(Family Features) If getting your kids to embrace healthy eating habits feels like a constant uphill battle, take heart in knowing you’re not alone. However, modeling smart choices in the kitchen and at the grocery store may be just the nudge your kids need.

One of the biggest hurdles many families face when it comes to healthier eating is getting started. These tips show how subtle changes can make it simple to introduce healthier choices the whole family can enjoy.

• Mornings are a busy time for families, and it can be difficult to make a nutritious breakfast and get out the door. Even so, skip the packaged breakfast foods that are loaded with sodium and calories. Instead, make and freeze your own healthy breakfast foods ahead of time. These breakfast burritos are easy for reheating and eating on the go.
• A common misperception is that eating healthfully takes too long. Set a good example for kids to follow by preparing healthy dinners at home. This one-pot turkey skillet is ready in less than 25 minutes to make dinner and cleanup a breeze.
• When kids are empowered to choose what they eat, they’re more likely to enjoy it. One easy way for kids to identify smart choices in the produce department is by looking for foods with the Produce for Kids logo. Not only are these items an important part of a balanced meal, shoppers who support the products are giving back to local organizations that help children and families.

To find additional tips to encourage your family’s healthy eating and more than 300 registered dietitian-approved recipes, visit produceforkids.com.

Make-Ahead Freezable Breakfast Burritos

Recipe courtesy of Produce for Kids
Prep time: 20 minutes
Cook time: 20 minutes
Servings: 14

• 2 teaspoons olive oil, divided
• 16 ounces lean turkey breakfast sausage
• 1 medium red bell pepper, finely chopped
• 1 small Vidalia onion, finely chopped
• 1 large tomato, finely chopped
• 12 large eggs
• 1/2 teaspoon pepper
• 1 cup low-fat shredded cheddar cheese
• 14 whole-wheat tortillas (8 inches each)

1. In nonstick skillet over medium heat, heat 1 teaspoon oil. Add sausage and cook 5-8 minutes, or until cooked through. Transfer to plate and set aside.
2. In same skillet, add remaining oil, bell peppers, onions and tomatoes, and cook 3-5 minutes, or until softened. Add tomatoes and cook 2 minutes.
3. In large bowl, scramble eggs and pepper. Add to pan and cook, stirring regularly, 3-4 minutes, or until eggs are set. Remove from heat and mix in sausage and cheese. Let cool.
4. Fill tortillas with 1/2 cup egg mixture, roll into burrito and lay seam-side down on parchment-lined baking sheet. Freeze 1 hour. Transfer to freezer-safe re-sealable bag and return to freezer.
5. To reheat burritos, remove from freezer, wrap in paper towel and microwave on high 1-2 minutes.

One-Pot Healthy Turkey Skillet

Recipe courtesy of Produce for Kids
Prep time: 10 minutes
Cook time: 15 minutes
Servings: 4

• 1 tablespoon extra-virgin olive oil
• 1 pound ground turkey
• 1 medium green bell pepper
• 1 medium sweet onion
• 3 Roma tomatoes
• 8 ounces whole-wheat elbow macaroni, cooked according to package directions
• 1 can (15 1/2 ounces) kidney beans, rinsed and drained
• 2 teaspoons cumin
• 2 tablespoons chili powder
• 1/4 teaspoon salt

1. In nonstick skillet over medium-high heat, heat oil. Add turkey and cook 10 minutes, or until no longer pink.
2. In food processor, pulse bell pepper, onion and tomatoes until chunky.
3. Add vegetable mixture, noodles, beans, cumin, chili powder and salt to skillet and let simmer 15 minutes.

Source: Produce for Kids

(Family Features) If you’re trying to boost the nutrition of your meals and snacks, look no further than your refrigerator. Dairy products provide a powerful nutrition package that can help you meet your nutrient needs and achieve better health.

The most recent Dietary Guidelines for Americans affirm dairy’s important place in the diet with a recommendation that people ages 9 and older consume three servings of low-fat or fat-free dairy foods every day. With nine essential nutrients, milk, cheese and yogurt deliver a unique nutrition package superior to milk alternatives, such as almond or rice beverages, which are often fortified or fall short on these important nutrients.

During the hot summer months, when you don’t feel like spending much time in the kitchen, dairy products offer ease and convenience, as many are ready to use in recipes or round out a meal or snack. For a quick, easy and healthy snack this summer, put a fresh take on traditional pizza with this recipe that uses crescent rolls topped with cheeses and fresh seasonal veggies. Or turn up the heat on a classic beef burrito by adding warm pepper jack cheese and black beans.

Visit MidwestDairy.com to pledge Dairy 3 for Me, find additional recipes and learn more about how to unleash the power of dairy nutrition.

Summer Pizza Snack

Recipe courtesy of Cindy Heins, Heins Family Farms
Total time: 22 minutes
Servings: 12

• 1 tube (8 ounces) crescent rolls
• 1 tub (8 ounces) low-fat cream cheese
• 1/4 cup light mayonnaise
• 1/4 teaspoon garlic powder
• 1 cup shredded part-skim mozzarella cheese
• 3/4 cup sliced cherry tomatoes
• 1/2 cup sliced black olives
• 1/2 cup chopped broccoli florets
• 1/2 cup chopped cucumber

1. Heat oven to 375° F. In 9-by-13-inch baking pan, spread out crescent roll dough. Seal seams together to form one large rectangle across bottom of pan. Bake 10-12 minutes, or until lightly browned. Cool on rack.
2. In small bowl, mix together cream cheese, mayonnaise and garlic powder. Spread evenly over entire cooled crust. Top with mozzarella, tomatoes, olives, broccoli and cucumber. Cut into 12 squares and serve.

