(Family Features) From fajitas and tacos to everything in between, fueling your Cinco de Mayo fiesta starts with delicious food that brings everyone to the table. Traditional dishes and new twists on classics can be equally satisfying whether you’re feeding your nearest and dearest or hosting the entire neighborhood.

Start with these Vegan Apple and Black Bean Fajitas for a plant-forward spin on a popular dish that features sauteed apples, peppers, zucchini, jicama, onion and jalapeno. The craveable texture and crunch of Envy Apples – a leading apple variety available at Whole Foods and other major grocery stores – shine both in the mixture of sauteed produce and sliced raw into sticks for a crunchy finish with added sweetness. Plus, their flesh remains whiter longer, even after slicing, so this dish looks as good as it tastes.

For those seeking some added protein, turn to Crisp Apple Tacos featuring pork tenderloin topped with cabbage, apples, carrots and a honey-infused homemade dressing. Ideal for a crowd, you can split the sauteed tenderloin, sliced produce, dressing and other favorite toppings among serving bowls to let guests create their own Cinco-inspired masterpieces.

These moments among friends and family can be uplifted with the aroma and flavor of Envy Apples that offer an invitation to savor special occasions. Their balanced sweetness provides the ultimate apple experience from holidays and family gatherings to quiet evenings at home.

To find more recipes for family meals and beyond, visit EnvyApple.com.

Vegan Apple and Black Bean Fajitas

• 1 bell pepper, sliced, seeds removed
• 1 zucchini, sliced
• 1 small jicama, sliced
• 3 Envy Apples, sliced
• 1 yellow onion, sliced
• 1 jalapeno, sliced, seeds removed
• 1 teaspoon garlic
• 1teaspoon ground cumin
• 2 sprigs fresh oregano
• 1 teaspoon chili pepper (optional)
• salt, to taste (optional)
• pepper, to taste (optional)
• 1 cup cooked black beans
• 1 lime
• 3 sprigs fresh cilantro
• 4 small flour tortillas

1. In skillet over high heat, saute bell pepper, zucchini, jicama and half the apple slices. Set aside.
2. In same hot skillet, saute onions, jalapenos and garlic until lightly caramelized. Combine with sauteed apple mixture. Season with cumin and oregano. Add chili powder and salt and pepper, to taste, if desired.
3. Add cooked black beans to saute mixture. Top with squeeze of lime. Garnish with cilantro and remaining raw apple slices.
4. Serve with tortillas.

Crisp Apple Tacos

• 1/2 pound pork tenderloin
• 3 tablespoons olive oil
• 1 teaspoon salt, plus additional, to taste, divided
• 1 teaspoon pepper, plus additional, to taste, divided
• 2 Envy Apples, divided
• 3 sprigs rosemary
• 1/2 cup shredded carrots
• 1/2 cup shredded red cabbage
• 1 cup shredded green cabbage
• 4 tablespoons honey
• 1 cup mayonnaise
• 1 tablespoon mustard
• 1 tablespoon white vinegar
• 12 soft taco shells
• 2 tablespoons sour cream
• 1 lime, cut into wedges

1. Cut pork crosswise into 1-inch medallions.
2. Coat pork medallions with olive oil, 1 teaspoon salt and 1 teaspoon pepper then add to saucepan over medium heat.
3. Slice half of one apple into thick wedges and add to saucepan. Slice remaining half into thin wedges and set aside.
4. Add rosemary to saucepan and heat 2-3 minutes. Flip pork and heat 2-3 minutes until pork is slightly golden and cooked through.
5. Let pork rest 3 minutes then slice into strips.
6. Thinly slice half of remaining apple into thin sticks around same size of shredded cabbage. Reserve remaining half.
7. In serving bowl, toss apple sticks, carrots, red cabbage and green cabbage.
8. In bowl, mix honey, mayonnaise, mustard and vinegar into dressing. Add additional salt and pepper, to taste.
9. Mix dressing and cabbage; refrigerate at least 1 hour prior to serving.
10. Cut remaining apple half into thin wedges.
11. Top taco shells with pork, slaw, sour cream and squeeze of lime juice. Top with apple wedges.

Source: Envy Apples

(Family Features) The next time your loved ones crave a comforting dish that’s warming from the inside-out, turn to an all-time classic with a touch of southern flair.

Take inspiration for this Tex-Mex Beef Lasagna from season 3 of “BBQuest: Beyond the Pit,” a video series that dives into the long-held traditions, new flavors and everyday inspiration that make Texas barbecue legendary. Developed from the show by BBQuest co-host and “Hardcore Carnivore” cookbook author Jess Pryles, this tasty take on comfort food can be the perfect solution for a family meal with plenty of leftovers.

After dinner, settle in together and learn pitmaster techniques from the experts as the series follows four themes that capture the essence of Texas barbecue: legacy and tradition; creativity and innovation; Texas trailblazers; and family and community.

“Since launching BBQuest four years ago, it’s truly remarkable to see how much has changed and yet stayed the same when it comes to Texas barbecue, and that’s exactly what you see in season 3,” said Rachel Chou, Texas Beef Council’s director of consumer marketing. “There has been so much exciting innovation around cooking methods and international flavors while there’s still a huge dedication to long-held recipes and smoking techniques.”

