Warm Up with a Comforting Casserole

(Culinary.net) When colder temperatures roll in, there are few things like a hearty meal shared with loved ones to help warm you up from the inside out.

Made using ingredients you may already have on hand, this Tuna Noodle Casserole is a classic comfort food featuring canned tuna, noodles, cheese, veggies and a creamy sauce, topped with breadcrumbs. Filling, affordable and easy to prepare, this heartwarming dish is perfect for busy weeknights and may even find its way into your family’s comfort food rotation alongside dishes like chicken and dumplings, chili, meatloaf and chicken pot pie.

Visit Culinary.net to find more easy family meal ideas.

Watch video to see how to make this recipe!

Tuna Noodle Casserole
Recipe adapted from “Spaceships and Laser Beams”

• 6          ounces egg noodles
• 1          cup peas (canned or frozen)
• 2          cans (5 ounces each) light chunk tuna in water, drained
• 1          can (10 1/2 ounces) cream of celery soup
• 1/2       cup milk
• 1 1/2    cups shredded cheddar cheese, divided
• 1/2       teaspoon celery salt
• 1/4       teaspoon black pepper
• 2          tablespoons fresh parsley, chopped, plus additional for garnish (optional)
• nonstick cooking spray
• 1/4       cup dry breadcrumbs
• 2          tablespoons butter, melted
• Parmesan cheese

1. Preheat oven to 350 F and cook egg noodles according to package instructions.
2. In large bowl, mix egg noodles, peas, tuna, soup, milk, 1 1/4 cups cheddar cheese, celery salt, pepper and 2 tablespoons parsley.
3. Spray 9-by-13-inch casserole dish with nonstick cooking spray and add tuna mixture. Cover with aluminum foil and bake 20 minutes until hot and bubbly.
4. While casserole is baking, mix breadcrumbs and melted butter. Remove casserole from oven and top with breadcrumb mixture and remaining cheddar cheese.
5. Bake, uncovered, 5-10 minutes, until breadcrumbs are golden brown and cheese on top is melted. Sprinkle with Parmesan cheese and additional parsley, if desired, before serving.

(Family Features) After a day battling the cold and fighting the wind, a comforting meal made at home is often just what you crave. Turn those blustery winter conditions into warm, cozy evenings with favorite recipes that offer not only convenience but provide a little kick of spice.

For a quick and delightful meal that’s equal parts comforting and unique, try this Hot Honey Chicken and Waffle that’s sure to please with a crispy rice waffle loaded with sweet and spicy flavor, topped with chicken and drizzled with honey. It’s a treat that truly satisfies from the inside out in just 7 minutes.

The crispness of the gluten-free rice waffle is made possible by Minute Rice’s Hot Honey Chicken Seasoned Rice Cup that entices taste buds with a sweet and mildly spicy contrast and playful presentation. Ready in as little as 60 seconds, the rice cup ensures convenience and distinct seasoning, making each waffle perfectly flavored and offering a satisfying crunch with every bite.

Whether you’re shaking up your breakfast routine or enjoying a fun and easy dinner, it can be taken to new heights with the combination of honey and a sprinkle of powdered sugar for delicious decadence.

For a savory solution the entire family can enjoy together, this cheesy Buffalo Cauliflower Casserole combines jasmine rice, cheddar cheese, roasted cauliflower, Buffalo hot sauce and crumbled blue cheese for a crave-worthy oven bake.

Prepare the Minute Instant Jasmine Rice in just 5 minutes for a quick mealtime solution without compromising quality or taste. Next, heat the oven and mix the ingredients then sit back and wait for a golden brown casserole with a cheesy interior and tantalizing blend of spicy, salty and tangy flavors.

Topped with green onions, this vegetarian meal is sure to please your hungry loved ones. If meat lovers need a bite of protein, simply serve alongside seared chicken or beef.

Visit MinuteRice.com to find more family-friendly ways to warm up mealtimes all winter long.

Hot Honey Chicken and Waffle

Prep time: 2 minutes
Cook time: 5 minutes
Servings: 1

• 1 Minute Hot Honey Chicken Seasoned Rice Cup
• 1 egg
• nonstick cooking spray
• 2 chicken tenders, cooked
• 2 tablespoons honey, for garnish
• 1 tablespoon powdered sugar, for garnish

1. Preheat mini waffle maker. Heat rice according to package directions.
2. In medium mixing bowl, combine rice and egg. Mix well.
3. Spoon rice mixture into waffle maker. Cook until light goes off.
4. Place waffle on plate with cooked chicken tenders on top.
5. Drizzle with honey, sprinkle powdered sugar on top and serve.

Buffalo Cauliflower Casserole

Prep time: 10 minutes
Cook time: 30 minutes
Servings: 6

• 2 cups Minute Jasmine Rice
• 1 package (8 ounces) plain cream cheese, softened
• 1/2 cup Buffalo hot sauce
• 4 cups frozen cauliflower florets, blanched and cooled
• 2 cups shredded cheddar cheese
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/3 cup finely crumbled blue cheese
• 2 green onions, thinly sliced

1. Preheat oven to 400 F. Prepare rice according to package directions. Transfer to greased 8-by-8-inch baking dish.
2. In medium bowl, stir cream cheese and hot sauce. Add cauliflower, cheddar cheese, salt and pepper; toss to combine. Spoon over rice. Sprinkle with blue cheese.
3. Bake 25-30 minutes until golden brown and bubbly. Sprinkle with green onions.

