(Family Features) Summertime entertaining should be easy and fun. And it can be - with some simple solutions and fresh recipes.

Start with Simple Recipes

• For this tropical dessert pizza, make the cookie crust the day before. Mix the filling and store it in an airtight plastic container, then cut up fruit and store in individual resealable plastic bags. Be creative and substitute your family's favorite fruits. Kids will have fun arranging the sliced fruit on this yummy dessert pizza!
• Three ingredients plus three minutes equals one tasty marinade. Let the kids help pour the ingredients into a resealable plastic bag to flavor juicy pork tenderloins with a subtly sweet, spicy marinade.
• The combination of crisp watermelon, juicy tomatoes and fresh basil with balsamic vinegar creates a fantastic and refreshing light salad. Just cut up ingredients and store in separate plastic containers, then toss together right before the party to keep the flavors fresh.

Simply Entertaining

• For picnics on damp ground, placing an inexpensive plastic tablecloth under a blanket helps keep dampness from reaching picnickers - and keeps your blanket cleaner, too.
• Wash, chop, measure and prepare your ingredients 1 to 2 days before an event or party. They can be stored in resealable plastic bags or airtight containers in the refrigerator to make putting together recipes much easier the day of the party.
• Save plastic grocery bags to send guests home with leftovers. Placing an empty plastic grocery bag in a picnic basket is also a great solution for collecting trash after a picnic in the park - it doesn't take up much room and will act as a waterproof barrier to prevent spills.
• Create a dipping station for barbeque and grill sauces using reusable plastic storage containers with lids. Guests can spoon sauces onto their plates; when the party is over, simply place the lids back on the sauces and store in the refrigerator. They come in all different shapes and sizes and even fun colors.
• Use resealable plastic bags for marinades. Put meat in the bags with marinade and refrigerate overnight. It helps save space in the refrigerator and clean up is easy. This also works for coating and breading.

For more tips on ways to make summer entertaining a breeze, visit www.PlasticsMakeitPossible.com.

Tropical Fruit Dessert Pizza

Makes 12 servings

• 1 18-ounce roll refrigerated ready-to-slice sugar cookie dough
• 1/3 cup sugar
• 1 8-ounce package fat-free cream cheese
• 1 teaspoon coconut extract
• 1 1/2 teaspoons grated orange rind
• 1 cup fat-free frozen whipped topping, thawed
• 1 26-ounce jar mango slices, drained, or 2 fresh mangoes, sliced
• 1 16-ounce can pineapple slices, drained, or 1 fresh pineapple, sliced
• 1 11-ounce can mandarin orange segments, drained
• 1/2 cup apricot preserves
• 2 tablespoons orange liqueur or orange juice
• 2 tablespoons coconut, toasted, optional

1. Preheat oven 350°F.
2. Press cookie dough into a 12 to 14-inch pizza pan coated with nonstick cooking spray. Bake 12 minutes, cool completely.
3. In medium mixing bowl, blend together sugar, cream cheese, coconut extract until well mixed. Stir in orange rind and whipped topping, mixing until smooth. Spread cream cheese mixture on top of cooled crust.
4. Arrange mango slices around edge of iced pizza. Then, arrange pineapple slices around edge. Next, arrange mandarin orange slices in another ring to fill center of pizza.
5. In small saucepan or in microwave, heat apricot preserves and orange liqueur just until melted. Spoon glaze over fruit. Sprinkle with toasted coconut, if desired. Refrigerate until serving.

Terrific Tidbit: Go ahead and grate more orange rind than you'll need for the recipe - you can grate a whole orange or lemon and freeze the rind in a plastic freezer bag until needed.

Watermelon and Tomato Salad

Makes 10 (1/2-cup) servings

• 4 cups scooped out watermelon balls or chunks
• 1/2 cup chopped red onion
• 1 pint cherry tomatoes, halved
• 2 tablespoons fresh chopped basil
• 1 tablespoon olive oil
• 2 tablespoons balsamic vinegar
• Salt to taste
• 1/3 cup crumbled reduced fat feta cheese, optional

1. In bowl, combine watermelon, onion, tomatoes and basil. Whisk together oil and vinegar and toss with salad. Season to taste. Refrigerate until serving.

3-Ingredient Marinade for Pork Tenderloin

Makes 6 to 8 servings

• 2 1-pound pork tenderloins, trimmed of excess fat
• 1/4 cup reduced sodium soy sauce
• 1/4 cup roasted garlic seasoned rice vinegar
• 2 tablespoons honey

1. Preheat oven 350°F.
2. In bowl, combine all ingredients except tenderloins. Place meat in dish or large resealable plastic bag, pour marinade over meat. If time permits, refrigerate overnight, turning meat several times.
3. Bake 40 to 45 minutes or until meat thermometer inserted into the thickest portion of the tenderloin registers 160°F. Slice tenderloin, serve.

