(Family Features) If spending more time at home than usual has you reaching for snacks more often, keep some quick, flavorful options on-hand to help fuel you and your family throughout the day when hunger pangs strike.

One versatile pantry staple that can fit a variety of snack cravings: popcorn. With no artificial additives or preservatives, light and airy popcorn is naturally low in fat and calories, non-GMO and gluten free, making it a sensible option to enjoy one handful at a time or sprinkled with seasonings that satisfy your taste buds. A whole-grain food, popcorn has energy-producing carbohydrates and fiber, which can help keep you satisfied longer. Plus, it’s simple enough to make that kids can help in the kitchen by popping it themselves or adding toppings.

Whether you’re craving something sweet, salty, spicy – or nearly anything else – freshly popped popcorn can serve as the perfect base ingredient to simply mix in your favorite toppings or create more unique tastes by combining a variety of herbs and spices. For example, consider these hacks to add easy flavor:

• Pop it on the stove. Stovetop popping allows you to choose your toppings. Cover the bottom of a pot with a thin layer of oil and popcorn kernels, shake to coat, cover with a lid then turn on the heat. Once popping has slowed to 2-second intervals, remove from heat and add toppings.
• Add some sweetness. When you’re in the mood for something sweet, add a dash of salt and a pinch of sugar (or more to meet your taste) to a bowl of popcorn. Or add sugar to the pan before it’s popped, like this recipe for Sugar Corn.
• Melt some butter. For a classic taste treat, melt a little butter and pour over your bowl of popped corn.
• Satisfy multiple cravings. Pop a large pot of popcorn and divide it in half; top one half with sweeter toppings like honey, which is a key ingredient in Honey Matcha Popcorn, and the other with something savory, like nutritional yeast or dill. When hunger strikes, you’re ready, regardless of the flavor craving.
• Spice it up. Cayenne pepper and a blend of other spices can be sprinkled on popcorn to create a spicier snack like Cajun Corn.
• Add mix-ins. Add dried fruits, nuts or candies to a bowl of popcorn to make your own trail mix.
• Cheese, please. A sprinkle of Parmesan cheese can make your snack a bit more substantial. Mix in some dried herbs like basil and parsley to create this Popcorn Con Pesto.

For more snack ideas that deliver on both flavor and nutrition, visit popcorn.org.

Sugar Corn

Yield: 8 cups

• 1/4       cup vegetable oil, for popping
• 1/2       cup popcorn kernels
• 1          pinch white sugar, plus additional, to taste

1. In medium pan, heat oil until hot.
2. Add popcorn to pan and sprinkle sugar over it. Add more sugar, if desired, to taste.
3. Cover and shake pan continuously until popcorn is popped.

Honey Matcha Popcorn

Yield: 12 cups

• 12        cups unsalted, unbuttered popped popcorn
• 1/4       cup butter
• 1/4       cup honey
• 1          teaspoon matcha green tea powder
• 1/2       teaspoon salt
• 1          tablespoon black sesame seeds

1. Preheat oven to 300 F.
2. Line large, rimmed baking sheet with parchment paper. Place popped popcorn in large mixing bowl.
3. In small saucepan over medium heat, melt together butter, honey, matcha powder and salt, stirring until dissolved. Pour over popcorn; toss to combine. Spread onto baking sheet. Sprinkle with sesame seeds.
4. Bake, stirring occasionally, 25-30 minutes, or until popcorn is dry. Let cool completely before serving.

Tip: Matcha powder can be found in the tea and coffee aisle at supermarkets.

Popcorn Con Pesto

Yield: 5 quarts

• 5          quarts popped popcorn
• 1/2       cup butter
• 1          tablespoon dried basil leaves, crushed
• 1          teaspoon dried parsley, crushed
• 1          teaspoon garlic powder
• 1/3       cup Parmesan cheese
• 1/2       cup pine nuts (optional)

1. Place popped popcorn in large bowl and keep warm.
2. In small saucepan, melt butter; add basil, parsley, garlic, Parmesan cheese and nuts, if using.
3. Stir to blend.
4. Pour over popped popcorn, stirring well.

Note: Dried thyme or oregano, or combination of ingredients, may be used in place of basil.