To find more pitmaster-worthy recipes, visit BeefLovingTexans.com.

Watch video to see how to make this recipe!

Tex-Mex Beef Lasagna

Recipe courtesy of Jess Pryles on behalf of Beef Loving Texans
Total time: 60 minutes
Servings: 10

• 1          tablespoon olive oil
• 1          onion, diced
• 2          pounds ground beef
• 2          teaspoons kosher salt
• 1          teaspoon garlic powder
• 1/2       teaspoon cumin
• 2          teaspoons chipotle powder
• 1/2       teaspoon onion powder
• 15        ounces canned corn, drained
• 15        ounces canned seasoned black beans, drained
• 10        ounces canned diced tomatoes with green chiles, drained
• 15        ounces canned red enchilada sauce
• 1          cup Mexican crema or sour cream
• nonstick cooking spray
• 12        corn tortillas
• 8          ounces shredded Mexican blend cheese
• cilantro (optional)
• green onions, thinly sliced (optional)

1. Preheat oven to 375 F.
2. In large pan or skillet, heat olive oil over medium-high heat then add onion. Cook until softened, 4-5 minutes, stirring regularly.
3. Add ground beef and cook, stirring regularly, until beef has browned.
4. Add kosher salt, garlic powder, cumin, chipotle powder and onion powder; stir well. Add corn, black beans and diced tomatoes. Turn heat to medium and simmer 10 minutes. Remove from heat.
5. In bowl, combine enchilada sauce and crema; mix well.
6. Spray casserole dish with nonstick cooking spray. Pour about 1/4 cup enchilada sauce mixture on bottom to prevent tortillas from sticking.
7. Layer 2-4 tortillas across bottom then top with layer of ground beef mixture. Use ladle to spoon some enchilada sauce mixture on top, distributing evenly. Top with another layer of tortillas then repeat layers until casserole is full, 3-4 layers. Top with shredded cheese.
8. Loosely cover dish with foil in tent shape to help prevent cheese from sticking then bake 30 minutes.
9. Remove foil and bake 10-15 minutes until cheese is bubbly and golden brown.
10. Cool 5 minutes before serving. Top with cilantro and green onions, if desired.

Source: Beef Loving Texans

(Family Features) Once the homework is finished and long days in the classroom and at the office are drawing to a close, you’re likely to find hungry loved ones waiting near the kitchen. When busy school nights have you feeling like you’re pinched for time, turn to recipes that are easy to make yet still delicious to enjoy.

For a kid-friendly way to put veggies on the table, look no further than familiar favorites like tacos. These Pickled Beet Tacos put Aunt Nellie’s Sliced Pickled Beets at the center of the meal combined with seasoned black beans and a creamy avocado sauce for a dinner that takes less than an hour to prepare.

An added bonus: This simple recipe makes 10 servings, meaning you can rely on leftovers for lunches throughout the week or a second dinner on an evening when after-school activities leave little time for cooking.

If dinner plans call for a low-stress side dish or lighter meal, serve up Italian Pasta and Bean Salad that requires just 15 minutes of prep and a handful of flavorful ingredients like READ 3 Bean Salad. It’s a perfect complement for a variety of main courses from burgers and grilled chicken to sandwiches and beyond.

Visit auntnellies.com and readsalads.com to find more meal solutions for busy school nights.

Pickled Beet Tacos

Recipe courtesy of 40Aprons.com
Prep time: 15 minutes
Cook time: 25 minutes
Servings: 10

• 1          jar (16 ounces) Aunt Nellie’s Sliced Pickled Beets

Black Beans:

• 1          can (15 ounces) black beans, drained and rinsed
• 3          tablespoons water
• 1          teaspoon paprika
• 1          teaspoon garlic powder
• 1/2       teaspoon ground cumin
• 1          pinch salt

Quick Pickled Red Onions:

• 1          cup pickling liquid from Aunt Nellie’s Sliced Pickled Beets jar
• 1          small red onion, thinly sliced

Avocado Sauce:

• 2          ripe avocados
• 1          tablespoon lime juice
• 1          pinch salt
• 1/4       teaspoon garlic powder

Tacos:

• 10        tortillas (8 inches)
• fresh chopped cilantro (optional)

1. Drain beets; reserve liquid and set aside.
2. To make black beans: In saucepan over medium-low heat, combine black beans, water, paprika, garlic powder, cumin and salt. Cook 5-6 minutes, or until warm; taste and adjust seasoning as desired.
3. To make quick pickled red onions: In small pot over medium-low heat, heat reserved pickling liquid. Once simmering, add sliced red onion and cook 3 minutes.
4. To make avocado sauce: In food processor or blender, pulse avocados, lime juice, salt and garlic powder until smooth.
5. Assemble tacos by filling tortillas with sliced beets, black beans, pickled red onions, avocado sauce and cilantro, if desired.