Quick Tip: Tenderloins come two to a package. If one will be enough for you to serve, halve recipe, freeze other tenderloin in freezable plastic bag.

Source: American Chemistry Council

(Family Features) When the school year rolls around, switching from pool to school means finding simpler ways to kick off the day with healthy and nutritious options.

Preparing feel-good breakfasts can be as easy as picking and putting together the right ingredients, if you know where to buy them. At grocery stores like ALDI, parents can conveniently find choices they can feel good about feeding their families, including fresh produce and organic, non-GMO and gluten-free options. Parents can also shop easier knowing ALDI private label items – which make up 90 percent of its products – are free from certified synthetic colors, added trans fats and MSG.

After the shopping trip, try these make-ahead breakfast ideas to give the busy mornings a boost:

• Homemade energy bars are an easy breakfast option that can keep you fueled until lunch. For simple bars, heat coconut oil and vanilla in a saucepan until combined then transfer to a large bowl and mix with cashew butter, oats, dried fruits and granola. Press the mixture between two cookie sheets to flatten, refrigerate 2 hours and slice into bars.

• Portion out produce for daily breakfast smoothies. Seal each weekday’s smoothie ingredients in separate plastic bags and simply toss the ingredients in a blender each morning. Enjoy your smoothie in a tumbler or try something new, such as this Blackberry Avocado Smoothie Bowl.

• Use your slow cooker to make oatmeal. Before heading to bed, simply add milk, vanilla and your favorite sweetener to rolled oats and cook on low 7-8 hours. Include dried fruit to soak up moisture and provide a sweet, juicy addition. Or try these Morning Oasis Overnight Oats for a no-cook variation on traditional oatmeal for a quick, crunchy start to the day.

Make school mornings a breeze with more quick recipes at aldi.us.

Morning Oasis Overnight Oats

Recipe courtesy of Chef Michelle, ALDI Test Kitchen
Prep time: 10 minutes (plus overnight to set)
Cook time: 10 minutes
Servings: 3

• 1 1/2    cups Millville Quick Oats
• 1          teaspoon Southern Grove Chia Seeds
• 2          cups Friendly Farms Unsweetened Vanilla Almond Milk
• 1/8       teaspoon Stonemill Iodized Salt
• 3          tablespoons SimplyNature Organic Wildflower Honey, divided
• 1/4       cup SimplyNature Organic Quinoa, toasted
• 1/4       cup Southern Grove Whole Almonds, toasted
• 1          mango, sliced
• 1/4       cup chopped coconut
• .45       ounces Moser Roth Premium Dark Chocolate 70 percent Cocoa, shaved
• .45       ounces Moser Roth Premium Dark Chocolate 70 percent Cocoa, melted

1. Heat oven to 400° F.
2. In large mason jar, combine oats, chia seeds, almond milk, salt and 2 tablespoons honey. Refrigerate overnight.
3. In medium bowl, combine quinoa, almonds and remaining honey. Spread onto parchment-lined baking sheet. Bake 10 minutes. Remove, cooling completely and crumbling. Store in re-sealable bag overnight.
4. The next day, stir oats and pour desired amount into serving bowl. Top with mango, coconut, shaved chocolate and candied quinoa. Drizzle with melted chocolate.

Blackberry Avocado Smoothie Bowl

Recipe courtesy of Chef Audrey, ALDI Test Kitchen   
Prep time: 10 minutes
Servings: 1

• 3/4       cup blackberries
• 1/4       cup blueberries
• 1/4       cup Friendly Farms Plain Nonfat Greek Yogurt
• 3/4       cup Friendly Farms Unsweetened Original Almond Milk
• 1/2       avocado
• 1/2       frozen banana
• 1          teaspoon Stonemill Pure Vanilla
• 1          teaspoon SimplyNature Organic Wildflower Honey
• 2          teaspoons lime juice

Optional garnishes:

• SimplyNature Flax Seed
• Southern Grove Chia Seeds
• Southern Grove Sliced Almonds, toasted
• Blackberries
• Blueberries
• Lime zest

1. Place all ingredients in blender and blend until smooth. Transfer to serving bowl and add garnishes as desired.

Source: ALDI

Fueling kids for back to school

(Family Features) As kids head back to school, it’s a good time to refocus on nutritious food and beverage choices to make sure kids are properly fueled and ready to learn. Making the best choices for her family is every mom’s priority, but it can be confusing to navigate all the options available.

For example, many celebrity websites, diet books, blogs and popular social media feeds make it appear trendy to ditch dairy. Yet experts say going dairy-free has significant downfalls, especially for kids and young adults. A survey from the National Osteoporosis Foundation (NOF) found 6 in 10 moms have tried restricting their dairy intake, and fewer moms encourage their kids to drink milk today compared to how many were encouraged to drink milk themselves as children – in fact, some are even restricting their children’s intake of dairy.