Cajun Corn

Yield: 2 1/2 quarts

• 1/4       cup butter, melted
• 2 1/2    quarts popped popcorn, warm
• 1          teaspoon paprika
• 1/2       teaspoon onion powder
• 1/2       teaspoon garlic powder
• 1/4       teaspoon cayenne pepper
• 1          teaspoon lemon pepper

1. Heat oven to 300° F.
2. In bowl, pour butter over warm popcorn.
3. In separate bowl, combine paprika, onion powder, garlic powder, cayenne pepper and lemon pepper; sprinkle over popcorn. Toss to mix.
4. Bake 5-10 minutes for crispy popcorn.

Source: Popcorn Board

(Family Features) Constantly seeking out recipe-specific ingredients that may only be used once or twice can be a burden. Instead, keep your home stocked with necessities to simplify dinner prep with dishes made using common household staples.

One perfect example: pastas. These recipes for Minestrone Pasta Saute with Ricotta, Creamy One-Pot Spaghetti and Pasta in a Pinch include easily recognizable seasonings and canned goods for simple dinner solutions. Plus, they all include dairy, an irreplaceable part of a balanced diet as a source of essential nutrients.

Another way to scale back on unnecessary grocery purchases is to give yourself permission to modify. Many recipes can be tweaked for personal preferences, such as using black beans rather than kidney beans or adjusting the amount of a spice used based on your family’s tastes.

Stock your pantry and refrigerator with versatile ingredients like these:

• Canned tomatoes
• Canned beans
• Quick-cook rice
• Small whole-grain pasta
• Stock, like vegetable, chicken or beef
• Fluid milk
• Shredded cheese
• Plain Greek yogurt

For more ideas to simplify family meals, visit milkmeansmore.org.

Minestrone Pasta Saute with Ricotta

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

• 8          ounces ditalini pasta
• 1 1/2    tablespoons extra-virgin olive oil
• 3          carrots, finely diced
• 3          cloves garlic, minced
• 1/2       medium onion, chopped
• 1/2       bunch kale, thinly sliced
• 1/2       pound green beans, trimmed and halved
• 1/4       cup dry white wine
• 1/2       pound lean ground beef (optional)
• 1          can (15 ounces) kidney beans, rinsed and drained
• 1          jar (24 ounces) marinara sauce
• 1/2       teaspoon kosher salt
• 1/4       teaspoon ground black pepper
• 1          cup Ricotta cheese
• 1/4       cup grated Parmesan cheese

1. In large pot of boiling salted water, cook pasta according to package instructions. Reserve 1/4 cup pasta cooking water then drain pasta.
2. In large skillet over medium-high heat, heat oil. Add carrots, garlic and onion; cook 3 minutes, or until vegetables start to soften, stirring occasionally. Add kale and green beans; cook 3 minutes, or until green beans are tender-crisp, stirring occasionally.
3. Add wine to skillet; cook 2 minutes, or until most liquid has evaporated. Transfer vegetables to medium bowl. If including meat, return skillet to medium-high heat. Add ground beef; cook 6-8 minutes, or until meat is cooked through, breaking up with side of spoon. Spoon off excess fat.
4. Reduce heat to medium-low. Add kidney beans, marinara sauce, salt, pepper, pasta, reserved pasta cooking water and cooked vegetable mixture to skillet with beef, if using. Cook 2 minutes, or until warmed through, stirring occasionally. Divide pasta between four pasta bowls or plates and top with Ricotta and Parmesan cheeses.

Pasta in a Pinch

Recipe courtesy of Jenn Fillenworth, MS, RDN, of “Jenny With the Good Eats” on behalf of Milk Means More
Prep time: 5 minutes
Cook time: 15 minutes
Servings: 6

• 8          ounces uncooked penne pasta
• 2 1/2    cups water
• 1/4       teaspoon salt
• 1/4       teaspoon black pepper
• 1/2       teaspoon dried basil
• 1/2       teaspoon garlic powder
• 1/2       cup milk
• 2          cups mozzarella cheese, grated
• 1          can (15 ounces) cannellini beans, rinsed and drained
• 1          can (14 1/2 ounces) diced tomatoes, drained
• 1/4       cup Parmesan cheese
• freshly chopped herbs, for garnish (optional)

1. In large microwavable bowl, place uncooked penne pasta and pour water over top to cover. With food-safe plastic wrap, cover bowl, leaving small section to vent as it cooks. Cook 3 minutes longer than package directs, approximately 13 minutes.
2. Once pasta has cooked, drain into colander then place back in bowl. Add salt, pepper, basil, garlic powder and milk; stir to combine. Begin to stir in cheese a little at a time. Microwave 1 minute. Remove from microwave and stir again.
3. Add cannellini beans and diced tomatoes; stir. Microwave 1 minute. Remove from microwave and stir. Assess if ingredients are hot and cheese is melted. If not, microwave 1-2 minutes.
4. Top with Parmesan cheese and garnish with fresh herbs, if desired.

