(Family Features) As families spend more time at home, Americans are finding comfort in a surprising source: bread. In fact, a 20-year trend of declining grain food consumption has been reversed.

A national study by the Grain Food Foundation suggests that the turnaround is more than a one-time sales blip due to pantry loading. In reality, consumers count bread among their top comfort foods. The study revealed one-third of Americans named pasta and bread as foods that are comforting during a stressful time.

In addition to the comforting flavor, this trend provides valuable nutritional benefits. As a part of many healthy eating plans, bread and pasta are nutritionist approved and provide nutrients needed for healthy aging such as B vitamins, magnesium, selenium, iron, folate and fiber.

“For years, we’ve been telling consumers that grain foods are the foods we love that love us back,” said Christine Cochran, executive director of the Grain Foods Foundation. “The stress has given us permission to enjoy bread and pasta again, but unlike most comfort foods, consumers recognize that grains have nutritional value.”

The highest-ranking comfort foods were ice cream; baked goods like cakes, cookies and pastries; salty snacks; candy; and fast food. However, when asked to identify comfort foods with nutritional advantages, consumers identified bread and pasta as the top two.

Beyond identifying comfort foods and their nutritional value, consumers also expressed worry that bread is in short supply right now.

“We can all rest assured that there is enough supply of grain food products in this country,” Cochran said. “Shoppers may be experiencing some sporadic unavailability of certain high-demand items. However, manufacturers are working closely with retailers to make sure that out-of-stocks are short lived. Consumers will be able to buy their favorite grain-food products and eat them, too.”

To learn more about the role of grain foods in a healthful diet, visit GrainFoodsFoundation.org.

Avocado Veggie Sandwich

Recipe courtesy of the Grain Foods Foundation
Prep time: 10 minutes
Servings: 2

• 1/2       ripe avocado, peeled
• 1          tablespoon fresh lemon juice
• 1/8       teaspoon salt
• 4          slices bread
• 4          slices tomato
• 8          slices cucumber
• 12        slices sweet bell pepper
• 2          tablespoons red wine vinegar
• 2          lettuce leaves

1. In small bowl, combine avocado, lemon juice and salt. Spread mixture evenly over two bread slices.
2. Place tomatoes, cucumber and peppers on covered surface. Drizzle with vinegar.
3. Layer lettuce, tomato, cucumbers and peppers evenly between slices of bread, creating two sandwiches.

Panzanella Bagel Salad

Recipe courtesy of Sylvia Melendez-Klinger, MS, RD, on behalf of the Grain Foods Foundation
Prep time: 5 minutes
Servings: 6

• 2          medium Roma tomatoes, seeded and diced
• 1 1/4    cups canned diced tomatoes, undrained
• 1/4       cup green bell pepper, diced
• 1/4       cup cucumber, peeled, seeded and diced
• 2          tablespoons red onion, diced
• 2          tablespoons Parmesan cheese, grated, plus additional (optional)
• 1          tablespoon balsamic vinegar
• 2          tablespoons fresh basil, chopped
• 2          bagels (4 ounces each) cut into 2-inch pieces, toasted
• assorted greens (optional)

In medium bowl, mix tomatoes, canned tomatoes with juice, green pepper, cucumber, onion, cheese, vinegar and basil.

Add toasted bagel pieces; toss gently. Marinate, covered, in refrigerator 1 hour. Serve within 1 hour after marinating. Sprinkle with additional cheese and serve on bed of assorted greens, if desired.

Rotini with Sausage and Mushrooms

Recipe courtesy of Sylvia Melendez-Klinger, MS, RD, on behalf of the Grain Foods Foundation
Prep time: 18 minutes
Servings: 8

• 1          box (13 1/4 ounces) whole-grain rotini
• 1          tablespoon olive or vegetable oil
• 1          pound chicken sausage, sliced
• 1          cup leeks, thinly sliced
• 1          cup green onions, thinly sliced
• 2          cups mushrooms, sliced
• 1          cup chicken stock
• 1/4       cup parsley chopped
• 6          leaves from tarragon sprigs, chopped
• 1          cup Romano cheese grated
• Parmesan-Romano cheese (optional)

1. Prepare rotini according to package directions. Drain and transfer to large bowl.
2. In large skillet, heat oil over medium heat. Cook sausage 2-3 minutes, or until well browned. Add leeks, onions and mushrooms; cook until tender. Add chicken stock and simmer 3-5 minutes, or until hot. Fold sausage mixture into warm pasta. Add parsley, tarragon and Romano cheese; toss again. Top with Parmesan-Romano cheese, if desired.