Beef Burrito with Pepper Jack Cheese and Black Beans

Total time: 9 minutes
Servings: 6

• 1/2 pound ground beef sirloin
• 2 teaspoons minced garlic
• 1 cup chunky salsa, divided
• 2 cups cooked brown or white rice
• 6 whole-wheat tortillas (9 inches each)
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (11 ounces) corn kernels, drained
• 2 cups shredded pepper jack cheese
• sliced green onion, including green tops

1. In medium, nonstick skillet, brown ground beef and garlic over medium heat (break beef mixture up into smaller chunks with spatula). Drain fat and stir in 1/2 cup salsa; set aside.
2. Spread 1/3 cup rice on center of tortilla, leaving 1/2-inch border. Scatter about 2 tablespoons beans and 1 1/2 tablespoons corn over rice. Spread 1/3 cup beef mixture and 1/4 cup cheese over corn. Top with 2 teaspoons salsa and a few slices green onion. Fold in two opposite edges of tortilla 1 inch each and roll up. Place seam-side down on microwave-safe dish.
3. Repeat with remaining tortillas. Place burritos in microwave oven and heat 1 minute, or until heated through. Serve with remaining salsa.

Source: Midwest Dairy Association

(Family Features) When the temperature drops, it’s natural for thoughts — and cravings — to turn toward soothing and hearty comfort foods. There’s nothing like a good casserole or a bowl of hot chili to make you feel good all over.

To kick up the fun in your favorite meals, try some comfort foods with salsa added into the mix. Salsa and picante sauces are convenient ways to add different flavors and heat up the whole family with a satisfying meal.

These recipes are fast and easy, making them great weeknight dinners for the busy cook.
For more creative recipes and serving suggestions, visit pacefoods.com.

Turn Up the Heat!

Here are some more ideas from Pace Foods to help you put some zip into your favorite foods.

Zesty Grilled Cheese
Dip your grilled cheese sandwich into chunky salsa or picante sauce for a full-flavored, zingy kick.

Fiesta Meat Loaf
Use chunky salsa or picante sauce instead of tomato sauce or ketchup for a juicy, zesty meat loaf. Just before serving, top with more salsa.

Soup Toppers
Stir any delicious flavored salsa into your soup for a fresh new taste. Try it in black bean, tomato or vegetable soup.

Fiesta Rice
Tired of making the same old side dishes? To freshen up any meal, stir chunky salsa or picante sauce into your cooked rice for a lively side dish the whole family will love.

Monterey Chicken Tortilla Casserole

Prep: 10 minutes
Cook: 40 minutes
Makes: 4

• 1 cup coarsely crumbled tortilla chips
• 2 cups cubed cooked chicken OR cooked turkey
• 1 can (about 15 ounces) cream-style whole kernel corn
• 3/4 cup Pace Picante sauce
• 1/2 cup sliced pitted ripe olives
• 1/2 cup shredded cheddar cheese
• Chopped green pepper OR red pepper
• Tortilla chips

1. Layer crumbled chips, chicken, corn and picante sauce in 1-quart casserole. Top with olives and cheese.
2. Bake at 350°F for 40 minutes or until hot. Top with peppers. Serve with chips.

Chipotle Chili

Prep: 15 minutes
Cook: 8 hours
Makes: 8

• 1 jar (16 ounces) Pace Chunky salsa
• 1 cup water
• 2 tablespoons chili powder
• 1 teaspoon ground chipotle chile pepper
• 1 large onion, chopped (about 1 cup)
• 2 pounds beef for stew, cut into 1/2-inch pieces
• 1 can (about 19 ounces) red kidney beans, rinsed and drained
• Shredded cheddar cheese (optional)
• Sour cream (optional)

1. Stir salsa, water, chili powder, chipotle pepper, onion, beef and beans in a 3 1/2-quart slow cooker.
2. Cover and cook on LOW for 8 to 9 hours* or until the beef is fork-tender. Serve with cheese and sour cream, if desired.
   *Or on HIGH for 4 to 5 hours.

2-Step Beefy Taco Joes

Prep: 5 minutes
Cook: 10 minutes
Makes: 8

• 1 pound ground beef
• 1 can (10 3/4 ounces) Campbell’s Condensed
• Tomato soup (Regular OR 25% Less Sodium)
• 1 cup Pace Thick & Chunky salsa
• 1/2 cup shredded cheddar cheese
• 8 Pepperidge Farm Sandwich rolls, any variety

1. Brown ground beef in skillet. Pour off fat.
2. Add soup and salsa. Heat through. Top with cheese. Serve on rolls.

Mexican Four Cheese Potatoes au Gratin

Prep: 10 minutes
Bake: 50 minutes
Stand: 10 minutes
Makes: 6

• 1 jar (16 ounces) Pace Mexican Four Cheese salsa con Queso
• 3/4 cup Swanson Chicken broth (Regular, Natural Goodness™ OR Certified Organic)
• 1/4 cup heavy cream OR half-and-half
• 3 medium potatoes, peeled and thinly sliced (about 3 cups)

1. Stir queso, broth and cream together in medium bowl.
2. Put HALF of potatoes in a 2-quart shallow baking dish. Pour HALF of queso mixture over potatoes. Repeat with remaining potatoes and queso mixture.
3. Bake at 350°F for 50 minutes or until potatoes are tender. Let stand for 10 minutes.

