2 cups flour
• 3/4cup chia seeds
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 4 tablespoons canola oil
• 1/3 cup plain, nonfat Greek yogurt
• 3/4 cup liquefied watermelon juice
• 1/2 cup egg substitute
• 1 cup dried tart cherries
• 1 lemon, juice only
• 2 teaspoons vanilla extract
• 2 tablespoons sugar

1. Heat oven to 375 F. Spray 12-piece muffin pan with nonstick cooking spray.
2. In large bowl, combine sugar, sucralose and lemon zest. Use fingers to rub zest into sugar until fragrant. Add flour, chia seeds, baking soda, baking powder and salt; thoroughly mix. Set aside.
3. In medium bowl, whisk oil, yogurt, watermelon juice and egg substitute until thoroughly blended. Add cherries, lemon juice and vanilla.
4. Add liquid mixture to flour mixture. Gently toss until incorporated. Avoid overbeating or muffins will be flat and tough. Spoon evenly into muffin pan. Top each muffin with 1/2 teaspoon sugar.
5. Bake 15-17 minutes, or until toothpick inserted in middle comes out clean. Remove from oven, allow to sit 5 minutes then transfer muffins to cooling rack.

Source: National Watermelon Promotion Board

(Family Features) Changing daily habits, like what you eat, can enhance your overall wellness. However, it doesn’t have to mean forgoing favorite flavors or skipping out on delicious snacks.

Treating yourself in health-conscious ways is an important tactic to keep your health goals on track. In fact, healthy eating isn’t about restricting yourself; good nutrition simply starts with a balanced plate. By incorporating nutrient-rich options like milk and dairy foods, fruits, vegetables, whole grains and lean proteins, you can establish an eating pattern that supports wellness and an overall healthy lifestyle.

This Chocolate and Strawberry Greek Yogurt Bark offers a sweet snack that curbs cravings without ditching your daily commitment to a balanced diet. With 1/4 cup of plain non-fat Greek yogurt per serving, you’re making a responsible decision at snack time because, when it comes to good nutrition, dairy is an irreplaceable source of essential nutrients.

Dairy foods provide nutrients that people need to grow and maintain stronger bodies and minds. While Americans consume about two dairy servings per day on average, adding just one more serving can help fill dairy and nutrient gaps.

Add more dairy to your diet with this easy-to-make snack and find more better-for-you recipes at MilkMeansMore.org.

Watch video to see how to make this recipe!

Chocolate and Strawberry Greek Yogurt Bark

Recipe courtesy of Jenn Fillenworth, MS, RDN, of “Jenny With the Good Eats” on behalf of Milk Means More
Prep time: 5 minutes
Servings: 12

• 3          cups plain non-fat Greek yogurt
• 1/3       cup honey, plus additional for drizzling, divided (optional)
• 1          teaspoon vanilla
• 1/4       cup melted dark chocolate
• 1/2       cup strawberries
• 1/2       cup dark chocolate chips

1. In medium bowl, combine Greek yogurt, honey and vanilla.
2. On parchment-lined baking sheet, spread Greek yogurt mixture to 1/4-inch thickness. Drop spoonfuls of melted chocolate onto yogurt and use toothpick to drag in circles. Press strawberries and chocolate chips into yogurt. Freeze at least 3 hours.
3. Remove from freezer and break into pieces.

Nutritional information per serving: 140 calories; 18 g carbohydrates; 6 g protein; 6 g total fat; 3 g saturated fat; 0 g trans fat; 20 mg sodium; 8% calcium.

Source: United Dairy Industry of Michigan

(Family Features) With a return to busy fall routines, it can be challenging for many families to find the time to sit down at the table for nutritious meals.

Adding an option like Florida Orange Juice to your family’s routine can help fuel them throughout the day. Whether drinking it on its own or by adding it to recipes like Grilled Turkey Club with Orange Juice-Infused Aioli or Orange Cream Smoothies, you can feel good about incorporating a beverage with essential vitamins and minerals, nutrients for immune system support and no added sugars.