Tips: Substitute goat cheese or feta for blue cheese, if desired. Meat lovers can serve as a side dish to seared chicken or beef.

 Source: Minute Rice

(Family Features) If you’re seeking a new way to bring your family together at mealtimes during a busy fall, look no further than sweet, succulent Maine Lobster. As a versatile solution at the center of delicious dinners, satisfying snacks and beyond, it’s a perfect way to serve up new fall favorites.

The fall harvest brings peak season for Maine Lobster, offering bountiful opportunities to enjoy its sweetness in an abundance of recipes like these dishes from Marisel Salazar, an accomplished Latinx food writer with a unique global perspective. Her debut cookbook, “Latin-ish,” celebrates more than 100 modern recipes influenced by American Latino cuisines.

Lobster is easier to cook than some may believe, making it accessible for cooks of all backgrounds and experience levels. Salazar and the experts at the Maine Lobster Marketing Collaborative recommend these five methods:

• Grilled: Lobster soaks up the charred flavors from the grill, delivering a smoky flavor that complements the sweet, succulent meat.
• Air-Fried: Results in a crisp exterior and tender, juicy meat, enhancing lobster’s natural flavors.
• Boiled: A quick, easy, popular method perfect for entertaining, boiling brings out the rich, sweet flavor in these recipes for Puerto Nuevo-Style Lobster and Lobster Ceviche.
• Steamed: Preserves lobster’s natural taste and tenderness as a gentle cooking method, making it harder to overcook.
• Baked: Allows for flavorful additions like garlic butter or a breadcrumb topping. Creates a delicious, savory crust for a gourmet twist.

With its first documented catch dating back to the 1600s, the Maine Lobster fishery is one of the oldest continually operated industries in North America. The fishery employs more than 5,000 independent lobstermen, harvests 90 million pounds of lobster and, in 2023, landed 80% of the lobster caught nationwide. Find more ways to enjoy fresh lobster this fall at LobsterFromMaine.com.

Puerto Nuevo-Style Lobster

Recipe courtesy of Marisel Salazar, on behalf of the Maine Lobster Marketing Collaborative

• Seafood seasoning, to taste
• 1 bottle Mexican beer
• 2 Maine Lobsters (about 3 pounds)
• black pepper, to taste
• 2/3 cup lard, vegetable shortening or olive oil
• 1/4 cup unsalted butter
• flour or corn tortillas
• 2 cups red rice
• 1 cup refried black or pinto beans
• 1 cup pico de gallo
• 1 cup salsa verde
• 6 lemon wedges

1. Bring large pot of water to boil. Season with seafood seasoning, to taste, and a few splashes of Mexican beer. Boil lobsters 3 minutes.
2. Remove and split lobsters in half down middle. Thoroughly rinse shell and lobster meat, discarding green intestines and black vein running down center of tail.
3. Lightly season lobster halves with seafood seasoning and black pepper, to taste.
4. In deep-frying pan, heat lard. Fry each lobster half 5 minutes on each side. Set aside to drain on paper towel-lined plate.
5. To serve, scoop lobster meat onto tortilla with rice, beans, pico de gallo, salsa verde and squeeze of lemon.

Lobster Ceviche

Recipe courtesy of Marisel Salazar, on behalf of the Maine Lobster Marketing Collaborative

• 1 Maine Lobster (about 1 1/2 pounds)
• 1 1/2 tablespoons fresh lime juice
• 1 small red or white onion, minced or sliced
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon jalapeno, seeded and minced
• 1-2 tablespoons extra-virgin olive oil or avocado oil
• flaky sea salt, to taste
• saltines, tortilla chips or plantain chips, for serving

1. Bring large pot of salted water to boil. In large bowl, prepare ice bath with 2 quarts water and lots of ice.
2. If using whole lobster, split lobster in half and use dish towel to twist off claws and tail. Discard body.
3. Boil tail and claws 1 1/2 minutes. Remove tail from water and place in ice bath. Allow claws to boil 1 1/2 minutes longer. Remove and place in ice bath.
4. On chopping board, shell lobster tail and claws. Discard shells. Roughly chop into pieces.
5. In medium bowl, toss lobster and lime juice. Refrigerate 1 hour.
6. When ready to serve, add onion, cilantro and jalapeno to bowl with lobster; toss to combine. Arrange on plate or in serving glass. Drizzle with oil and top with flaky sea salt, to taste. Serve with saltines, tortilla chips or plantain chips.

(Family Features) Ease and convenience are the name of the game during the school year as parents and students alike adapt to overwhelming schedules, mounds of homework and seemingly never-ending after-school activities. Oftentimes it’s school day meals that take a hit with families opting for quick bites or drive-thru dining, but that doesn’t have to be the case.

