Snacks, small bites and savory treats to feed a crowd

(Family Features) The holiday season brings gatherings, get-togethers and parties of all kinds, meaning dishes that can feed a crowd are all too important for successful entertaining. From appetizers to snacks to desserts, recipes that come together quickly mean more moments with loved ones.

For example, these dairy-fueled recipes from Milk Means More pack plenty of festive flavor for feeding family and friends without keeping you cooped up in the kitchen. Appetizers and snacks such as Holiday Baked Brie, Roasted Garlic-Whipped Feta Crostini and Cheese Buds help hold over hungry guests until the main course is served, while Peppermint Shortbread Cookies make for a perfect way to cap off the night.

Find more recipes for holiday gatherings at milkmeansmore.org.

Watch video to see how to make this recipe!

Peppermint Shortbread Cookies

Recipe courtesy of Rachel Gurk of “Rachel Cooks” on behalf of Milk Means More
Prep time: 15 minutes, plus 30 minutes freeze time
Cook time: 15 minutes
Servings: 40

• 2-2 1/2             sticks unsalted butter, softened
• 3/4       cup powdered sugar
• 1          teaspoon pure vanilla extract
• 1          teaspoon salt
• 2 1/3    cups all-purpose flour
• 3/4       cup peppermint crunch baking chips

1. In stand mixer fitted with paddle attachment, cream butter, powdered sugar, vanilla and salt until smooth. Gradually add flour and mix on low until combined. Add baking chips and continue mixing on low until fully combined.
2. On wax paper or parchment paper, form dough into 12-14-inch log and freeze at least 30 minutes, or until firm.
3. Heat oven to 350° F.
4. Cut shortbread dough into 1/4-inch slices; bake 13-15 minutes on parchment-lined baking sheets.

Holiday Baked Brie

Recipe courtesy of Lori Yates of “Foxes Love Lemons” on behalf of Milk Means More
Prep time: 10 minutes
Cook time: 14 minutes
Servings: 8

• 2          tablespoons unsalted butter
• 8          ounces button mushrooms, sliced
• kosher salt
• ground black pepper
• 1          brie round (8 ounces)
• 3          tablespoons honey
• 1/4       cup pomegranate arils
• 1/4       cup shelled pistachios
• crackers or toasted bread, for serving

1. Heat oven to 350° F. In large skillet, heat butter over medium-high heat. Add mushrooms; cook 8-10 minutes, or until deep golden brown, stirring frequently. Season with salt and pepper; remove from heat.
2. Place brie on parchment-lined rimmed baking pan; drizzle with honey. Transfer to oven and bake 5-7 minutes, or until inside of cheese is softened but outside remains intact.
3. Transfer brie to serving platter; top with pomegranate arils, pistachios and mushrooms. Serve with crackers or bread.

Cheese Buds

Recipe courtesy of Sheila Johnson of “Eat 2 Gather” on behalf of Milk Means More
Prep time: 15 minutes
Cook time: 15 minutes, plus 1 hour chill time
Servings: 12

• 1          cup cake flour or all-purpose flour
• 1          cup grated extra-sharp white cheddar cheese
• 1/2       cup unsalted butter, cold and cut into chunks
• 1          teaspoon coarse sea salt
• 1/8       teaspoon cayenne pepper
• 40        pecan halves
• 1          egg white, whisked with 1 teaspoon cold water
• smoked paprika

1. Heat oven to 350° F. Line baking sheet with parchment paper.
2. Add flour, cheese, butter chunks, salt and cayenne pepper to food processor. Process until ingredients form into ball, about 1 minute.
3. Remove dough from food processor, wrap with plastic wrap and press into flat round. Place in refrigerator 1 hour.
4. Dust counter with flour and roll out dough to 1/4-inch thick. Using 1-inch round cookie cutter, cut out rounds and place on parchment paper-lined baking sheets.
5. Place one pecan on top of each round. Using pastry brush, lightly paint each cracker with egg wash. Sprinkle with smoked paprika.
6. Bake 12-15 minutes, or until buds just start to brown around bottom edges.
7. Remove from oven to cooling rack. Store in airtight container up to 1 week or freeze 1 month.

Note: Cheese buds can be made plain without pecans, or pecans can be chopped and sprinkled on after egg wash and smoked paprika.