Diet and nutritional benefits: Both nutritious and delicious, drinking 100% orange juice can increase fruit intake as well as provide key nutrients including vitamin C, potassium, folate, thiamin and magnesium, as well as vitamin D and calcium in fortified juice. Research has found children whose diets include orange juice tend to have healthier diets and higher levels of physical activity compared to those whose do not. The American Academy of Pediatrics recommends limiting 100% fruit juice to no more than 4-6 ounces daily for children ages 2-6 and no more than 8 ounces for children ages 7 and older.

Immune support: 100% orange juice can help support the immune system by providing a variety of vitamins and minerals. For example, an 8-ounce glass of 100% orange juice is an excellent source of vitamin C, which helps protect cells and promote the production and function of immune cells. An 8-ounce serving of fortified 100% orange juice is a good source of vitamin D, which plays an important role in regulating immune response to help fight off bacteria and viruses that get into the body. Additionally, 100% orange juice has many beneficial plant compounds, flavonoids and colorful carotenoids, which work to support the immune system by fighting inflammation and helping cells communicate with each other.

No added sugar: Unlike many foods and beverages that contain added sugars, the natural sugar in 100% orange juice comes with vitamins, minerals and antioxidants. In fact, a study published in “Frontiers in Nutrition” found children and adults who consumed 100% orange juice had lower intakes of added sugar compared to those who did not.

“Today, children are consuming fewer fruits and vegetables and missing out on key vitamins and minerals,” said Dr. Rosa Walsh, scientific research director at the Florida Department of Citrus. “Many children have inadequate intake of folate, riboflavin, thiamin, vitamin C, vitamin D, potassium, iron and zinc. This doesn’t have to be the case. A glass of 100% orange juice is a convenient option, according to the Dietary Guidelines for Americans, that counts toward fruit intake and one I know children love. Parents should make sure to look for 100% orange juice on the container. This ensures you are serving a nutrient-dense beverage with no added sugar.”

Visit floridajuice.com to find more nutritious recipes.

Grilled Turkey Club with Orange Juice-Infused Aioli

Orange Juice-Infused Aioli:

• 1 cup mayonnaise
• 1/2 cup Florida Orange Juice
• 2 tablespoons chopped parsley
• 2 cloves garlic, grated
• 2 teaspoons Dijon mustard

Turkey Club:

• 8 slices multi-grain bread
• 1 cup watercress
• 8 ounces thinly sliced smoked turkey
• 4 slices provolone cheese
• nonstick cooking spray

1. To make aioli: In small bowl, whisk mayonnaise, orange juice, parsley, garlic and Dijon mustard.
2. To make turkey club: Spread 2-3 teaspoons aioli on four bread slices. Spread watercress on top of aioli. Top watercress with turkey, cheese and remaining bread slices.
3. Spray grill pan, electric skillet or cast-iron skillet with nonstick cooking spray and warm over medium heat. When pan is hot, add sandwiches, cheese side down, and cook until bread is golden brown and cheese has melted, about 4 minutes. Gently flip and cook 2-3 minutes, or until bread is golden brown.
4. Serve with remaining aioli as dipping sauce.

Orange Cream Smoothies

• 1 1/2 cups Florida Orange Juice
• 2 cups ice
• 6 ounces non-fat vanilla Greek yogurt
• 1/2 cup vanilla almond or soy milk

1. In blender on medium speed, blend orange juice, ice, Greek yogurt and vanilla almond or soy milk until smooth and creamy.
2. Pour into two tall glasses.

Source: Florida Department of Citrus

(Family Features) Once everyone in the family arrives home from work and school, there just might be a mad dash to the kitchen for a satisfying snack.

This Chocolate Strawberry Smoothie provides a sweet way to refuel after long days on the job or in the classroom. Blending family-favorite ingredients like frozen strawberries, yogurt, chocolate syrup and vanilla makes this a simple treat that allows you to avoid spending an entire evening in the kitchen. Plus, it calls for lactose-free milk, allowing those with lactose intolerance to get in on the fun and flavor.

Some bodies are unable to break down the sugar found in milk, known as lactose, which causes an upset stomach and a heavy, bloated feeling. Rather than avoiding dairy and missing out on beneficial nutrients, people with lactose intolerance can enjoy real dairy products that are naturally low in or don’t contain lactose without the stomachache.