Italian Pasta and Bean Salad

Prep time: 15 minutes
Servings: 6

• 2          cups uncooked rotini pasta
• 1/2       cup prepared pesto
• 1          can (15 ounces) READ 3 Bean Salad, drained
• 1          cup grape or cherry tomatoes, halved
• 3/4       cup fresh mozzarella bocconcini, cut in halves or quarters
• 1/4       cup toasted walnuts (optional)
• 1/4       cup (1 ounce) shredded fresh Parmesan cheese

1. Cook pasta according to package directions; drain and rinse under cold running water. In bowl, combine pesto with pasta to coat well.
2. Combine pasta with drained bean salad. Stir in tomatoes and mozzarella; refrigerate.
3. To serve, sprinkle walnuts and Parmesan cheese over top.
4. Substitution: 3/4 cup mozzarella may be substituted for bocconcini.

Source: Aunt Nellie's, Read Salads

(Family Features) According to the “Journal of Nutrition Education and Behavior,” studies have proven that eating meals together as a family can improve communication and relationships, which is especially important during times of uncertainty and life’s more difficult moments. Great-tasting foods like pork and pulses can be combined to bring families together with quality nutrition, which helps bodies survive and thrive.

Pulses are the nutritionally dense, edible seeds of legumes including dry peas, beans, lentils and chickpeas. Together with pork, this pairing provides critical nutrients to support weight management and immune function, along with plenty of protein – providing all nine essential amino acids – fiber, B vitamins, zinc, iron, potassium, selenium and folate.

As part of the Powerful Pairings initiative, launched by the National Pork Board and USA Pulses in an effort to promote pairing whole foods to bring taste, balance and nutrition to the center of the plate, these recipes for Green Chili Jack Smash Burgers, Cuban Black Beans and Pork Chops with Smashed Yellow Peas and Black-Eyed Pea Gravy encourage a nutritious way to enjoy fresh taste.

Find more information, resources and recipes at powerfulpairings.com.

Green Chili Jack Smash Burgers

Recipe courtesy of the National Pork Board and USA Pulses
Servings: 4

Burger Patties:

• 1          pound ground pork
• 4          tablespoons red onion, scrubbed with vegetable brush under running water and finely minced
• 1          teaspoon garlic, minced
• 1          teaspoon chipotle chili powder
• 2          teaspoons ancho chili powder
• 1          cup cooked black-eyed peas, drained
• 1          teaspoon salt, plus additional, to taste
• 4          slices Jack cheese

Caramelized Onions:

• 2          tablespoons butter
• 1          large onion, scrubbed with vegetable brush under running water and sliced thin
• 1/2       cup water
• 1/2       teaspoon salt

Charred Green Chili Mayo:

• 1          can (3 ounces) diced green chilies
• 2/3       cup mayonnaise
• 1          clove garlic, crushed
• 1          tablespoon lime juice
• 2          green onions, gently rubbed under cold running water and finely sliced
• 1/4       cup cilantro, gently rubbed under cold running water and chopped

• 4          hamburger buns
• 1          avocado, peeled and sliced
• 1/2       head lettuce, gently rubbed under cold running water

1. In large bowl, mix ground pork, onion, garlic and chili powders. Add black-eyed peas and salt; mix well. Form into four loosely packed balls and refrigerate at least 30 minutes.
2. To make Caramelized Onions: In large skillet over medium-high heat, warm butter. Add onions, water and salt; cook, stirring, until onions soften and turn golden brown, about 5 minutes. Remove from heat and set aside.
3. To make Charred Green Chili Mayo: Place green chilies in hot cast iron skillet over medium-high heat. Cook, turning, until chilies begin to soften and turn black. Remove from heat and place in small bowl. Add mayonnaise, garlic and lime juice; whisk to blend. Add green onions and cilantro; stir well and refrigerate.
4. To make burgers: Warm cast iron or nonstick griddle pan over medium-high heat. Place pork balls on hot skillet; flatten with heavy metal spatula. Season with salt, to taste. Cook approximately 3 minutes; flip and cook 2-3 minutes until internal temperature reaches 145 F.
5. Lightly toast buns. Place each burger on toasted bun with slice of cheese, Caramelized Onions, Charred Green Chili Mayo, avocado and lettuce.

Pork Chops with Smashed Yellow Peas and Black-Eyed Pea Gravy

Recipe courtesy of the National Pork Board and USA Pulses
Servings: 4

• 2          cups yellow split peas, cooked and drained
• 1/4       cup, plus 2 tablespoons, softened butter, divided
• 1/4       cup cream
• 1/4       teaspoon salt, plus additional, to taste
• 4          pork chops
• pepper, to taste
• 2          tablespoons olive oil
• 1          onion, gently rubbed under cold running water and diced
• 1          can black-eyed peas with juice
• 1/8       cup flour
• 1          cup milk

1. In medium bowl, use fork or potato masher to mash peas. Stir in 1/4 cup butter, cream and 1/4 teaspoon salt.
2. Season pork chops with additional salt and pepper, to taste.
3. In large skillet, warm oil over medium heat. Add pork chops to pan and cook approximately 4 minutes per side, or until they reach internal temperature of 145 F. Remove pork chops from pan; keep warm.
4. In same pan, add remaining butter, onion and black-eyed peas. Cook 2-3 minutes until warm throughout, scraping pan. Add flour and season with salt and pepper, to taste. While stirring, slowly add milk.
5. Serve mashed peas topped with pork chops and black-eyed pea gravy.

