(Family Features) Making time for meals together can have a positive impact on the well-being of families, including children and adolescents. In fact, regular meals at home can help reduce stress and boost self-esteem, according to research published in “Canadian Family Physician.”

Mealtime conversations are also a perfect opportunity to connect with your loved ones. A study published in “New Directions for Child and Adolescent Development” showed these conversations help improve children’s vocabularies more than being read aloud to.

Making time for meals together shouldn’t require spending all night in the kitchen, however. A simple-to-prepare ingredient like eggs can help you spend less time cooking and more time with family.

For example, these heart-healthy recipes for Poached Egg Tostadas with Avocado-Tomatillo Salsa, Sweet Potato Hash with Eggs and Poblano Frittata from the Healthy for Good Eat Smart initiative, nationally supported by Eggland’s Best, are ready in 15 minutes or less. They include a wide variety of vegetables, fruit, whole grains and healthy protein sources, which are recommended by the American Heart Association to help prevent heart disease and stroke.

To find more tips for family mealtimes and recipe inspiration, visit heart.org/eatsmart.

Poached Egg Tostadas with Avocado-Tomatillo Salsa

Servings: 4 (1 egg and 1/2 cup salsa per serving)

• Nonstick cooking spray
• 4          corn tortillas (6 inches each)
• 4          cups water
• 1          tablespoon white vinegar
• 4          large eggs

Salsa:

• 1          medium avocado, diced
• 1          medium Anaheim or poblano pepper, seeds and ribs discarded, diced
• 1          medium tomatillo, papery husk discarded, washed and diced
• 1/2       medium tomato, diced
• 1/4       cup diced red onion
• 1/4       cup chopped fresh cilantro
• 2          tablespoons fresh lime juice
• 1          medium garlic clove, minced
• 1/8       teaspoon salt

1. Preheat oven to 400 F. Line baking sheet with aluminum foil. Lightly spray foil with nonstick cooking spray.
2. Arrange tortillas in single layer on foil. Lightly spray tortillas with nonstick cooking spray. Using fork, pierce tortillas to prevent from filling with air. Bake 5-6 minutes on each side, or until golden brown. Transfer to serving plates.
3. In large skillet over high heat, bring water and vinegar to boil.
4. Once water is boiling, reduce heat and simmer. Break egg into cup then carefully slip egg into simmering water. Repeat with remaining eggs, avoiding eggs touching in water. Simmer 3-5 minutes, or until egg whites are completely set and yolks are beginning to set but aren’t hard. Using slotted spoon, drain eggs. Place each egg on tostada.
5. To make salsa: In medium bowl, gently stir together avocado, pepper, tomatillo, tomato, red onion, cilantro, lime juice, garlic and salt. Serve with tostadas.

Nutritional information per serving: 185 calories; 11 g total fat; 2.5 g saturated fat; 3 g polyunsaturated fat; 5 g monounsaturated fat; 186 mg cholesterol; 169 mg sodium; 15 g carbohydrates; 3 g fiber; 2 g total sugars; 9 g protein.

Poblano Frittata

Servings: 4 (2 wedges per serving)

• 4          large eggs
• 1/4       cup fat-free milk
• 2          tablespoons chopped fresh cilantro
• 1          teaspoon olive oil
• 2          medium poblano peppers, seeds and ribs discarded, chopped
• 2          cups frozen whole-kernel corn, thawed
• 2          medium green onions, chopped
• 1/4       cup finely shredded Cotija cheese or crumbled queso fresco
• 1          medium tomato, chopped
• 1/4       cup fat-free sour cream

1. In medium bowl, whisk eggs, milk and cilantro.
2. In medium skillet over medium heat, heat oil, swirling to coat bottom of skillet. Cook poblano peppers 3 minutes, or until browning on edges, stirring frequently.
3. Stir in corn and green onion. Reduce heat to medium-low and carefully pour in egg mixture. Cook, covered, 10 minutes, or until mixture is just set on edges and still soft in center. Avoid overcooking. Remove from heat.
4. Sprinkle with cheese. Cut into eight wedges. Place two wedges on each plate. Top with tomatoes and sour cream.

Nutritional information per serving: 244 calories; 8.5 g total fat; 2.5 g saturated fat; 1.5 g polyunsaturated fat; 3 g monounsaturated fat; 192 mg cholesterol; 177 mg sodium; 27 g carbohydrates; 4 g fiber; 8 g total sugars; 13 g protein.