Mexi-Mac

Prep: 5 minutes
Cook: 20 minutes
Makes: 4

• 1 pound ground beef
• 1 cup Pace Picante sauce
• 1 tablespoon chili powder
• 1 can (14 1/2 ounces) whole peeled tomatoes, cut up
• 1 cup frozen whole kernel corn
• 3 cups cooked elbow pasta
• 1/2 cup shredded cheddar cheese
• Sliced avocado
• Sour cream

1. Cook beef in skillet until browned. Pour off fat.
2. Add picante sauce, chili powder, tomatoes and corn. Heat to a boil. Cook over low heat 10 minutes. Add pasta. Sprinkle with cheese. Cover and heat until cheese melts. Garnish with avocado and sour cream.

Source: Pace Foods

(Family Features) Keep warm with hearty dishes that satisfy appetites and comfort food cravings. From russets to reds, fingerlings to purples, the hearty potato comes in many beautiful varieties that add color and texture to beloved comfort dishes. Bring out the flavors of your down-home creation by pairing it with a perfectly suited wine.

Comforting Complements
A spicy red with raspberry and peppery flavors, Zinfandel pairs particularly well with the flavors of winter — the season where comfort food is king. When searching for the perfect complement to your hearty, comfort fare, go for wines that deliver on quality at a fair price.
Discover Amador County, an up-and-coming wine region nestled in the rolling Sierra Foothills of California, through the wines of Renwood Winery. The winery runs under the direction of Joe Shebl, a talented winemaker whose artistic vision and passion for both Zinfandel and Amador County shows in every bottle.
For more information, visit www.renwood.com.

One Healthy Spud
Beyond their appearance in some of the most beloved dishes, potatoes also boast many benefits to your diet. Here are few reasons to add this versatile vegetable into meals:
Potassium — Potatoes are a great source of potassium, which may help lower high blood pressure, making them a heart-healthy choice. In fact, potatoes contain more potassium than a banana or spinach.
Vitamins — A spud a day may keep the cold germs away. One medium-sized spud has nearly half the recommended daily value of vitamin C and is also a good source of vitamin B6.
Dietary fiber — Potatoes are also a source of dietary fiber, a complex carbohydrate, which is known to increase satiety and help with weight loss.
Gluten free — Potatoes are a naturally gluten-free food, so those with gluten sensitivity can enjoy this flavorful vegetable.

For more on potatoes and healthy recipe ideas, visit www.eatwisconsinpotatoes.com.

Country Stew

Pair with Renwood Zinfandel, California
Yield: 6 servings

• 5 pounds bone-in short ribs, trimmed and cut into 2-inch pieces
• 3/4 cup all-purpose flour
• 1/4 cup vegetable oil
• 2 cups water
• 1 1/3 cups Renwood Zinfandel
• 1 medium onion, chopped
• 1 clove garlic, minced
• 2 teaspoons salt
• 1/4 teaspoon pepper
• 2 beef bouillon cubes
• 6 large Wisconsin potatoes, washed, peeled and quartered
• 1/2 pound small fresh mushrooms, cleaned and trimmed
• 1 package (10 ounces) frozen whole green beans
• 1 can (16 ounces) peeled whole tomatoes, undrained

1. Dredge ribs in flour to coat; reserve leftover flour.
2. Heat oil in 8-quart Dutch oven on moderate heat.
3. Add half of ribs and brown on all sides. Once browned, remove ribs. Repeat instructions for remaining ribs.
4. Stir in the reserved flour. While stirring, add 1 cup water and wine and stir until thickened.
5. Return ribs to the pan.
6. Add onion, garlic, salt, pepper and bouillon and bring to a boil.
7. Cover and lower heat to simmer for about 1 hour, or until ribs are tender.
8. Remove ribs with slotted spoon and cover with foil to keep warm.
9. Add potatoes, mushrooms and beans. Simmer 20 to 30 minutes, or until vegetables are tender.
10. Add ribs and tomatoes with liquid, and heat through.
11. Use slotted spoon to remove meat and vegetables to large serving platter.
12. Remove gravy to serving container and serve with ribs.