Cuban Black Beans

Recipe courtesy of Carolina Molea on behalf of the National Pork Board and USA Pulses
Serving: 6

• 1          quart water
• 1          green bell pepper, scrubbed with vegetable brush under running water and diced, divided
• 4          cloves garlic, peeled, divided
• 1          cup dried black beans, rinsed and soaked overnight
• 1          bay leaf
• 2          tablespoons olive oil
• 2          slices bacon, diced
• 1/2       Spanish onion, scrubbed with vegetable brush under running water and diced
• 1/2       teaspoon dried oregano
• 1/4       teaspoon ground cumin
• 1/2       teaspoon black pepper
• 2          tablespoons apple cider vinegar
• 1          tablespoon light brown sugar

1. Fill large pot with water. Add 1/2 diced green pepper, two garlic cloves, beans and bay leaf. Bring to boil over high heat. Reduce heat, cover and simmer until beans are tender, about 1 hour.
2. In skillet over medium-high heat, warm olive oil. Add bacon; cook, turning, until bacon starts to brown, about 2 minutes. Add remaining green pepper and onion; cook, stirring, until slightly softened, about 3 minutes.
3. Chop remaining garlic cloves. Add to skillet with oregano, cumin and black pepper. Stir 1 minute. Pour in vinegar, scraping browned bits from bottom of pan with wooden spoon.
4. When beans are cooked, discard bay leaf. Transfer 1 cup beans to blender; blend to make paste. Return blended beans to large pot. Add bacon mixture and sugar. Stir well; bring to boil over medium heat. Lower heat, simmer and cook, uncovered, 20 minutes, skimming foam from top.

Source: National Family Meals Month

(Family Features) Regardless of what back to school looks like this year, preparing family meals throughout the week does not have to be a challenge. Shopping at a store like ALDI can stretch your budget and help you make five different meals over five days for about $5 a meal pretax for a family of four.

Using a mix of kitchen staples you already may have, along with fresh ingredients, you can make delicious, affordable recipes for the whole family. Simply select a protein or main ingredient and explore versatile ways to build other meals around it during the week. 

Grilled chicken breasts are ideal for on-the-go lunches or weekday dinners. Busy parents can get dinner on the table in less than 30 minutes with an easy Chicken Cacciatore in the pressure cooker or simple prep-ahead Chicken Enchiladas. These convenient dishes make it a snap to add variety by substituting chicken with shrimp, beans or vegetables.

Serving organic produce, fresh and frozen meats, seafood and on-the-go snacks can be easy when you shop at a store like ALDI for the back-to-school season. Plus, you can find foods to fit any dietary style without breaking the bank.

Find more family meal solutions at aldi.us.

Pressure Cooker Chicken Cacciatore

Recipe courtesy of “Pinch of Yum” on behalf of ALDI
Prep time: 15 minutes
Cook time: 15 minutes
Servings: 6

• 1-1 1/2             pounds chicken breasts or chicken thighs
• flour
• 1          pinch salt, plus 2 teaspoons, divided
• 2          tablespoons extra-virgin olive oil
• 1          onion, diced
• 16        ounces mushrooms, sliced
• 3          cloves garlic, minced
• 1/2       cup chicken broth
• 1          bell pepper, diced
• 1          can (28 ounces) diced tomatoes
• 4          tablespoons butter
• capers (optional)
• parsley, plus additional for topping (optional)
• lemon
• preferred pasta
• Parmesan cheese (optional)

1. Dredge chicken in flour and pinch of salt. Turn on saute function on pressure cooker. Add oil; saute chicken 2-3 minutes on each side. Remove and set aside (chicken will finish cooking later).
2. Add onion, mushrooms and garlic. Saute until softened. Add broth and let sizzle out.
3. Add chicken, bell pepper, tomatoes and remaining salt to pressure cooker. Cook on high pressure 15 minutes. Release pressure.
4. Shred chicken. Stir in butter, capers, parsley and lemon. Serve with preferred pasta and top with additional parsley and Parmesan cheese, if desired.