Sharing meals that are filling and flavorful can still be a quick endeavor – you just need creative recipes that help simplify school day schedules. In fact, with kids, more imagination can mean more deliciousness. This playful Caterpillar Sandwich is a ham and cheese spinoff crafted to excite little ones and their little taste buds at lunchtime.

It’s made with Kretschmar’s premium deli meats and cheeses that are crafted for quality. From uniquely smoked ham to hand-trimmed fine cuts of beef and poultry, the off-the-bone deli meats come from the leanest, most tender cuts. Plus, the more than 16 flavors of award-winning deli cheeses are expertly handcrafted by Wisconsin cheesemakers.

These high-quality ingredients are made for more than just sandwiches, however. They’re destined for flavors beyond sliced bread, such as Spiced Pineapple Skewers that are perfect for adding a dash of island delicacy to your midweek dinner menu. A sweet and spicy celebration of tropical flavors, this recipe is perfect for lighting the grill and taking a break from busy season.

Discover more delicious recipes to take back hectic school days at KretschmarDeli.com.

Caterpillar Sandwich

Total time: 20 minutes
Servings: 1

• 2 slices whole-wheat bread
• mayonnaise, divided
• 1 slice Kretschmar American Cheese
• 2 slices Kretschmar Off the Bone Ham
• 1 leaf iceberg lettuce
• 1 cherry tomato
• 1 carrot, shaved
• 1 slice Kretschmar Provolone Cheese
• black decorating gel

1. On two slices whole-wheat bread, spread thin layer of mayonnaise on each.
2. Lay American cheese, ham and lettuce leaf on one bread slice then top with other bread slice.
3. Using biscuit cutter, punch four holes into sandwich, removing crust from sandwich, then set aside.
4. Using toothpick or knife, poke two holes into cherry tomato. Insert small cores of carrot into tomato for "antennae."
5. Using pastry tip, cut "eyes" out of provolone cheese. Cut out sliver of provolone cheese for "mouth."
6. Dab mayo on back of "eyes" and "mouth" then attach to cherry tomato.
7. Use black decorating gel to add tiny dots to eyes for pupils; set aside.
8. Place four mini sandwich circles on plate to form caterpillar body then place cherry tomato face at one end.

Spiced Pineapple Skewers

Total time: 30 minutes
Servings: 4

• 8-10 stainless steel or wooden skewers
• 16 ounces pineapple,
• 1 1/2 pounds Kretschmar Spiced Pineapple Ham
• 1/2 cup Hawaiian-style barbecue sauce
• 1 green bell pepper
• 1 red bell pepper
• 1 small red onion
• 1/4 cup canola oil
• 1 teaspoon salt
• black pepper, to taste
• oil, for grates

1. Prepare skewers. If using wooden skewers, soak in water 30 minutes.
2. Heat grill to 300 F.
3. Trim and cut pineapple and ham steak into 1-inch cubes, 1/2-inch thick, and lay on paper towel to pat dry before placing in mixing bowl. Add barbecue sauce to bowl. Toss to combine.
4. Cut bell peppers and red onion into equal-sized, 1-inch cubes. Place in small bowl and coat with canola oil, salt and black pepper, to taste.
5. To assemble skewers: Alternate threading ham, pineapple, bell peppers and onion onto skewers then place on baking sheet.
6. Using paper towel, apply oil to grill grates or grill pan then place skewers on grill uncovered, turning every few minutes until charred, no longer than 6-7 minutes.

 Source: Kretschmar

(Family Features) Dine together, shine together. Weekly sit-down meals with family can reduce stress, boost self-esteem and make everyone feel more connected – all while sharing delicious, healthy and easy-to-prepare food.

Give your family the opportunity to refuel and reconnect each week with recipes that bring everyone together. Whether it’s 10 people or two, research shows that those who enjoy frequent meals with others, particularly parents with their children, have better social and emotional well-being, according to the American Heart Association.

Enjoying great conversation and camaraderie is at the heart of every meal, and with the right dishes, you can make every bite as delicious as it is nourishing. Ingredients like eggs are affordable, easy to use and versatile, making them the perfect choice in the kitchen to help you cook up conversation.

Gently cooked egg yolks take center stage in this Egg Ravioli with Sage and Almonds recipe, and delicate poached eggs rest atop whole grains in the Poached Eggs with Pesto Bulgur recipe. If breakfast is the best time of day for your tribe to gather, whip up these Southwestern Quinoa and Egg Breakfast Bowls for added protein and fiber.

These egg-inspired recipes and more are part of the American Heart Association’s Together Tuesdays and Healthy for Good Eat Smart initiative, nationally supported by Eggland’s Best. Both initiatives stress the importance of gathering at least once a week around the table with family or friends to satisfy cravings for connection, a delicious meal and overall healthy living.

In addition to the social and emotional benefits of dining together, shared family meals can help promote healthier choices at the table.

Eggs, for example, can be included as part of a heart-healthy diet that emphasizes vegetables, fruits, nuts and seeds, whole grains, lean protein and fish, according to the American Heart Association. Remember not to isolate just one food – it’s not only about the egg, but also about what’s eaten alongside it. For example, eating eggs alongside foods high in saturated fat – like bacon – is different than eggs eaten with steamed veggies, whole grains or a side of fruit.