Healthy Potato Lasagna

Pair with Renwood Premier Old Vine Zinfandel, Amador County
Yield: 4 servings

• 2 links Italian turkey sausage (3 1/2 ounces each)
• 1 1/2 cups chopped onion
• 1 cup fat-free ricotta cheese
• 1 teaspoon dried basil or Italian seasoning
• 1/2 teaspoon garlic powder
• 1 egg white
• 2 cups marinara sauce, divided
• 1 1/4 pounds Wisconsin Yukon gold potatoes, peeled and thinly sliced, divided
• 1 cup part-skim shredded mozzarella cheese, divided

1. Remove sausage from casing and crumble into medium skillet with onion.
2. Cook for 10 minutes or until both are browned, breaking up sausage with back of spoon.
3. Stir together ricotta, basil, garlic powder and egg white in small bowl.
4. Spread 1/2 cup marinara sauce in bottom of 9-inch square baking dish.
5. Place 1/3 of the potatoes in the bottom of the dish, forming solid layer with no gaps.
6. Drop 1/2 ricotta mixture in spoonfuls over top and spread out just a little.
7. Sprinkle with 1/3 of mozzarella and 1/2 sausage mixture.
8. Add 1/2 cup more sauce then repeat potato, cheese and meat layers.
9. Top with last layer of potatoes, remaining sauce and mozzarella.
10. Cover with plastic wrap and make small slit to vent.
11. Microwave on high for 30 minutes or until potatoes are tender.

Quick & Healthy Slow Cooker Chicken & Potatoes

Pair with Renwood Zinfandel, Fiddletown

• 2 teaspoons Herbs de Provence (or combination of dried thyme, fennel, basil and savory)
• 1 teaspoon garlic salt
• Freshly ground pepper to taste
• 1/2 cup flour
• 1 tablespoon canola oil
• 4 small (2 pounds) bone-in-chicken breasts, skin removed
• 1 1/4 pounds small Wisconsin red potatoes
• 3/4 cup frozen, thawed pearl onions
• 1 cup small baby carrots
• 3/4 cup reduced-sodium chicken broth
• 8 ounces small baby bella or white mushrooms
• Chopped fresh thyme (optional)

1. Combine Herbs de Provence, garlic salt, and pepper on a dinner plate.
2. Spoon flour onto a second dinner plate.
3. Coat each chicken breast with herb mixture; then dredge in flour.
4. Heat oil in a large skillet.
5. Add chicken and cook over medium-high heat until chicken is golden brown on both sides (approximately 3 to 4 minutes per side). If necessary, cook chicken in two batches so as not to crowd the pan.
6. Once browned, place chicken in large slow cooker and add all remaining ingredients, except fresh thyme.
7. Cover slow cooker and cook on high for 4 hours or on low for 8 hours.
8. Sprinkle with fresh thyme before serving, if desired.

Source: Renwood Winery / Wisconsin Potatoes

(Family Features) What can family members do special this year for Mom? Most Moms dream of a fine meal they don’t have to shop for, cook or clean up afterwards. Often going out for breakfast on Mother’s Day can mean dealing with long lines and slow service. But Dad and the kids can rise to the occasion and prepare a meal themselves at home that can be a real treat.

Even the dad who only makes breakfast on weekends can cater a fine restaurant meal at home, with kids as willing sous chefs. It’s easy when your family shops where the pros shop, such as Sam’s Club for frozen appe­tizers, readymade pastry, organic produce, fine wines, quality meats, great breads and fabulous cheesecake ready to thaw and serve. For a crowning touch, add an unexpected and affordable luxury gift and Mom just might decide to sign on for another year.

Check out www.samsclub.com — or the Sam’s Club nearest you — for more great Mother’s Day ideas.

Mother’s Day Game Plan

Here’s the game plan for catering a Mother’s Day meal at home.

• Chill the champagne or make a deli­cious punch a few hours before the meal.
• Read the instructions on the box, then pop those frozen appetizers in the oven.
• Prepare and cook the salmon.
• Slice up some fresh fruit or bread.
• Finish with a deliciously moist cheese­cake - a Mom favorite. (Remember to thaw it beforehand.)
• Serve Mom in bed - let her relax and enjoy the meal and her day.
• Have the kids clean up the kitchen.
• Watch Mom smile.

Mom’s Secret Wish List

Mom usually puts the needs of her family first. But if she were really honest, she would say she’d love to have something from this list. And, Dads, when you shop smart, these become affordable luxuries.

1. Diamonds. They’re always a girl’s best friend. Diamond solitaire earrings go with everything — jeans on the soccer field, a suit at the office or workout clothes at the gym.
2. Designer Fragrances. Perfume and cologne in her special scent makes Mom feel pampered and special.
3. Furniture. Surprise her with something she’s been wanting, whether it’s the armoire for the great room, a new desk for the home office or even a new leather sofa.
4. Chocolate. Always a treat, especially now that health experts have declared that dark chocolate is actually good for us. Now, will it be Godiva or Ghirardelli?
5. Culinary Ware. If Mom has been trying to make culinary masterpieces from a mismatched set of cookware from her early married days, it’s time for an upgrade. Or, maybe she’d love a stand mixer or a great platter.

Salmon Wellington

Puff pastry encloses flavorful salmon, spinach and herbs in a main dish fit for a special occasion. Wellington prepara­tions are thought to take a great deal of time and skill to make. However, with the time saver of purchased puff pastry, it’s a breeze. The bundles can be pre­pared up to a week in advance and then frozen. Just pop them in the oven when needed.

Note: Puff pastry must be cold (but not frozen) when placed into a hot oven in order for the pastry to become light and flaky.

