(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

Salsa:

• 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

1. Preheat oven to 400 F. Line baking sheet with aluminum foil. Lightly spray foil with nonstick cooking spray.
2. 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.
3. In large skillet over high heat, bring water and vinegar to boil.
4. 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.
5. 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.

Poblano Frittata

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

1. In medium bowl, whisk eggs, milk and cilantro.
2. 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.
3. 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.
4. 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)

1. In pressure cooker set on saute, heat oil. Cook onion 3 minutes, or until soft, stirring frequently. Turn off pressure cooker.
2. 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.
3. 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.
4. 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
Servings: 2-3

Pecan “Meat:”

• 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

Pineapple Salsa:

• 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

Chipotle Crema:

• 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

1. 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.
2. Drain pecans and place in food processor with mushrooms. Pulse mixture to texture resembling meat crumbles. Avoid over-pulsing.
3. 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.
4. To make pineapple salsa: Combine pineapple, tomatoes, jalapenos, cilantro, red onion, lime juice and salt, to taste.
5. To make chipotle crema: Combine chipotle peppers, vegan mayo, garlic, vinegar, milk, agave and salt.
6. 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
Servings: 4-6

•             Water
• 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)
• cilantro
• diced onion
• lime
• pineapple

1. In bowl of boiling water, soak pecans, covered, at least 30 minutes, or overnight in room temperature water for softer texture.
2. Drain pecans. In food processor, pulse pecans to meat-like crumbles. Do not overprocess to pecan butter.
3. Finely chop onions, garlic and guajillo peppers.
4. 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.
5. Add chipotle peppers in adobo and cook 1 minute. Add crumbled pecans and stir well to combine.
6. Remove from heat and serve on tortillas.
7. Serve with cilantro, onion, lime and pineapple.

Source: American Pecan Promotion Board

(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.

Mexinut Dip

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

1. 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.
2. Microwave on high 2 1/2 minutes; stir. Microwave 2 1/2 minutes, or until cheese is melted.
3. 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

Chimichurri:

• 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

1. 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.
2. Preheat oven to 375 F.
3. Unroll pie crusts on lightly floured work surface. Using round cutter at least 3 inches in diameter, cut out rounds.
4. Using rolling pin, roll out edges of each circle, leaving center of circle at its original thickness.
5. 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.
6. Place filled empanadas on parchment-lined baking sheet and brush tops with egg white.
7. Bake 20-25 minutes on upper rack.
8. 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

1. Drain juice from mandarin oranges into mixing bowl and reserve oranges.
2. 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.
3. 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

Toppings:

• unsweetened coconut flakes (optional)
• chopped dried pineapple (optional)
• chopped dried strawberries (optional)
• melted peanut butter chips (optional)

1. 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.
2. 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) Cinco de Mayo is, officially, a holiday celebrating Mexico's victory over France in the 1862 Battle of Puebla. In the U.S., where it is actually celebrated with more gusto than in its native country, the holiday has become a celebration of Mexican heritage and culture.

The holiday also provides a great excuse to make irresistible Mexican-inspired recipes for entertaining and, of course, a big batch of margaritas to wash it all down. Fresh sweet corn is an essential component of many Mexican dishes and a cultural staple.

Luckily, Cinco de Mayo falls right in the middle of Florida's Sunshine Sweet Corn season, meaning that the sweetest corn, available all year, arrives just in time to be a part of your Cinco de Mayo celebration. These naturally-bred varieties are grown by a group of family farmers who are committed to producing the finest sweet corn.

Get the fiesta started with this Fire Roasted Corn and Chorizo Dip and a big bowl of tortilla chips. Crunchy, spicy, sweet and creamy, this addictive dip will have your guests asking for more.

Next, be sure to serve Mexican Style Corn, a truly authentic and delicious Mexican street food. Crunchy ears of fresh sweet corn are charred to perfection then slathered with a mixture of cheese and mayo, sprinkled with chili powder and squirted with lime for simple flavor perfection.

