(Family Features) Back-to-school season means plenty of evening hours spent completing homework, attending extracurricular activities and preparing to repeat the school-day routine the next day. For many families, having time to prepare and cook quality, nutritious meals can be next to impossible.

Instead of choosing between valuable family time and hours spent in the kitchen, RAGÚ blogger, fitness enthusiast and busy mom Jamie Krauss Hess recommends stocking up on go-to pantry staples you feel good about and including them in quick, nutritious recipes everyone can enjoy together.

Try recipes such as Mini Turkey Sloppy Joes, which swap out beef for ground turkey to provide a flavorful alternative while offering a special twist to a classic family favorite. Quinoa Penne with Savory Tomato-Basil Sauce can hit the spot with just a handful of ingredients. Or, if the little ones clamor for a more kid-friendly dish and the adults don’t mind a throwback to childhood, Grown-Up Tomato Mac and Cheese can provide the best of both worlds.

All three recipes take less than an hour to make and feature RAGÚ Simply pasta sauces, which are made with 100 percent olive oil and contain no added sugar. They’re available in four varieties including: Traditional, Chunky Marinara, Chunky Garden Vegetable and Flavored with Meat. By using simple ingredients like California vine-ripened tomatoes, carrots, bell peppers, zucchini, onions and spices, the result is a taste-tempting sauce with recipe versatility.

Find more family-pleasing and simple-to-prepare recipes ideal for busy school nights at ragu.com.

Grown-Up Tomato Mac and Cheese

Prep time: 10 minutes
Cook time: 30 minutes
Servings: 8

• 1          box (16 ounces) gemelli pasta
• 4          cups water
• 2 1/2    cups sharp cheddar cheese, shredded, divided
• 1/2       cup (2 ounces) Pecorino Romano cheese, grated
• 1          tablespoon corn starch
• 1          can (5 ounces) evaporated milk
• 1          jar (24 ounces) RAGÚ Simply Traditional Pasta Sauce
• 2          teaspoons cracked black pepper

1. In large pot, combine pasta and water. Cook over medium-high heat 20-22 minutes, or until pasta is done, stirring occasionally.
2. In bowl, combine 2 cups cheddar cheese, Pecorino Romano cheese and corn starch. Reduce heat to medium; stir milk, cheese mixture and sauce together with cooked pasta. Cook 5-7 minutes, or until cheese is melted and mixture is thickened, stirring frequently.
3. Sprinkle with remaining cheddar cheese and pepper; serve immediately.

Tip: This stovetop method eliminates the need to drain the pasta after cooking. The starchy pasta water gets stirred in and helps create an extra-rich sauce. Elevate this dish by sprinkling crushed Parmesan cheese crisps on top before serving.

Mini Turkey Sloppy Joes

Recipe courtesy of Honey and Birch
Prep time: 10 minutes
Cook time: 20 minutes
Servings: 8

• 1          teaspoon extra-virgin olive oil
• 1          cup onion, diced
• 3          cloves garlic, minced
• 1          pound ground turkey
• 1          cup carrots, finely diced
• 1          medium green pepper, diced
• 1          medium red pepper, diced
• 1          jar (24 ounces) RAGÚ Simply Chunky Marinara Sauce
• 1          tablespoon Worcestershire sauce
• 1          teaspoon ground mustard
• 1/2       teaspoon kosher salt
• 1/2       teaspoon black pepper
• 8          mini buns

1. In large skillet over medium heat, heat extra-virgin olive oil. When hot, add onion and garlic; sauté until onion is translucent.
2. Add ground turkey to pan. Break up meat and stir frequently until meat is browned. Add carrots, green pepper and red pepper. Cook 5 minutes so vegetables can begin to soften.
3. Add marinara sauce, Worcestershire sauce, ground mustard, kosher salt and black pepper. Stir and bring to boil. Reduce heat so it simmers; partially cover pan. Cook 10 minutes.
4. Serve on mini buns.