Sweet Potato Hash with Eggs

Servings: 4 (1 cup per serving)

• 2          teaspoons canola or corn oil
• 1/2       medium onion, chopped
• 4          medium sweet potatoes, peeled and cut into 1/2-inch cubes
• 1/2       medium red or green bell pepper, chopped
• 2/3       cup fat-free, low-sodium vegetable broth
• 2          teaspoons minced garlic
• 2          teaspoons smoked paprika
• 1          teaspoon ground cumin
• 1/2       teaspoon dried thyme, crumbled
• 1/2       teaspoon coarsely ground pepper
• 1/8       teaspoon salt
• 4          large eggs
• hot pepper sauce (optional)

1. In pressure cooker set on saute, heat oil. Cook onion 3 minutes, or until soft, stirring frequently. Turn off pressure cooker.
2. Stir in potatoes, bell pepper, broth, garlic, paprika, cumin, thyme, pepper and salt. Secure lid. Cook on high pressure 3 minutes. Quickly release pressure. Turn off pressure cooker.
3. Remove pressure cooker lid. Crack one egg into small bowl. Using back of spoon, make small well in potatoes. Slip egg into well. Repeat with remaining eggs, making separate well for each egg. Secure lid with pressure vent open. Saute 2 minutes. Let stand on “keep warm” setting 2 minutes, or until eggs are cooked to desired consistency.
4. Serve hash sprinkled with dash of hot pepper sauce, if desired.

Nutritional information per serving: 258 calories; 7.5 g total fat; 2 g saturated fat; 1.5 g polyunsaturated fat; 3 g monounsaturated fat; 186 mg cholesterol; 244 mg sodium; 39 g carbohydrates; 6 g fiber; 9 g total sugars; 10 g protein.

Source: American Heart Association

(Family Features) As people look to change what’s on their plates, it can be tough to know where to begin. From social media-inspired recipes to trendy menu offerings, there are many options.

That’s why restaurant owners Katie and Thom Werner are recommending a staple that’s sustainable, fresh and versatile: Lobster. The Werners own the popular Island Lobster Co. restaurant in Peaks Island, Maine where Thom works as a commercial fisherman and supplies most of the lobster served.

The Werner family is well versed in the iconic Maine Lobster fishery, coming from a long line of generational fishing families, with Thom having fished since he was 6 years old. They know lobster can be intimidating for home cooks, but as people familiar with the product, they emphasize lobster is easy to prep, delicious and supports communities up and down the coast.

“Lobsters are always sustainably harvested and handled with care by the fishery,” Katie said. “It’s so important to know where your food comes from and with local lobster, it’s something you can feel great about enjoying that also directly benefits so many families like ours.”

For those looking to enjoy a simple and classic version of lobster, the Werners recommend a tried and true method.

“Steamed with some melted butter is always perfect,” Thom said. “You can’t beat the sweet, succulent flavors of fresh lobster with that punch of salty butter."

For those looking for a fresh twist, Katie suggests trying her favorite recipe at Island Lobster Co.: the BLT Lobster Roll.

“It’s a savory and sweet combination of crispy bacon, juicy tomatoes and tender lobster meat, all served on a buttery roll,” she said. “It’s a great way to enjoy sustainable trap-to-table fare.”

No matter what recipe people go with, the Werner family hopes everyone can partake in enjoying a staple of their heritage.

“To me, Maine Lobster is a taste of home,” Thom said. “I’ve always enjoyed it with friends and family. Now I get to share that legacy with my own kids and our community at the restaurant. I feel incredibly lucky, and I hope everyone – whether you’re a Mainer or on the opposite side of the country – can enjoy it as a celebration of such an iconic industry.”

To learn more about the Werners’ story, find recipes and look for ways to support the industry, visit lobsterfrommaine.com.

BLT Lobster Roll

Recipe courtesy of the Werner family of Island Lobster Co. on behalf of the Maine Lobster Marketing Collaborative
Yield: 1 roll

• 3 slices bacon
• 1/4 pound fresh lobster meat (or meat from 1-pound lobster)
• 1 tablespoon butter
• 1 brioche bun, halved
• 1 tablespoon mayonnaise
• 3 tomato slices
• 1 large leaf romaine lettuce or butter lettuce

1. Preheat oven to 400 F. Line baking sheet with parchment paper and arrange bacon slices on top. Cook 10-15 minutes, or until desired crispiness.
2. Prepare large pot with 2 inches of salted water and bring to rolling boil. Add lobster and steam 12 minutes. Halfway through, lift lid carefully and shift lobster to cook evenly.
3. Break down lobster and remove meat from shell, yielding about 4 ounces of cooked meat. Chop meat into bite-size pieces.
4. In large skillet or griddle over medium heat, warm butter to coat pan.
5. Place both pieces of bun cut sides down on pan and cook about 30 seconds until golden. Remove buns from pan and set aside.
6. In bowl, toss chopped lobster meat with mayonnaise and set aside.
7. Assemble cooked bacon, tomato, lettuce and lobster mix on toasted bun.