Makes: 4 servings

• 1 tablespoon sweet butter
• 1-1/2 tablespoons shallots or onion, minced
• 1/2 cup frozen spinach, defrosted and well drained
• 1/8 teaspoon ground nutmeg
• 1/2 tablespoon lemon zest
• 1 teaspoon thyme or dill
• minced Kosher salt and cracked black pepper
• 1-1/2 tablespoons crumbled feta cheese
• 4 thick, skinless fillets of salmon (about 6 ounces each)
• 2 packages puff pastry (defrosted in refrigerator)
• 1 lightly beaten egg
• 1 teaspoon milk

1. Heat sauté pan with butter over medium heat. Add shallots and sauté 3 to 4 minutes until softened. Reduce heat to medium-low and add spinach, nutmeg, lemon zest, thyme, salt and pepper. Sauté 2 to 3 minutes; remove from heat and stir in feta. Taste for seasoning and let cool.
2. Lightly salt and pepper each piece of salmon and top with 2 tablespoons of spinach mixture.
3. Roll out pastry sheets on lightly floured board. Cut 1 piece of pastry for bottom of each fillet — about 1 inch larger than the salmon. Cut a second piece large enough to drape over fillet and touch counter, plus 1 inch to spare all the way around.
4. Brush edge of smaller sheet with lightly beaten egg mixed with milk. Place 1 piece of salmon in center of pastry. Drape larger piece over salmon and seal the two pieces of dough together by folding and pleat­ing like a pie crust. Repeat for each “package.” Chill at least 30 minutes or freeze up to 1 week before baking.
5. Preheat oven to 425°F. Brush top of each package with a small amount of egg/milk mixture. Put on sheet pan lined with parchment paper and a dusting of corn meal. Bake in pre­heated oven for 18 to 23 minutes, until golden. Let rest 5 to 10 minutes before serving.

Cranberry Splash Punch

Makes: 8 servings

• 4 cups cranberry juice
• 3 cups pineapple juice
• 1/2 cup cherry juice
• 2 cups puréed strawberries or raspberries (fresh or frozen)
• 6 cups ice cubes
• 2 lemons, sliced
• 2 limes, sliced
• 3 cups orange soda or ginger ale

1. Mix all juices and puréed berries and chill thoroughly.
2. To serve, put punch in handsome container and add ice and fruit. Slowly stir in orange soda.

Source: Sam's Club

(Family Features) What’s a fiesta without the authentic taste of Mexico? From chili enchilada sauce to crushed tomatillos, authentic Mexican foods are an important part of Mexican culture and celebrations. And, why not? They’re fun, flavorful and nutritious.

With the convenience of today’s authentic Mexican foods such as Las Palmas, you can serve up fast and flavorful meals for your entire family in just minutes. Try an old favorite like Mexican Pozole and add Las Palmas Enchilada Sauce for an extra rich and flavorful taste. Or offer your family zesty Chicken Enchiladas stuffed with shredded boneless chicken and smothered in Las Palmas Enchilada Sauce. And for something fun, offer Chilaquiles with layers of tortillas, Las Palmas Enchilada Sauce and cheese topped with jalapeños, sour cream and avocado .

Today, Las Palmas is one of the largest selling Mexican cooking sauces in the United States. While it has grown from its humble beginnings, it still remains authentic to its roots, using only the highest quality chiles and other fresh ingredients. Las Palmas offers a wide variety of Mexican cooking sauces including Red and Green Chili Enchilada Sauce, Red Chile Sauce and Hot Enchilada Sauce plus other Mexican cooking staples such as Green Chiles and Crushed Tomatillos.

For any celebration, from Mexican Independence Day to Las Posadas, celebrate Mexican culture, food, family and friends with Las Palmas. For more information, visit bgfoods.com.

Chicken Enchiladas

Zesty enchilada sauce and diced green chiles give these chicken enchiladas their kick. Serve them with Mexican rice and spicy black beans.

Serves 4
Preparation time: 15 minutes
Cooking time: 30 minutes

• 2 cans (10 ounces each) Las Palmas Enchilada Sauce, divided
• 2 cups cooked, shredded boneless, skinless chicken breast meat
• 1 cup Mexican blend or Monterey Jack cheese, divided
• 1 can (4 ounces) diced green chiles, drained
• 8 (6-inch) corn tortillas, warmed

1. PREHEAT oven to 350°F. Grease 11- by 7-inch baking dish.
2. SPREAD 1/2 cup enchilada sauce on bottom of prepared baking dish. Combine chicken, 1/2 cup enchilada sauce, 1/2 cup cheese and chiles in medium bowl. Spoon chicken mixture evenly down center of each tortilla; roll up. Place seam-side down in baking dish. Top with remaining enchilada sauce and cheese.
3. BAKE 15 to 20 minutes or until heated through and cheese is melted.
   Top with sour cream and chives, if desired.

