(Family Features) Most parents face the same mealtime dilemma - making affordable and convenient food that the whole family will like. Time is short, palates are picky and some fear it will cost too much to put real food on the table.

For recipes and how-to videos, visit the Real Food Project at www.Hellmanns.com or www.BestFoods.com.

Pimento (Red Pepper) Cheese-Bacon Burgers

A Bobby Flay Recipe
Prep Time: 15 minutes / Chill Time: 30 minutes
4 servings

• 1/3 cup Hellmann's® or Best Foods® Real Mayonnaise
• 1/4 teaspoon Kosher salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon cayenne powder
• 1/4 pound extra sharp white cheddar cheese, coarsely grated
• 1/4 pound extra sharp yellow cheddar cheese, coarsely grated
• 1/3 cup drained and finely chopped roasted red peppers or piquillo
• 1-1/2 pounds lean ground beef
• 4 hamburger buns
• 8 thick slices double smoked bacon, crisp-cooked

1. Combine mayonnaise, salt, pepper and cayenne in large bowl with fork. Stir in cheese and roasted peppers. Cover and refrigerate at least 30 minutes.
2. Meanwhile, shape ground beef into 4 patties. Season, if desired, with salt and black pepper; set aside.
3. Grill or pan fry burgers, turning once, 8 minutes or until desired doneness. During last 30 seconds of cooking, evenly top each burger with cheese mixture, then cook covered until cheese melts slightly. Arrange burgers on buns, then evenly top with bacon.

Smoked Chile Cole Slaw

A Bobby Flay recipe
Prep Time: 10 minutes
Chill Time: 20 minutes
4 servings

• 1/2 cup Hellmann's® or Best Foods® Real Mayonnaise
• 2 tablespoons chipotle peppers in adobo sauce
• 2 tablespoons fresh lime juice
• 2 teaspoons honey
• 1 teaspoon ground cumin
• Kosher salt and freshly ground black pepper
• 1 medium head green cabbage, finely shredded
• 2 large carrots, finely shredded
• 1 small onion, halved and thinly sliced
• 1/4 cup chopped fresh cilantro

1. Combine mayonnaise, chipotle peppers in adobo sauce, lime juice, honey and cumin in large bowl. Season, if desired, with salt and black pepper. Stir in remaining ingredients. Cover and refrigerate at least 20 minutes before serving.

Goat Cheese Crostini With Grape Salsa

A Bobby Flay Recipe
Prep Time: 20 minutes
Stand Time: 30 minutes
Cook Time: 8 minutes
6 servings

• 1 cup red grapes, diced
• 1 cup blue and/or black grapes, diced
• 1/2 small red onion, finely chopped
• 1 jalapeño pepper, finely chopped
• 3 tablespoons chopped fresh cilantro or flat-leaf parsley, plus leaves for garnish
• 2 tablespoons red wine vinegar
• 4 slices whole grain bread, quartered, OR 1 baguette, thinly sliced into 16 pieces
• 6 ounces herbed goat cheese, slightly softened
• 1/3 cup Hellmann's® or Best Foods® Real Mayonnaise

1. Combine grapes, onion, jalapeño pepper, cilantro and vinegar in medium bowl. Season, if desired, with salt and pepper. Let stand at least 30 minutes.
2. Preheat oven to 375°F. Arrange bread on large baking sheet in a single layer and bake, turning once, 8 minutes or until lightly golden brown and crisp on both sides. Remove and let cool.
3. Combine goat cheese with mayonnaise in small bowl until smooth. Season, if desired, with salt and pepper. Evenly spread cheese mixture onto crostinis, then top with grape salsa.

Grilled Potato Wedges With Malt Vinegar-Tarragon Dip

A Bobby Flay Recipe
Prep Time: 30 minutes
Chill Time: 30 minutes
Cook Time: 25 minutes
6 servings

• 2/3 cup PLUS 1 teaspoon malt vinegar
• 1-1/2 cups Hellmann's® or Best Foods® Real Mayonnaise
• 1 tablespoon chopped tarragon
• 5 Russet or all-purpose potatoes, scrubbed
• 1/4 cup canola oil
• 2 tablespoons finely chopped flat-leaf parsley

1. Bring 2/3 cup vinegar to a boil over high heat in small saucepan and continue boiling until reduced by half. Remove saucepan from heat and let cool 5 minutes.
2. Combine mayonnaise, cooled vinegar, remaining 1 teaspoon vinegar and tarragon in medium bowl. Season, if desired, with salt and pepper. Cover and refrigerate at least 30 minutes.
3. Cover potatoes with water in 4-quart saucepot; bring to a boil over medium-high heat. Reduce heat and simmer 15 minutes or until potatoes are tender, but still firm. Drain and cool slightly. Cut each potato lengthwise into 8 slices.
4. Brush potatoes with oil and season, if desired, with salt and pepper. Grill, turning once, 4 minutes or until golden and cooked through. Arrange potatoes on serving platter, then sprinkle with parsley. Serve with dip.