Roasted Garlic-Whipped Feta Crostini

Recipe courtesy of Liz Della Croce of “The Lemon Bowl” on behalf of Milk Means More
Prep time: 10 minutes
Cook time: 10 minutes
Servings: 16

• 1          bulb garlic (about 12 cloves)
• 4          tablespoons olive oil, divided
• 1          teaspoon salt, divided
• 1          teaspoon pepper, divided
• 32        slices baguette
• 8          ounces feta cheese
• 1/2       cup whole milk
• 2          tablespoons lemon juice
• 1/2       cup pomegranate seeds
• 1/4       cup parsley, minced

1. Heat oven to 400° F.
2. Slice garlic bulb in half, exposing garlic heads; place in center of large piece of foil. Drizzle each half with 1 tablespoon olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Wrap foil tightly around garlic and roast until caramelized, about 30 minutes.
3. Place baguette slices on large baking sheet and drizzle with olive oil. Bake on middle rack until golden brown, about 10 minutes; set aside.
4. Place feta cheese, milk, lemon juice, remaining salt and remaining pepper in high-speed food processor. Once garlic finishes roasting, add garlic cloves to food processor. Pulse until whipped and creamy, adding more milk as needed to reach desired consistency. Adjust seasonings, to taste, if necessary.
5. To serve, spread each crostini with whipped feta and sprinkle with pomegranate seeds and minced parsley.

Source: United Dairy Industry of Michigan

(Family Features) The holiday season means it’s time for gathering family and friends for food and celebration. To make the process easier, incorporate recipes that can feed a crowd without lots of exotic, hard-to-find ingredients or long, laborious prep and cook times.

These recipes for Hearty Roasted Winter Vegetables featuring Aunt Nellie’s Whole Pickled Beets and Caprese Bean and Salami Salad with READ 3 Bean Salad, for example, are ideal side dishes for holiday gatherings with enough to go ’round for everyone at the table. Plus, if you’re heading to a holiday potluck, they’re perfect for bringing along to share with the whole crew and versatile enough to be paired with a variety of main courses. Plus, the Caprese Bean and Salami Salad can also stand in as an appetizer.

Find more holiday recipes at auntnellies.com and READsalads.com.

Hearty Roasted Winter Vegetables

Prep time: 10 minutes
Cook time: 45-55 minutes
Servings: 6

• 1          jar (16 ounces) Aunt Nellie’s Whole Pickled Beets, drained
• 1          small red onion, cut into 12 wedges
• 2          cups baby portobello mushrooms, cleaned and stems trimmed
• 2          cups butternut squash, peeled, seeded and cut into 3/4-inch chunks
• 3          tablespoons olive oil
• 1          clove garlic, finely chopped
• 2          teaspoons chopped fresh rosemary
• 2          teaspoons chopped fresh thyme
• 1/4       teaspoon salt, plus additional, to taste (optional)
• 1/8       teaspoon pepper, plus additional, to taste (optional)
• 2          cups Brussels sprouts, ends trimmed and scored with cross-cut

1. Heat oven to 400° F. Place beets, onion, mushrooms and squash on rimmed 15 1/2-by-10 1/2-by-1-inch baking sheet; drizzle with olive oil. Add garlic, rosemary, thyme, 1/4 teaspoon salt and 1/8 teaspoon pepper; toss to coat. Roast 15 minutes.
2. Add Brussels sprouts, stir and continue to roast until vegetables are tender and browned, about 30-35 minutes, stirring once. Adjust salt and pepper, to taste, if desired.

Caprese Bean and Salami Salad

Recipe courtesy of “The Reluctant Entertainer”
Prep time: 25 minutes
Servings: 16

• 5          cans (15 ounces each) READ 3 Bean Salad (3 cans drained, 2 cans undrained)
• 1          pint grape tomatoes, halved
• 1          pound small marinated mozzarella balls, drained
• 3/4       cup (1 ounce) fresh basil, chopped
• 8          ounces dried salami, sliced
• salt, to taste
• pepper, to taste
• 2          whole-wheat baguettes (13 ounces each), sliced

1. In large bowl, stir together bean salad, tomatoes and mozzarella balls.
2. Before serving, add basil and salami. Add salt and pepper, to taste. Stir to combine.
3. Serve on large platter surrounded by baguette slices.

Source: Seneca Foods
http://www.readsalads.com/

A quick and easy way to get comfort food on your dinner table is this recipe for Cheesy Baked Mushroom Chicken. Add some green beans and mashed cauliflower for a well-rounded meal for your family.

For more comfort food recipes, visit Culinary.net.

Watch video to see how to make recipe!