Find more lactose intolerance-friendly recipes at MilkMeansMore.org.

Watch video to see how to make this recipe

Chocolate Strawberry Smoothie

Recipe courtesy of Marcia Stanley, MS, RDN, on behalf of Milk Means More
Prep time: 5 minutes
Servings: 1

• 1          cup frozen unsweetened strawberries
• 1          container (5.3 ounces) strawberry Greek yogurt
• 1/2       cup lactose-free milk (skim, 2% or whole)
• 2          tablespoons chocolate syrup
• 1/4       teaspoon vanilla
• fresh strawberries (optional)

1. In blender, blend frozen strawberries, yogurt, lactose-free milk, chocolate syrup and vanilla until nearly smooth.
2. Pour into 16-18-ounce glass. Garnish with fresh strawberries, if desired.

Source: United Dairy Industry of Michigan

(Family Features) Dinnertime dishes loaded with nutrients help keep loved ones connected while refueling after busy days spent at work and school. Dairy foods - key ingredients in many at-home meals - provide nutrients for people of all ages to grow and maintain stronger bodies and minds.

However, some bodies are unable to break down the sugar found in milk, known as lactose, which causes an upset stomach and a heavy, bloated feeling. Rather than avoiding dairy and missing out on beneficial nutrients, people with lactose intolerance can enjoy real dairy products that are naturally low in or don't contain lactose without the stomachache with foods like:

• Lactose-free milk, which is real milk with the same 13 essential nutrients as regular milk
• Hard and aged cheeses, such as cheddar, colby, Monterey Jack, Parmesan and Swiss
• Yogurt with live and active cultures, which help break down lactose, making it easier to digest

These easy-to-make meals offer lactose intolerance-friendly options for families seeking to keep milk on the menu. Because they all require an hour or less in the kitchen, they provide quick solutions for those hectic schedules without sacrificing taste or nutrition.

Visit MilkMeansMore.org to find more delicious dishes that fit a lactose intolerant meal plan.

Chicken Cordon Bleu Kebabs

Recipe courtesy of Rachel Gurk of "Rachel Cooks" on behalf of Milk Means More
Prep time: 15 minutes
Cook time: 10 minutes
Servings: 3

Skewers:

• Nonstick cooking spray
• 2 chicken breasts (6 ounces each), cubed
• 1 ham steak (6 ounces), cubed
• 6 bamboo skewers (8 inches)
• 1 tablespoon Dijon mustard
• 1 teaspoon pure maple syrup
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon paprika
• 1 teaspoon extra-virgin olive oil

Sauce:

• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup lactose-free 2% milk
• 1 teaspoon Dijon mustard
• 1 cup shredded Swiss cheese
• salt, to taste (optional)
• pepper, to taste (optional)

1. To make skewers: Preheat broiler to 500 F. Line broiler pan with foil and spray with nonstick cooking spray.
2. Thread cubed chicken pieces and cubed ham pieces onto skewers.
3. In small bowl, combine Dijon mustard, maple syrup, black pepper, paprika and oil.
4. Brush mustard mixture on skewers.
5. Broil about 5 minutes, flip and cook 5 minutes, or until chicken is cooked through.
6. To make sauce: In small saucepan over medium heat, melt butter. Whisk in flour and cook 1 minute, whisking constantly. Gradually add milk, whisking constantly. Add Dijon mustard. Continue cooking 5 minutes, or until thick. Reduce heat to low and stir in cheese, whisking until melted.
7. Add salt and pepper, to taste, if desired.
8. Serve chicken and ham kebabs with sauce.