Source: Maine Lobster Marketing Collaborative

(Family Features) Taking the stress out of family meals at home can be as simple as turning your attention toward recipes that pack plenty of flavor without complicated prep. In fact, you can even turn an easy, everyday side dish into a full-blown dinner by simply adding your favorite protein.

This Greek Chicken Fried Rice, for example, transforms a traditional side dish into a filling meal for four in less than 30 minutes. Plus, it requires just one wok or skillet, leaving hardly any cleanup on those busy weeknights when homework, after-school activities and social calendars fill your schedule.

Find more weeknight meal solutions at MilkMeansMore.org.

Watch video to see how to make this recipe!

Greek Chicken Fried Rice

Recipe courtesy of Lori Yates of “Foxes Love Lemons” on behalf of Milk Means More
Prep time: 15 minutes
Cook time: 13 minutes
Servings: 4

• 2          tablespoons vegetable oil
• 1          large chicken breast, finely chopped
• 1/2       cup chopped onion
• 3          cups prepared white rice
• 2          eggs
• 1          cup chickpeas, drained and rinsed
• 1/2       cup roughly chopped fresh parsley leaves
• 1/2       cup crumbled cow’s milk feta cheese
• 1/2       cup grape tomatoes, quartered
• 1/3       cup Kalamata olives, halved
• 2          tablespoons fresh lemon juice
• 1/4       teaspoon kosher salt
• 1/4       teaspoon ground black pepper

1. In wok or large skillet, heat oil over medium-high heat. Add chicken; cook until almost cooked through, stirring frequently, about 5 minutes.
2. Add onion; cook 1 minute, stirring frequently.
3. Add rice; cook 3 minutes, stirring constantly. Push rice to sides of wok, creating well in center of wok. Crack eggs into well and scramble vigorously with wooden spoon; cook 2 minutes, keeping eggs in well, or until eggs are fully cooked.
4. Add chickpeas, parsley, cheese, tomatoes, olives, lemon juice, salt and pepper; cook 2 minutes, or until warmed through, stirring frequently.

Source: United Dairy Industry of Michigan

(Family Features) The fresh flavor of favorite foods pulled hot off the grill makes summer cookouts a treasured pastime for families across the country. This year, you can make new memories at those backyard barbecues by keeping in mind that grilling isn’t only about charred burgers and steaks – delicious, grilled vegetables can be just as enjoyable.

Nutritious and full of antioxidants, sweetpotatoes are a perfect option for summer recipes as they’re easy to grill in a recipe like Sweetpotato Wedge & Purple Cabbage Salad with Poppyseed Dressing. Hearty yet light for a tasty side dish, this salad is effortlessly simple and combines crispy purple cabbage, juicy tomato, velvety feta and poppyseed dressing around sweetpotato wedges as the star of the show.

With nearly 70% of the nation’s sweetpotatoes produced in North Carolina, the state is the largest producer in the country of the year-round veggie ideal for grilling on those hot summer days. As a versatile superfood, their rich nutritional value and ease of use in a variety of dishes make them an ideal ingredient in recipes ranging from breakfasts and salads to protein bowls, tacos and more.

In addition to cooking on a classic grill, sweetpotatoes can also be prepared using a griddle. Until Sept. 30, you can enter the North Carolina Sweetpotato Commission’s Blazin’ Blackstone Giveaway to win one of 14 prize packages including the grand prize: a 28-inch XL Culinary Pro with Rangetop Bundle. Join fellow “griddlers” by sharing a photo of your favorite sweetpotato recipe and encouraging friends, family and online followers to do the same.

Learn how to enter the giveaway and find more information at ncsweetpotatoes.com.

Watch video to see how to make this recipe!