Cheesy Baked Mushroom Chicken

• Nonstick cooking spray
• 4          boneless, skinless chicken breasts
• 1/2       cup flour
• 4          tablespoons butter      
• 8          ounces mushrooms, sliced
• 1/2       cup chicken broth
• 1/4       teaspoon salt
• 1/4       teaspoon pepper
• 2          cups shredded mozzarella cheese
• 1/2       cup Parmesan cheese, grated
• 1/4       cup green onions, sliced

1. Heat oven to 375° F. Prepare baking dish with nonstick cooking spray.
2. Cut each chicken breast in half. Place flour in resealable bag. Place chicken in resealable bag with flour; toss to coat.
3. In large skillet, melt butter. Add chicken to skillet; brown all sides. Transfer chicken from skillet to 11-by-7-inch baking dish.
4. In skillet, saute sliced mushrooms in remaining butter until softened. Add chicken broth, salt and pepper. Bring to boil then cook 5 minutes. Spoon over chicken.
5. Bake 15 minutes. Sprinkle with cheeses and green onions. Bake 5 minutes, or until cheese is melted.

(Family Features)Leading a busy lifestyle doesn’t always leave time for spending hours in the kitchen, and these Mystic Mini Turkey Loaves can be made in advance and frozen for later use. Perfect for simplifying busy evenings, they are made with mushrooms, yellow onions, oat milk, pumpkin pie spice and almond milk yogurt. This and other kid-friendly recipes are part of Dole’s healthy-living alliance with Disney’s Frozen 2.

For more details and recipes, visit dole.com/Disney. #Dole #DoleRecipes

Watch video to see how to make this recipe!

Mystic Mini Turkey Loaves

Prep time: 25 minutes
Cook time: 40 minutes
Serves: 8

• 1          large egg
• 2          pounds 93% lean ground turkey
• 1          medium DOLE® Yellow Onion, finely chopped
• 1/2       cup oat milk
• 1/2       cup whole-wheat panko breadcrumbs
• 2          teaspoons pumpkin pie spice
• 1          teaspoon salt, divided
• 1          tablespoon olive oil
• 1/2       package (8 ounces) Dole Mushrooms, sliced
• 2          cups unsalted chicken stock
• 3          tablespoons whole-wheat flour
• 1/4       cup plain almond milk yogurt
• 1/4       teaspoon ground black pepper
• 1          tablespoon chopped fresh parsley

1. Heat oven to 350° F. Line rimmed baking pan with parchment paper.
2. In large bowl, whisk egg; gently mix in turkey, onion, oat milk, breadcrumbs, pumpkin pie spice and 1/2 teaspoon salt. Form turkey mixture into eight (4-by-2 1/2-inch) loaves; place on prepared pan. Bake loaves 40 minutes, or until internal temperature reaches 165° F.
3. In large skillet over medium-high heat, heat oil; add mushrooms and cook 5 minutes, or until tender, stirring occasionally. In medium bowl, whisk chicken stock and flour; add to skillet and cook 3 minutes, or until thickened, whisking occasionally. Whisk in yogurt, pepper and remaining salt.
4. Serve loaves topped with gravy and sprinkled with parsley. 

Tip: To freeze loaves, prepare turkey loaves but do not bake; freeze 2 hours, or until frozen. Wrap loaves tightly with plastic wrap and freeze in freezer-safe, zip-top plastic bags up to 3 months. Thaw loaves in refrigerator overnight then bake on parchment-lined rimmed baking pan at 350° F 40 minutes, or until internal temperature reaches 165° F. Proceed with remaining instructions.

Approximate nutritional information per serving (1 loaf, 1/3 cup gravy): 216 calories; 94 calories from fat; 10 g fat; 3 g polyunsaturated fat; 4 g monounsaturated fat; 88 mg cholesterol; 397 mg sodium; 344 mg potassium; 11 g carbohydrates; 2 g fiber; 2 g sugars; 21 g protein; vitamin A 4%; vitamin C 2%; calcium 4%; iron 10%; vitamin E 2%; thiamin 8%; vitamin B6 20%; phosphorus 15%; magnesium 6%; manganese 10%.

Source:  Dole/Disney

Kid-friendly, make-ahead meals

(Family Features) As families look to incorporate more nutritious dishes into meals from morning to night, using kid-friendly recipes can help make the process easier and more fun.
To help make it easier for busy parents to plan and serve healthier meals, registered dietitian Melanie Marcus, Dole’s nutrition and health communications manager, created a series of enchanted frozen fruit- and vegetable-based dishes including main courses, smoothies, desserts, sides and more. Because these recipes can be made in advance and frozen for later use, they’re perfect for on-the-go families and busy lifestyles.