Finally, no Cinco de Mayo celebration is complete without tacos. For a healthful twist on your typical taco, try this recipe for Charred Corn Tacos with Radish Zucchini Slaw that will have both vegetarians and meat eaters clamoring for seconds.

Incorporating more healthful whole foods and veggies into your Cinco de Mayo celebration this year makes it easier to justify one more margarita. No matter what you serve at your Cinco de Mayo celebration, make sure to incorporate the sweet and wholesome flavor of fresh spring sweet corn.

Discover more mouth-watering recipes for Cinco de Mayo and every time of year at www.sunshinesweetcorn.com.

Six Global Spreads for Sweet Corn

1. North America: Maple Bourbon Butter - Combine one stick butter, 4 teaspoons bourbon, 2 teaspoons maple syrup and pinch of salt.
2. South America: Lime-Avocado Crema - In a blender, combine one avocado, 1/4 cup lime juice, one garlic clove, 1/2 bunch cilantro, 1/2 cup sour cream and pinch of salt. Blend until smooth. Add water if necessary.
3. Europe: Combine 2 ounces goat cheese, 2 tablespoons butter, 1 tablespoon fresh thyme, and pinch of salt and pepper. Stir until smooth.
4. Asia: Sriracha Butter - Combine 1/3 cup butter with 3 tablespoons Sriracha.
5. Africa: Harissa-Yogurt Spread - Whisk together 1 cup Greek yogurt, 1 tablespoon extra virgin olive oil, 1/2 teaspoon lemon juice, 2 tablespoons Harissa sauce, one crushed garlic clove and pinch of salt.
6. Australia: Honey-Ginger BBQ Sauce - In saucepan combine 1 1/2 cup apple cider vinegar, 1/2 cup honey, 1/2 cup ketchup, 1 1/2 tablespoons hot sauce, 4 minced garlic cloves, 2 tablespoons minced ginger and 1 teaspoon salt. Simmer, stirring occasionally until thickened and reduced to about 1 1/4 cup, 20 to 25 minutes.

Mexican Style Corn

Serves: 4

• 4 ears fresh Sunshine Sweet Corn, husked
• 1/4 cup mayonnaise
• 4 ounces Cotija or feta cheese
• 1 teaspoon chili powder
• 4 lime slices

1. Preheat grill or broiler. Grill or broil corn, turning occasionally until hot and some kernels turn golden brown, about 5 minutes. Using knife, coat each ear of corn with about 1 tablespoon of mayonnaise. Crumble cheese on one side of each corn ear.
2. Sprinkle with chili powder, dividing evenly. Broil until cheese starts to melt, approximately 1 to 2 minutes. Serve with lime.

Charred Corn Tacos with Radish Zucchini Slaw

Serves: 4

• 4 ears Sunshine Sweet Corn
• Extra virgin olive oil, as needed
• Salt and freshly ground pepper, as needed
• 1/2 cup torn cilantro, parsley and mint leaves
• 1/2 small red onion, thinly sliced
• 2 1/2 tablespoons fresh lime juice
• 1 teaspoon maple syrup
• 1 cup radishes, cut into matchsticks
• 1 small zucchini, cut into matchsticks
• 1 jalapeno, seeded and thinly sliced
• 1/2 cup (2 1/2 ounces) crumbled Cotija or feta cheese
• 10 to 12 small (6-inch) soft corn tortillas

1. Brush corn with olive oil and season with salt and pepper. Over hot grill or open gas stove flame, char ears of corn until well blackened but not completely burnt. Remove from heat; cool. With large knife, shave off kernels into bowl. Add cilantro, parsley and mint; reserve.
2. In small bowl, combine onion and lime juice; let stand 10 minutes. Stir in maple syrup, radishes, zucchini, jalapeno and 2 tablespoons of oil. Season with salt and pepper; set aside.
3. Heat your tortillas one of two ways: Wrap whole stack in foil and place in warm 250°F oven for 15 minutes, or coat cast-iron skillet with thin layer of oil and heat over high heat; warm each tortilla 30 seconds to 1 minute each side, until lightly blistered.
4. To make tacos, fill each tortilla with 1/4 cup corn. Top with cheese and radish-zucchini slaw. Serve with lime wedges, if desired.