Sweetpotato Wedge & Purple Cabbage Salad with Poppyseed Dressing

Recipe courtesy of the North Carolina SweetPotato Commission
Servings: 4

• 2          North Carolina sweetpotatoes
• 1/2       head purple cabbage
• 1          tablespoon olive oil
• salt, to taste
• pepper, to taste
• 6          tablespoons poppyseed dressing, divided
• 1          tablespoon chopped parsley
• 2          cups grape tomatoes, halved
• 3          tablespoons feta cheese, crumbled

1. Preheat grill to 400 F.
2. Scrub and wash sweetpotatoes. Cut each into six wedges. (If sweetpotatoes are long, consider cutting wedges in half.) Parboil sweetpotatoes 5 minutes, drain and cool 5 minutes.
3. Shred cabbage into thin slices.
4. Toss sweetpotatoes with olive oil and salt and pepper, to taste.
5. Place sweetpotato wedges on grill perpendicular to grates over direct heat; grill about 3 minutes on each side, or until tender-crisp with grill marks on each side. Remove from grill and set aside.
6. In zip-top bag or large bowl, toss cabbage with 4 tablespoons poppyseed dressing until coated. Add parsley and tomatoes; toss.
7. To serve, place sweetpotato wedges on bed of dressed cabbage and drizzle with remaining poppyseed dressing then sprinkle with cheese.
8. Serve warm or cold.

Source: North Carolina SweetPotato Commission

(Family Features) Warmer weather is often welcome for a variety of reasons and dining outdoors can help take that appreciation to the next level. Keeping ingredients lists short and prep time minimal also allows you to spend more time enjoying the sunshine and blue skies al fresco with the ones you love.

Even when you’re short on time, you can take mealtime from the dining room to the deck with an ingredient like Minute Rice Cups. Available in 13 varieties, including White and Brown rice, the convenient, single-serving, BPA-free cups are ready in just 90 seconds or less. Perfect for taking to the office for lunch or as an on-the-go snack, the cups can also be used as a quick and easy base for nearly any meal occasion.

For example, this simple Fish with Bok Choy features plenty of complex flavors with flaky white fish, crisp bok choy and 100% whole-grain brown rice. The brown rice provides the ideal texture for the ginger, sesame and nutty notes in this dish, and the whole recipe can be on the table in 10 minutes. Because white fish fillets are neutral and mild, they absorb all the flavors from the dish, and are an ideal protein for those with busy schedules due to their short cooking time.

Or, bursting with colors and flavors, this Fiesta Rice satisfies fresh cravings with an irresistible combo of white rice, tomatoes, green onions and creamy avocado. Ready in less than 5 minutes, this dish can also be customized with a different grain variety or extra juicy, sweet cherry tomatoes in place of diced tomatoes. To make this satisfying side a complete meal, simply add grilled chicken or your favorite protein.

To find more quick and easy recipes perfect for enjoying outdoors, visit MinuteRice.com.

Fish with Bok Choy

Prep time: 3 minutes
Cook time: 7 minutes
Servings: 1

• 1 Minute Brown Rice Cup
• salt, to taste
• pepper, to taste
• 1 white fish fillet
• 1 tablespoon butter
• 1 teaspoon sesame oil
• 1 teaspoon grated ginger
• 2 baby bok choy, quartered
• 1 teaspoon soy sauce

1. Heat rice according to package directions. Set aside.
2. Add salt and pepper to both sides of fish, to taste.
3. In medium skillet over medium-high heat, melt butter. Cook fish 2 minutes on each side. Remove fish from pan and keep warm.
4. In same pan, add sesame oil and ginger. Cook 1 minute.
5. Add bok choy to pan and stir-fry 2 minutes. Add soy sauce; stir to incorporate. Top rice with fish and serve with bok choy.

Fiesta Rice

Prep time: 3 minutes
Cook time: 1 minute
Servings: 1

• 1 Minute White Rice Cup
• 1 diced tomato
• 1/2 diced avocado
• 1 sliced green onion
• 1 tablespoon chopped cilantro
• 1 teaspoon lime juice
• salt, to taste
• black pepper, to taste

1. Heat rice according to package directions. Set aside.
2. In bowl, combine tomato, avocado, onion and cilantro.
3. Add lime juice and salt and pepper, to taste.
4. Mix thoroughly and serve.

Source: Minute Rice

(Family Features) The school year can be full of challenges, but fueling kids for a full day of learning tops the priority list. Affordable and easy to prepare, eggs are a key ingredient for successful days in the classroom. From a wide variety of breakfast options for even the pickiest of eaters to a nearly limitless menu of lunches, eggs keep kids full and energized to conquer each school day.

As one of the only foods that naturally have vitamin D, eggs offer a nutrient critical for building strong bones. Eggs also help the body absorb nutrients like vitamin E and carotenoids that are found in plant foods, making them a perfect partner for veggies that might be a hard sell for some kids. Additionally, they’re one of the best sources of choline, which is critical for brain health and development at every age and stage.