For example, these frozen sandwiches make for an easy grab-and-go breakfast while make-ahead lasagna simplifies busy evenings and banana split cups can appease those dessert cravings.

These and other family-friendly recipes are part of Dole’s healthy-living alliance with Disney’s Frozen 2.  For details, visit dole.com/Disney. Follow Dole at #Dole and #DoleRecipes.

Royal Frozen Sweet Potato Lasagna

Prep time: 45 minutes
Cook time: 1 hour, 5 minutes
Servings: 8

• Nonstick cooking spray
• 1          tablespoon olive oil
• 1          medium DOLE® White Onion, chopped
• 1          package (8 ounces) Dole Mushrooms, sliced
• 2          garlic cloves, minced
• 1 1/2    pounds 99% fat-free lean ground turkey
• 5          cups Dole Baby Spinach
• 1          teaspoon Italian seasoning
• 1/4       teaspoon salt
• 1          cup marinara sauce
• 1          cup raw cashews
• 2          cups fat-free cottage cheese, strained
• 4          medium Dole Sweet Potatoes, peeled and sliced 1/8-inch thick crosswise
• 1       cup low-moisture part-skim mozzarella cheese

1. Heat oven to 375° F. Spray 13-by-9-inch baking dish with nonstick cooking spray.
2. In large skillet over medium-high heat, heat olive oil; add onion and cook 5 minutes, or until tender, stirring occasionally. Add mushrooms; cook 4 minutes, or until tender, stirring occasionally. Add garlic; cook 1 minute, stirring frequently. Add turkey; cook 8 minutes, or until browned, breaking up turkey with side of wooden spoon. Add spinach, Italian seasoning and salt; cook 3 minutes, or until spinach wilts. Stir in marinara; cook 1 minute.
3. In food processor, pulse cashews 20 times, or until small crumbs form. In medium bowl, stir cottage cheese and cashews.
4. Shingle 1/3 of sweet potato slices in bottom of prepared dish; top with 1 cup cottage cheese mixture followed by 1 1/2 cups turkey mixture. Repeat layers twice; sprinkle with mozzarella cheese and cover tightly with foil. Bake 45 minutes; remove foil. Bake 20 minutes, or until top is golden brown.

Tip: To freeze lasagna, wrap tightly once cooled with layer of plastic wrap then foil. Freeze up to 3 months. Remove plastic wrap; bake lasagna from frozen, covered with foil, at 375° F 1 hour. Uncover and bake 15 minutes, or until top is golden brown and internal temperature reaches 165° F.

Approximate nutritional information per serving (1 1/2 cups): 315 calories; 110 calories from fat; 12 g fat; 0 g trans fat; 2 g polyunsaturated fat; 6 g monounsaturated fat; 45 mg cholesterol; 570 mg sodium; 661 mg potassium; 22 g carbohydrates; 3 g fiber; 9 g sugars; 29 g protein; vitamin A 50%; vitamin C 10%; calcium 20%; iron 15%; vitamin E 10%; thiamin 8%; vitamin B6 15%; phosphorus 10%; magnesium 8%; manganese 20%.

Frozen Banana Split Cups

Prep time: 15 minutes, plus freezing time
Servings: 12

• 2/3       cup gluten-free dark chocolate chips
• 2          teaspoons grapeseed oil
• 3          DOLE® Strawberries, hulled and thinly sliced
• 1          ripe Dole Banana, peeled and thinly sliced
• 2 tablespoons chopped roasted unsalted peanuts

1. Line 12-cup mini muffin tin with mini cupcake liners.
2. In small, microwave-safe bowl, heat chocolate chips in microwave oven on high 1 minute, or until melted, stirring every 20 seconds; stir in oil.
3. Fill cupcake liners with half of chocolate mixture; top with strawberries, banana, remaining chocolate mixture and peanuts.
4. Freeze in airtight container at least 1 hour, or up to 2 weeks.

Approximate nutritional information per serving (1 cup): 92 calories; 65 calories from fat; 7 g fat; 0 g trans fat; 1 g polyunsaturated fat; 1 g monounsaturated fat; 0 mg cholesterol; 0 mg sodium; 54 mg potassium; 10 g carbohydrates; 2 g fiber; 6 g sugars; 2 g protein; vitamin A 0%; vitamin C 2%; calcium 0%; iron 15%; vitamin E 2%; thiamin 0%; vitamin B6 2%; phosphorus 0%; magnesium 2%; manganese 4%.