Easy Chicken Enchiladas with Black Beans

Recipe courtesy of “Wellness for the Win” on behalf of ALDI
Prep time: 25 minutes
Cook time: 25 minutes
Servings: 10

• Nonstick cooking spray
• 1          medium onion, chopped

Chicken:

• 1          pound chicken breasts
• 1/4       teaspoon garlic powder
• 1/4       teaspoon onion powder
• 1/4       teaspoon chili powder
• 1/4       teaspoon cumin
• salt, to taste
• pepper, to taste

Enchiladas:

• 15        ounces black beans, drained and rinsed
• 10        ounces diced tomatoes and green chilies, drained
• 2          cups shredded Mexican cheese, divided
• 16        ounces restaurant-style salsa, divided
• 10        whole-wheat tortillas

Optional Toppings:

• diced avocado
• plain Greek yogurt
• cilantro

1. Preheat oven to 400 F. Spray 9-by-13-inch pan with nonstick cooking spray and set aside.
2. In medium skillet over medium-high heat, cook onion until translucent, about 3-5 minutes. Transfer to large bowl and set aside.
3. To make chicken: Season chicken breasts with garlic powder, onion powder, chili powder, cumin and salt and pepper, to taste. Add chicken to same skillet over medium-high heat. Cook 5-7 minutes on each side, or until cooked through. Use fork and knife to shred chicken.
4. To make enchiladas: In large bowl with cooked onion, add shredded chicken, black beans, diced tomatoes, green chilies and 1 cup shredded Mexican cheese. Use spoon to mix well.
5. Pour 1 cup salsa on bottom of greased pan and use spatula to spread evenly. Scoop about 1/2 cup chicken and veggie mixture into each tortilla. Roll tightly and place seam side down in pan.
6. Top enchiladas with 3/4 cup salsa and remaining shredded cheese; use spatula to spread evenly.
7. Cover pan tightly with foil and bake 25-30 minutes. Remove from oven; serve hot. Add avocado, yogurt and cilantro, if desired.

Source:  ALDI

(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

(Family Features) Cook once, eat twice. It’s a kitchen practice as simple as it sounds. Cook a base dish that can be enjoyed today and used for an entirely different meal tomorrow. For example, bake some fish for tonight’s dinner, and enjoy fish tacos for tomorrow’s lunch.

With so many Americans preparing meals at home, the practice of cooking once and eating twice can extend your grocery budget while also making meal planning less stressful and more comforting.

Cooking meals that feed the entire family is essential and even better if they give you a jump on a second meal. Whether your love for cooking runs deep or is being newly discovered, keep the following in mind when planning to cook once and eat twice:

Stock up on staples. Before heading out to the store, develop a list of ingredients that can be used for multiple dishes. Canned goods, such as black beans and corn, are great items to store in the pantry and have on hand for a variety of favorite family recipes. Other basics like corn tortillas can be used in multiple ways, such as tacos, casseroles and even salads.

Don’t forget produce. To increase flavor and nutrition, adding produce is key in your planning. Mushrooms are a favorite among chefs and home cooks alike for many reasons. Traditionally known for their inherent umami flavor, mushrooms are filling, healthy and versatile. Crimini and portabella are excellent sources of selenium, an antioxidant that protects cells from damage that may lead to serious chronic diseases. For example, four crimini mushrooms provide 38% of your daily recommended value. Also, the variety of mushrooms contain essential vitamins and nutrients, such as vitamins B and D and riboflavin.

Make meat go further. A three-step cooking technique called “The Blend” combines finely chopped mushrooms with ground meat to create dishes that are more nutritious while still tasting delicious. You can use the process to create multiple dishes such as tacos, pasta sauce and burgers. Mushrooms’ ability to mimic the texture of meat makes them easy to incorporate, and the addition of finely chopped mushrooms to meat dishes stretches portions, allowing the family to enjoy a meat-mushroom base two days in a row in two different ways in dishes like Mexican Lasagna and Blended Tacos, both of which include a Mexican Mushroom-Beef Blend.

For more simple and delicious recipes, visit MushroomCouncil.com

Blended Tacos

Makes: 8 tacos

• 1          cup sour cream
• 6          tablespoons cilantro, chopped
• 2          tablespoons lime juice
• 8          yellow corn tortillas
• 2          cups Mexican Mushroom-Beef Blend
• diced avocado (optional)
• shredded lettuce (optional)
• shredded cheese (optional)
• salsa (optional)

1. In small bowl, mix sour cream, cilantro and lime juice. Cover and refrigerate.
2. Warm tortillas in microwave or on stovetop according to package directions. Spoon 1/4 cup Mexican Mushroom-Beef Blend into each tortilla. Top with sour cream mixture and avocado, lettuce and cheese as desired.

Mexican Mushroom-Beef Blend

Makes: 8 cups

• 1          medium yellow onion
• 8          ounces fresh button or crimini mushrooms
• 1          pound lean ground beef
• 1          tablespoon olive oil
• 2          cans (15 ounces each) black beans, drained
• 1          package (1 ounce) reduced-sodium taco seasoning mix
• 1          can (15 ounces) crushed tomatoes
• 1          can (11 ounces) yellow kernel corn, drained

1. In food processor, pulse onion and mushrooms to coarse texture. Set aside.
2. In large frying pan, brown ground beef. Drain fat. Set aside.
3. In same frying pan, heat oil. Add mushroom mixture and saute 3-4 minutes, or until most moisture has been released. Add black beans and mix.
4. Add beef, taco seasoning, tomatoes and corn to black bean and mushroom blend. Mix and cook until heated through.