What’s more, between learning and down time, many kids spend a lot of hours in front of electronic screens. The lutein and zeaxanthin found in egg yolks can help protect their eyes from harmful blue light.

Try these easy recipes that support eye health, brain health and nutrient absorption, and are easy to prepare ahead of time. To learn more about the nutritional benefits of eggs and find more family-friendly recipes featuring eggs, search #ProteinPrepSchool on social media or visit IncredibleEgg.org.

Broccoli and Cauliflower Cheddar Quinoa Bites

Prep time: 20 minutes
Total time: 40 minutes
Servings: 6

• Nonstick cooking spray
• 10 large eggs
• 1 cup shredded cheddar cheese
• 1 cup cooked quinoa
• 1 cup tomatoes, quartered
• 1/2 cup finely chopped broccoli florets
• 1/2 cup finely chopped cauliflower florets
• 2 tablespoons finely chopped fresh basil (optional)

1. Preheat oven to 350 F. Lightly oil or coat 12 muffin cups with nonstick cooking spray and set aside.
2. In large bowl, crack eggs. Whisk until well combined. Stir in cheese, quinoa, tomatoes, broccoli, cauliflower and basil, if desired, until well combined.
3. Use 1/4-cup measuring cup to divide mixture evenly into prepared muffin cups.
4. Bake 16-18 minutes until eggs are set. Allow to cool slightly before serving.
5. Refrigerate leftovers up to 3 days or freeze up to 1 month.

Simple Egg Salad Sandwich

Prep time: 10 minutes
Total time: 10 minutes
Servings: 8

• 6 large hard-boiled eggs, peeled
• 1/4 cup mayonnaise
• 1 tablespoon lemon juice
• 1 tablespoon yellow mustard
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup finely chopped celery
• 1/4 cup thinly sliced green onions
• 8 slices rustic wheat bread
• 4 lettuce leaves

1. Chop eggs.
2. In medium bowl, mix mayonnaise, lemon juice, mustard, salt and pepper. Add chopped eggs, celery and green onions; mix well.
3. Refrigerate, covered, to blend flavors.
4. Serve on wheat bread with lettuce leaves.

Blueberry, Avocado and Banana Muffins

Prep time: 10 minutes
Total time: 35 minutes
Servings: 12

• 1 1/4 cups all-purpose flour
• 1 cup rolled oats
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 medium banana (about 1/3 cup), peeled
• 1 large avocado (about 3/4 cup), peeled and pitted
• 3/4 cup unsweetened applesauce
• 1 large egg
• 1/4 cup milk
• 1 cup blueberries

1. Preheat oven to 350 F. Prepare standard muffin tin with paper liners.
2. In bowl, whisk flour, oats, baking powder, baking soda and salt.
3. In separate bowl, mash banana and avocado together. Add applesauce, egg and milk. Stir to combine then stir into flour mixture. Fold in blueberries and divide batter into prepared muffin tins.
4. Bake 25-30 minutes. Allow to cool completely. Store leftovers in airtight container up to 3 days.

Veggie and Cheese Frittata Fingers

Prep time: 10 minutes
Total time: 40 minutes
Servings: 4

• Nonstick cooking spray
• 1 tablespoon olive oil
• 1/2 cup red bell pepper, diced
• 1/2 cup yellow onion, diced
• 1/2 cup zucchini, diced
• 3 cloves garlic, minced
• 2 cups baby spinach, roughly chopped
• 12 large eggs
• 1 cup cheddar cheese, shredded
• 1 teaspoon salt
• 1/2 teaspoon pepper

1. Preheat oven to 350 F. Spray 9-by-9-inch baking dish with nonstick cooking spray.
2. In skillet over medium heat, add olive oil then saute bell pepper, onion and zucchini until tender. Add garlic and spinach; cook until wilted.
3. In bowl, beat eggs then add sauteed vegetables, cheese, salt and pepper. Pour mixture into prepared baking dish.
4. Bake 25-30 minutes until fully set. Allow to cool.
5. Cut into seven strips then down the middle to create 14 pieces.
6. Refrigerate leftovers in airtight container up to 4 days.
7. To freeze, place cooled frittata fingers in freezer bag and lay flat until frozen. When ready to eat, microwave 60-90 seconds, or until warmed.

Source: American Egg Board

(Family Features) When bright, sunny days offer opportunities to take it outside for a celebration or casual weeknight dinner, take advantage with the fresh flavors of grilled fare. Good food and good company can combine for a meal to remember with loved ones while enjoying the outdoors.