Chicken, Spinach and Feta Casserole

Recipe courtesy of Marcia Stanley, MS, RDN, on behalf of Milk Means More
Prep time: 15 minutes
Cook time: 45 minutes
Servings: 4

• 1 package (10 ounces) frozen chopped spinach, thawed
• 3 eggs, slightly beaten
• 2 cups cottage cheese
• 1 1/2 cups chopped cooked chicken
• 3/4 cup crumbled feta cheese
• 3 tablespoons all-purpose flour
• 2 tablespoons butter, melted
• 2 teaspoons dried minced onion
• 1 teaspoon dried oregano leaves
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

1. Preheat oven to 350 F.
2. Place spinach in colander. Use back of large spoon or rubber spatula to press moisture from spinach.
3. In large bowl, combine spinach, eggs, cottage cheese, chicken, feta cheese, flour, butter, onion, oregano, salt and pepper.
4. Spoon into greased 1 1/2-quart casserole dish. Bake, uncovered, 45-50 minutes, or until set near center (160 F). Let stand 5 minutes before serving.

One Pan Mac and Cheese

Recipe courtesy of Sheila Johnson of "Eat 2 Gather" on behalf of Milk Means More
Prep time: 5 minutes
Cook time: 12 minutes

• Water
• 2 teaspoons salt
• 2 cups dry macaroni noodles
• 2 cups lactose-free whole milk
• 2 eggs
• 2 tablespoons butter, clarified or ghee
• 1 1/2 cups shredded sharp white cheddar cheese
• 1 cup shredded Parmesan cheese
• salt, to taste
• fresh cracked pepper, to taste

1. Add water and salt to 3-quart saucepan; cook noodles according to package directions. Drain and add noodles back to pan.
2. Measure milk into large measuring cup. Add eggs and whisk.
3. Toss noodles with clarified butter, turn heat to medium and pour in milk-egg mixture. Add cheeses and stir until melted. Bring to low boil about 3 minutes; sauce will thicken and become creamy. Add salt and fresh cracked pepper, to taste.

Parmesan-Swiss Fish

Recipe courtesy of Marcia Stanley, MS, RDN, on behalf of Milk Means More
Prep time: 15 minutes
Cook time: 15 minutes
Servings: 4

• 1 1/4 pounds skinless halibut, salmon or tilapia fillets (fresh or frozen)
• 3/4 cup shredded Swiss cheese
• 1/4 cup plain Greek yogurt
• 1/4 cup mayonnaise
• 2 tablespoons sliced green onion
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 tablespoons grated Parmesan cheese
• 1/4 teaspoon paprika

1. Preheat oven to 450 F.
2. Thaw fish, if frozen. Cut into four serving-size pieces, if necessary. Pat fish dry with paper towels. Arrange in single layer on greased 15-by-10-by-1-inch baking pan, tucking under any thin edges.
3. In small bowl, toss Swiss cheese, yogurt, mayonnaise, green onion, salt and pepper. Spread over fish fillets. Sprinkle with Parmesan cheese and paprika. Bake, uncovered, until fish flakes easily with fork. Allow 6-8 minutes baking time per 1/2-inch thickness of fish.

Source: United Dairy Industry of Michigan

(Family Features) When bright, sunny days offer opportunities to take it outside for a celebration or casual weeknight dinner, take advantage with the fresh flavors of grilled fare. Good food and good company can combine for a meal to remember with loved ones while enjoying the outdoors.

Try taking your grilling game to the next level with Atkins Ranch grass fed ground lamb – available at Whole Foods Market – for lean, delicate flavor perfect for burgers, skewers, meatballs and sausages. Grass fed lamb is a versatile option that’s easy to cook, even on the grill – simply treat it the way you would beef.

If you’re new to cooking lamb, consider these Grilled Lamb Burgers that showcase 100% grass-fed lamb topped with a light herb salad, sliced tomato and yogurt sauce on a brioche bun. Or you can combine a robust herb dipping sauce with Lamb Meatball and Veggie Skewers for a customizable meal hot off the grates.

Visit Take-It-Outside.AtkinsRanch.com for more grilling inspiration.