Mexican Lasagna

Servings: 6-8

• Nonstick cooking spray
• 16        yellow corn tortillas
• 6          cups Mexican Mushroom-Beef Blend
• 1          cup shredded, low-fat Mexican cheese blend
• sour cream (optional)
• chopped cilantro (optional)
• salsa (optional)

1. Heat oven to 350° F. Spray bottom of 9-by-13-inch baking dish with nonstick cooking spray. Place four corn tortillas on bottom of dish and layer 2 cups Mexican Mushroom-Beef Blend on top. Repeat layers, ending with tortillas as top layer. Top with cheese.
2. Bake uncovered 25 minutes, or until cheese melts and lasagna is heated through. Top with dollops of sour cream, cilantro and salsa as desired.

Source: Mushroom Council

(Family Features) When school is in session, it's the perfect time to renew your family's healthy eating habits by getting in a groove of lunchbox packing.

While packing a healthy school lunch day after day can seem daunting, it doesn't have to be. By taking the free Power Your Lunchbox Promise, you can gain access to customizable, make-ahead lunchbox inspiration like Black Bean Empanadas and Rainbow Bento Boxes, which creatively include servings of fruits and veggies to keep kids' brains charged all day.

Making the promise not only signals a commitment to making healthier meal choices this year, it also helps those in need. For every promise made, health-focused partner brands will collectively donate $1 to Feeding America programs that support families and children. In addition to kid- and registered dietitian-approved breakfast, lunch, snack and dinner recipes, the promise website features coupons, health tips to help your family during the school year, lunchbox ideas and giveaways.

Additionally, teachers have a special section of the site where they can make the promise as a classroom and download free fruit and veggie themed classroom decor and lesson plans.

To find your lunchbox inspiration and make the promise, visit poweryourlunchbox.com.

Rainbow Bento Box

Recipe courtesy of Produce for Kids
Prep time: 15 minutes
Servings: 2

• 2 red mini sweet peppers, sliced
• 1 mandarin, peeled and segmented
• 1 kiwi, sliced
• 1/2 cup sugar snap peas
• 1/4 cup blueberries
• 1/2 cup red seedless grapes
• 1 large spinach wrap
• 1 tablespoon hummus
• 2 slices provolone cheese
• 2 ounces low-sodium deli-sliced turkey
• 1/2 cup baby spinach, chopped

1. Assemble two lunchboxes each with half of the peppers, mandarin, kiwi, snap peas, blueberries and grapes.
2. Lay wrap on flat surface. Spread with hummus and top with cheese, turkey and spinach. Roll up tightly and slice into 1-inch thick rounds. Add half to each lunchbox.

Black Bean Empanadas

Recipe courtesy of Produce for Kids
Prep time: 10 minutes
Cook time: 25 minutes
Servings 6

• 1/2 teaspoon olive oil
• 3 mini sweet peppers, finely chopped
• 1/4 cup finely chopped sweet onions
• 1/2 cup chopped tomatoes
• 1 cup no-salt-added black beans, drained and rinsed
• 1 tablespoon low-sodium taco seasoning
• 12 frozen empanada discs, thawed
• 3/4 cup shredded low-fat cheddar cheese
• 1 large egg white, beaten
• 6 guacamole minis
• 6 packages crispy fruit

1. In skillet over medium heat, heat oil. Add peppers, onions and tomatoes. Cook 3-4 minutes, or until tender. Add black beans and taco seasoning. Cook 2 minutes. Set aside to cool.
2. Heat oven to 375 F.
3. Lay empanada dough out on parchment-lined baking sheet. Fill with black bean filling and 1 tablespoon cheese. Fold dough over filling to create pocket. Use fork to press down sides to seal. Brush with egg whites. Repeat with remaining dough, filling, cheese and egg whites.
4. Bake 20-25 minutes, or until golden brown. Remove from oven and let cool.
5. Serve two empanadas with guacamole, for dipping, and crispy fruit on side.

Source: Produce for Kids

Sassy, Savory Mexican Home Cooking

(Family Features) The best home cooking traditions not only get passed down from generation to generation, but they also get “adopted” into other families. Emilio Ortega’s family, for example, enjoyed the benefits of his fascination with green chiles when he moved to New Mexico in 1890. When he returned home to California, he and his family started growing, then cooking with these great tasting chiles, perfecting homemade, authentic, Mexican meals the entire family would enjoy.

Today, you can pass that tradition on to your family by enjoying great tasting Mexican meals with the convenience of the Ortega family of products. Look for crisp Ortega taco shells made from whole kernel corn and vacuum-sealed trays to keep them fresh and crisp — and unbroken. And choose Ortega fire-roasted green chiles, Mexican seasonings and zesty salsas, ready to stir into your favorite casserole, cheese dip or soup.

So, gather at the table for your own “comida Mexicana” or family meal.

For more recipe ideas and information on Ortega’s Taco Shells, Kits, Soft Tortillas, Taco Sauces, Seasonings and Peppers, visit www.ortega.com.