Fire Roasted Corn and Chorizo Dip

Serves: 8 to 12

• 3 to 4 ears Sunshine Sweet Corn
• 1 small onion, peeled and sliced into rings
• 1 small red bell pepper
• 1 cup cooked chorizo
• 3 cloves garlic, minced
• 1(8-ounce) package cream cheese, softened
• 1/2 pound spicy pepper cheese, like pepper-jack or habanero cheddar
• 1/4 cup chopped green onions

1. Preheat oven to 400°F and preheat grill to high heat.
2. Remove cornhusks and corn silk, and place fresh Florida Sweet Corn, onion slices and red bell pepper on grill.
3. Grill corn and bell pepper for 8 to 10 minutes, turning every 2 minutes until all sides are slightly charred.
4. Grill onion slices for approximately 3 minutes per side. When veggies are cool enough to handle, cut corn off cob. Then chop onions and pepper, removing pepper seeds. In 8-by-8-inch baking dish or one-quart souffle dish, mix all ingredients together until well combined.
5. Bake for 10 to 15 minutes until edges are bubbly. Serve warm with tortilla chips.

Source: Sunshine Sweet Corn

(Family Features) This Cinco de Mayo, gather the whole family together and enjoy a true Mexican fiesta like Mama Ortega would have thrown over 100 years ago. With mariachi music, dancing, piñatas and traditional homemade Mexican meals, Mama's fiestas were always a favorite with family, friends and especially her 13 children!

The flavors and smells of Mama's homemade meals still taste great today, but are easier to create - and more fun to eat! Her legendary meals inspired today's convenient and great tasting Ortega Mexican products. Achieve authentic fiesta flavors by using crisp and crunchy Ortega taco shells made with whole kernel corn, topped with slow simmered Ortega Taco Sauce and authentic fire-roasted green chiles. Ortega's zesty Mexican seasonings and fresh-tasting salsas are perfect for adding flavor to your favorite snack, casserole, dip or soup!

So, gather the family together and enjoy a fiesta of flavors with Ortega. For other great recipe ideas or to learn more about Ortega's line of products, visit www.ortega.com.

Taco Rice and Beans

Prep time: 5 minutes
Start to finish: 15 minutes
Serves 4

• 2 tablespoons olive oil
• 1 medium onion, diced
• 1 package (1.25 ounces) Ortega Taco Seasoning Mix
• 1 cup water
• 1 can (15 ounces) black beans, drained
• 2 cups cooked rice
• 1/4 cup Ortega Thick & Chunky Salsa

1. In skillet, heat oil over medium heat. Add onion; cook 3 minutes. Add taco seasoning mix and water. Stir until combined and slightly thickened. Add beans, rice and salsa; stir. Cook 5 minutes more or until contents are heated through.

Grilled Margarita Shrimp

Prep time: 40 minutes
Start to finish: 50 minutes
Serves 6

• 1 cup margarita mix
• 1 cup Ortega Taco Sauce, divided
• 2 pounds raw shrimp (21 to 30), peeled and deveined
• 3 tablespoons Ortega Diced Green Chiles

1. In large bowl, pour margarita mix and 1/2 cup taco sauce over shrimp and toss well. Marinate in refrigerator 30 minutes or up to 2 hours.
2. Preheat grill until sizzling hot, about 15 minutes. Grill shrimp 4 minutes on each side or until pink.
3. Combine remaining 1/2 cup taco sauce with green chiles to use as dipping sauce.