Lamb Meatball and Veggie Skewers with Herb Sauce

Total time: 1 hour, 30 minutes
Yield: 6 skewers

• 6          wooden skewers
• 1          pound Atkins Ranch ground lamb
• 2          large eggs
• 2/3       cup Italian breadcrumbs
• 1          teaspoon olive oil
• 1/2       cup finely minced yellow onion
• 1          clove minced garlic
• 1/4       teaspoon coriander seeds, crushed
• 1/4       teaspoon red pepper flakes
• 1/2       teaspoon kosher salt
• freshly ground black pepper, to taste
• 1          medium red onion, cut into 1-inch stacks
• 1          medium green bell pepper, cut into 1-inch stacks
• 1          medium red bell pepper, cut into 1-inch stacks

Herb Sauce:

• 1          cup flat leaf parsley
• 2          teaspoons fresh rosemary leaves, minced
• 2          tablespoons capers
• 1          lemon, juice only
• 2          cloves garlic
• 1/4       cup extra-virgin olive oil

• grilled Italian bread, for serving

1. Soak skewers in water 10 minutes.
2. In large bowl, break apart ground lamb; add whisked eggs and breadcrumbs.
3. In small saute pan, add olive oil then saute yellow onion, garlic clove, coriander seeds, red pepper flakes, salt and pepper, to taste, about 5 minutes, until onion is translucent and spices are fragrant. Add to bowl with lamb. Mix until combined and form into roughly 1 1/2-ounce balls.
4. Add meatballs to skewers, alternating with onions and peppers. Cover and refrigerate 1 hour to ensure meatballs hold together during grilling.
5. To make herb sauce: In immersion blender, blend parsley, rosemary, capers, lemon juice, garlic and olive oil until smooth. Refrigerate until serving.
6. Preheat grill to medium-high heat.
7. Grill skewers about 3 minutes on each side, or until meatballs reach 150 F internal temperature. Rest 5 minutes. Serve with dipping sauce and grilled Italian bread.

Grilled Lamb Burgers

Total time: 1 hour, 20 minutes
Servings: 4

• 1 1/2    pounds Atkins Ranch ground lamb
• 1/4       teaspoon kosher salt

Spread:

• 2/3       cup full-fat Greek yogurt
• 1          clove raw garlic, grated
• 1/3       cup mayonnaise
• 1          tablespoon Dijon mustard

Salad:

• 1          small English cucumber, thinly sliced
• 2          green onions, thinly sliced
• 2          tablespoons chopped flat leaf parsley
• 2          tablespoons chopped fresh mint leaves
• 1          tablespoon chopped fresh dill
• 1/4       cup microgreens
• 2          tablespoons lemon juice
• 1          teaspoon lemon zest
• 2          teaspoons olive oil

• 4          brioche buns
• 1          medium tomato, sliced into rounds

1. Gently divide lamb into four parts, 6 ounces each, and shape into rounds slightly larger than buns. Place covered in refrigerator, 1 hour.
2. To make yogurt sauce: In small bowl, mix yogurt, garlic, mayonnaise and Dijon mustard; refrigerate until ready to assemble burgers.
3. To make salad: In medium bowl, mix cucumber, onions, parsley, mint leaves, dill, microgreens, lemon juice, lemon zest and olive oil; refrigerate until ready to assemble burgers.
4. Preheat grill to medium-high heat with direct and indirect zones. Salt patties then add to grill, cooking about 6 minutes on each side until internal temperature reaches 150 F. As patties near this temperature, or start to brown, move to indirect zone to regulate doneness. Transfer to plate and let rest about 5 minutes.
5. To build burgers, add dollop of yogurt spread to bottom buns. Top each with tomato slice, lamb burger, herb salad and top bun.

Source: Atkins Ranch

(Family Features) A healthy breakfast can give your student a boost that lasts all day long. Mornings tend to be rushed, but it’s still possible to prepare easy breakfasts that power little learners throughout the school day.

Fresh fruit is a breakfast staple, and a nutritious option like watermelon is a sweet way to satisfy hunger (and thirst). As a refreshing ingredient or standalone treat, watermelon includes just 80 calories and no fat. It’s an excellent source of vitamin C (25%) and because it’s made of 92% water, it’s a flavorful way to encourage kids to start a busy day well hydrated.