Quinoa Penne with Savory Tomato-Basil Sauce

Prep time: 10 minutes
Cook time: 8-10 minutes
Servings: 6

• 12        ounces (about 5 cups) uncooked quinoa penne pasta
• 2          tablespoons olive oil
• 1          large shallot, chopped
• 4          cloves garlic, thinly sliced
• 1/4       cup oil-packed sundried tomatoes, drained and chopped
• 1/2       teaspoon smoked paprika
• 1          jar (24 ounces) RAGÚ Simply Chunky Garden Vegetable Pasta Sauce
• 1 1/4    cups tightly packed fresh basil leaves, chopped, divided

1. Cook pasta as directed on package.
2. In large skillet over medium heat, heat oil. Add shallots; cook 5-7 minutes, or until lightly browned, stirring frequently. Add garlic, tomatoes and paprika; cook and stir 1 minute. Stir in sauce and basil, reserving small amount of basil for garnish.
3. Drain pasta; add to sauce mixture. Mix well. Cook 1-2 minutes until heated through. Sprinkle with reserved basil before serving.

Tip: For extra protein, add 1 pound sliced, grilled chicken when stirring in pasta.

Source:  RAGÚ

(Family Features) Family gatherings like reunions, picnics and potlucks can bring fun, the chance to reunite with family and, of course, food and celebration.

While catching up with family is most important for many, food typically comes in a close second. Tried-and-true favorites are welcome, but so are new additions.

This starter duo of Baked Onion, Goat Cheese and Sun-Dried Tomato Dip along with Orange Galette with Beet Gorgonzola Salad can get the celebration going.

To help mix things up, take a break from sandwiches. Chipotle Chicken and Bean Quinoa Salad Cups are a contemporary meal or snack alternative which kids and adults alike can enjoy. For a salad that feeds a crowd, try this Tex-Mex Layered Bean Salad, a tasty accompaniment for entrees from burgers to fried chicken.

For more recipes for family gatherings, visit READsalads.com and AuntNellies.com.

Chipotle Chicken and Bean Quinoa Salad Cups with Cilantro Lime Vinaigrette

Prep time: 25 minutes
Servings: 4

• 1          can (15 ounces) READ 3 or 4 Bean Salad

Dressing:

• 2          tablespoons freshly squeezed lime juice
• 1          tablespoon adobo sauce
• 1          teaspoon Dijon mustard
• 1/4       teaspoon kosher salt
• 1/8       teaspoon black pepper
• 3          tablespoons olive oil
• 1/4       cup finely chopped fresh cilantro

• 1 1/2    cups cooked quinoa
• 1          cup diced chicken, cooked
• 1/4       cup finely sliced green onions
• 1          chipotle pepper, minced
• 4          leaves Bibb lettuce

1. Drain bean salad; reserve 2 tablespoons liquid.
2. To make dressing: In small bowl, whisk reserved liquid, lime juice, adobo sauce, mustard, salt and pepper. Whisk in oil until completely combined. Stir in cilantro; set aside.
3. In medium bowl, combine bean salad, quinoa, chicken, onions and chipotle pepper. Add dressing; toss gently.
4. Divide bean salad mixture equally among lettuce cups.

Orange Galette with Beet Gorgonzola Salad

Recipe courtesy of Momma Cuisine
Prep time: 30 minutes
Cook time: 15-20 minutes
Servings: 12

• 1          jar (16 ounces) Aunt Nellie’s Sliced Pickled Beets
• nonstick cooking spray
• 1          sheet frozen puff pastry, approximately 16-by-11 inches
• 1          tablespoon olive oil, divided
• 4          navel oranges, segmented
• 4          ounces crumbled Gorgonzola or other blue cheese, divided
• 1/4       teaspoon kosher salt (optional)
• 1/4       teaspoon dried basil
• 2          cups mixed baby salad greens
• 1/4       cup chopped pecans, toasted if desired

1. Heat oven to 400° F.
2. Drain beets well; set aside on paper towels to absorb remaining liquid. Discard liquid or save for another use.
3. Spray large sheet pan with nonstick cooking spray. Gently place puff pastry sheet on pan. With pastry brush, gently spread 1/2 tablespoon olive oil on pastry sheet. Place about half the orange segments in two rows on top of pastry sheet, leaving 1-inch margins on all sides.
4. Fold edges of pastry sheet to create border. Sprinkle 2 ounces crumbled Gorgonzola over oranges. Sprinkle with salt, if desired, and basil.
5. Bake until golden brown, about 15-20 minutes. Remove from oven; cool on wire rack.
6. Coarsely chop beets. In large bowl, toss together remaining orange segments, salad greens and chopped beets. Drizzle with remaining olive oil; toss gently to combine.
7. Cut cooked galette into 12 pieces. Top with beet salad. Sprinkle with remaining cheese and pecans.