Mexican Pozole

Pozole is a staple of Mexican cuisine. It’s a pork and hominy dish rich in spiciness and flavor and a favorite at any Mexican fiesta.\

Serves 6
Preparation time: 15 minutes
Cooking time: 75 minutes

• 1 tablespoon vegetable oil
• 2 pounds pork shoulder, trimmed of fat and cut into bite-size pieces
• 3 medium onions, chopped
• 8 cloves large garlic, finely chopped
• 4 cups water
• 1 can (29 ounces) Mexican-style hominy, drained
• 2 cans (10 ounces each) Las Palmas Enchilada Sauce
• 1 can (7 ounces) diced green chiles
• 2 teaspoons dried oregano, crushed
• 1/2 cup chopped cilantro
• Tortilla pieces

1. HEAT oil in stockpot; add pork, onions and garlic. Cook, stirring frequently, for 12 to 14 minutes or until pork is cooked through. Stir in water, hominy, enchilada sauce, chiles and oregano; bring to a boil. Reduce heat to medium; cook, stirring occasionally, 40 to 45 minutes or until pork is tender and stew thickens slightly. Top with cilantro and tortilla pieces before serving.

Chilaquiles

Layer upon layer of tortilla chips, salsa and grated cheese go into this mouthwatering chilaquiles. Jalapeños, sour cream and avocado finish this dish with zest and cooling creaminess.

Serves 8

Preparation time: 20 minutes
Cooking time: 15 minutes

• Vegetable oil
• 12 (6-inch) corn tortillas, cut into 1-inch strips
• 1 cup chopped onion
• 1 jar (16 ounces) salsa — thick & chunky
• 1 can (10 ounces) Las Palmas Enchilada Sauce
• 1 1/2 cups shredded Monterey Jack or mild cheddar cheese
• 1/4 cup sliced pickled jalapeños
• 1 cup sour cream (optional)
• 2 avocados, pitted and sliced

1. PREHEAT oven to 350ºF.
2. POUR vegetable oil to 1-inch depth in medium skillet; heat over high heat 3 to 4 minutes. Place tortilla strips in oil; fry, turning frequently with tongs, until light golden brown. Remove from skillet; place on paper towels to drain.
3. REMOVE all but 1 tablespoon oil from skillet. Add onion; cook, stirring occasionally, 1 to 2 minutes or until tender. Stir in salsa and enchilada sauce. Bring to boil. Reduce heat to low; cook, stirring frequently, 3 to 4 minutes.
4. LAYER half of tortilla strips in ungreased 13- by 9-inch baking dish. Top with half of salsa mixture and half of cheese; repeat layers. Bake 10 to 15 minutes or until cheese is melted. Top with jalapeños, sour cream and avocado just before serving.

NOTE: Frying step may be eliminated by using tortilla chips or breaking taco or tostada shells into small pieces and using them in place of tortilla strips for a quick and easy alternative.

Source: Las Palmas

(Family Features) No matter what the latest taste trend or hot new celebrity-endorsed recipe, you can always count on a few classic home-style standards to make a comeback around this time every year. Typically known as “comfort foods” for their ability to soothe and warm the soul, these familiar dishes not only taste delicious, but also make us feel warm and fuzzy all over — and are especially welcoming during the chill of the colder months.  Perhaps Grandma’s famed chicken noodle soup comes to mind, or Dad’s special meatballs with marinara. Maybe it’s Mom’s ultra-gooey, rich mac ’n’ cheese, your own fork-tender pot roast or delicious turkey and stuffing holiday leftovers.

Whatever the dish, though, all comfort foods have one thing in common — we turn to them for relief when we’re tired, stressed, under-the-weather or simply looking for a taste of home. They are typically simple, hearty, uncomplicated meals, informal and inexpensive to prepare, yet immensely satisfying to those lucky enough to be served them.
Three comfort classics that never seem to go out of style are pot roast, shepherd’s pie and beef stroganoff. The recipes included here require no extensive prep or unusual ingredients, so they’re easy to whip up, even on a weeknight.

The slow cooker pot roast offers a particularly convenient alternative to last-minute cooking, since the prep all occurs in the morning, leaving the roast to cook to tender perfection all day. By using some convenient comfort food shortcuts on your ingredient list, such as Heinz® HomeStyle Savory Beef Gravy and Wyler’s® Beef Bouillon cubes, you can add an extra layer of flavor to the roast, without the fuss of making gravy from scratch. The pot roast also includes a healthy helping of veggies, so it could easily become a complete meal with fresh bread or a green salad.

If you’re looking for a comfort food that doubles as a one-dish wonder — shepherd’s pie has it all. It includes the meat, vegetables and starch most of us associate with a complete home-style meal. Plus, using prepared Ore-Ida® Mashed Potatoes to top the pie eliminates the laborious task of making mashed potatoes from scratch.  Also, if you’re craving a comfort food with some added interest, try this creamy beef stroganoff. It’s simple to make and serves up a delicious plate of savory chunks of beef tenderloin, sautéed mushrooms and steaming noodles. And, if you want to add a little extra flare, try pairing it with a glass of merlot. That’s sure to offer some added warmth and a new level of sophistication.

So, with these simple, home-cooking classics in your culinary arsenal this season, there’s no need to rush out and purchase the latest “cookbook du jour.” Just stick to the basics this season and you’ll be sure to find some classic convenience, comfort and good taste.