Cheesy Black Bean Toast with Pico de Gallo

Recipe courtesy of Sylvia Melendez-Klinger, MS, RD, on behalf of the Grain Foods Foundation
Prep time: 15 minutes
Servings: 4

• 6          Roma tomatoes, diced
• 1⁄2       medium onion, finely chopped
• 1          clove garlic, finely minced
• 2          serrano or jalapeno peppers, finely chopped
• 3          tablespoons fresh cilantro, chopped
• 1          lime, juice only
• 1⁄8       teaspoon oregano, finely crushed
• 1⁄8       teaspoon salt (optional)
• 1⁄8       teaspoon pepper
• 1⁄2       Hass avocado, diced
• 4          bolillos (6 inches) or large Kaiser rolls, sliced in half lengthwise
• 1          can (16 ounces) seasoned low-fat refried black beans
• 2          cups shredded Chihuahua or mozzarella cheese

1. Heat oven to 350 F.
2. In medium mixing bowl, combine tomatoes; onion; garlic; peppers; cilantro; lime juice; oregano; salt, if desired; pepper; and avocado; set aside.
3. On medium platter, split rolls. With medium spatula, spread refried beans onto each bread half; sprinkle cheese among bread.
4. Bake 5-8 minutes, or until cheese is melted and hot.

Source:  Grain Foods Foundation

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 your family struggles to make meal time happen, try creating kid-friendly recipes that bring everyone together at the table. For example, these Pulled Pork Sandwiches from “Family Table by Robert Irvine” can help you incorporate assistance from your kids to nourish both mind and body while committing to the efforts of the National Family Meals Movement, created by the Food Marketing Institute Foundation, to reap the benefits of enjoying more meals together at home.

Find more recipes at Culinary.net.

Watch video to see how to make this recipe!

Pulled Pork Sandwiches

• 1 1/2    pounds pork shoulder
• 2-3       whole cloves
• 2          tablespoons smoked paprika or smoky spice rub
• 1          red onion, sliced thin
• 1          cup water
• 6          ounces barbecue sauce

1. Stud pork with cloves and rub with seasoning blend.
2. Place roast in slow cooker and top with onions. Cover pork with water and slow cook 8-10 hours.
3. Remove pork, discard cloves then drain fat and water. Allow pork to cool then shred by hand or with fork.
4. Return meat to pot and add barbecue sauce. Heat 1-2 hours. Serve alone or on roll.

Source: Food Marketing Institute Foundation

(Family Features) When cooking for the family, don’t sacrifice flavor in order to create a quick meal. Mouthwatering recipes can be at your fingertips with simple, tasty twists on family favorites for the dinner table.

Consider Chicken Soft Tacos with Pickled Beet Salsa featuring Aunt Nellie’s Baby Whole Pickled Beets or a READ 3 Bean and Steak Salad to make dishes without delay the whole household can enjoy.

For more fast, family-friendly dinner ideas, visit auntnellies.com and READsalads.com.

Chicken Soft Tacos with Pickled Beet Salsa

Prep time: 25 minutes
Servings: 4

Pickled Beet Salsa:

• 1          jar (16 ounces) Aunt Nellie’s Baby Whole Pickled Beets
• 2          tablespoons chopped red onion
• 2          tablespoons coarsely chopped fresh cilantro leaves
• 1          tablespoon fresh lime juice
• 1/4       teaspoon salt
• 1/4       teaspoon ground black pepper

• 1/3       cup sour cream
• 1          tablespoon jalapeno mustard
• 4          soft flour tortillas (6 inches)
• 2          cups fresh arugula
• 2          cups chopped cooked rotisserie chicken (hot or cold)
• 1/4       cup crumbled queso fresco cheese

1. To make Pickled Beet Salsa: Drain beets; chop. In medium bowl, combine beets, onion, cilantro, lime juice, salt and pepper.
2. In small bowl, stir together sour cream and mustard; set aside.
3. On one half of each tortilla, place equal amounts Pickled Beet Salsa, arugula, chicken and cheese. Top with dollops of mustard-sour cream. Fold over.