Tex-Mex Layered Bean Salad

Prep time: 20 minutes
Servings: 8-10

• 1          large red or yellow bell pepper, seeded and chopped
• 1/3       cup chopped red onion
• 1          bag (16 ounces) iceberg lettuce, carrot and cabbage salad mix
• 1          cup shredded Mexican cheese blend
• 2          cans (15 ounces each) READ 3 or 4 Bean Salad, drained
• 1/2       cup low-fat mayonnaise
• 1/2       cup low-fat sour cream
• 2          tablespoons finely chopped
• chipotle peppers in adobo sauce
• 1/2       cup crumbled tortilla chips (optional)
• small avocado, sliced (optional)

1. In 3 1/2-quart salad bowl or souffle dish, layer bell pepper, onion, lettuce, cheese and bean salad.
2. Mix mayonnaise, sour cream and chipotle peppers. Spread over top of salad. Cover and refrigerate up to 8 hours.
3. Just before serving, sprinkle top with chips and sliced avocado, if desired. Toss to serve.

Baked Onion, Goat Cheese and Sun-Dried Tomato Dip

Prep time: 20 minutes
Cook time: 20 minutes
Servings: 6

• 1          jar (16 ounces) Aunt Nellie’s Holland-Style Onions
• nonstick cooking spray
• 2          tablespoons chopped oil-packed, sun-dried tomatoes, divided
• 1          large clove garlic, minced
• 4          tablespoons sliced fresh basil, divided
• coarse ground black pepper, to taste
• 1          tablespoon oil from sun-dried tomatoes or olive oil, divided
• 1          log (8 ounces) goat cheese
• 1/2       teaspoon Mediterranean herb seasoning (optional)
• crackers (optional)
• flatbread (optional)
• pita chips (optional)

1. Heat oven to 350° F.
2. Drain onions well; pat dry.
3. Spray shallow, oven-proof dish (3-4-cup size) with nonstick cooking spray. Place onions in dish. Press with spatula to flatten and crush.
4. Sprinkle with 1 tablespoon tomatoes, garlic, 2 tablespoons basil and black pepper, to taste. Drizzle with 1/2 tablespoon oil.
5. Cut goat cheese into 6-8 rounds. Arrange over onion mixture. Sprinkle with remaining tomatoes; drizzle with remaining oil. Sprinkle with herb seasoning, if desired.
6. Bake uncovered 20-30 minutes, or until cheese is soft and mixture is bubbly. Sprinkle with remaining basil. Serve warm with crackers, flatbread or pita chips, if desired.

Source:

READ
Aunt Nellie’s

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

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

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

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

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

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

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

Morning Oasis Overnight Oats

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

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

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

Blackberry Avocado Smoothie Bowl

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

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

Optional garnishes:

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

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

Source: ALDI

(Family Features) When the temperature drops, there’s nothing quite like the pleasure of simple and delicious comfort food. Instead of letting the winter chill get you down, warm your body and heart with dishes that are both comforting and delicious. After all, there is no better time to satisfy your cravings for feel-good favorites than during the cold winter months.

These mouthwatering winter recipes will not only help warm you up, but create a loving family dining experience that everyone can enjoy. When serving up hearty winter recipes, such as a savory Pulled Pork Grilled Cheese or delectable Baked Spaghetti, there’s no better way to satisfy the craving for wholesome comfort food than with Borden Cheese and its wide range of offerings. From mild cheddar and mozzarella to Mexican, Swiss, American and more, every chunk, slice and shred is pure, creamy goodness that transforms family recipes into something truly memorable.

For more inspiration and ideas for family dinners, visit bordencheese.com.

Baked Spaghetti

Cook time: 35 minutes
Servings: 6

• Nonstick spray
• 1 package (16 ounces) spaghetti
• 1 tablespoon butter
• 1 cup chopped onion
• 1 cup chopped green pepper
• 1 pound ground beef
• 1 can (28 ounces) tomatoes with liquid, cut up
• 1 can (4 ounces) mushrooms, drained
• 1 can (2 1/4 ounces) sliced ripe olives, drained
• 2 teaspoons dried oregano
• 2 cups Borden Cheese Mild Cheddar Shreds
• 1 can (10 3/4 ounces) condensed cream of mushroom soup
• 1/2 cup water
• 1/4 cup grated Parmesan cheese