For more heart-healthy recipe ideas and conversation starters to make Together Tuesdays a tradition in your household, visit heart.org/together.

Egg Ravioli with Sage and Almonds

Recipe courtesy of the American Heart Association
Servings: 4

• 8 cups water
• 1/2 cup fat-free ricotta cheese
• 1 tablespoon grated Parmesan cheese
• 1 1/2 teaspoons fresh, chopped thyme
• 1/2 teaspoon grated orange zest
• 1/4 teaspoon black pepper
• 8 gyoza wrappers, shumai wrappers or wonton wrappers
• 4 large egg yolks, unbroken
• 1 large egg white, lightly beaten
• 2 teaspoons olive oil
• 1/4 cup sliced almonds, chopped
• 1 tablespoon chopped, fresh sage
• 1 tablespoon finely chopped red bell pepper (optional)

1. Fill large pot with water. Bring water to gentle boil over medium-high heat.
2. In medium bowl, stir ricotta cheese, Parmesan cheese, thyme, orange zest and pepper.
3. Place four wrappers flour sides down on cutting board. Spoon 1 1/2 tablespoons cheese mixture onto center of each wrapper. Using back of spoon, press down on cheese mixture to create well about 1 1/2 inches across (width of large egg yolk), leaving at least 1/2 inch space around edges of wrapper. Without breaking it, carefully place one egg yolk in center of each well.
4. Using pastry brush, brush edges of wrappers with egg white. Place one top wrapper with flour side up on each bottom wrapper. Using thumbs and forefingers, firmly press edges together to tightly seal each ravioli. Set aside.
5. Using slotted spoon or spatula, carefully drop each ravioli into boiling water. Cook 2 1/2-3 minutes, or until wrappers are al dente (cooked not too soft but not overdone). Using slotted spoon, gently remove raviolis from pot, draining well. Transfer to plates. Drizzle with oil. Sprinkle with almonds, sage and bell pepper, if desired.

Tips: Gyoza wrappers (or shumai wrappers) are preferred because they're thinner than wonton wraps. Look for gyoza wrappers in the dairy aisle, deli department or freezer section.

Use these guidelines to determine how you want eggs cooked: At 2 1/2 minutes, eggs are yellow and slightly thickened but not set around edges, similar to sunny-side up. At 3 minutes, eggs are deeper orange and slightly set around edges, similar to over-easy.

Poached Eggs with Pesto Bulgur

Recipe courtesy of the American Heart Association
Servings: 4

• 2/3 cup uncooked instant or fine-grain bulgur
• 1 1/3 cups, plus 2 tablespoons, fat-free, low-sodium vegetable broth, divided
• 1 cup tightly packed fresh basil
• 2 tablespoons chopped walnuts, dry roasted
• 1 small garlic clove, minced
• 1/8 teaspoon salt
• 1 dash cayenne
• 1/2 cup finely chopped yellow or red bell pepper
• 1/4 cup thinly sliced green onions
• 4 cups water
• 1 tablespoon white vinegar
• 4 large eggs
• 1 medium lemon, cut into 4 wedges

1. In medium saucepan, prepare bulgur according to package directions, omitting salt and substituting 1 1/3 cups broth for water. Fluff with fork.
2. In food processor or blender, process basil, walnuts, garlic, salt, cayenne and remaining broth until smooth. Stir basil mixture, bell pepper and green onions into bulgur.
3. In large skillet, bring water and vinegar to boil over high heat. Reduce heat and simmer. Break one egg into cup then carefully slip egg into simmering water. Repeat with remaining eggs, placing in water so they don't touch. Simmer 3-5 minutes, or until whites are completely set and yolks are beginning to set but aren't hard. Using slotted spoon, drain eggs well and place on bulgur mixture. Serve with lemon wedges.

Note: White vinegar helps firm egg whites quickly, preventing them from spreading too much.

Southwestern Quinoa and Egg Breakfast Bowls

Recipe courtesy of the American Heart Association
Servings: 4

• 1/4 cup uncooked quinoa, rinsed and drained
• 2 medium tomatoes (about 2 cups), chopped
• 1 cup no-salt-added frozen corn, thawed
• 1/2 medium avocado, pitted and diced
• 1/4 cup chopped green onions
• 1/2 cup chopped fresh cilantro (optional)
• nonstick cooking spray
• 4 large eggs
• 1/8 teaspoon salt
• 1/4 teaspoon pepper
• red hot pepper sauce, to taste (optional)

1. Cook quinoa according to package directions. Remove from heat.
2. Spoon quinoa into four bowls. Top each with even amounts of tomatoes, corn, avocado, green onions and cilantro, if desired.
3. Lightly spray large skillet with nonstick cooking spray and set over medium-high heat. Crack eggs into skillet. Sprinkle with salt and pepper. Cook, uncovered, 3-4 minutes, or until egg whites are set but yolks are still runny. Using spatula, carefully transfer one egg, sunny side up, into each bowl. Sprinkle with hot sauce, to taste, if desired.