Beef Stroganoff

Prep Time: 5 minutes
Cook Time: 15 minutes
Serves 6 to 8

• 1 pound sirloin steak (cut into thin strips) or 1 pound lean ground beef
• 2 cups (8 ounces) sliced fresh mushrooms
• 1 medium onion, sliced
• 1/4 cup margarine or butter
• 1 cup water
• 1 tablespoon Wyler’s Beef Flavored Granules or 3 bouillon cubes
• 1/2 cup sour cream
• 8 ounces wide egg noodles, prepared according to package directions
• Chopped parsley, optional

1. In large skillet, over medium-high heat, cook and stir steak, mushrooms and onion in margarine until steak is browned and vegetables are tender. Reduce heat to medium. Add flour to thicken, if desired; cook and stir 1 minute. Add water and bouillon; cook and stir until thickened and bubbly. Stir in sour cream; heat through. (Do not boil.) Serve with hot noodles. Garnish with parsley if desired.

Slow Cooker Savory Pot Roast

Prep Time: 10 minutes
Cook Time: 8 to 10 hours
Serves 6 to 8

• 3 pounds bottom round beef roast
• 1 Wyler’s Mrs. Grass Reduced Sodium Onion Recipe, Soup and Dip Mix pouch
• 1 jar (12 ounces) Heinz HomeStyle Savory Beef Gravy
• 2 Wyler’s Beef Bouillon Cubes or 2 teaspoons Wyler’s Beef Granules
• 1 can (14 1/2-ounces) diced tomato with basil, garlic and oregano
• 2 cups water
• 3 cups mixed vegetables, such as sliced carrots, cut green beans, diced redskin potatoes, green peas, sliced celery

1. In large skillet sprayed with nonstick spray, brown beef over medium-high heat 8 to 10 minutes, turning occasionally.
2. Combine soup mix, 1 jar of gravy, bouillon and diced tomato in 5-quart slow cooker. Add water and stir well. Add beef and turn until well coated. Cover and cook on low heat setting 8 to 10 hours, turning occasionally.
3. Add mixed vegetables during last 2 hours, stirring occasionally. When vegetables are tender, remove beef from cooker. Slice or shred beef as desired, and serve with vegetables and sauce.

Shepherd’s Pie

Prep Time: 10 minutes
Cook Time: 25 to 30 minutes
Serves 4 to 6

• 1 pound lean ground beef
• 1 jar (12 ounces) Heinz HomeStyle Savory Beef Gravy
• 1 package (10 ounces) frozen mixed vegetables, thawed
• Salt and pepper to taste
• 3 cups prepared Ore-Ida Mashed Potatoes
• 1 cup shredded cheddar cheese

1. In large skillet, cook ground beef over medium heat until browned and thoroughly cooked. Carefully drain liquids and return to stovetop. Stir in gravy and vegetables and bring to boil.
2. Reduce heat and simmer 8 minutes, or until vegetables are tender, stirring occasionally. Add salt and pepper to taste.
3. While beef mixture is still in skillet, spoon mashed potatoes onto it, forming 8 mounds, and top with cheese. Continue to simmer until potatoes are hot and cheese is melted. Serve immediately.

Source: Heinz Gravy / Ore-Ida Mashed Potatoes / Wyler’s Bouillon

Onion-Roasted Potatoes

Onion-Roasted Potatoes Potatoes are a great, hearty staple for any meal. Instead of greasy french fries, moms can jazz up this popular side with a better-for-you recipe, such as Onion-Roasted Potatoes, that impresses every palate from the kids to the dinner guests.

4 servings
Prep Time: 5 minutes
Cook Time: 35 minutes

• 1 envelope Lipton Recipe Secrets Onion Soup Mix
• 4 medium all-purpose potatoes, cut into large chunks (about 2 pounds)
• 1/3 cup vegetable oil

1. Preheat oven to 425°F. Combine all ingredients in 13 x 9-inch baking or roasting pan. Bake, stirring occasionally, 35 minutes or until potatoes are tender and golden brown. Variations: Try substituting 2 sweet potatoes for 2 all-purpose potatoes. Or stir in 1 teaspoon each of garlic powder and soy sauce.

Source: Unilever Brands

(Family Features) Corn on the cob with some butter is a popular side dish, but there’s so much more you can do with fresh, juicy corn. These recipes make the most of sweet corn from Florida and will have your family asking for more.

“Sweet corn is a really versatile ingredient,” said Justin Timineri, Executive Chef and Culinary Ambassador, Florida Department of Agriculture and Consumer Services. “From fritters and soup to enchiladas and corn on the cob with some surprising toppings, there are plenty of ways to enjoy this healthful grain.”

Chef Justin’s Kitchen Tips for Kids
Get the kids involved in buying, prepping and cooking corn. Here’s what they need to know to help you in the kitchen:

• Look for fresh sweet corn with the husk still attached. They should feel and look moist and plump, with the kernels inside fat and shiny. The silk of the corn should be a little sticky and should look glossy, stiff and moist.
• To shuck: Grasp the husks and pull down to expose the kernels. Continue until all the husks and silk-like hairs have been removed.
• To remove kernels: Hold corn cob upright by the tip, with the large end solidly down on the table. Take a small sharp knife and cut down, removing the corn kernels. Be careful not to cut too deep and remove parts of the cob.

To get more fresh ideas for cooking with corn, visit http://bit.ly/floridacorn.