South of the Border Salad With Creamy Lime Dressing

Makes: 4 servings

• 4 Ortega Taco Shells, crushed
• 2 tablespoons vegetable oil
• 1 pound boneless chicken breasts, cut into strips
• 1 1.25-ounce package Ortega Taco Seasoning Mix
• 3/4 cup water
• 1 5-ounce package mixed salad greens
• 1 cup (16) cherry tomatoes, halved
• 1/2 cup Ortega Sliced Jalapeños, coarsely chopped
• 1/2 cup shredded Cheddar and Monterey Jack cheese blend
• 1 avocado, pitted, peeled, sliced and sprinkled with lime juice

Creamy Lime Dressing

• 1/3 cup sour cream
• 3 tablespoons chopped fresh cilantro
• 2 tablespoons lime juice
• 1 tablespoon each oil and milk
• 1/4 teaspoon salt

1. Combine all Creamy Lime Dressing ingredients in small bowl; stir until blended. Refrigerate until ready to serve.
2. Microwave crushed taco shells on high 30 to 45 seconds.
3. Heat oil in large skillet over medium-high heat. Add chicken strips; cook and stir 4 to 6 minutes or until chicken is no longer pink. Stir in taco seasoning mix and water. Bring to a boil.
4. Reduce heat to low; cook 2 to 3 minutes or until mixture is thickened, stirring occasionally. Remove from heat.
5. Combine salad greens, crushed taco shells, tomatoes and jalapeños in large bowl. Divide mixture onto four serving plates.
6. Sprinkle with cheese; top with chicken strips and avocado slices.
7. Serve with Creamy Lime Dressing.

Black and White Mexican Bean Soup

Makes: 6 servings (1 1/3 cups each)

• 1 tablespoon vegetable oil
• 1 cup chopped onion
• 1 clove garlic, minced
• 1/4 cup flour
• 1 1.25-ounce package Ortega Taco Seasoning Mix
• 2 cups milk
• 1 14-ounce can chicken broth
• 1 16-ounce package frozen corn
• 1 15.5-ounce can Joan of Arc great northern beans, drained
• 1 15.5-ounce can Joan of Arc black beans, drained
• 1 4-ounce can Ortega Diced Green Chiles
• 2 tablespoons chopped cilantro

1. Heat oil in large pan or Dutch oven over medium-high heat. Add onion and garlic; cook until onion is tender.
2. Stir in flour and taco seasoning mix; gradually stir in milk until blended. Add remaining ingredients except cilantro.
3. Bring to a boil, stirring constantly. Reduce heat to low; simmer 15 minutes or until thickened, stirring occasionally.
4. Stir in cilantro.

Mexican Snack Stacks

Makes: 16 servings

• 1/2 cup Ortega Salsa (any variety)
• 1/4 cup sour cream
• 1/2 cup finely chopped cooked chicken
• 8 8-inch Ortega Soft Tortillas
• 1/2 cup guacamole
• 1/3 cup Ortega Refried Beans
• 6 tablespoons (1 1/2 ounces) shredded Cheddar cheese
• 2 tablespoons chopped cilantro

1. Heat oven to 350°F.
2. Mix 1/4 cup salsa, sour cream and chicken in small bowl.
3. Place 2 soft tortillas on ungreased cookie sheet; spread each with salsa-chicken mixture. Spread 2 more soft tortillas with guacamole and stack on top of salsa-chicken tacos, guacamole side up.
4. Mix refried beans with remaining 1/4 cup salsa; spread mixture onto 2 more soft tortillas and stack on top of guacamole. Top each stack with remaining 2 soft tortillas; sprinkle with cheese.
5. Bake 8 to 10 minutes until cheese is melted and filling is hot.
6. Sprinkle with cilantro. Cut each stack into 8 wedges.

Mexican Steak Tacos

Makes: 2 servings (2 tacos each)

• 1 3 1/2-ounce bag boil-in-bag long grain rice
• 2 teaspoons ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon Ortega Taco Sauce
• 1 tablespoon Ortega Salsa (any variety)
• 1/4 teaspoon salt
• 1 pound sirloin steak
• 1 15-ounce can diced tomatoes
• 1 4-ounce can Ortega Diced Green Chiles
• 4 Ortega Taco Shells
• 4 lime wedges
• Sour cream (optional)

1. Cook rice combining cumin, garlic powder, taco sauce, salsa and salt.
2. Rub mixture over both sides of steak.
3. Spray a pan with nonstick cooking spray.
4. Place steak on broiler tray.
5. Broil steak 4 minutes on each side or until desired degree of doneness.
6. Cut steak into thin slices.
7. Combine rice mixture, tomatoes and chiles. Place the mixture in shells.
8. Top rice mixture with beef slices. Squeeze juice from limes over beef.
9. Top with sour cream, if desired.

Source: Ortega

Hearty Chicken & Vegetable Chowder
Easy Chicken Shepard's Pie
Santa Fe Chicken Saute

(Family Features) With risk factors for heart disease on the rise, it has never been more important to incorporate heart-healthy meals into your family’s diet.