Mayonnaise mixture is also delicious with hot cooked chicken fingers or fish.

Source: Hellmann's

Cooking with canned foods combines convenience and nutrition

(Family Features) Simple, convenient and versatile, canned foods provide an array of options for families looking to increase nutrition during mealtimes. However, some home chefs may not be aware of the benefits canned foods bring to the table. 

Consider these common consumer misnomers cleared up by the Canned Food Alliance:

Myth: Canned foods don’t count toward dietary goals.
Fact: Canned foods provide important nutrients that deliver on the USDA’s Dietary Guidelines, as all forms of fruits, vegetables, beans, meats and seafood – whether fresh, frozen, canned or dried – are recommended to help ensure a proper balance of nutrients. In fact, according to a survey conducted by the Canned Food Alliance, 95 percent of health professionals surveyed agree that all forms of food, including canned, can help consumers meet the USDA’s MyPlate fruit and vegetable recommendations.

Myth: Canned foods aren’t as nutritious as fresh or frozen foods.
Fact: Research published in the “Journal of the Science of Food and Agriculture” shows canned foods can be as nutritious, and in some cases more nutritious, than fresh and frozen counterparts.

Myth: Canned foods are filled with preservatives.
Fact: Because canned foods have already been cooked, preservatives aren’t necessary to prevent spoilage. The canning process itself preserves the food.

Myth: Canned foods are highly processed.
Fact: Once canned fruits and vegetables are picked and packed near peak ripeness, they’re cooked quickly at high temperatures to lock in nutrients, similar to the home-canning process.

Myth: Canned foods are high in sodium.
Fact: Salt and sodium aren’t required for preservation of canned foods, and low- and no-sodium canned food options are available. Additionally, draining and rinsing canned foods can further reduce sodium by up to 41 percent.

Find more canned food facts and recipes at mealtime.org.

Chipotle Pumpkin Black Bean Chili

Recipe courtesy of the Canned Food Alliance
Prep time: 20 minutes
Cook time: 60-70 minutes
Servings: 4-6

• 2          tablespoons vegetable oil
• 1          onion, chopped
• 1          rib celery, chopped
• 2          jalapenos, seeded and chopped
• 3          cloves garlic, minced
• 1          teaspoon ground cumin
• 1          teaspoon dried oregano
• 1/4       teaspoon ground pepper
• 2          tablespoons tomato paste
• 1          can (28 ounces) no-salt added canned diced tomatoes
• 1          cup canned pureed pumpkin
• 1          cup no-salt-added canned chicken broth
• 1          can no-salt-added canned black beans, drained and rinsed
• 1          can (12 1/2 ounces) no-salt-added chicken, drained
• 1          chipotle in adobo sauce, finely chopped
• 1          teaspoon brown sugar
• salt, to taste
• 2          green onions, finely chopped
• lime wedges, for serving

1. In Dutch oven or large saucepan over medium heat, heat oil. Add onions, celery, jalapenos, garlic, cumin, oregano and pepper. Cook, stirring, 5-8 minutes, or until vegetables soften. Add tomato paste and cook 2 minutes.
2. Add tomatoes, pumpkin puree, chicken broth, black beans, chicken, chipotles and brown sugar. Bring to boil. Reduce heat to low. Simmer, stirring occasionally, 1 hour, or until chili thickens. Add salt, to taste.
3. Garnish with green onions and serve with lime wedges.

Tip: Add preferred canned beans, such as white kidney beans, pinto or Romano beans, in place of or in addition to black beans.  

Nutritional information per serving: 240 calories; 6 g fat; 35 mg cholesterol; 210 mg sodium; 29 g carbohydrates; 8 g fiber; 8 g sugar; 18 g protein; 7,390 IU vitamin A; 35 mg vitamin C; 98 mg calcium; 3.2 mg iron.

Source:  Canned Food Alliance