Make-Ahead Frozen Brrr-eakfast Bites

Prep time: 15 minutes, plus cooling time
Cook time: 25 minutes
Servings: 8

• Nonstick cooking spray
• 8          eggs
• 1          tablespoon olive oil
• 1          package (8 ounces) DOLE® Mushrooms, sliced
• 1          Dole Red Onion, chopped
• 1          medium red bell pepper, chopped
• 4          cups Dole Baby Spinach
• 1          cup fat-free milk
• 1/4       teaspoon kosher salt
• 1/2       teaspoon fresh ground black pepper
• 8          100% whole-grain English muffins, split
• 8          frozen chicken breakfast sausage patties

1. Heat oven to 375° F. Spray 13-by-9-inch baking dish with nonstick cooking spray.
2. In large bowl, whisk eggs. In large skillet over medium heat, heat oil. Add mushrooms, onion and bell pepper; cook 2 minutes, stirring occasionally. Add spinach; cook 3 minutes, or until spinach wilts, stirring occasionally. Stir milk, salt, pepper and vegetables into eggs; transfer to prepared dish. Bake 25 minutes, or until set and internal temperature reaches 160° F; cool and cut into eight equal pieces.
3. Assemble sandwiches with muffins, sausage patties and egg mixture; wrap tightly with plastic wrap and freeze up to 2 weeks.
4. Unwrap one sandwich; wrap loosely with paper towel. Heat in microwave oven on high 2 1/2-3 minutes, or until completely heated through and internal temperature of sausage and egg mixture reaches 165° F.

Approximate nutritional information per serving (1 sandwich): 317 calories (114 calories from fat); 13 g fat; 0 g trans fat; 2 g polyunsaturated fat; 4 g monounsaturated fat; 212 mg cholesterol; 572 mg sodium; 33 g carbohydrates; 334 g potassium; 4 g fiber; 6 g sugars; 19 g protein; vitamin A 25%; vitamin C 35%; calcium 15%; iron 20%; vitamin E 8%; thiamin 25%; vitamin B6 10%; phosphorus 15%; magnesium 15%; manganese 15%.

Source: Dole/Disney

(Family Features) If you are raising picky eaters, there's a cooking technique that makes some of kids' favorite foods - like burgers and nachos - more nutritious while still tasting delicious.

Mushrooms, with their inherent umami flavor, are a perfect addition to blend into meals to increase both flavor and nutrition. Chefs kicked off the trend by blending finely chopped mushrooms with meat for burgers that are flavorful, healthy and Earth-friendly, and now blended burgers are showing up in school cafeterias, supermarket meat counters and fast food drive-thrus.

"Blended entrees like burgers are a win-win-win for families wanting to eat better," said Dayle Hayes, registered dietitian and founder of School Meals That Rock. "Mushrooms add delicious umami flavor, reduce fat and sodium in many popular dishes and kids love them."

Another fan of blending is MasterChef Junior finalist and teen chef, Evan Robinson. Robinson likes to blend with multiple varieties of mushrooms in family favorites such as tacos, burgers and stuffed peppers.

"I find that blending mushrooms into some of my go-to recipes helps increase the flavor while reducing the amount of fat and sodium," Robinson said.

If you're ready to start blending at home, it can be a simple process for introducing foods to even the pickiest of eaters. Recruit kids as kitchen helpers to tackle tasks such as wiping mushrooms clean and using their hands to blend the meat and mushrooms together.

For more family-friendly, blended recipes, visit Blenditarian.com

A Cooking Technique You Need to Know: Blending

Blending involves mixing finely chopped mushrooms with ground meat for more nutritious, but still delicious, burgers, tacos, meatballs and more.

1. Chop your favorite mushroom variety to match the consistency of the ground meat. This can be done with a knife or food processor.

2. Blend the chopped mushrooms with the ground meat.

3. Cook with Mexican seasoning mix for tacos, marinara sauce for meaty ragu or salt and pepper for juicy, flavorful burgers.