Creamy One-Pot Spaghetti

Recipe courtesy of Marcia Stanley, MS, RDN, on behalf of Milk Means More
Prep time: 20 minutes
Cook time: 10 minutes
Servings: 8

• 1          tablespoon vegetable oil
• 1          pound lean ground turkey or lean ground beef
• 1/2       cup chopped onion
• 2 1/2    cups reduced-sodium chicken broth or reduced-sodium beef broth
• 2          cups marinara sauce
• 1/2       teaspoon crushed fennel seeds
• 1/8       teaspoon ground cayenne pepper
• 8          ounces spaghetti noodles, broken into 3-4-inch pieces
• 1          package (8 ounces) reduced-fat cream cheese, cubed
• 1 1/3    cups shredded cheddar cheese, divided
• chopped fresh basil or parsley (optional)

1. Using saute function of pressure cooker, heat oil until hot. Add meat and onion. Cook, uncovered, about 5 minutes, or until meat is browned, stirring to break up. Press cancel.
2. Stir broth, marinara sauce, fennel seeds and cayenne pepper into meat. Stir in spaghetti, making sure noodle pieces are covered by liquid. Secure lid and set pressure release to sealing function. Select high pressure and cook 5 minutes. Press cancel.
3. Allow pressure to release naturally 2 minutes. Move pressure release to venting function to release remaining steam. Remove lid.
4. Stir spaghetti mixture. Stir in cream cheese and 1 cup cheddar cheese until melted. Ladle into bowls to serve. Sprinkle with remaining cheddar cheese. Garnish with chopped fresh basil or parsley, if desired.

Source: United Dairy Industry of Michigan

(Family Features) Many spring celebrations call for fabulous food, specifically dishes fit for brunch, even if your “crowd” is simply your nearest loved ones gathered at the family table. A wide variety of recipes may fit the festivities, but a combination of comforting bites with sweet and savory flavors is perfect for appeasing all appetites.

This menu of morning recipes includes Chive and Orange Blossom Honey Waffles and Spicy Garlic Honey Chicken as a filling option to base the meal around with Breakfast Casserole as a more traditional dish. For a sweet sendoff, this Brown Sugar Bundt Cake is best served warm as a midday dessert or can be added to your plate as a simple side.

Find more brunch recipes at Culinary.net.

A Sweet Morning Eat

Add flavor to your brunch with the sweet taste of honey as part of a remade rendition of a breakfast favorite: chicken and waffles.

This recipe for Chive and Orange Blossom Honey Waffles and Spicy Garlic Chicken combines sweet with savory to shine as the main course for your gathering.

Find more recipe ideas at honey.com.

Chive and Orange Blossom Honey Waffles and Spicy Garlic Honey Chicken

Recipe courtesy of chef Jenny Dorsey on behalf of the National Honey Board
Servings: 4

Chicken:

• 8          boneless, skinless chicken thighs
• 2          cups buttermilk
• 2          tablespoons kosher salt, divided
• 3/4       teaspoon ground black pepper, divided
• 1/4       teaspoon rosemary, chopped
• 2          tablespoons orange blossom honey
• 2          cups all-purpose flour
• 2          teaspoons cayenne pepper
• 1          teaspoon garlic powder
• 1          teaspoon onion powder
• 2          teaspoons paprika
• 1/2       teaspoon ancho chile powder
• vegetable oil, as needed

Waffles:

• 1 1/2    cups all-purpose flour
• 2          teaspoons orange blossom honey
• 1          teaspoon orange zest
• 1          teaspoon kosher salt
• 1          teaspoon baking powder
• 1 1/4    cups whole milk
• 2          large eggs
• 1/4       cup fresh chives, chopped
• 3/4       cup sharp cheddar cheese, shredded