A bowl of watermelon cut into cubes, balls or fun shapes is a winning idea, but you can also think outside the rind with these ways to give watermelon a place at your breakfast table:

• Top a grain-based cereal like corn flakes or oatmeal with bite-size bits.
• Make Watermelon Donuts for a grab-and-go delight, perfect on hectic mornings.
• Freeze cubes overnight and use them in place of ice with your favorite smoothie ingredients.
• Put a twist on a breakfast favorite with these Watermelon Oat Flour Waffles.
• Add a layer of oat crumble to a bowl of watermelon balls for a savory, satisfying treat.

Kid-Friendly Cuts
It’s no secret that kids gravitate toward fun foods. Watermelon is a versatile fruit that offers plenty of serving options that let kids get hands-on and creative.

Slices
A classic watermelon slice may be basic, but it does have a few tricks up its sleeve. With the rind on, it’s an instant finger food with a built-in “handle.” Add a wooden stick for watermelon you can eat like a sucker or pop it in the freezer for a cool way to start the day.

Cubes
Simple and versatile cubes are a solution for banishing breakfast boredom. You can cube a melon and use them differently every day of the week by eating them on their own, mixing in a fruit salad, layering with other ingredients, blending in a smoothie and more.

Sticks
There’s nothing like a dipper to get kids’ attention. A watermelon stick offers a bit of rind to hold onto and a juicy strip of sweet melon that’s perfect for dunking in a cup of yogurt or fruit dip.

Cutouts
Cut watermelon into thin slices and use cookie cutters to create a treat that shows off creativity.

Get in a school morning groove with more easy breakfast ideas at watermelon.org .

Watermelon Oat Flour Waffles

Yield: 8 waffles

Waffles:

• 1          cup old-fashioned or regular oats
• 3/4       cup all-purpose flour
• 1          tablespoon baking powder
• 1/2       teaspoon salt
• 1          cup watermelon juice
• 1/2       cup vegetable oil
• 4          egg whites
• nonstick cooking spray

Garnish:

• 2          cups plain Greek yogurt
• 3          cups watermelon, diced 1/2 inch
• fresh mint leaves
• powdered sugar (optional)
• honey (optional)

1. Preheat Belgian or regular waffle iron.
2. In blender, process oat flakes into flour.
3. In bowl, mix oat flour, all-purpose flour, baking powder and salt. Mix in watermelon juice and oil.
4. Whip egg whites into stiff peaks and fold into batter.
5. Spray hot waffle iron with nonstick cooking spray. Pour batter into waffle iron and bake 3-4 minutes, or according to waffle iron instructions. Repeat with remaining batter.
6. Garnish waffles with yogurt; watermelon cubes; mint sprigs; powdered sugar, if desired; and honey, if desired.

Watermelon Donuts

Servings: 1

• 2          slices seedless watermelon, 1 1/2 inches thick
• 2          tablespoons nonfat plain Greek yogurt
• 1          pinch sugar
• vanilla, to taste
• 9          slivered almonds

1. Cut out donut shapes from watermelon slices.
2. Sweeten Greek yogurt with sugar and vanilla, to taste, to create frosting.
3. Frost half of watermelon donuts with half of frosting. Add layer of remaining watermelon donuts and top with remaining frosting.
4. Sprinkle toasted almonds over top and serve.

Source: National Watermelon Promotion Board

(Family Features) As kids and parents return to busy schedules full of sports, homework and weeknight activities, building a plan for nutritious and easy meals can be challenging. Piecing together a menu that fuels active minds without spending hours in the kitchen is a common goal for many families.

These recipes require minimal prep and call for on-hand ingredients like dairy food favorites that provide nutrients people of all ages need to grow and maintain strong bodies and minds.

Whether you enjoy it together in the morning before getting the day started or mix it up with breakfast for dinner, this Sustainable Frittata is called “sustainable” because you can use leftover cheeses, veggies, ham, sausage and more to recycle ingredients you already have on hand.

For a customizable kid-pleaser, turn to Chopped Chicken Taco Salad and garnish with your family’s favorite toppings. When it’s time to put a twist on a classic while changing up your dinner routine, Roasted Red Pepper and Pesto Grilled Cheese Sandwiches are perfect for putting something new on the table. Make supper a cinch with Slow Cooker Macaroni and Cheese, which lets you put the work in the hands of your slow cooker for a versatile dish that can be served when homework is finished.