Sweet Corn with Southern BBQ Butter

Yield: 4 servings

• 1/4 cup of your favorite barbecue sauce (sweet, spicy, etc.)
• 1/4 stick butter
• 4 ears fresh Florida sweet corn, shucked
• Kosher salt and fresh ground pepper
• Chives, for garnish

1. Preheat oven broiler on high.
2. Add barbecue sauce and butter to small saucepan.
3. Stir over low heat until melted and smooth.
4. Season corn lightly with salt and pepper. Place sweet corn in a medium-sized baking dish and pour barbecue mixture over sweet corn. Broil 4 inches from broiler, being sure to watch the whole time. Turn and baste for 6 to 8 minutes, or until golden.
5. Garnish with chives. Serve warm.

Here are some other great ways to top Florida sweet corn on the cob:

• Garlic and basil butter
• Cilantro, lime and honey
• Parmesan and pesto sauce
• Cinnamon, sugar and butter

Sweet Corn and Black Bean Enchiladas

Yield: 6 to 8 servings

• 1 tablespoon vegetable oil
• 1/2 cup onion, chopped
• 1 cup fresh Florida sweet corn kernels
• 2 bell peppers, diced
• 1 teaspoon ground cumin
• 1 cup salsa
• 1 can low sodium black beans,
• rinsed and drained
• Kosher salt and freshly ground pepper
• 10 6-inch corn tortillas
• 2 cups shredded Monterey Jack cheese, divided
• 1 8-ounce can enchilada sauce

1. Preheat oven to 350°F.
2. Lightly spray an 11 x 7-inch (2-quart) baking dish with pan release cooking spray.
3. Add vegetable oil to a medium pan. Cook onion, corn and bell peppers over medium high heat for 3 minutes. Add cumin, salsa and black beans, and continue to cook for two minutes, stirring occasionally. Season with salt and pepper to taste. Remove pan from heat and let cool slightly.
4. Place an even amount of the filling mixture in each tortilla. Using 1 cup shredded cheese, evenly distribute it on top of each tortilla. Carefully roll up each tortilla, and place seam side down in sprayed baking dish.
5. Pour enchilada sauce over rolled enchiladas, spreading to coat all tortillas. Sprinkle with remaining 1 cup cheese.
6. Bake 25 to 30 minutes or until cheese is melted and sauce is bubbly around edges. Remove from oven and let cool slightly.
7. Serve with diced avocado, salsa and sour cream, if desired.

Sweet Corn and Ricotta Fritters

Yield: 4 to 6 servings

• 2 ears fresh Florida sweet corn, kernels removed
• 1/2 bunch fresh cilantro, chopped fine
• 4 ounces low-fat ricotta cheese
• 2 large eggs, beaten
• 1/3 cup self-rising unbleached or whole-wheat flour
• Kosher salt and fresh ground pepper
• Olive oil (for shallow pan frying)

1. In medium-sized bowl, combine corn, cilantro, ricotta, eggs, flour and a pinch of salt and pepper.
2. Add a small amount of olive oil to a medium-high preheated sauté pan. Carefully add spoonfuls of corn mixture to hot pan. Cook on both sides until golden brown. Test the first done fritter, and adjust seasoning with salt and pepper. Serve with low-fat sour cream if desired.

Sweet Corn and Tomato Bisque

Yield: 4 servings

• 2 tablespoons unsalted butter
• 1/2 onion, finely chopped
• 4 ears fresh Florida sweet corn, kernels removed
• 1 large garlic clove, minced
• 4 cups low-sodium broth (vegetable or chicken)
• Kosher salt and fresh ground pepper
• 2 tablespoons sour cream
• 2 medium tomatoes, coarsely chopped
• 1 scallion, thinly sliced
• 1 tablespoon cilantro, finely chopped, plus more for garnish

1. Melt butter in large, heavy pot. Add onion and cook over moderately high heat, stirring, until lightly browned, for about 6 to 7 minutes.
2. Stir in corn and garlic, cooking until corn is lightly browned, about 5 minutes. Add broth and simmer until corn is tender, about 15 minutes. Lightly season with kosher salt and pepper to taste.
3. Transfer half the soup into blender or food processor; purée until almost smooth. Add blended soup back into unblended soup; stir to combine.
4. Add tomatoes, scallion and 1 tablespoon cilantro; bring to a boil. Serve hot and garnish with cilantro.

Source: Fresh From Florida

Turkey Enchiladas

Prep Time: 20 minutes
Cook Time: 25 minutes

• 1 can (10 3/4 ounces) Campbell’s Cream of Chicken Soup (regular or 98% fat free)
• 1/2 cup sour cream
• 1 tablespoon butter or margarine
• 1 medium onion, chopped
• 1 teaspoon chili powder
• 2 cups chopped cooked turkey or chicken
• 1 can (about 4 ounces) chopped green chiles
• 8 flour tortillas (8-inch), warmed
• 1 cup shredded Cheddar or Monterey Jack cheese

1. MIX soup and sour cream.
2. HEAT butter in saucepan. Add onion and chili powder and cook until tender. Add turkey, chiles and 2 tablespoons soup mixture.
3. SPREAD 1/2 cup soup mixture in 2-quart shallow baking dish. Spoon about 1/4 cup chicken mixture down center of each tortilla. Roll up and place seam-side down in dish.
4. SPOON remaining soup mixture on top. Sprinkle with cheese. Bake at 350°F for 25 minutes or until hot. Serves 4

Source: Campbell's Soup