Blended Mushroom Nachos

Recipe courtesy of Chef Evan Robinson
Servings: 4

• 5 shiitake mushrooms
• 5 white button mushrooms
• 1 clove garlic
• 1/4 cup chopped onions
• 1 tablespoon Mexican meat seasoning
• 10 ounces ground turkey

Cheese Sauce:

• 1 tablespoon butter
• 1 tablespoon flour
• 1 cup milk
• 1 1/4 cups Mexican blend shredded cheese

• tortilla chips
• salsa (optional)
• guacamole (optional)
• kale (optional)
• romaine lettuce (optional)
• tomatoes (optional)
• cilantro (optional)
• diced red bell peppers (optional)

1. In blender or food processor, pulse mushrooms, garlic and onions. In large saute pan over medium-high heat, mix finely chopped mushroom mixture with seasoning and cook 2 minutes. Add ground turkey, breaking into fine crumbles until completely cooked through. Set aside.
2. To make cheese sauce: In medium saucepan over medium-high heat, melt butter then add flour and whisk constantly, breaking up lumps. Stir 2 minutes then add milk and continuously whisk. Stir in cheese and mix with wooden spoon.
3. Assemble chips on serving platter; spread mushroom-meat crumble on top. Add cheese sauce and toppings like salsa, guacamole, kale, romaine lettuce, tomatoes, cilantro and diced red bell peppers, if desired.

Pizza Burgers

Recipe courtesy of Chef Evan Robinson
Servings: 4

• 1 tablespoon extra-virgin olive oil
• 1 medium portabella mushroom, finely chopped
• 2-3 white button mushrooms, finely chopped
• 1/2 small onion
• 1/2 clove garlic
• 2 teaspoons Italian-style herb seasoning
• 8 ounces ground beef
• salt, to taste
• pizza or marinara sauce
• shredded mozzarella cheese
• hamburger buns

1. In large pan over medium-high heat, saute extra-virgin olive oil, mushrooms, onions, garlic and herb seasoning approximately 5 minutes until vegetables are soft. Set aside and let cool to room temperature.
2. Blend mushroom mixture with ground beef. Season with salt, to taste.
3. Form into four patties and cook in same pan as mushroom mixture to preferred doneness. Top with dollop pizza sauce and mozzarella cheese. Cover pan to melt cheese then carefully transfer to buns.

Source: Mushroom Council

(Family Features) Creating a nutritious family dinner doesn’t have to mean sacrificing favorite dishes. For a healthier take on a traditional ethnic meal, these Blended Tacos involve blending ground beef with mushrooms before adding your desired toppings. Find more recipes at Culinary.net.

Watch video to see how to make this recipe!

Blended Tacos

Recipe courtesy of the Mushroom Council
Yield: 12 tacos

• 1          teaspoon chili powder
• 1/4       teaspoon garlic powder
• 1/4       teaspoon onion powder
• 1          teaspoon ground cumin
• 1          teaspoon salt
• 1/2       cup water
• 1          teaspoon vegetable oil
• 1          pound button mushrooms, finely chopped
• 1          pound 80 percent lean ground beef
• 12        crunchy taco shells, warmed
• 2          cups grated cheddar cheese (optional)
• 1          large tomatoes, diced (optional)
• 1          head iceberg lettuce, shredded (optional)

1. In small bowl, mix chili powder, garlic powder, onion powder, cumin and salt. Stir in water and set aside.
2. In large skillet over medium-high heat, heat oil. Add chopped mushrooms and ground beef and cook thoroughly, about 7-10 minutes. Carefully drain excess grease, if necessary.
3. Add seasoning mixture to mushroom-meat mixture and stir to combine. Bring to simmer and cook 3-5 minutes.
4. To assemble, add about 1/4 cup mushroom-meat mixture to bottom of each taco shell. Layer shells with cheese, tomatoes and lettuce, if desired.

Source: Culinary.net

(Family Features) Summertime officially ushers in grilling season. There's no better way to celebrate the warm weather than at a backyard barbeque. Whether you're entertaining friends or cooking for your family, it's easy to make healthful choices at your next summer soirée.

When planning for an outdoor get-together, try better-for-you alternatives to traditional grilling fare. For example, serve fresh, seasonal grilled vegetables instead of potato chips. Once you've fired up the grill, try veggie burgers as an alternative to meat.
MorningStar Farms Grillers Original Veggie Burgers contain 57 percent less fat than regular ground beef.* So, it's not a burger - it's better!

Get your meatless barbeque started with an Alpine Burger. Or, if you're looking for a burger with a bit of a twist, consider making these Garden Veggie Deluxe Burgers or Spicy Tex-Mex Pita Burgers.

Once you're finished with the main course, grill pineapple and serve it over sherbet for dessert.

These simple substitutions are so delicious, your family and friends are sure to leave your next backyard party satisfied. For more recipes and fun food ideas, visit www.morningstarfarms.com.

*Regular ground beef contains 14g total fat per 64g serving. Grillers Original contain 6g fat per 64g serving.