Try taking your grilling game to the next level with Atkins Ranch grass fed ground lamb – available at Whole Foods Market – for lean, delicate flavor perfect for burgers, skewers, meatballs and sausages. Grass fed lamb is a versatile option that’s easy to cook, even on the grill – simply treat it the way you would beef.

If you’re new to cooking lamb, consider these Grilled Lamb Burgers that showcase 100% grass-fed lamb topped with a light herb salad, sliced tomato and yogurt sauce on a brioche bun. Or you can combine a robust herb dipping sauce with Lamb Meatball and Veggie Skewers for a customizable meal hot off the grates.

Visit Take-It-Outside.AtkinsRanch.com for more grilling inspiration.

Lamb Meatball and Veggie Skewers with Herb Sauce

Total time: 1 hour, 30 minutes
Yield: 6 skewers

• 6          wooden skewers
• 1          pound Atkins Ranch ground lamb
• 2          large eggs
• 2/3       cup Italian breadcrumbs
• 1          teaspoon olive oil
• 1/2       cup finely minced yellow onion
• 1          clove minced garlic
• 1/4       teaspoon coriander seeds, crushed
• 1/4       teaspoon red pepper flakes
• 1/2       teaspoon kosher salt
• freshly ground black pepper, to taste
• 1          medium red onion, cut into 1-inch stacks
• 1          medium green bell pepper, cut into 1-inch stacks
• 1          medium red bell pepper, cut into 1-inch stacks

Herb Sauce:

• 1          cup flat leaf parsley
• 2          teaspoons fresh rosemary leaves, minced
• 2          tablespoons capers
• 1          lemon, juice only
• 2          cloves garlic
• 1/4       cup extra-virgin olive oil

• grilled Italian bread, for serving

1. Soak skewers in water 10 minutes.
2. In large bowl, break apart ground lamb; add whisked eggs and breadcrumbs.
3. In small saute pan, add olive oil then saute yellow onion, garlic clove, coriander seeds, red pepper flakes, salt and pepper, to taste, about 5 minutes, until onion is translucent and spices are fragrant. Add to bowl with lamb. Mix until combined and form into roughly 1 1/2-ounce balls.
4. Add meatballs to skewers, alternating with onions and peppers. Cover and refrigerate 1 hour to ensure meatballs hold together during grilling.
5. To make herb sauce: In immersion blender, blend parsley, rosemary, capers, lemon juice, garlic and olive oil until smooth. Refrigerate until serving.
6. Preheat grill to medium-high heat.
7. Grill skewers about 3 minutes on each side, or until meatballs reach 150 F internal temperature. Rest 5 minutes. Serve with dipping sauce and grilled Italian bread.

Grilled Lamb Burgers

Total time: 1 hour, 20 minutes
Servings: 4

• 1 1/2    pounds Atkins Ranch ground lamb
• 1/4       teaspoon kosher salt

Spread:

• 2/3       cup full-fat Greek yogurt
• 1          clove raw garlic, grated
• 1/3       cup mayonnaise
• 1          tablespoon Dijon mustard

Salad:

• 1          small English cucumber, thinly sliced
• 2          green onions, thinly sliced
• 2          tablespoons chopped flat leaf parsley
• 2          tablespoons chopped fresh mint leaves
• 1          tablespoon chopped fresh dill
• 1/4       cup microgreens
• 2          tablespoons lemon juice
• 1          teaspoon lemon zest
• 2          teaspoons olive oil

• 4          brioche buns
• 1          medium tomato, sliced into rounds

1. Gently divide lamb into four parts, 6 ounces each, and shape into rounds slightly larger than buns. Place covered in refrigerator, 1 hour.
2. To make yogurt sauce: In small bowl, mix yogurt, garlic, mayonnaise and Dijon mustard; refrigerate until ready to assemble burgers.
3. To make salad: In medium bowl, mix cucumber, onions, parsley, mint leaves, dill, microgreens, lemon juice, lemon zest and olive oil; refrigerate until ready to assemble burgers.
4. Preheat grill to medium-high heat with direct and indirect zones. Salt patties then add to grill, cooking about 6 minutes on each side until internal temperature reaches 150 F. As patties near this temperature, or start to brown, move to indirect zone to regulate doneness. Transfer to plate and let rest about 5 minutes.
5. To build burgers, add dollop of yogurt spread to bottom buns. Top each with tomato slice, lamb burger, herb salad and top bun.

Source: Atkins Ranch

You know the feeling: You eat breakfast, but by 11 a.m. your stomach is growling. You feel like you just ate but somehow you’re hungry and craving something hearty and rich.