1. Heat oven to 350° F.
2. Spray 9-by-13-inch baking dish with nonstick spray. Cook spaghetti according to package directions.
3. In large, nonstick skillet, heat butter over medium-high heat until hot. Saute onion and pepper until tender. Add ground beef and cook until beef has browned; drain.
4. Stir in tomatoes, mushrooms, olives and oregano. Bring to boil and reduce heat to medium. Simmer 10 minutes.
5. Place half of spaghetti in prepared baking dish. Top with half of vegetable-meat mixture. Sprinkle with half of cheddar cheese. Repeat layers.
6. Combine soup with water; pour over casserole. Sprinkle with Parmesan cheese.
7. Bake uncovered 30-35 minutes, or until thoroughly heated.

Ham and Gouda Quesadilla

Cook time: 15 minutes
Servings: 1

• 2 teaspoons olive oil
• 1 small onion, thinly sliced
• 2 teaspoons Dijon mustard
• 1 flour tortilla (10 inches)
• 2 slices deli ham
• 8 dill pickle rounds
• 1/2 cup (2 ounces) Borden Cheese Gouda Shreds

1. In small, nonstick skillet, heat olive oil over medium-high heat until hot. Stir in onions. Cook, stirring frequently, until onions become tender and golden brown.
2. Spread mustard on one half of tortilla. Top with ham, onions, pickles and cheese; fold uncovered part of tortilla over filling to form semi-circle.
3. Cook quesadilla in dry skillet over medium-high heat until browned on both sides and cheese is melted.
4. Cut into four pieces and serve.

Pulled Pork Grilled Cheese

Servings: 6

Sandwiches:

• 3 pounds pork shoulder
• Barbecue Sauce (recipe below)
• 4 tablespoons Borden Butter
• 1 loaf (1 pound) sourdough bread, sliced
• 16 slices Borden Cheese Singles Sensations Extra Sharp Cheddar

Barbecue Sauce:

• 2 tablespoons Borden Butter
• 1 medium yellow onion, diced
• 1 jalapeno, diced (optional)
• 1 cup ketchup
• 1/2 cup brown sugar
• liquid smoke, to taste

1. To make sandwiches: Heat smoker to 210° F.
2. Smoke pork shoulder 3-5 hours, until internal temperature reaches 150° F. Remove and wrap in aluminum foil. Refrigerate overnight.
3. Remove excess fat from pork. Using two forks, shred remaining meat into large bowl. Mix in Barbecue Sauce.
4. In skillet or griddle, brown two slices of buttered sourdough bread over medium heat.
5. Place slice of cheese on each piece of bread. Top with one-eighth of pulled pork mixture, second slice of cheese and another slice of buttered bread.
6. Turn sandwich over when bottom slice has browned and brown other side.

Tip: Use prepared pork shoulder in place of smoking pork.

To make Barbecue Sauce: In medium skillet, melt butter over medium heat. Saute onions until soft; stir in jalapenos, ketchup, sugar and liquid smoke. Bring to boil then reduce heat to medium-low and simmer 1 hour, or until sauce has thickened to desired consistency.

Tips: To make sweeter sauce, add more sugar. To make spicier, add more jalapenos.

Easy Quinoa Mac and Cheese

Cook time: 55 minutes
Servings: 4

• Nonstick spray
• 2 teaspoons olive oil
• 1 tablespoon minced onion
• 1 clove garlic, minced
• 1 cup quinoa, rinsed and drained
• 2 1/2 cups water
• 2 large eggs
• 1 cup non-fat milk
• 1 cup Borden Cheese Sharp Cheddar Shreds, divided
• chopped tomato (optional)
• green onion (optional)

1. Heat oven to 350° F and spray 8-by-8-inch baking dish with nonstick spray.
2. In medium skillet, heat oil over medium heat until hot. Add onion and garlic, and saute 1 minute, or until onion is tender.
3. Add quinoa and cook, stirring, until golden brown and toasted, 2-3 minutes. Add water, bring to boil, reduce heat to medium-low and simmer, covered, until water has been absorbed, about 10 minutes. Remove from heat.
4. In large bowl, whisk together eggs and milk. Stir quinoa into egg mixture and whisk in 1/2 cup cheese. Spread in prepared baking dish and sprinkle with remaining cheese.
   Bake 30 minutes.
5. Garnish with chopped tomato and green onion, if desired. Serve immediately.

Source: Borden Cheese

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