• honey

1. To make chicken: Rinse chicken thighs and pat dry with paper towels; place in large bowl.
2. In separate bowl, combine buttermilk, 1 tablespoon salt, 1/4 teaspoon black pepper, rosemary and honey. Pour buttermilk mixture over chicken; cover and let marinate 8 hours or overnight.
3. In separate mixing bowl, combine flour, remaining salt, remaining pepper, cayenne, garlic powder, onion powder, paprika and ancho chile powder; stir.
4. Remove each piece of chicken from buttermilk, shake to remove excess liquid and dredge in flour mixture. Shake off excess.
5. In deep fryer, heat oil to 375° F. Fry chicken until internal temperature reaches 175° F or juices run clear, approximately 5 minutes per thigh.
6. Drain on paper towels.
7. To make waffles: In large mixing bowl, mix flour, honey, orange zest, salt, baking powder, milk, eggs, chives and cheese until combined.
8. Use waffle maker to cook four waffles in batches.
9. Place chicken on waffles and drizzle with honey.

A Dairy-Fueled Brunch Dish

Whether it’s just part of a brunch spread or the focus of your meal, an egg-based casserole is a perfect way to appease a morning crowd.

This version of Breakfast Casserole calls for potatoes, ham, eggs, milk and cheese for a simple dish that requires little preparation before popping in the oven.

Visit milkmeansmore.org for more morning dishes.

Breakfast Casserole

Recipe courtesy of Marcia Stanley, MS, RDN, on behalf of Milk Means More
Prep time: 25 minutes
Cook time: 45 minutes
Servings: 6

• 1          pound red or white potatoes, scrubbed and cut into 1/2-inch pieces
• water
• 1/2       small onion, coarsely chopped (about 1/2 cup)
• nonstick cooking spray
• 1/2       teaspoon salt, divided
• 1/4       teaspoon pepper
• 1          cup reduced-fat and reduced-sodium, chopped, cooked ham (about 4 ounces)
• 1          cup (4 ounces) shredded Swiss or cheddar cheese
• 4          eggs
• 1 1/2    cups skim milk
• 1          tablespoon mustard

1. Heat oven to 350° F.
2. In large saucepan, cover potato pieces with enough water to just submerge. Bring to boil. Reduce heat; simmer, covered, 5 minutes. Add onion. Return to simmer, covered, about 5 minutes, or until potatoes are just tender. Drain well. Cool slightly.
3. Coat 8-by-8-by-2-inch baking dish with nonstick cooking spray. Place potato-onion mixture in baking dish. Sprinkle with 1/4 teaspoon salt and pepper. Gently stir to combine. Sprinkle ham and cheese on top.
4. In medium bowl, lightly beat eggs. Whisk in milk, mustard and remaining salt. Pour over layers in baking dish. Bake, uncovered, 40-45 minutes, or until knife inserted near center comes out clean. Let stand 5 minutes before serving.

A Bundt Cake for Brunch

Many brunch festivities may center around classic breakfast foods like quiches and fresh fruits, but you can take your gathering to the next level with a treat to pair with nearly any dish.

This Brown Sugar Bundt Cake can be the simple, sweet side your guests crave as a complement to the savory recipes on the table. Made using just a handful of household ingredients, including the flavor-boosting addition of C&H sugars, it can be created in about an hour and served warm during your next at-home brunch gathering.

Find more sweet treat ideas at chsugar.com.

Brown Sugar Bundt Cake

Recipe courtesy of “Browned Butter Blondie” on behalf of C&H
Prep time: 15 minutes
Cook time: 50 minutes

• Nonstick cooking spray
• 2          cups all-purpose flour, spooned and leveled
• 1          teaspoon baking powder
• 1/2       teaspoon baking soda
• 1          teaspoon kosher salt
• 10        tablespoons unsalted butter, at room temperature
• 1 3/4    cups packed C&H Golden Brown Sugar
• 1/4       cup C&H Granulated Sugar
• 2          large eggs, at room temperature
• 1 1/2    teaspoons vanilla
• 1          cup full-fat Greek yogurt
• C&H Confectioners’ Sugar, for dusting