It can be hard to get enough nutrients without milk in your diet. Drinking dairy milk during childhood through early adulthood is important to help achieve maximum bone strength. It’s also important to drink milk as an adult to help maintain bone strength and density. Most dairy alternatives don’t have the same nutrients as dairy milk and kids may not eat enough kale, spinach or sardines to replace the calcium in milk.

However, many moms know how important milk is for their kids. According to the NOF survey, more than 80 percent of moms know milk is nutrient-rich. In fact, milk is the top food source for three of the four nutrients of concern identified by the Dietary Guidelines for Americans: calcium, vitamin D and potassium.

Incorporating farm-fresh milk into your diet can be fun for the whole family. Try making your own flavored milk or smoothie at home with these recipes for Vanilla Cinnamon Milk or a Rainbow Unicorn Smoothie.

Find more information and nutritious recipes to pair with milk at milklife.com.

Vanilla Cinnamon Milk

• 8          ounces milk
• 1/2       teaspoon pure vanilla extract
• 1/4       teaspoon ground cinnamon
• 2          teaspoons honey

1. In glass, combine milk with vanilla extract, ground cinnamon and honey.  Stir until well mixed.

Nutritional information per serving: 130 calories; 5 mg cholesterol; 8 g protein; 24 g carbohydrates; 105 mg sodium; 308 mg calcium (30% of daily value).

Rainbow Unicorn Smoothie

• 1 1/2    cups low-fat or fat-free milk, plus additional (optional)
• 1/2       cup low-fat vanilla yogurt
• 2          cups (about 10 large) frozen strawberries
• 1          cup frozen blueberries
• 1          cup frozen mango chunks

Optional toppings:

• 6          tablespoons whipped cream
• 4          teaspoons sprinkles
• horn candles, wicks trimmed

1. Blend milk, yogurt and fruit until smooth, adding additional milk or water to thin, if needed.
2. Divide smoothie into four glasses and, if desired, top each with whipped cream, sprinkles and horn candles.

Nutritional information per serving: 120 calories; 1 g fat; 5 mg cholesterol; 5 g protein; 25 g carbohydrates; 3 g fiber; 60 mg sodium;  175 mg calcium (20% of daily value). Nutrition figures based on using fat-free milk.  

Gorgonzola Mustard
Southern Roadhouse Barbecue Topping
Sweet and Hot Tropical Salsa for Brats

(Family Features) - We all seem to thrive on competition these days. Any channel surfer can find reality shows in which folks are trying to be the next survivor on a deserted island, rock star, celebrity chef or TV design guru. But nothing can beat the real life drama in your own backyard when brats vie for "top brat" awards.

First of all, choose the brat that consumers found to be the tastiest of all grillable meats in a recent taste test. Served hot and plump off the grill, alone on a bun or tortilla, this brat's robust flavor is more than delicious all by itself. But when you're in the mood to play with your food, top your brat with a favorite condiment, relish, salsa or slaw.

Top that juicy grilled brat with pickles and onions, mustard or ketchup. Go German with sauerkraut, Southern with a tangy barbecue topping, or even Hawaiian with pineapple and papaya. As long as you grill your brat so that it's plump and juicy, the topping you choose is only going to add style points. So, top that!

Check out johnsonville.com for great recipes and more!

Are You a Grillin' Guru?

You can be, by following Johnsonville's Tips for Grilling Success.

1. Use a clean grill. Repeated grilling causes excessive residue buildup on the grill rack and hull. An occasional cleaning will help to reduce flare-ups. Besides, your grill is a special gathering place for friends and family. Got to keep up appearances.
2. It's OK to pre-cook. Know that it's OK to pre-cook brats. One may simmer the links in a pan of broth, or a beer and onion blend, for 8 to10 minutes prior to placing them on the grill (it's okay to dump the beer when you're done ... really, it is).
3. Cook slow, on low heat, keeping grill covered. If you're using a charcoal grill, spread out the gray/white, hot coals in a single layer. Your charcoal grill is perfect for brats if you can hold your palm near the grill for 5 to 6 seconds before it gets uncomfortable. On a gas grill, start the flame at a medium setting, and when the sausage juices start to flow, reduce heat to low. A lid on the grill helps to minimize the flame, too.
4. Avoid high flames! First, move the brats to safety. Raging blazes cause injury to sausage and your neighbors probably won't enjoy the sirens. Keep a spray-bottle filled with water handy to douse small flames while grilling. A garden hose would be overkill.
5. Turn the brats every five minutes or so. Use tongs, never a fork ... EVER! A fork can puncture a link and release that great taste and savory flavor. Tongs keep the links intact, and make 'em easier to turn.