Ham and Cheese Quesadillas

Prep time: 10 minutes
Start to finish: 20 minutes
Serves 5

• 1/2 pound cooked ham, diced
• 3/4 cup cream cheese, softened
• Zest of one lime
• 2 green onions, white and green parts, diced
• 1 Ortega Soft Taco Kit - includes 10 soft tortillas, 1 package (1.25 ounces) taco seasoning mix and 1 package (3 ounces) taco sauce
• Cooking spray
• 1 tomato, diced
• 1/4 cup cilantro, chopped
• 1/2 cup sour cream

1. In mixing bowl, combine diced ham, cream cheese, lime zest, green onions and half of taco seasoning packet contained in soft taco kit. Heat large skillet on medium and spray with cooking spray.
2. Spread about 1 teaspoon taco sauce onto a flour tortilla and then spread about 1/4 cup ham/cream cheese mixture on top.
3. Place tortilla-side down onto hot skillet and top with another flour tortilla. Heat about 4 minutes, until bottom of tortilla is browned; spray top of the other tortilla and flip. Cook another 4 minutes and repeat with remaining quesadillas. Cook two at a time if skillet is large enough.
4. Cut into wedges and top with tomato, cilantro and sour cream and serve.

Mexican Meatballs

Prep time: 15 minutes
Start to finish: 30 minutes
Makes about 30 meatballs

• 3 Ortega Yellow Corn Taco Shells
• 1 pound (16 ounces) lean ground beef
• 1 teaspoon Ortega Chili Seasoning Mix
• 1 egg
• 2 teaspoons Ortega Diced Green Chiles
• 1 bottle (8 ounces) Ortega Taco Sauce
• 1/4 cup shredded cheddar cheese
• Cilantro, finely chopped (optional)

1. Break taco shells into food processor and pulse several times to create about 1/2 cup taco shell crumbs. Place into large mixing bowl and add ground beef, seasoning mix, egg and green chiles. Mix thoroughly.
2. Form mixture into 30 (1-inch) meatballs and drop into hot skillet. Cook until they begin to brown. Carefully turn over and continue browning. Add taco sauce. Coat meatballs with sauce and simmer over low heat, uncovered, 10 minutes.
3. Sprinkle meatballs with cheese and garnish with cilantro, if desired. Serve with toothpicks.

Photos copyright (c) 2008 Publications International, Ltd. Used by permission.

Source: Ortega

This hearty casserole is full of meat, onion and cheeses, sitting on top of a crescent roll dough crust.  Add even more flavor and top your casserole with olives, green onions, lettuce, tomatoes and jalapenos with a side of sour cream, chips and salsa.

Burrito Bake

• 1 pound ground beef
• 1 can (16oz) refried beans
• 1/4 cup chopped onion
• 1 envelope taco seasoning
• 1 tube (8oz) refrigerated crescent rolls
• 1 bag (8oz) shredded cheddar cheese
• 1 bag (8oz) shredded part-skim mozzarella cheese
• Optional toppings: chopped green pepper, shredded lettuce, chopped tomatoes and sliced ripe olives

1. Preheat oven to 350°. In a large skillet, cook and crumble beef over medium heat until no longer pink; drain. Add beans, onion and taco seasoning.
2. Unroll crescent roll dough. Press onto bottom and up the sides of a greased 13x9-in. baking dish; seal seams and perforations.
3. Spread beef mixture over crust; sprinkle with cheeses. Bake, uncovered, until golden brown, about 30 minutes. If desired, sprinkle with toppings.

Watch video to see how easy this recipe is!

Recipe adapted from Taste of Home.

Hearty Chicken & Vegetable Chowder
Easy Chicken Shepard's Pie
Santa Fe Chicken Saute

(Family Features) With risk factors for heart disease on the rise, it has never been more important to incorporate heart-healthy meals into your family’s diet.