1. Heat oven to 350° F.
2. Grease 10-cup bundt pan with nonstick cooking spray. Set aside.
3. In medium bowl, whisk flour, baking powder, baking soda and salt.
4. In bowl of stand mixer fitted with paddle attachment, beat butter, brown sugar and granulated sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Add vanilla and mix on low speed.
5. With mixer on low, add flour mixture in three additions, alternating with yogurt. Begin and end with flour mixture. Mix until just combined.
6. Pour batter into prepared bundt pan and use offset spatula to level batter.
7. Bake 50-55 minutes, or until cake is golden brown and toothpick inserted in center of cake comes out clean. If cake browns too quickly while baking, cover with foil after 35 minutes.
8. Remove from oven and cool on baking rack 20 minutes. Invert pan onto baking rack and gently tap bottom of pan to release cake.
9. Cool completely before dusting with confectioners’ sugar.

Photo courtesy of Getty Images (Chive and Orange Blossom Honey Waffles and Spicy Garlic Honey Chicken)

Source:  Domino Golden Sugar
United Dairy Industry of Michigan

Your guests won’t be able to have just one of these sweet and savory poppers. With a touch of heat from the cayenne pepper, and sweetness from brown sugar, you’re almost sure to watch them quickly disappear.

For more recipes, visit culinary.net.

Watch video to see how to make this delicious recipe!

Bacon-Wrapped Jalapeno Poppers

Prep time: 30 minutes
Cook time: 30 minutes
Serves: 40

• 2          packages Bob Evans Thick Sliced Hardwood Smoked Bacon, slices cut in half
• 1          package Bob Evans White Cheddar Mashed Potatoes
• 1          package garlic herb cheese spread
• 20        jalapeno peppers, halved, seeded with membranes removed
• 1/4       cup brown sugar
• 1          teaspoon ground cayenne pepper

1. Heat oven to 400° F. Set bacon out to thaw to room temperature so it is pliable.
2. In mixing bowl, use rubber spatula to combine mashed potatoes and garlic herb cheese. Stir until incorporated. Spread 1 teaspoon mashed potato mixture in each jalapeno half; level each with butter knife or spatula.
3. Wrap each jalapeno with bacon; use three half slices for large jalapenos or two halves for smaller sizes. Be sure bacon is wrapped sealing in mashed potato mixture tightly.
4. In small mixing bowl, combine brown sugar and cayenne pepper. Generously sprinkle over bacon and pat gently to make it stick.
5. Line cookie sheet with piece of parchment paper so sugar does not burn to pan. Bake until bacon reaches desired crispiness, around 25-35 minutes.
6. Let peppers cool slightly before serving, about 5 minutes.

Recipe courtesy of Bob Evans.

Source: Culinary.net

(Family Features) Chilly nights are the perfect time to pull out your favorite soup or stew recipe. Settle down with a blanket while a big pot of chili simmers on the stove. Warm, hearty and flavorful, chili is a classic comfort food, and it’s easy to customize with your favorite flavor combinations. Whether you prefer it spicy or mild, with or without beans, you can develop your own signature style.

For chili connoisseurs, ground beef is usually the go-to meat, but try a new take on an old favorite by adding ground duck to your chili for something creative. Duck has the robust, red-meat texture of beef but with the lean nutritional benefits of other poultry. Farm-raised white Pekin duck has less saturated fat than beef and a mild flavor that's not considered gamey. Plus, it’s versatile and complements a variety of dishes.

Substitute duck in your favorite version of chili or try this Duck Chili. Like many chili recipes, this one tastes even better the next day, making it a great dish to make ahead of time and reheat when needed.

Find other duck recipes and more information about cooking with duck at mapleleaffarms.com.