Switch up your breakfast habits with wholesome and filling Breakfast Burrito. It’s got protein to keep you full, veggies for a touch of added nutrition and hot sauce to pack a powerful punch of flavor in every bite.

No more snacking between breakfast and lunch. This hearty breakfast bite will keep you full and bursting with energy until it’s time for your next meal. It’s easy to make in a matter of minutes and it’s totally customizable to accommodate every palate.

Made with beans, eggs and egg white proteins, it can help keep you energized and full until it’s time for lunch. The red onion, red bell peppers, salsa, tomatoes and avocado provide some fresh, nutritious vegetable options and the chili flakes and hot sauce bring the heat.

To make this burrito, start with canola oil in a skillet. Add red onion and red bell peppers then cook for 8 minutes. Add black beans, chili flakes, salt and pepper then stir.

Whisk eggs and egg whites in a mixing bowl. Add pepper jack cheese then scramble the egg and cheese mixture in a hot skillet.

On a tortilla, spread sour cream, salsa, the bean mixture, scrambled eggs, tomatoes, avocado and hot sauce, if desired. Roll up the burrito and it’s ready to serve.

Just like that you have a breakfast that is not only nutritious but equally as appetizing. Find more filling breakfast recipes at Culinary.net.

If you made this recipe at home, use #MyCulinaryConnection on your favorite social network to share your work.

Watch video to see how to make this recipe!

Breakfast Burrito

Servings: 4

• 2          teaspoon canola oil
• 1          small red onion, diced
• 1          red bell pepper, seeded and diced
• 1          can black beans, drained and rinsed
• 1/4       teaspoon red pepper flakes
• salt, to taste
• pepper, to taste
• 4          eggs
• 4          egg whites
• 1/2       cup shredded pepper jack cheese
• nonstick cooking spray
• 4          flour tortillas
• 1/4       cup sour cream
• 1/4       cup salsa
• 1          large tomato, seeded and diced
• 1          avocado, sliced
• hot sauce (optional)

1. In large skillet, heat canola oil over medium heat. Add red onion and red bell pepper; cook 8 minutes. Add black beans and red pepper flakes; cook 3 minutes. Season with salt and pepper, to taste. Transfer to dish.
2. In medium bowl, whisk eggs and egg whites. Stir in cheese until combined. Heat large skillet over low heat, add egg mixture and scramble 3 minutes, or until cooked through.
3. Spread sour cream over tortilla. Spread salsa over sour cream. Spoon 1/4 bean mixture over salsa. Spoon 1/4 scrambled eggs over bean mixture. Top with diced tomatoes and avocado. Drizzle with hot sauce, if desired. Roll-up burrito. Repeat three times with remaining ingredients and serve.

Sometimes lunch is the most challenging meal of the day. When you wake up before heading to work or accomplishing the morning’s tasks, you might ask yourself, “What should I pack for lunch today?”

Lunch is a meal that everyone has different views on. Some enjoy a huge, filling lunch, some skip it altogether and others look for a light, nutritious option.

The possibilities are nearly endless when it comes to midday food choices. If you desire crunch and texture, but also something light, you’re likely seeking food that is filling and going to give you enough energy to make it until dinner time.

This BLT Wrap with Avocado Spread is a perfect lunchtime pick-me-up that can leave you feeling full and ready to conquer the rest of the day’s work.

This recipe is simple and can be whipped together in minutes. Plus, it has fresh ingredients like lettuce, tomatoes and avocados.

Start by cooking eight strips of bacon in a hot skillet. While that’s cooking, slice the tomatoes and cut the lettuce leaves.

In a bowl, mash avocado, sour cream, lime juice, hot sauce, Worcestershire sauce and salt with a fork until combined.

On a flour tortilla, add avocado spread, one lettuce leaf, tomato slices and bacon. Roll everything up for an on-the-go meal.

This recipe is best served with banana peppers and Spanish rice for a nutrient-filled lunch.

It’s always nice to have a little break in the middle of the day, especially with a delicious meal that’ll have you ready to finish the day strong.

Find more lunch recipes at Culinary.net.

Watch video to see how to make this recipe!