3 Bean and Steak Salad

Recipe courtesy of Carolyn Mazzocco
Prep time: 20 minutes
Cook time: 8 minutes
Servings: 2

• 1          can (15 ounces) READ 3 Bean Salad
• 1          ribeye or top sirloin steak (about 8 ounces)
• 1/2       teaspoon vegetable oil
• 1/4       teaspoon salt
• 2          cups arugula
• 1/2       cup chopped herbs, such as parsley, thyme, dill, basil, chives or tarragon

Dressing:

• 2          tablespoons olive oil
• 1          tablespoon plain fat-free yogurt
• 1          tablespoon fresh lemon juice
• 1          teaspoon prepared horseradish
• 1/8       teaspoon salt
• 1/4       teaspoon freshly ground black pepper

1. Drain bean salad. Reserve half of liquid. Place beans and reserved liquid in large bowl.
2. Heat cast-iron skillet or other heavy skillet over medium-high heat.
3. Lightly brush both sides of steak with oil. Sprinkle evenly with salt.
4. In skillet, cook steak 4 minutes on each side, or to desired doneness. Remove from pan. Allow steak to rest 10 minutes, covered lightly with aluminum foil; slice.
5. In bowl, combine arugula and herbs with bean salad. Toss gently to combine.
6. To make dressing: In small bowl, whisk oil, yogurt, lemon juice, horseradish, salt and pepper. Set aside. Whisk again before serving.
7. Divide salad between two plates. Top evenly with steak slices. Drizzle dressing over salads.

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

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

Start with Simple Recipes

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

Simply Entertaining

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

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

Tropical Fruit Dessert Pizza

Makes 12 servings

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

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

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

Watermelon and Tomato Salad

Makes 10 (1/2-cup) servings

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

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

3-Ingredient Marinade for Pork Tenderloin

Makes 6 to 8 servings

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

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

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

Source: American Chemistry Council

(Family Features) If you’re hosting a backyard barbecue, game night or TV show marathon with friends this summer, it’s helpful to have a plan in mind before diving in.

Consider these tips and recipes featuring Mrs. T’s Pierogies that can help make planning a breeze and allow you to kick back and enjoy the fun alongside your guests.

• Master the Music. Set the mood as soon as your guests walk in with an upbeat playlist.
• Add a Creative Twist to Your Menu. When you’re craving something real and satisfying – but want to keep things simple – reach for an option like Mrs. T’s Pierogies. Available in 16 varieties, including mini-size, these pasta shells, filled with creamy whipped potatoes, are loaded with flavor and perfect served alone or as part of creative recipes like a Farmers Market Mini Pierogy Salad. You can also grill them up like in this Mini Pierogy Slider Kebab recipe.
• Create Self-Serve Stations. Arrange a buffet-style table to allow your guests to help themselves to food. It’s a simple way to ensure you get to enjoy yourself. Just remember to provide the necessary fixings at each station.
• Bust Out Some Games. Whether it’s a game night or just a get-together with friends, keep games like cornhole or bocce ball on-hand to keep your soiree lively.

For more recipes perfect for entertaining, visit MrsTsPierogies.com.

Mini Pierogy Slider Kebabs

Prep time: 15 minutes
Total time: 20 minutes
Servings: 4-6

• 1          box Mrs. T’s Mini Classic Cheddar Pierogies
• 2          tablespoons olive oil
• kosher salt
• freshly ground black pepper
• 1          pound ground beef
• 1 1/2    teaspoons Worcestershire sauce
• 1          tablespoon minced red onion
• 4          deli slices Colby Jack cheese, quartered
• 4-6       skewers
• 14        pieces curly leaf lettuce
• 7          cherry tomatoes, halved
• 14        cornichon pickles

1. Heat grill or indoor grill pan to medium heat. Toss pierogies with oil and season with salt and pepper. Grill 8-10 minutes, flipping halfway through. Remove.
2. In medium bowl, combine ground beef, Worcestershire sauce, onion, salt and pepper. Form into 14 equal sized patties.
3. Add patties to grill and cook 3-4 minutes per side. Add one slice of cheese to each during last minute of cooking to melt. Remove and cool slightly to handle.
4. To assemble: skewer one pierogy, flat-side down, then one piece of lettuce, tomato, pickle, burger and another pierogy, flat-side down, to sandwich it all together. Repeat with remaining ingredients.