According to recent statistics, heart disease is the leading cause of death among women in the U.S. With this in mind, Campbell Soup Company is on a mission to help women care for their hearts. With a diverse portfolio of foods that balance great taste and nutritional value, Campbell offers nearly 100 options that meet the criteria for the American Heart Association’s® Heart-Check mark.
Caring for your heart starts in the kitchen

Creating balanced meals for the family doesn’t have to be difficult. In addition to offering heart-healthy foods, Campbell works with its culinary staff, nutrition team and trained chefs to create healthy recipes. This recipe for Sante Fe Chicken Saute is a simple, one-skillet dish that combines lean chicken breast, black beans and corn with a spicy picante kick. Or, try this recipe for Hearty Chicken and Vegetable Chowder, which features chicken paired with a flavorful combination of zucchini, corn, potatoes and cream of celery soup. And no one can resist comforting Easy Chicken Shepard’s Pie. For more easy-to-prepare and heart-healthy recipes and for nutrition information, visit www.campbellskitchen.com.
Seven steps towards a healthier heart

A strong heart starts with a healthy diet and lifestyle. According to the American Heart Association, following these seven health and behavior factors can make a huge difference in your heart’s health. For more heart-healthy tips, visit www.heart.org.

1. Don’t smoke.
2. Maintain a healthy weight.
3. Engage in regular physical activity.
4. Eat a healthy diet.
5. Manage blood pressure.
6. Take charge of cholesterol.
7. Keep blood sugar, or glucose, at healthy levels.

Hearty Chicken & Vegetable Chowder

Ingredients

• 1 tablespoon canola oil
• 1 large onion, minced (about 1 cup)
• 1 clove garlic, minced
• 1 can (10 3/4 ounces) Campbell's® Healthy Request® Condensed Healthy Request® Cream of Celery Soup
• 1 cup nonfat milk
• 1 cup water
• 2 medium red potatoes, diced (about 2 cups)
• 1 large zucchini, diced (about 1 1/2 cups)
• 1 cup whole kernel corn
• 2 cups diced cooked chicken
• 2 tablespoons chopped fresh parsley

Preparation

1. Heat oil in 4-quart saucepan over medium-high heat. Add onion and garlic and cook for 2 minutes, stirring occasionally.
2. Stir in soup, milk and water and heat to a boil. Stir in potatoes, zucchini and corn. Reduce heat to medium-low.
3. Cook for 35 minutes or until potatoes are tender, stirring occasionally. Stir in chicken and parsley and cook until mixture is hot and bubbling.

Preparation Time

15 minutes

Total Time

1 hour

Serves

6 servings

Easy Chicken Shepard's Pie

Ingredients

• 1 can (10 3/4 ounces) Campbell's® Healthy Request® Condensed Healthy Request® Cream of Mushroom Soup
• 1 1/4 cups water
• 1 1/4 pounds skinless, boneless chicken breast halves, cut into 1-inch pieces
• 3/4 teaspoon ground black pepper
• 1/2 teaspoon onion powder
• 1/2 teaspoon poultry seasoning, crushed
• 1 tablespoon vegetable oil
• 1 package (16 ounces) frozen mixed vegetables, thawed
• 1 cup instant mashed potato flakes
• 1 cup fat free evaporated milk
• 1/4 cup shredded 2% milk Cheddar cheese

Preparation

1. Heat oven to 350°F.
2. Stir soup and 1/4 cup water in large bowl.
3. Season chicken with 1/2 teaspoon black pepper, onion powder and poultry seasoning.
4. Heat oil in 12-inch skillet over medium-high heat. Add chicken and cook until well browned, stirring occasionally. Add chicken and vegetables to soup mixture and stir to coat.
5. Spoon chicken mixture into 2-quart round casserole.
6. Microwave remaining water in microwavable bowl on HIGH for 1 to 2 minutes or until hot. Add potato flakes and stir until water is absorbed. Stir in milk and remaining black pepper. Loosely cover and microwave on HIGH for 2 minutes or until mixture is hot.
7. Spread potato mixture over chicken mixture. Sprinkle with cheese. Bake for 40 minutes or until chicken mixture is hot and bubbling.