According to recent statistics, heart disease is the leading cause of death among women in the U.S. With this in mind, Campbell Soup Company is on a mission to help women care for their hearts. With a diverse portfolio of foods that balance great taste and nutritional value, Campbell offers nearly 100 options that meet the criteria for the American Heart Association’s® Heart-Check mark.
Caring for your heart starts in the kitchen

Creating balanced meals for the family doesn’t have to be difficult. In addition to offering heart-healthy foods, Campbell works with its culinary staff, nutrition team and trained chefs to create healthy recipes. This recipe for Sante Fe Chicken Saute is a simple, one-skillet dish that combines lean chicken breast, black beans and corn with a spicy picante kick. Or, try this recipe for Hearty Chicken and Vegetable Chowder, which features chicken paired with a flavorful combination of zucchini, corn, potatoes and cream of celery soup. And no one can resist comforting Easy Chicken Shepard’s Pie. For more easy-to-prepare and heart-healthy recipes and for nutrition information, visit www.campbellskitchen.com.
Seven steps towards a healthier heart

A strong heart starts with a healthy diet and lifestyle. According to the American Heart Association, following these seven health and behavior factors can make a huge difference in your heart’s health. For more heart-healthy tips, visit www.heart.org.

1. Don’t smoke.
2. Maintain a healthy weight.
3. Engage in regular physical activity.
4. Eat a healthy diet.
5. Manage blood pressure.
6. Take charge of cholesterol.
7. Keep blood sugar, or glucose, at healthy levels.

Hearty Chicken & Vegetable Chowder

Ingredients

• 1 tablespoon canola oil
• 1 large onion, minced (about 1 cup)
• 1 clove garlic, minced
• 1 can (10 3/4 ounces) Campbell's® Healthy Request® Condensed Healthy Request® Cream of Celery Soup
• 1 cup nonfat milk
• 1 cup water
• 2 medium red potatoes, diced (about 2 cups)
• 1 large zucchini, diced (about 1 1/2 cups)
• 1 cup whole kernel corn
• 2 cups diced cooked chicken
• 2 tablespoons chopped fresh parsley

Preparation

1. Heat oil in 4-quart saucepan over medium-high heat. Add onion and garlic and cook for 2 minutes, stirring occasionally.
2. Stir in soup, milk and water and heat to a boil. Stir in potatoes, zucchini and corn. Reduce heat to medium-low.
3. Cook for 35 minutes or until potatoes are tender, stirring occasionally. Stir in chicken and parsley and cook until mixture is hot and bubbling.

Preparation Time

15 minutes

Total Time

1 hour

Serves

6 servings

Easy Chicken Shepard's Pie

Ingredients

• 1 can (10 3/4 ounces) Campbell's® Healthy Request® Condensed Healthy Request® Cream of Mushroom Soup
• 1 1/4 cups water
• 1 1/4 pounds skinless, boneless chicken breast halves, cut into 1-inch pieces
• 3/4 teaspoon ground black pepper
• 1/2 teaspoon onion powder
• 1/2 teaspoon poultry seasoning, crushed
• 1 tablespoon vegetable oil
• 1 package (16 ounces) frozen mixed vegetables, thawed
• 1 cup instant mashed potato flakes
• 1 cup fat free evaporated milk
• 1/4 cup shredded 2% milk Cheddar cheese

Preparation

1. Heat oven to 350°F.
2. Stir soup and 1/4 cup water in large bowl.
3. Season chicken with 1/2 teaspoon black pepper, onion powder and poultry seasoning.
4. Heat oil in 12-inch skillet over medium-high heat. Add chicken and cook until well browned, stirring occasionally. Add chicken and vegetables to soup mixture and stir to coat.
5. Spoon chicken mixture into 2-quart round casserole.
6. Microwave remaining water in microwavable bowl on HIGH for 1 to 2 minutes or until hot. Add potato flakes and stir until water is absorbed. Stir in milk and remaining black pepper. Loosely cover and microwave on HIGH for 2 minutes or until mixture is hot.
7. Spread potato mixture over chicken mixture. Sprinkle with cheese. Bake for 40 minutes or until chicken mixture is hot and bubbling.

Preparation Time

15 minutes

Total Time

1 hour 10 minutes

Serves

4 servings

Santa Fe Chicken Saute

Ingredients

• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 tablespoon vegetable oil
• 1 3/4 pounds skinless, boneless chicken breast halves
• 1 teaspoon minced garlic
• 4 green onions, minced (about 1/2 cup)
• 1 can (10 3/4 ounces) Campbell's® Healthy Request® Condensed Healthy Request® Tomato Soup
• 1/2 cup Pace® Picante Sauce
• 1/2 cup water
• 1 can (about 15 ounces) black beans, rinsed and drained
• 1 cup whole kernel corn
• 2 tablespoons chopped fresh cilantro leaves

Preparation

1. Stir chili powder and cumin in small bowl. Season chicken with chili powder mixture.
2. Heat oil in 12-inch skillet over medium-high heat. Add chicken and cook for 6 minutes or until browned on both sides. Add garlic and onions and cook; stir for 1 minute.
3. Stir in soup, picante sauce and water and heat to a boil. Reduce heat to medium-low. Add beans and corn. Cover and cook for 15 minutes or until chicken is cooked through.
4. Sprinkle with cilantro.

Preparation Time

15 minutes

Total Time

35 minutes

Serves

6 servings

Source

Campbell Soup Company

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