Farmers Market Mini Pierogy Salad

Prep time: 12 minutes
Total time: 18 minutes
Servings: 4

• 1          box Mrs. T’s Mini Classic Cheddar Pierogies
• 1/2       cup white balsamic or cider vinegar
• 1          small garlic clove, crushed
• 1/4       teaspoon salt
• 1/4       teaspoon dried oregano
• 1/3       cup extra-virgin olive oil
• 1          large tomato, coarsely chopped
• 1          medium cucumber, seeded, if necessary, and coarsely chopped
• 1/4       cup red onion, thinly sliced
• 4          ounces feta cheese, crumbled

1. Saute pierogies according to box directions; place in large bowl.
2. In small bowl, combine vinegar, garlic, salt and oregano; whisk in olive oil until well-blended.
3. Add tomato, cucumber, red onion, feta and vinaigrette to bowl with pierogies; toss to mix well.

Source: Mrs. T’s Pierogies

(Family Features) Big-game watch parties call for big-game snacks, but that doesn’t have to mean complicated recipes or hours spent in the kitchen. Small bites and hearty dips made with real ingredients can be easy to prepare, and make an impressive spread that guests can enjoy from opening kickoff to the final whistle.  

To avoid the classic snacking fumble of having your guests’ chips crumbling in your dips, choose an option like Garden of Eatin’ Blue Tortilla Chips, the mother of all chips, made with organic whole blue corn kernels that are stone ground to perfection for thick, tasty and hearty chips that stand up to any dip.

To prepare for fellow viewers with other lifestyle or dietary needs, plan to offer snacks and dips that satisfy even the most finicky of fans. Prepare a double serving of guacamole and split it in two. Keep one as-is for an easy and healthy vegan option, and make BLT Guacamole with the rest.

Serve with Garden of Eatin’ Grain Free Cassava Chips, which are made with organic cassava, sunflower and chia seeds. Crafted to perfection, these gluten-free, grain-free, vegan, paleo-approved chips provide a tasty touchdown for the whole team.

If you’re looking to bring the heat with bold taste and just enough spice in each bite, go for a warm option like Tex-Mex Enchilada Queso. To save time, you can assemble it a few hours before kickoff or even a day ahead of the game then bake just prior to guests arriving. An easy way to make this recipe stretch is to make a portion without meat so you have a vegetarian option as well.

Find more recipes to bring victory to your game-day spread at gardenofeatin.com.

BLT Guacamole

Recipe courtesy of Gaby Dalkin of What’s Gaby Cooking

• 3          strips bacon
• 3          avocados, seeds removed
• 2          baby romaine lettuce leaves, halved and shredded
• 1          small red onion, finely chopped
• 2          tomatoes, finely chopped
• 1          lime, juiced
• 1          lemon, juiced
• 2          tablespoons cilantro, chopped
• 2          tablespoons chives, chopped
• kosher salt, to taste
• pepper, to taste
• Garden of Eatin’ Grain-Free Cassava Chips

1. Cook bacon according to package instructions. Drain on paper towel and break into small pieces.
2. In medium bowl, roughly mash avocado. Add lettuce, onion, tomato and bacon. Stir lime juice, lemon juice, cilantro and chives into avocado. Season with salt and pepper, to taste.
3. Serve with tortilla chips.

Tex-Mex Enchilada Queso

Recipe courtesy of Gaby Dalkin of What’s Gaby Cooking

•             Nonstick cooking spray
• 8          ounces cream cheese, at room temperature
• 1          cup sour cream
• 1          tablespoon ground chili powder
• 1          teaspoon ground cumin
• 1/2       teaspoon garlic powder
• 1/2       teaspoon kosher salt
• 1          can (10 ounces) green enchilada sauce
• 1          can (15 ounces) black beans, rinsed and drained
• 1          can (10 ounces) diced tomatoes in green chilies, drained
• 1          cup frozen corn, thawed
• 1          cup freshly grated sharp cheddar cheese, divided
• 1          cup shredded rotisserie chicken
• chopped fresh cilantro
• chopped green onions
• Garden of Eatin’ Blue Corn Tortilla Chips, for serving

1. Heat oven to 400° F.
2. Lightly coat deep, 9-inch skillet with cooking spray.
3. In large bowl, using hand mixer on medium speed, beat cream cheese, sour cream, chili powder, cumin, garlic powder and salt until smooth and well combined. Reduce speed to low then beat in enchilada sauce until incorporated. Stir in beans, tomatoes, corn, 1/2 cup cheddar cheese and shredded chicken.
4. Transfer mixture to prepared baking dish. Top with remaining cheddar cheese. Bake 25-30 minutes until dip is hot and cheese is bubbly. Sprinkle with cilantro and green onions.
5. Serve warm with tortilla chips.