 Source: American Heart Association

(Family Features) Resisting the weeknight urge to call for takeout or order delivery starts with an approachable at-home menu with recipes you can prep in an instant. Especially during back-to-school season when schedules are jam-packed with activities, easy meals and desserts you can rely on allow you and your loved ones to ease tension in the kitchen.

Simplicity is the key to putting dinner on the table in 30 minutes or less, and these Taco Salad and Taco Mac and Cheese recipes offer mealtime solutions that make cooking duty a breeze. Make all that classroom effort worth it with a kid-friendly dessert you can prepare over the weekend and keep refrigerated for weeknight treats with these No Bake Dragon Fruit Cheesecake Bars.

Find more recipe ideas to simplify hectic back-to-school schedules at Culinary.net.

Make Dinner Happen in 30 Minutes

If you’re looking for a go-to meal for your hungry family, search no more. This Taco Salad calls only for pantry staples so you can spice up busy evenings in just half an hour.

Visit Culinary.net for more quick dinner solutions.

Taco Salad

Recipe courtesy of "Cookin' Savvy"
Total time: 30 minutes
Servings: 6

• 1 pound ground beef
• 1 can (15 ounces) black beans
• 1 can (15 ounces) corn
• 2 cans (14 ounces each) diced tomatoes with chilies
• 1/2 cup half-and-half or milk
• 2 tablespoons onion powder
• 2 tablespoons garlic powder
• 2 tablespoons mesquite seasoning
• 1 tablespoon black pepper
• salt, to taste
• 1 lime, juice only
• 1 cup chopped cilantro
• romaine lettuce
• 2-3 cups shredded cheese
• 1 tub (16 ounces) sour cream
• crushed tortilla chips

1. In pan over medium heat, brown beef until cooked through; drain. Add black beans and corn. Stir in tomatoes with juices and half-and-half. Add onion powder, garlic powder, mesquite seasoning and pepper. Season with salt, to taste. Bring to simmer.
2. Add lime juice; stir. Sprinkle with cilantro.
3. Wash and chop lettuce. Place cheese and sour cream in bowls for toppings.
4. On plates, top crushed tortilla chips with meat sauce, lettuce, cheese and sour cream, as desired.

A Sweet Treat to Make School Days Special

Sometimes a long day in the classroom and tough homework assignments call for a cool treat. Rewarding all that studying can be a cinch with a no bake cheesecake bar that lasts throughout the week.

These No Bake Dragon Fruit Cheesecake Bars allow you to keep things cool in the kitchen without cranking up the oven. Plus, they’re made with C&H Sugars that are perfect for adding a little something special to school days.

Find more back-to-school desserts at chsugar.com.

No Bake Dragon Fruit Cheesecake Bars

Prep time: 35 minutes
Rest time: 6 hours
Yield: 16 bars

Crust:

• 1 1/2 cups graham cracker crumbs
• 6 tablespoons unsalted butter, melted
• 2 tablespoons C&H Light Brown Sugar
• 1 pinch salt

Bars:

• 1 small fresh dragon fruit, peeled and cubed small
• 1/4 cup C&H Granulated Sugar
• 12 ounces cream cheese, at room temperature
• 1 1/2 cups C&H Powdered Sugar
• 2 teaspoons pure vanilla extract
• 1 cup plain Greek yogurt, full fat, at room temperature
• 1/2 cup heavy whipping cream, cold

1. To make crust: Line 8-by-8-inch baking pan with parchment paper. Leave 2-inch overhang of paper on both sides. In medium bowl, mix graham cracker crumbs, butter, brown sugar and salt until well combined. Pour mixture into prepared pan and press into even layer. Place in freezer.
2. To make bars: In small saucepan over medium heat, cook dragon fruit and granulated sugar until sugar is completely dissolved, dragon fruit is soft and mixture reduces in size, 10-12 minutes, stirring occasionally. Remove from heat and cool completely.
3. In large bowl, beat cream cheese until soft. Add powdered sugar and mix until fluffy. Scrape sides of bowl. Add vanilla and yogurt. Beat until combined.
4. In separate bowl, beat heavy whipping cream until stiff peaks form. Fold cream into cream cheese mixture. Pour half of mixture into prepared crust. Add 5 tablespoons dragon fruit mixture to remaining cream cheese batter. Mix until well combined. Pour over plain cream cheese mixture. Place in refrigerator to set at least 6 hours, or overnight.
5. Cut into 16 bars.

Spice Up Weeknights

Macaroni and cheese is a beloved comfort food that’s easy to make on busy weeknights. With just a few extra ingredients and steps, you can turn boxed mac and cheese into a filling dinner.

To make this Taco Mac and Cheese, simply prepare your favorite boxed mac and cheese according to the package instructions and stir fry the meat and vegetables together. (Hint: You can even chop vegetables the night before to make cooking the next day even easier.) Then add taco seasoning and combine for a new take on a classic dish.

Visit Culinary.net to find more quick and simple recipes.