Alpine Burger

Prep Time: 25 minutes
Time to Table: 25 minutes
Servings: 1

• 3/4 cup sweet onions, sliced
• 1/2 cup fresh mushrooms, sliced
• 1/4 teaspoon bottled minced garlic
• 1 MorningStar Farms Grillers Original Burger
• 1 teaspoon spicy brown mustard or Dijon Mustard
• 1 slice multigrain or whole wheat bread, toasted
• 1/3 cup baby arugula
• 1 tablespoon Gruyere cheese or Swiss cheese, shredded

1. In large nonstick skillet coated with cooking spray, cook onions, covered, over medium-low heat for 16 to 20 minutes or until onions are very tender, stirring occasionally. Stir in mushrooms and garlic. Cook over medium heat, covered, for 4 to 6 minutes or until onions begin to brown and mushrooms are tender, stirring occasionally. Remove from heat.
2. Meanwhile, cook veggie burgers according to package directions.
3. Spread mustard on one side of bread slice. Top with arugula (if desired). Place burger on arugula. Spoon onion mixture over burger.
   Sprinkle with cheese. Let stand for 1 to 2 minutes or until cheese melts. Serve immediately.

Spicy Tex-Mex Pita Burgers

Prep Time: 20 minutes
Time to Table: 20 minutes
Servings: 2

• 2 MorningStar Farms Spicy Black Bean Veggie Burgers
• 1 cup baby romaine lettuce or torn romaine lettuce
• 2 tablespoons reduced-fat mayonnaise
• 4 teaspoons chopped fresh cilantro
• 1/2 medium avocado, pitted, peeled, chopped
• 4 tablespoons tomato salsa
• 1 whole-wheat pita bread round
• 4 tablespoons shredded Cheddar cheese with jalapeño peppers or Monterey Jack cheese with jalapeño peppers
• 10 baked tortilla chips (optional)

1. Cook burgers according to package directions.
2. Meanwhile, in a mixing bowl, toss together lettuce, mayonnaise, and cilantro until lettuce is evenly coated. In another bowl, stir together avocado and salsa.
3. Cut pita bread across middle in half. Fill each half with lettuce mixture. Insert burgers. Add cheese and avocado mixture. Serve with tortilla chips, if desired.

Garden Veggie Deluxe Burgers

Prep Time: 5 minutes
Time to Table: 25 minutes
Servings: 2

• 2 MorningStar Farms Garden Veggie Patties Veggie Burgers
• 2 slices (1 1/2 ounces total) Provolone cheese
• 2 tablespoons reduced-fat mayonnaise or regular mayonnaise
• 1/4 teaspoon curry powder
• 2 whole-wheat hamburger buns, split
• 2 slices tomato
• 2 slices red onion
• 4 rings green or red bell pepper
• Fresh flat-leaf parsley leaves for garnish (optional)

1. Cook burgers according to package directions. Top hot burgers with cheese slices. Let stand until cheese melts, about 1 minute.
2. Meanwhile, in a small bowl, stir together mayonnaise and curry powder. Spread on bun bottoms. Top with burgers, tomato, red onion and bell pepper. Top with parsley leaves, if you like, and bun tops.

Source: Morningstar Farms

(Family Features) While it can be easy to fall into a routine of cooking the same recipes week in and week out, getting creative with mealtime can be as easy as making simple swaps and trying new flavor combinations with fresh, high-quality ingredients.

One of the easiest ways to shake things up in the kitchen any night of the week is to reimagine a classic dish by replacing one of the main ingredients. As an alternative to the typical chicken or beef, fresh pork is a versatile, convenient and flavorful protein that can easily transform a predictable meal into something new and delicious.

Instead of chicken Florentine, try this recipe for Pork Chops in Creamy Roasted Garlic Florentine Sauce, or rethink the typical weeknight stir-fry with this quick and easy Italian Stir-Fried Pork and Pasta.

For more creative yet easy ways to reimagine mealtime, visit Smithfield.com/ShakeItUp.