BLT Wrap with Avocado Spread

Servings: 4

• 8          slices cooked bacon
• 1          avocado, peeled and pitted
• 1/4       cup sour cream
• 1          lime, juice only
• 1/2       teaspoon hot sauce
• 1/2       teaspoon Worcestershire sauce
• 1/4       teaspoon salt
• 4          flour tortillas
• 4          large red leaf lettuce leaves
• 2          large tomatoes, cut into 1/4-inch slices
• Spanish rice (optional)
• banana peppers (optional)

1. In large skillet, cook bacon until crispy. Drain on plate lined with paper towels. Set aside.
2. In medium bowl, mash avocado, sour cream, lime juice, hot sauce, Worcestershire sauce and salt with fork until combined and smooth.
3. Spread thin layer of avocado mixture over tortillas. Layer with lettuce leaves, tomatoes and bacon. Fold sides up and roll.
4. Serve with Spanish rice and banana peppers, if desired.

(Family Features) Adding delicious, new flavors to your homecooked meals this spring may be easier than you think. A secret ingredient like cooking wine is a simple way to add a boost of flavor to all kinds of recipes.

During the spring months, few people would prefer cooking in the kitchen for hours rather than enjoying the outdoors. Make spending time with family and friends even more special by sharing a quick, delicious, spring-inspired meal together. Time-saving dishes at home begin with an option like Holland House® Cooking Wines that add an extra boost of flavor to recipes like Chicken Gyro Bowls. Perfect for a weeknight meal, the recipe combines pantry staples and enticing seasonings for an easy-to-make dish using a slow cooker.

Featuring savory chicken gyro meat atop a scoopful of rice, crisp and vibrant veggies, and garnished with crumbly feta and tangy tzatziki sauce, the bowls are bursting with flavor and perfect for the season.

Cooking wines are flavor-enhancing ingredients that can quickly transform an ordinary meal into an extraordinary one. Available in four flavors – Marsala, Sherry, White and Red – Holland House Cooking Wines are made with fine grapes and perfectly blended seasonings, aged to perfection, to offer bold flavor to your springtime cooking. Consider these uses for each variety:

Sherry cooking wine works equally well in dessert recipes, main dishes, sides, soups and sauces. One example is these delicious Chicken Gyro Bowls, which you can leave cooking in the Crockpot™ throughout the day. The remaining preparation is fast for a weeknight meal that’s ready in next to no time.

Best known for its use in chicken marsala, marsala cooking wine lends flavor to other preparations, too. Marinate sliced meat in marsala cooking wine before grilling, roasting or sauteing, or swirl it into gravies and soups to add delicious, savory flavor.

Stir red cooking wine into gravies and red sauces, or try marinating less-tender cuts of beef, lamb or pork in the refrigerator (for up to 24 hours) to boost flavor and tenderness.

White cooking wine pairs well with fish and lighter fare like chicken and turkey, as well as rice dishes.

Find more recipes to bring mouthwatering flavor to your springtime table at HollandHouseFlavors.com and crock-pot.com/slow-cookers.

Chicken Gyro Bowls

Recipe courtesy of Jillian of Food, Folks and Fun
Prep time: 20 minutes
Cook time: 4-6 hours
Servings: 6

Chicken Gyro Meat:

• 1/4 cup Holland House Sherry Cooking Wine
• 3/4 cup chicken broth
• 2 tablespoons lemon juice
• 1 1/2 tablespoons dried oregano
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 medium yellow onion, roughly chopped
• 2 pounds boneless, skinless chicken breasts, thawed
• 4 large garlic cloves, minced

Gyro Bowls:

• 2 cups long-grain rice
• 1 medium cucumber, seeded and sliced
• 1 large tomato, chopped
• 1 cup shredded iceberg lettuce
• 1/2 cup crumbled feta cheese
• 1 1/2 cups tzatziki sauce
• black pepper, to taste
• 4 pitas, warmed and cut into wedges

1. To make chicken gyro meat: In small bowl or liquid measuring cup, whisk cooking wine, chicken broth and lemon juice; set aside.
2. In separate small bowl, combine dried oregano, salt and pepper; set aside.
3. Add chopped onion to bottom of slow cooker and lay chicken breasts on top of onions.
4. Pour cooking wine mixture over onions and chicken.
5. Sprinkle half of oregano mixture over top of chicken. Flip chicken over and sprinkle remaining oregano mixture over chicken.
6. Evenly distribute minced garlic over chicken.
7. Cover slow cooker with lid and cook on high 4-6 hours or low 6-8 hours.
8. Shred cooked chicken then use wooden spoon to mix shredded chicken, onions and remaining liquid together. Turn off slow cooker and let mixture sit, with lid on, while preparing rice.
9. To make gyro bowls: Cook rice according to package instructions.
10. Place rice in bowls and top with chicken gyro mixture, cucumber, tomato, lettuce, feta, tzatziki sauce and black pepper, to taste. Serve with pita wedges.

Souce: Holland House