Visit milkmeansmore.org to find more recipes perfect for bringing loved ones together.

Chopped Chicken Taco Salad

Recipe courtesy of Megan Gundy of “What Megan’s Making” on behalf of Milk Means More
Prep time: 15 minutes
Cook time: 15 minutes
Servings: 4

Dressing:

• 1          cup plain Greek yogurt
• 1/3       cup buttermilk, plus additional (optional)
• 1          tablespoon fresh-squeezed lime juice, plus additional (optional)
• 3          tablespoons chopped cilantro
• 2          tablespoons taco seasoning

Salad:

• 2          pounds boneless, skinless chicken breasts
• 2          tablespoons taco seasoning
• 2          tablespoons olive oil
• 1          head leaf lettuce, chopped
• 1          avocado, chopped into bite- sized pieces
• 1          cup black beans, drained and rinsed
• 1          cup corn
• 1          pint grape or cherry tomatoes, chopped
• 1          cup shredded cheese (Monterey Jack or Mexican)
• tortilla strips or crushed tortilla chips, for topping

1. To make dressing: In small bowl, stir yogurt, buttermilk, lime juice, cilantro and taco seasoning until combined. Taste and adjust lime juice and cilantro as needed. If dressing is too thick, add buttermilk 1 teaspoon at a time until desired consistency is reached. Refrigerate until ready to serve.
2. To make salad: Season chicken on both sides with taco seasoning. Heat large skillet over medium-high heat and add olive oil. Add chicken to pan and cook on both sides until outside is golden brown and chicken is cooked through. Remove to cutting board and slice into strips.
3. On large platter, heap chopped lettuce. Sprinkle chicken over top. Add avocado, beans, corn, tomatoes and shredded cheese. Drizzle dressing on top and sprinkle with tortilla strips or crushed tortilla chips.

Sustainable Frittata

Recipe courtesy of Jenn Fillenworth of “Jenny With the Good Eats” on behalf of Milk Means More
Prep time: 5 minutes
Cook time: 20 minutes
Servings: 8

• 12        eggs, beaten
• 1/4       cup whole milk, half and half or heavy cream
• 1/2       teaspoon salt
• 2          cups shredded cheese, any variety
• 3          cups assorted cooked vegetables and pre-cooked meats
• fresh herbs, for garnish (optional)

1. Preheat oven to 450 F.
2. Preheat cast-iron pan or oven-safe skillet over medium heat.
3. In large bowl, mix eggs, milk and salt then add shredded cheese.
4. Add cooked vegetables and meats to pan to reheat. Once vegetables have softened, add egg mixture to pan and scramble. Let sit over medium heat 1 minute.
5. Carefully transfer to oven and bake 10-15 minutes. Frittata is done when eggs have set. Remove from oven and top with fresh herbs.

Slow Cooker Macaroni and Cheese

Recipe courtesy of Rachel Gurk of “Rachel Cooks” on behalf of Milk Means More
Prep time: 20 minutes
Cook time: 2 hours
Servings: 8

• 16        ounces elbow pasta
• 4          tablespoons butter
• 3          ounces reduced-fat cream cheese
• 2          cups whole milk
• 12        ounces evaporated milk
• 1/2       cup light sour cream
• 2          large eggs, beaten
• 3/4       teaspoon ground mustard
• pepper, to taste
• 8          ounces shredded sharp cheddar cheese
• 8          ounces grated provolone cheese

1. Cook pasta al dente according to package directions. Drain and pour into large slow cooker.
2. In small saucepan over medium heat, whisk butter and cream cheese until melted. Stir in milk, evaporated milk and sour cream; whisk until combined. Remove from heat; whisk in eggs, ground mustard and pepper, to taste. Stir in cheeses. Pour mixture over cooked macaroni and stir to combine cheese and pasta.
3. Cover and cook 2 hours on low. Switch to warm until ready to serve.