Taco Mac and Cheese

• 1 box macaroni and cheese
• 1/4 cup milk
• 4 tablespoons butter
• 1 pound ground turkey
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 orange bell pepper, diced
• 1 onion, diced
• 2 teaspoons taco seasoning

1. Prepare boxed mac and cheese with milk and butter according to package instructions.
2. In skillet, brown ground turkey over medium heat. Add bell peppers and onion. Add taco seasoning.
3. Stir turkey mixture with mac and cheese to combine.

 Source: C&H Sugar

(Family Features) If you’re looking for a go-to meal for your hungry family, search no more. This Taco Salad calls only for pantry staples so you can spice up busy evenings in just half an hour. Visit Culinary.net for more quick dinner solutions.

Taco Salad

Recipe courtesy of "Cookin' Savvy"
Total time: 30 minutes
Servings: 6

• 1 pound ground beef
• 1 can (15 ounces) black beans
• 1 can (15 ounces) corn
• 2 cans (14 ounces each) diced tomatoes with chilies
• 1/2 cup half-and-half or milk
• 2 tablespoons onion powder
• 2 tablespoons garlic powder
• 2 tablespoons mesquite seasoning
• 1 tablespoon black pepper
• salt, to taste
• 1 lime, juice only
• 1 cup chopped cilantro
• romaine lettuce
• 2-3 cups shredded cheese
• 1 tub (16 ounces) sour cream
• crushed tortilla chips

1. In pan over medium heat, brown beef until cooked through; drain. Add black beans and corn. Stir in tomatoes with juices and half-and-half. Add onion powder, garlic powder, mesquite seasoning and pepper. Season with salt, to taste. Bring to simmer.
2. Add lime juice; stir. Sprinkle with cilantro.
3. Wash and chop lettuce. Place cheese and sour cream in bowls for toppings.
4. On plates, top crushed tortilla chips with meat sauce, lettuce, cheese and sour cream, as desired.

Source: Culinary.net

(Family Features) Celebrations abound throughout summer, and if you plan on hosting your nearest and dearest for events large and small, you’ll need a tasty, convenient ingredient to elevate your entertaining all summer long. When that one ingredient also serves as a healthy, refreshing snack on its own, it’s a win-win.

Delicious, healthy and versatile, Grapes from California can be that special ingredient and pleasing snack. In recipes, grapes deliver sweet-tart flavor and crisp, juicy texture to appetizers, main courses, drinks, desserts and beyond. These recipes show the myriad ways this bite-sized fruit can bring out the best in warm-weather fare: a tasty frozen treat, a chic cocktail and a flavorful Southwestern-inspired salad that each add a special touch to any gathering.  

In fact, while grapes complement a wide array of flavors – including sweet, sour, salty, spicy and smoky – that make them easy to use in recipes and serve alongside other foods, they’re also an ideal snack to serve by themselves. Grapes are inherently cool and refreshing, easily shareable and satisfying to eat.

Take your summer entertaining to new heights with additional recipe inspiration at GrapesFromCalifornia.com.

6 Ways to Chill Out with Grapes

Taking get-togethers, parties and celebrations outdoors during the summer months means frozen treats are essential. Consider these creative ways to use frozen grapes in your summer entertaining:

• Freeze grapes as they are – on or off the stem – for 2 hours for a healthy frozen treat.
• Ice cubes – frozen grapes offer a visually appealing (and delicious) replacement for plain ice cubes to help keep guests’ drinks cool.
• Swalty Frozen Grapes – these cold, sweet and spicy grapes rolled in honey, lime juice and spicy chili-lime seasoning are fun to eat.
• Wine-marinated frozen grapes – soak grapes in wine overnight then freeze for a festive, boozy bite.
• Frozen Yogurt Dipped Grapes – dip skewered grapes in yogurt then freeze for a mini, sweet-tart treat.
• Grape Sorbet – fresh grapes blend and freeze beautifully for a lovely frozen dessert.

Chocolate-Dipped Frozen Grape and Yogurt Clusters

Yield: 7 mounds

• 1 cup black Grapes from California, halved
• 3/4 cup plain nonfat vanilla Greek yogurt
• 2 teaspoons pure vanilla extract
• 2 1/2 ounces bittersweet chocolate, chopped
• 1 teaspoon extra-virgin olive oil

1. In medium bowl, combine grapes, yogurt and vanilla. Line 9-inch square metal baking pan with parchment paper then, using 1-ounce scoop, place mounds of grape-yogurt mixture on sheet. Freeze until set, about 3 hours, or overnight.
2. Place chopped chocolate in small, wide microwaveable bowl. Microwave 1 minute on medium power. Stir and repeat. Stir then microwave 30 seconds, repeating as needed until melted and smooth.
3. Stir in oil. Dip bottoms of frozen clusters in chocolate to coat and return to pan.
4. Store frozen clusters in airtight container in freezer up to 1 week.

Nutritional information per serving: 100 calories; 3 g protein; 12 g carbohydrates; 4.5 g fat (41% calories from fat); 2.5 g saturated fat (23% calories from saturated fat); 0 mg cholesterol; 10 mg sodium; 2 g fiber.