Source: Garden of Eatin’

(Family Features) Whether it’s a simple date night at home or a weeknight meal for the entire family, finding inter-culinary balance between everyone at the table can sometimes be difficult.

However, when at least one party is willing to make dietary changes to benefit a loved one, serving up quality meals can become less of a hassle. Though men are often stereotyped as carnivorous cavemen, the majority are willing to change their eating habits – trading in those porterhouses for veggie burgers – to make their partners happy, according to a survey from Yves Veggie Cuisine. While 63 percent of men and 62 percent of women would eat less meat if their partner asked, 59 percent of men said they would also eat less of their favorite foods, at the request of their significant other.

In the same survey, dietary changes in the name of love were found at every level of the food pyramid, not just meat. Among the changes men have already made are eating less meat (22 percent), eating less dairy (18 percent) and eating less gluten (15 percent). However, it was found that women tend to hold their ground more when it comes to giving up certain foods with only 14 percent eating less dairy, 10 percent eating less meat and 6 percent eating less gluten for the sake of their relationship.

Making dietary compromises can be as simple as using high-quality ingredients like Yves Veggie Cuisine Appetizer Bites to complement, complete or even reinvent family-favorite meals like tacos. The gluten-free, non-GMO bites are low in fat and contain no artificial preservatives, colors or flavors, making it easy to put a plant-positive twist on nearly any meal with one of the two varieties – Kale and Quinoa or Falafel.

Find more balanced, veggie-forward recipes that can inspire shared moments together at yvesveggie.com.

Kale and Quinoa Bite Tacos

Prep time: 5 minutes
Cook time: 12 minutes
Servings: 8-10

• 1          package (8.2 ounces) Yves Veggie Cuisine Kale and Quinoa Bites
• 1          package hard taco shells (8-10 shells)
• 1          cup salsa
• 1          cup guacamole
• 1          red onion, sliced
• 1          bunch cilantro
• lime wedges

1. Heat oven to 350° F.
2. On nonstick baking pan, arrange kale and quinoa bites.
3. Bake 10 minutes, or until outside is slightly crispy. In taco shells, layer guacamole, salsa and kale and quinoa bites.
4. Top with sliced red onion and cilantro. For additional zest, serve with lime wedge.

Source:  Yves Veggie Cuisine

(Family Features) There’s not much that tastes better during the summer than a meal hot off the grill. If you’re in the mood for a delicious backyard dish, try adding versatility to your grilling game with a few simple tips.

Try a new cooking method. If your usual preparation involves a basic flame, you may be surprised by all the different flavors you can evoke just by changing the method. Whether you’re using gas or charcoal, switch from standard grilling to smoking over indirect heat. You can also use seasoned wood chips with most grilling methods to build a completely different flavor profile.

Look for non-traditional ways to use your favorite proteins. Instead of the traditional steak or chicken on a kabob, you can create a whole new flavor experience using smoked sausage. For example, Eckrich offers a variety of smoked sausage flavors in traditional ropes and bun-length links, all with just the right blend of seasonings for a rich, savory taste.

Explore new condiments and toppings. Ketchup, mustard and relish may be staples at the condiment station, but there’s no reason you can’t add a little something extra. Grilled onions, mushrooms and peppers are all simple and delicious ways to add flavor. Or try something entirely new, like this sweet, tangy marmalade made with bacon and onions.

Find more summer grilling ideas at Eckrich.com.

Smoked Sausage Links with Bacon and Onion Marmalade

Prep time: 10 minutes
Total time: 1 hour, 10 minutes
Servings: 6

• 2-3 strips bacon
• 1 tablespoon mustard seeds
• 1/2 cup apple cider vinegar
• 1 1/2 pounds (about 6 onions) Vidalia onions, diced
• 1/2 cup light brown sugar
• 1/4 cup cane syrup
• 1 package Eckrich Smoked Sausage Links (bun-length)
• 6 hot dog buns

1. Heat oven to 350° F.
2. Line baking sheet with parchment paper and lay strips of bacon flat. Cook until crispy, about 20-25 minutes. Chop bacon into small pieces and set aside.
3. In dry pot over medium heat, toast mustard seeds until slightly browned.
4. Add bacon, vinegar, onions, brown sugar and cane syrup to pot. Cover, stirring occasionally to prevent burning. Cook about 20 minutes at medium-high heat. Remove pot cover and reduce to medium heat. Cook until liquid is reduced and onions are dark in color, about 50 minutes.
5. Oil grill and bring to medium heat. Grill sausage 12 minutes, or until heated through.
6. Place smoked sausage in hot dog bun and cover evenly with marmalade.