Preparation Time

15 minutes

Total Time

1 hour 10 minutes

Serves

4 servings

Santa Fe Chicken Saute

Ingredients

• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 tablespoon vegetable oil
• 1 3/4 pounds skinless, boneless chicken breast halves
• 1 teaspoon minced garlic
• 4 green onions, minced (about 1/2 cup)
• 1 can (10 3/4 ounces) Campbell's® Healthy Request® Condensed Healthy Request® Tomato Soup
• 1/2 cup Pace® Picante Sauce
• 1/2 cup water
• 1 can (about 15 ounces) black beans, rinsed and drained
• 1 cup whole kernel corn
• 2 tablespoons chopped fresh cilantro leaves

Preparation

1. Stir chili powder and cumin in small bowl. Season chicken with chili powder mixture.
2. Heat oil in 12-inch skillet over medium-high heat. Add chicken and cook for 6 minutes or until browned on both sides. Add garlic and onions and cook; stir for 1 minute.
3. Stir in soup, picante sauce and water and heat to a boil. Reduce heat to medium-low. Add beans and corn. Cover and cook for 15 minutes or until chicken is cooked through.
4. Sprinkle with cilantro.

Preparation Time

15 minutes

Total Time

35 minutes

Serves

6 servings

Source

Campbell Soup Company

Save

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 1 package (1.25 ounces) Ortega Taco Seasoning Mix
• 1 cup water
• 1 can (15 ounces) black beans, drained
• 2 cups cooked rice
• 1/4 cup Ortega Thick & Chunky Salsa

Preparation

1. In skillet, heat oil over medium heat. Add onion; cook 3 minutes. Add taco seasoning mix and water. Stir until combined and slightly thickened. Add beans, rice and salsa; stir. Cook 5 minutes more or until contents are heated through.

Preparation Time

5 minutes

Start to Finish Time

15 minutes

Serves

Serves 4

Notes, Tips & Suggestions

Photos copyright (c) 2008 Publications International, Ltd. Used by permission.

Source

Ortega

Ingredients

• 2 (16-ounce) can Goya black beans, drained and rinsed
• 1 (14.25-ounce) can Muir Glen diced tomatoes no salt added
• 2 (11-ounce) cans Del Monte Golden Sweet Whole Kernel Corn no salt added, drained
• 1 (4.5-ounce) can Old El Paso green chilies chopped, drained
• 1/2 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon Tabasco pepper sauce
• 1 large ripe avocado, peeled, pitted and diced
• 2 tablespoons fresh chopped cilantro
• Baked tortilla chips

Preparation

1. In large bowl combine black beans, diced tomatoes with liquid, corn, green chilies, olive oil, vinegar, salt and Tabasco. Cover and refrigerate 3-4 hours, stirring occasionally.
2. To serve, stir in avocado and cilantro to mix well. Serve with tortilla chips.

Source

Can Manufacturers Institute

Ingredients

• 1 pound ground beef
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 cans (10 ounces each) mild enchilada sauce
• 8 small corn tortillas (6-inch diameter)
• 3/4 cup (3 ounces) shredded jalapeño pepper cheese
• 1 tablespoon chopped fresh cilantro
• Dairy sour cream (optional)

Preparation

1. Heat oven to 350°F. In large nonstick skillet, brown ground beef, onion and garlic over medium heat 6 minutes or until outside surface of beef is no longer pink, breaking beef up into 1/2-inch crumbles. Pour off drippings. Season with salt and pepper. Stir in 1/2 cup enchilada sauce from one can. Set aside remaining sauce from that can.
2. Pour second can enchilada sauce into shallow dish. Dip tortillas, one at a time, into sauce to coat both sides. Spoon beef mixture evenly down centers of each tortilla; roll up. Place seam-side down in 12- x 8-inch baking dish.
3. Cover with aluminum foil. Bake in 350°F oven 15 minutes. Remove aluminum foil. Spoon reserved enchilada sauce over enchiladas; sprinkle with cheese. Continue baking, uncovered, 10 minutes or until cheese is melted. Sprinkle with cilantro. Serve with sour cream, if desired.

Preparation and Cooking Time

45 minutes

Serves

Makes 4 servings (serving size: 1/4 of recipe)

Source

National Cattlemen's Beef Association