Duck Chili

• 2          tablespoons Maple Leaf Farms Rendered Duck Fat, divided
• 2          pounds Maple Leaf Farms All Natural Ground Duck
• 1          teaspoon salt, plus additional, to taste
• pepper, to taste
• 3          tablespoons ground cumin, divided
• 1          large red onion, chopped
• 4          garlic cloves, minced
• 2          jalapeno peppers, minced (remove seeds to reduce heat, if desired)
• 2          red bell peppers, cored and chopped
• 3          tablespoons chili powder
• 1          tablespoon dried oregano
• 1          teaspoon cayenne pepper
• 24        ounces dark beer
• 2          cups chicken stock
• 6          ounces tomato paste
• 28        ounces canned tomatoes
• 24        ounces canned great northern beans, drained
• 8          ounces canned whole kernel corn, drained
• hot sauce, to taste
• sour cream (optional)
• shredded cheese (optional)
• chopped scallions (optional)
• fresh cilantro, rough chopped (optional)

1. In large pot over medium-high heat, heat 1 tablespoon duck fat. Add ground duck; sprinkle with salt and pepper, to taste, and 1 tablespoon cumin.
2. Cook meat until just slightly browned, stirring occasionally to break into small pieces. Remove duck from pot and set aside.
3. Return pot to medium-high burner and add remaining duck fat. Add onion, garlic, jalapenos and red peppers to pot and saute 3 minutes, stirring so garlic doesn't burn. Stir in chili powder, oregano, cayenne pepper, 1 teaspoon salt and remaining cumin. Saute 2 minutes, stirring frequently.
4. Add beer and stock to pot. Stir, scraping up bits from bottom of pot. Add tomato paste and mix well. Add tomatoes and duck then bring to boil. Reduce heat and simmer, covered, 1 hour.
5. Stir in beans, corn and hot sauce. Cook uncovered 30 minutes, or until chili is thick.
6. Serve in bowls with optional toppings: sour cream, cheese, scallions and cilantro.

Note: Vegetable oil can be substituted for duck fat.

Source: Maple Leaf Farms

(Family Features) With summer comes the opening of farmers markets bursting with fresh produce ripe for the taking. Pair your fresh-picked bounty with wholesome pecans for power-packed seasonal recipes from salads and snacks to side dishes and main courses.

American Pecans are The Original Supernut; a naturally sweet superfood that’s nutritious, versatile and local as it’s the only major tree nut native to America. Pecans are also among the highest in “good” monounsaturated fats and contain plant protein, fiber, flavonoids and essential minerals, including copper, manganese and zinc, so you can feel good when adding them to your next meal or snack.

After a morning at the farmers market, cook up a nourishing spread for breakfast or lunch. For a quick, mess-free brunch, try Sheet Pan Eggs with Pecan Breakfast “Sausage.” Substitute flavored ground pecans for your sausage and add fresh greens for a quick, good-for-you option with plant-based protein.

For a simple yet sweet take on dessert, try Mini Pecan Lemon Berry Tarts with a three-ingredient, pecan-based crumb as the base, topped with a light filling and fresh berries. 

To find additional seasonal recipes, nutrition information and cooking tips, and to learn more about America’s native nut, visit AmericanPecan.com.

Mini Pecan Lemon Berry Tarts

Mini Pecan Crusts:

• 2          cups pecan pieces or halves
• 1/4       cup butter, melted
• 2          tablespoons sugar

• 24        Mini Pecan Crusts
• 1/2       cup lemon curd
• 1/2       cup blueberries or raspberries
• powdered sugar, for dusting (optional)

1. To make Mini Pecan Crusts: Heat oven to 350° F. Line mini muffin tin with paper liners.
2. In food processor, blend pecans, butter and sugar until mixture forms coarse dough.
3. Scoop about 2 teaspoons pecan mixture into each muffin tin. Use back of wooden spoon or fingers to press mixture evenly along bottom and up sides of each muffin cup.
4. Bake 12 minutes, or until crusts are golden brown. Allow crusts to cool completely before removing from pan.
5. Spoon 1 teaspoon lemon curd into each Mini Pecan Crust. Top each with one raspberry or three small blueberries. Dust with powdered sugar, if desired.

Sheet Pan Eggs with Pecan Breakfast “Sausage”

Pecan Breakfast Sausage:

• 1          teaspoon extra-virgin olive oil
• 1/2       medium onion, diced (about 1/2 cup)
• 1          tablespoon coconut aminos
• 1          teaspoon sage
• 1          teaspoon thyme
• 1/4       teaspoon nutmeg
• 1/4       teaspoon garlic powder
• 1/4       teaspoon black pepper
• 1/8       teaspoon cayenne pepper
• 1          cup raw pecan halves

Sheet Pan Eggs:

• 12        eggs, beaten
• 3/4       cup fat-free or low-fat milk
• 1 1/4    teaspoons salt
• 1/2       teaspoon pepper
• 1          cup fresh spinach, chopped
• nonstick cooking spray

1. Heat oven to 325° F.
2. To make Pecan Breakfast “Sausage”: In pan over medium heat, add olive oil, onion, coconut aminos, sage, thyme, nutmeg, garlic powder, black pepper and cayenne pepper. Cook about 4 minutes until onion is translucent.
3. In food processor, pulse onion mixture and pecans until consistency of ground beef is reached, about 8-10 pulses.
4. To make Sheet Pan Eggs: In large bowl, whisk eggs, milk, salt and pepper until combined.
5. Add pecan “sausage” and spinach to eggs and stir. Lightly spray nonstick 12-by-17-inch sheet pan with cooking spray. Pour egg mixture onto prepared pan. Bake 18-20 minutes, or until eggs are fully cooked.

Source: American Pecan Council

(Family Features) With people across the country observing Lent, a religious tradition observed during the 40 days before Easter, it’s time to rethink the standard family meal menu.

This nearly eight-week period typically calls for a special diet. Specifically, red meat is cut out on Fridays for some and for the entirety of Lent for others. According to Datassential, 26 percent of consumers observe lent and of those, 41 percent said they eat fish on Fridays instead of meat.

Eating two servings of seafood per week – as recommended by the Dietary Guidelines for Americans – is one way to make a positive commitment to you and your family’s health during Lent and throughout the year. According to a study in the Journal of the American Medical Association, research shows eating seafood 2-3 times per week reduces the risk of death from any health-related cause. Seafood also provides unique health benefits as a lean protein and is a quality source for omega-3 fatty acids, which are healthy fats essential to human health and development.

With so many seafood options available, including Alaskan cod, snapper, salmon and more, it can be easy to incorporate this nutritious lean protein into your diet.

This simple recipe for Blackened Catfish with Quinoa and Citrus Vinaigrette can help you on your way to a more nutritious meal plan that includes consuming seafood twice per week. If you can’t find catfish or prefer to substitute, any white fish such as cod, mahimahi or flounder will work.

For more seafood recipes and Lenten meal inspiration, visit seafoodnutrition.org or follow #Seafood2xWk on social media.

Blackened Catfish with Quinoa and Citrus Vinaigrette

Recipe courtesy of chef Tim Hughes on behalf of the Seafood Nutrition Partnership
Servings: 4

Blackening Seasoning:

• 1          tablespoon salt
• 1          tablespoon pepper
• 1          tablespoon cayenne pepper
• 1          tablespoon garlic powder
• 1          tablespoon thyme

Quinoa Salad:

• 1          tablespoon peanut oil
• 1          cup corn, canned and drained or frozen and thawed to room temperature
• salt, to taste
• pepper, to taste
• 1/2       cup edamame, shelled and thawed to room temperature
• 3          cups quinoa, cooked

Blackened Catfish:

• 1          tablespoon peanut oil
• 1          pound catfish, cut into four fillets
• 5          tablespoons Blackening Seasoning

Citrus Vinaigrette:

• 2          tablespoons lemon juice
• 1          teaspoon lemon zest
• 1          tablespoon honey
• 1/2       teaspoon thyme
• 2          tablespoons olive oil

1. To make Blackening Seasoning: Combine salt, pepper, cayenne pepper, garlic powder and thyme.
2. To make Quinoa Salad: Heat and oil skillet. Add corn; salt and pepper, to taste, and saute until golden brown. Add edamame and sauteed corn to quinoa and set aside.
3. To make Blackened Catfish: Heat cast-iron skillet to medium-high heat with 1 tablespoon peanut oil added. Coat both sides of catfish fillets with Blackening Seasoning. Add catfish to skillet and cook 5-6 minutes per side, or until well done.
4. To make Citrus Vinaigrette: Whisk together lemon juice, lemon zest, honey and thyme. Slowly add olive oil, whisking until dressing is formed.
5. Serve Blackened Catfish on top of Quinoa Salad and drizzle with Citrus Vinaigrette.

Photo courtesy of Getty Images

Source: Seafood Nutrition Partnership

(Family Features) Planning health-conscious New Year’s resolutions typically includes cutting back on unhealthy foods during meals from breakfast to dinner. However, it’s also important to cut out sugary, calorie-laden snacks that can counteract all your hard work throughout the rest of the day.