Note: Marmalade can be made in advance for easier dinner preparation and can be kept up to 2 weeks in a refrigerator or 3 months in a freezer.

Grilled Kabobs with Smoked Sausage and Veggies

Prep time: 15 minutes
Total time: 25 minutes
Servings: 6

• 6 wooden skewers
• nonstick cooking spray
• 1 package Eckrich Original Smoked Sausage (rope)
• 1 medium zucchini
• 2 large red bell peppers
• 2 large yellow bell peppers
• 1 large red onion

1. Soak skewers in water 1 hour. Spray grill and heat to medium.
2. Cut smoked sausage diagonally into 1-inch pieces. Slice zucchini, bell peppers and onion into 1/2-inch pieces.
3. Thread smoked sausage, peppers, zucchini and onion onto skewers.
4. Grill kabobs until smoked sausage is hot and vegetables are tender, about 5 minutes per side. Remove from grill and serve immediately.

Source: Eckrich

(Family Features) The days are getting longer and hotter and you’re itching to head outside to kick off grilling season. After a few weeks of eating the same boring burgers and hot dogs, you’re looking for something a little more exciting (and so are your guests). These recipes can help take your grilling skills to the next level and make your next party something to brag about.

When people come over for Buffalo chicken, they expect authentic flavor, so give the people what they want by making Buffalo chicken sandwiches with Frank’s RedHot Buffalo Wings Sauce. Frank’s RedHot was the secret ingredient used in the original Buffalo wings recipe in 1964.

For maximum flavor, each Buffalo chicken sandwich gets a quarter of the bottle of sauce to bring in just the right blend of flavor and heat. Take it to the next level by marinating the chicken in the sauce for at least 30 minutes so it can absorb the unmistakable Buffalo flavor that will send any party into overdrive. Add the tangy blue cheese and cool, crisp lettuce and tomato and you’ve got the perfect bite for a hot summer day.

Now that you’ve proved your grilling chops to most of the party crew, it’s time to kick it up a notch. Every party’s got a few tough critics, so it’s key to make something impressive and delicious that appeals to a different palate. Enter: Sweet Chili Ribs.

Start with two full racks of pork spareribs then load them up with Frank’s RedHot Sweet Chili Sauce, garlic and ginger, making sure to spread that mixture all over the ribs. Grill them low and slow for 2 hours then pour another half-bottle of sauce over top for good measure and grill for another hour. After your guests have a chance to taste these sweet and tangy, fall-off-the-bone ribs, they’ll talk about them all summer long.

For more grilling tips and recipes, visit franksredhot.com/recipes.

Buffalo Chicken Sandwich

• 4 boneless, skinless chicken breast halves (if thick, cut horizontally into two even pieces)
• 1 bottle (12 ounces) Frank’s RedHot Buffalo Wings Sauce, divided
• 1/4 cup blue cheese or ranch dressing
• 4 hard rolls, split
• 1/4 cup blue cheese crumbles
• lettuce leaves (optional)
• tomato slices (optional)
• red onion rings (optional)

1. Marinate chicken in 6 ounces Buffalo wings sauce for 30 minutes, or up to 3 hours.
2. Mix remainder of Buffalo wings sauce and dressing together. Keep refrigerated until ready to use.
3. Grill chicken 12 minutes, turning once, or until no longer pink in center.
4. Place 2 tablespoons of mixed sauce on each roll half. Place chicken on top of roll half and top with 1 tablespoon blue cheese crumbles.
5. Add lettuce, tomato and onion rings, if desired. Top with second roll half. Repeat for remaining sandwiches.

Sweet Chili Ribs

• 2 full racks pork spareribs, trimmed (about 6 pounds)
• 2 tablespoons fresh ginger, minced
• 3 cloves garlic, minced
• 1 bottle (12 ounces) Frank’s RedHot Sweet Chili Sauce, divided

1. Heat grill to 250° F and prepare for indirect cooking.
2. Spread ribs with ginger and garlic. Place ribs on rib rack or in foil pan. Cook on covered grill 2 hours.
3. Spread 6 ounces sweet chili sauce evenly over ribs then cook another hour, until tender.
4. Baste ribs with remaining sweet chili sauce during last 15 minutes of cooking. If desired, at end of cooking time grill ribs over direct heat to char slightly.

Source: Frank's Red Hot