Southwest Charred Corn Salad with Grapes

Yield: 4 servings (6 cups)

• 2 large ears yellow corn on the cob, shucked
• 1/2 English cucumber, peeled, halved lengthwise and thinly sliced crosswise
• 1 cup large green and red Grapes from California, halved
• 1 cup canned black beans, drained and rinsed
• 1/2 small red onion, thinly sliced
• 1 tablespoon fresh jalapeno, minced
• 2 tablespoons extra-virgin olive oil
• 4 teaspoons cider vinegar
• 3/4 teaspoon cumin powder
• 1/4 teaspoon fine sea salt
• 1 avocado, diced 1/2 inch
• 1 ounce cotija cheese, crumbled
• freshly ground black pepper, to taste
• 3 tablespoons fresh cilantro leaves

1. Over open flame on stove, directly under broiler or on grill, char corn, turning with tongs as needed, until roasted all around, about 3 minutes. Set aside to cool.
2. In medium mixing bowl, combine cucumber, grapes, black beans, onion, jalapeno, olive oil, vinegar, cumin and salt; toss well.
3. Working with sharp knife in wide, shallow bowl or pie pan, cut corn from cobs. Stand ear of corn upright in bowl and cut from middle downward, rotating to cut down 4-5 times. Invert cob and repeat. Repeat with remaining cobs.
4. Add corn, avocado and cheese to bowl with grape-black bean mixture. Sprinkle with pepper, to taste, and top with cilantro; toss well.

Nutritional information per serving: 200 calories; 5 g protein; 24 g carbohydrates; 11 g fat (50% calories from fat); 2 g saturated fat (9% calories from saturated fat); 0 mg cholesterol; 160 mg sodium; 4 g fiber.

Lemongrass Grape Cocktail

Yield: 1 drink

Lemongrass Simple Syrup:

• 1 cup sugar
• 1 cup water
• 3-4 stalks lemongrass, trimmed, halved, inner cores cut into 1-inch pieces, chopped

Cocktail:

• 1/2 cup cold Grapes from California
• 2 slices fresh ginger
• 1 cup ice
• 2 ounces vodka
• 1 1/2 ounces lemongrass simple syrup
• 1/2 ounce lime juice
• frozen Grapes from California, for garnish
• lemongrass stalk, trimmed, for garnish

1. To make lemongrass simple syrup: In heavy, small saucepan, combine sugar and water. Bring to simmer over medium heat. Stir until sugar is dissolved; add lemongrass pieces and simmer 3-5 minutes. Remove from heat. When cool, cover and refrigerate up to 2 weeks.
2. To make cocktail: In shaker, muddle cold grapes and ginger. Add ice, vodka, lemongrass simple syrup and lime juice; shake well. Pour into glass over ice and garnish with frozen grapes and lemongrass stalk.

Note: For mocktail, replace vodka with seltzer water.

Nutritional information per serving: 270 calories; 1 g protein; 37 g carbohydrates; 0 g fat; 0 mg cholesterol; 0 mg sodium; 1 g fiber.

 Source: California Table Grape Commission

(Family Features) Achieving your goals each day starts with your own health and well-being, both physically and mentally. To ensure you’ve got the energy needed to take on that to-do list and enjoy your favorite activities, turn to familiar ingredients and recipes that pack the protein your body craves.

To help reach nutrition goals and fuel your everyday adventures, Chicken of the Sea Tuna and Salmon Packets can follow you anywhere you go and make healthy eating a delicious endeavor. Everything you love about your favorite tuna and salmon products now fits into your busy lifestyle and unique dietary needs – keto, paleo or Mediterranean.

They’re flavorful, convenient and fit seamlessly into your daily routine, making them a perfect solution no matter your mood, cravings or occasion. Whether you’re bringing tuna along as an afternoon snack or incorporating salmon into a tasty meal, the responsibly sourced protein allows you to eat healthy and live happy without compromise.

For example, you can rethink lunchtime routines with a colorful twist on the viral social media salmon rice bowl. Bring together the lively flavors of Everything Bagel-seasoned pink salmon with your favorite toppings like carrots, radishes, Sriracha mayo and more for a simple yet flavorful afternoon protein-packed pick-me-up.

Long days away from home can lead to meal complacency when you walk through the door. However, keeping high-quality, responsibly sourced protein options on hand can help you avoid takeout cravings and a desire to leave the cooking to someone else. It doesn’t get much easier than these Lemon Garlic Tuna-Stuffed Roasted Mini Sweet Peppers for an appetizer or low-carb snack that takes just 20 minutes to prepare a handful of everyday ingredients.

When you find the right solutions for you, it’s time to stock the pantry. Try all the flavors Chicken of the Sea Wild Caught Tuna and Alaskan Pink Salmon Packets offers, from creamy or citrus to spicy and beyond.

Visit chickenofthesea.com to find more nutritious recipe inspiration.

Everything Bagel Salmon Brown Rice Bowl

Total time: 10 minutes
Servings: 1

• 1 packet (2 1/2 ounces) Chicken of the Sea Wild Caught Alaskan Pink Salmon with Everything Bagel Seasoning
• 1 cup cooked brown rice
• roasted nori seaweed sheets or pieces, crushed
• 1 small avocado, sliced
• 2 tablespoons shredded carrots
• 2 tablespoons shredded radishes
• 2 tablespoons minced cilantro
• 2 teaspoons furikaki seasoning (Japanese rice seasoning)
• 2 tablespoons Sriracha mayo

1. In bowl, top cooked brown rice with crushed seaweed sheets.
2. Add sliced avocado and top with salmon.
3. Add carrots, radishes and cilantro.
4. Sprinkle with furikaki seasoning and drizzle with Sriracha mayo.