Roasted Red Pepper and Pesto Grilled Cheese Sandwiches

Recipe courtesy of Katie Serbinski of “Mom to Mom Nutrition” on behalf of Milk Means More
Prep time: 5 minutes
Cook time: 10 minutes
Servings: 2

• 4          slices French or Italian bread
• 3          tablespoons prepared pesto
• 2          large roasted red peppers
• 4          slices mozzarella cheese
• 2          tablespoons butter, softened

1. Preheat skillet or grill pan over medium-low heat.
2. Spread insides of bread slices evenly with pesto. Stack red peppers and mozzarella cheese.
3. Spread outer sides of bread with softened butter and grill until toasted and cheese is melted, about 5 minutes per side.
4. Rest 1 minute before cutting.

Source: United Dairy Industry of Michigan

(Family Features) Few moments make summers quite as special as family meals, whether you’re soaking up the sun’s rays on the patio or beating the heat at the dining room table. You can make evenings the highlight of the day with loved ones by centering dinner around the flavors of the season.

Fish, for example, is a popular choice for many with its lighter texture and a flavor profile that’s easily paired with a variety of veggies. These Blackened Salmon Sliders with Pickled Beet Relish can feed a family in a fun, handheld way with Aunt Nellie’s Pickled Beets serving as a perfect partner for the fish fillets.

No summer dinner is complete without a side dish like this BLT Potato Salad. A trio of classic warm-weather ingredients – bacon, lettuce, tomato – blend together with READ German Potato Salad and a homemade vinegar-based dressing for a delightful spin on a family favorite.

To find more summer-inspired meal ideas perfect for sharing with family and friends, visit readsalads.com and auntnellies.com.

Blackened Salmon Sliders with Pickled Beet Relish

Recipe courtesy of tarateaspoon.com
Prep time: 40 minutes
Yield: 12 sliders (2 per serving)

• 4 single-serve cups Aunt Nellie's Diced Pickled Beets
• 1 finely chopped scallion (about 2 tablespoons)
• 1/2 cup shredded radishes
• 1 cup plain Greek yogurt
• 1/2 cup finely crumbled feta cheese
• 2 tablespoons chopped flat-leaf parsley
• 2 teaspoons chopped oregano
• 1/4 teaspoon kosher salt, plus additional, to taste, divided
• 1 pinch ground black pepper
• 2 pounds salmon fillets, skinless
• 3 tablespoons blackened seasoning
• 2 tablespoons olive oil
• 12 slider buns
• 1 cup baby arugula

1. Drain beets well. In medium bowl, combine diced beets, scallions and radishes. Set aside.
2. In small bowl, combine yogurt, feta, parsley and oregano. Stir in 1/4 teaspoon kosher salt and black pepper. Set aside.
3. Cut salmon into 12 roughly 2 1/2-inch squares, about 1/2-inch thick. Slice thick parts of fillets in half to make thinner, if needed.
4. Sprinkle fillets with salt, to taste, on both sides. Sprinkle evenly with blackened seasoning until well coated.
5. Heat nonstick skillet or cast-iron pan over medium heat and add oil. Add salmon, in batches if needed, and cook, turning once, until salmon is crisped and almost cooked through, about 1 1/2 minutes per side. Remove and let rest.
6. Spread each slider bun with about 1 tablespoon yogurt sauce. Layer arugula, salmon and beet relish on each slider and serve.

BLT Potato Salad

Recipe courtesy of eazypeazymealz.com
Prep time: 20 minutes
Servings: 4

• 1 can (15 ounces) READ German Potato Salad
• 3 Roma tomatoes, diced
• 1/4 cup finely diced red onion
• 2 cups baby arugula
• 6 slices crisp-cooked bacon, crumbled

Dressing:

• 1/3 cup apple cider vinegar
• 3 tablespoons olive oil
• 3/4 teaspoon kosher salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper

1. Place potato salad in large bowl. Gently stir in diced tomatoes and onion.
2. Add arugula; stir gently to combine. Sprinkle with crumbled bacon.
3. To make dressing: In bowl, combine apple cider vinegar, olive oil, salt, garlic powder and black pepper. Drizzle over potato salad to serve.

Source: Seneca Foods

Aunt Nellies