Know when your brats are done cooking, which is:

• about 25 to 30 minutes using the above guidelines.
• when they're golden-brown and look appetizing, not charred to a crisp. "Burning" is not "grilling"!
• when a meat thermometer probe inserted into the link reads 160°F. (Of course, a Master Griller would never be seen doing this.)

Gorgonzola Mustard

Ingredients

• 1 tablespoon butter
• 3 garlic cloves, finely minced
• 1 tablespoon coarsely cracked black pepper
• 1 bottle (12 ounces) dark beer
• 4 ounces Gorgonzola cheese, crumbled
• 1 cup stone ground mustard

Preparation

1. In skillet, melt butter.
2. Add garlic and sauté over low heat until tender. Add pepper and beer; bring to boil.
3. Reduce heat and gradually add cheese; stirring until melted. Continue to cook and stir until mixture is reduced by 1/3.
4. Remove from heat. Add mustard; stir until blended. Pour into storage container. Refrigerate until ready to serve as a condiment to grilled brats.

Serves

Yield: 2 cups.

Notes, Tips & Suggestions

Grilling suggestion: Blend 1 cup Gorgonzola mustard with 1/3 cup dark beer. Use as brushing or basting sauce for brat kabobs, whole brats or vegetables when grilling.

Southern Roadhouse Barbecue Topping

Ingredients

• 3 tablespoons olive oil
• 1 large onion, cut into 1/4-inch slices
• 3 garlic cloves, thinly sliced
• 1 cup barbecue sauce
• 1 cup prepared coleslaw dressing
• 1 package (16 ounces) cabbage slaw

Preparation

1. In skillet, heat oil. Sauté onion and garlic until translucent and slightly brown. Remove from heat, cool slightly.
2. In small bowl, combine onion mixture with barbecue sauce and coleslaw dressing. Pour over cabbage slaw and toss lightly to coat.
3. Refrigerate until ready to serve as topping with grilled brats.

Serves

Yield about 5 cups

Sweet and Hot Tropical Salsa for Brats

Ingredients

• 1/2 cup cider or rice vinegar
• 1/2 cup sugar
• 1/4 teaspoon salt
• 2 garlic cloves, finely minced or pressed
• 1 1/2 teaspoons crushed red pepper flakes
• 3/4 cup diced papaya
• 1/2 cup diced sweet onion
• 1/2 cup diced mango
• 1/2 cup unsweetened pineapple tidbits, drained
• 1/2 cup diced sweet red roasted peppers, drained
• 2 green onions, finely sliced
• 1 tablespoon minced fresh cilantro
• 1/2 teaspoon hot pepper sauce
• 1/8 teaspoon Chinese 5 spices

Preparation

1. In small saucepan, combine vinegar, sugar and salt; bring to boil.
2. Reduce heat, add garlic and pepper flakes; continue to simmer 1 minute. Remove from heat, cool to room temperature.
3. In bowl, combine remaining ingredients. Pour vinegar mixture over fruit; toss lightly. Refrigerate until ready to serve as condiment to grilled brats.

Serves

Yield 3 cups

Source

Johnsonville

The warmer temperatures call for a menu that's light and healthy, but with a uniquely tropical flavor. For an easy, casual entrée with a beachy feel, Baja Fish Tacos and Mango Salsa are sure to please.

Mango Salsa

• 2 large ripe mangos, peeled, pitted and chopped
• 1/4 cup minced red bell pepper
• 1 tablespoon lime juice
• 1 tablespoon chopped fresh cilantro
• 2 green onions, sliced (green tops only)
• 1 small jalapeño pepper (stem, seeds and membranes removed)

Tacos

• 1 pound cod fillets, rinsed and patted dry
• 1 teaspoon chili powder
• 1/2 teaspoon each: ground cumin, Mexican oregano and garlic salt
• 8 corn tortillas, warmed
• 2 cups shredded green or red cabbage
• 1/2 cup crumbled Cotija cheese (may substitute shredded Monterey Jack)

1. Preheat oven to 425° F.
2. Stir together all salsa ingredients in medium bowl; set aside.
3. Place cod on 2 large sheets of parchment paper.
4. Stir together dry seasonings in small bowl and sprinkle over cod. Bring edges of parchment paper together and fold twice. Fold ends under to enclose fish. Place packets on baking sheet and bake 15 to 18 minutes. Open packets carefully to let steam escape.
5. Place equal amounts cod in each tortilla and top with cabbage, cheese and mango salsa.

Preparation Time

20 minutes

Cook Time

15 to 20 minutes

Serves

Makes 4 to 6 servings

Notes, Tips & Suggestions

Pair with Mirassou Monterey County Riesling

Source

Mirassou Winery
National Mango Board