Lemon Garlic Tuna-Stuffed Roasted Mini Sweet Peppers

Total time: 20 minutes
Servings: 2-3

• 1 packet (2 1/2 ounces) Chicken of the Sea Wild Caught Light Tuna Lightly Seasoned by McCormick, Lemon Garlic
• 3 mini sweet peppers, halved, seeds removed
• 2 tablespoons olive oil
• 1/4 cup shredded cheddar cheese
• 1/2 cup sliced green onions
• fresh cracked black pepper, to taste

1. Preheat oven to 400 F. Lay parchment or foil over baking pan.
2. Place halved mini sweet peppers on prepared baking pan and lightly brush both sides of peppers with oil.
3. Divide lemon garlic tuna evenly between six mini pepper halves.
4. Top with cheese and bake 8-10 minutes, or until peppers are tender and cheese is melted.
5. Allow to cool and top with sliced green onions and fresh cracked black pepper, to taste.

Source:

Chicken of the Sea

(Family Features) Turkey and ham may sit centerstage, but classic holiday sides can make the season truly special. You can bring smiles to your loved ones’ faces by dishing out those favorite recipes everyone asks for year after year.

Made with a delicious combination of rice, cheddar cheese, cream of mushroom soup and broccoli florets, this quick and easy version of Broccoli and Cheese Rice Casserole is an ideal one-pot dish to keep the holidays simple. With three easy steps and everyday ingredients, it comes together with minimal effort for traditional casserole taste.

When it comes to feeding a crowd, it’s often best to let your oven do the work. This Brussels Sprouts and Ham Rice Gratin recipe allows you to serve up a filling favorite with little effort using pantry staples. Plus, it’s a kid-friendly way to encourage veggies at this year’s holiday meal with gooey cheese providing tempting taste bud motivation.

These seasonal classics and more are made quick and easy with an option like Success Boil-in-Bag Rice, a pre-measured, mess-free way to make fluffy, high-quality rice. It’s cooked by simply dropping a bag of rice in a pot of water or broth then boiling it for 10 minutes. BPA-free and FDA-approved, the bags are safe to use and made to withstand high temperatures.

An added bonus: If you’re aiming to achieve a particular flavor, just season the rice by cooking in water infused with herbs, spices, broth, coconut milk or other liquids like juice for sweeter recipes.

Visit SuccessRice.com to find more holiday recipe inspiration.

Brussels Sprouts and Ham Rice Gratin

Prep time: 20 minutes
Cook time: 25 minutes
Servings: 4

• 1          bag Success White Rice
• 1/2       pound Brussels sprouts, trimmed and halved
• 1/3       cup diced ham
• 1          clove garlic, minced
• 1          tablespoon olive oil
• 3/4       teaspoon salt, divided
• 3/4       teaspoon black pepper, divided
• 1          cup heavy cream
• 2          tablespoons finely chopped fresh chives
• 2          tablespoons Dijon mustard
• 1          cup shredded sharp cheddar cheese
• 1/2       cup grated Parmesan cheese, divided
• 1/3       cup breadcrumbs
• 2          tablespoons butter, melted

1. Preheat oven to 450 F. Prepare rice according to package directions.
2. In large bowl, toss Brussels sprouts, ham, garlic, olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Place on parchment paper-lined baking tray and roast 12-15 minutes, or until caramelized. Decrease oven temperature to 425 F.
3. In large bowl, toss rice, Brussels sprouts mixture, cream, chives, Dijon mustard, remaining salt and remaining pepper. Stir in cheddar and 1/3 cup Parmesan cheese. Transfer mixture to greased, 2-quart baking dish.
4. In small bowl, stir breadcrumbs, remaining Parmesan and melted butter. Sprinkle over rice mixture.
5. Bake 12-15 minutes, or until golden brown and bubbling.

Broccoli and Cheese Rice Casserole

Prep time: 5 minutes
Cook time: 30 minutes
Servings: 4-6

• 1          bag Success White Rice or Brown Rice
• nonstick cooking spray
• 1          can (10 3/4 ounces) condensed cream of mushroom soup
• 2          cups frozen broccoli florets, thawed and drained
• 1 1/2    cups shredded cheddar cheese, divided
• 1/2       cup evaporated milk
• 3          tablespoons butter, melted
• 1          tablespoon grated onion
• 1/2       teaspoon salt
• 1/2       teaspoon black pepper

1. Prepare rice according to package directions. Preheat oven to 350 F.
2. Coat 2-quart casserole dish with nonstick cooking spray. In medium bowl, combine soup, broccoli, 1 cup cheddar cheese, evaporated milk, butter, onion, salt and pepper. Fold in rice.
3. Pour mixture into prepared dish and top with remaining cheddar cheese. Bake 20 minutes.