Pork Chops in Creamy Roasted Garlic Florentine Sauce

Cook time: 20 minutes
Servings: 4

• 4          Smithfield Boneless Pork Chops
• salt, to taste
• pepper, to taste
• 4          tablespoons olive oil, divided
• 8          cloves garlic, minced
• 1/4       cup bacon pieces, half-cooked
• 1/2       cup chicken stock
• 2          cups heavy cream
• 1 1/2    cups chopped fresh baby spinach
• 1/2       cup chopped fresh tomato
• 1/4       cup grated Parmesan cheese
• 1          teaspoon Italian seasoning

1. Season pork chops on both sides with salt and pepper, to taste.
2. In large skillet, heat 2 tablespoons oil over medium heat. Cook pork chops 4-5 minutes per side until internal temperature reaches 145° F. Remove pork chops from pan and keep warm.
3. In same skillet, heat remaining oil over medium heat. Add minced garlic and partially cooked bacon to skillet; cook until tender, about 3 minutes. Add chicken stock and bring to simmer.
4. Reduce heat to low and add heavy cream. Season with salt and pepper, to taste.
5. Add spinach and tomatoes to sauce; let spinach wilt. Stir in Parmesan cheese and Italian seasoning; simmer about 3 minutes.
6. Return pork chops to pan along with juices. Spoon Florentine sauce over chops; simmer 3-5 minutes.

Italian Stir-Fried Pork and Pasta

Cook time: 30 minutes
Servings: 4

• 1          Smithfield Roasted Garlic & Herb Marinated Fresh Pork Loin Filet
• 1          package (8 ounces) spiral pasta
• 2          tablespoons olive oil
• 2          small zucchini squash, sliced lengthwise and cut into 1/2-inch slices
• 1          small red onion, thinly sliced
• 8          sliced mushrooms
• 1/2       cup julienne-sliced sun-dried tomatoes
• 1          teaspoon minced garlic
• 1/4       cup butter
• 1/2       cup grated Parmesan cheese
• 2          tablespoons chopped fresh basil

1. Heat skillet or wok to 400° F.
2. Slice pork loin filet into thin strips.
3. Cook pasta according to package directions.
4. Add pork strips and oil to heated skillet. Stir-fry until meat is browned, about 5 minutes.
5. Add zucchini, onion, mushrooms, tomatoes, garlic and butter to skillet; stir-fry until vegetables are crisp-tender, about 5 minutes.
6. Drain pasta and add to pork and vegetable mixture with cheese and basil; toss to coat.

Source:  Smithfield

(Family Features) Burgers and dogs may be typical game day grub, but a lineup that never changes can get tiresome a few weeks into the season. Infuse new energy and homemade favorites into your game day menu so you can enjoy great games and good eats for a winning combination.

Explore new flavors. Add variety by building your meal around a different main dish, like ribs or pulled pork instead of burgers. Or invite guests to get in on the action and offer a DIY pizza or taco bar with a wide range of toppings for the ultimate custom plate. Then adapt your side dishes to fit the theme, like adding a barbecue spice seasoning to your party mix, for example, or offering a chipotle-style dip for veggies and chips.

Add an unexpected twist. If you prefer a more traditional menu, there’s no reason to abandon all your favorite game day fare. Instead, reimagine a popular dish with a special or unexpected ingredient. For example, this recipe features a homemade pizza topped with creamy ranch dressing. An option like Litehouse Homestyle Ranch has no artificial colors, flavors or preservatives, no high fructose corn syrup and is gluten free. The dressing is a versatile addition to your game day spread since you can use it to top off everything from pizza and fries to tacos, burgers and more. For easy serving, look for the 20-ounce squeeze bottle, or opt for a glass jar or dip tub, whichever your recipe requires.

Don’t forget dessert. A good game requires lots of savory, hearty foods, but by the fourth quarter, you’re likely to start craving sweet victory and a sweet treat to go along with the win. Easy individual desserts are a great bet, that way you can grab a quick bite and get back to the screen before you miss any action. Think along the lines of finger foods like marshmallow cereal bars, brownies and cookies to offer a little something for everyone.

Find more ideas for your game day gathering at LitehouseFoods.com.

Homemade Pizza Recipe

Total time: 45 minutes
Serves: 4

• 1          ball pizza dough (store-bought or homemade)
• 1          jar pizza sauce
• pepperoni (optional)
• sausage (optional)
• ham or Canadian bacon (optional)
• black olives (optional)
• mushrooms (optional)
• peppers (optional)
• 1          package (8 ounces) fresh mozzarella, shredded
• 1          squeeze bottle (20 ounces) Litehouse Homestyle Ranch dressing

1. Heat oven to 425° F.
2. Prepare dough by pressing it onto a pizza pan or pizza stone. Spread pizza sauce over crust and top with pepperoni, sausage, ham or Canadian bacon, black olives, mushrooms and peppers, if desired. Sprinkle cheese evenly over top of pizza. Bake 20-30 minutes.
3. Top with ranch dressing before serving.

Note: Toppings can be substituted as desired.

Source: Litehouse Foods