Rather than skipping snacks entirely, it’s possible to instead incorporate nutritious options that pack protein to help you recharge without going overboard on calories, sodium and sugars. Opt for quick bites like Baked White Bean and Artichoke Dip paired with light, crunchy, low-sugar crackers to get the fuel you need between meals.

This snack idea can be especially filling yet nutritious when you dip with an option like gluten-free, non-GMO Crunchmaster Protein Snack Crackers, made with wholesome ingredients crafted to fit healthy, active lifestyles. With five grams of plant-based protein per serving, the cholesterol-free crackers can aid in providing energy without unnecessary sugars.

As you take steps to incorporate a healthier lifestyle in the New Year, be sure to take into account healthy activities along with nutritious eating habits from the first meal of the day to the last, and each snack in-between.

For more nutritious snacking ideas and recipes, visit crunchmaster.com.

Baked White Bean and Artichoke Dip with Crackers

Prep time: 10 minutes
Cook time: 15 minutes
Servings: 8

• 1          can (15 ounces) organic white cannellini beans, drained and rinsed
• 1          can (14 fluid ounces) water-packed artichoke hearts, drained
• 1/3       cup olive oil
• 2          tablespoons finely chopped fresh chives, divided
• 1          teaspoon lemon zest
• 1          tablespoon lemon juice
• 1          tablespoon white wine vinegar
• 2          cloves garlic
• 1/2       teaspoon salt
• 1/4       teaspoon pepper
• pinch of cayenne pepper
• 1          package (3.54 ounces) Crunchmaster Protein Snack Crackers in Roasted Garlic flavor

1. Heat oven to 400° F.
2. In food processor, puree beans, artichokes, olive oil, 1 tablespoon chives, lemon zest, lemon juice, vinegar, garlic, salt, pepper and cayenne until smooth. Scrape into 4-cup baking dish and smooth over top.
3. Bake 15-20 minutes, or until heated through. Sprinkle with remaining chives and serve with crackers.

Tip: Substitute parsley or mint for chives, if desired.

Nutrition information per serving: 200 calories; 10 g fat; 1 g saturated fat; 580 mg sodium; 21 g carbohydrates; 4 g fiber; 1 g sugar; 7 g protein.

Source: Crunchmaster

(Family Features) From patio potlucks to backyard barbecues, summer is the ultimate time to kick back and enjoy delicious food with your favorite people. If you’re looking to add big flavor to your warm-weather menu, get inspired by these recipes from celebrity chef Jose Garces.

For a taste of Southern cooking, pair Classic Cheddar Pierogies with a buttermilk ranch sauce in Garces’s Chicken-Fried Pierogies. Also enjoy a delicious twist on an Asian favorite by serving up Garces’s Szechuan-Style Pierogies featuring savory Garlic & Parmesan Pierogies, one of 16 different varieties from Mrs. T’s Pierogies, which are the perfect canvas for your favorite ingredients and spices.

For more recipe inspiration, visit MrsTsPierogies.com.

Chicken-Fried Pierogies

Recipe courtesy of Chef Jose Garces

Flour Dredge:

• 1 1/2 cups all-purpose flour
• 1 1/2 tablespoons kosher salt
• 2 teaspoons freshly ground black pepper
• 1 1/2 teaspoons freshly ground white peppercorn
• 1 teaspoon sweet paprika
• 1 teaspoon onion powder
• 1/8 teaspoon ground dried sage
• 1/8 teaspoon dried thyme
• 1/8 teaspoon cayenne pepper

Pierogies:

• 1 box (16 ounces) Mrs. T’s Classic Cheddar Pierogies
• 1 cup buttermilk
• 2 eggs, lightly beaten
• 2 cups flour dredge (recipe below)
• canola oil
• large kosher pickles, cut into round slices
• ranch dressing

1. To make flour dredge: In large mixing bowl, mix all flour dredge ingredients until thoroughly combined.
2. To make pierogies: Bring large pot of water to boil. Place pierogies in boiling water until no longer frozen in center, about 2 minutes. Remove pierogies from water and cool in refrigerator 10 minutes.
3. Place buttermilk, eggs and flour dredge in three separate bowls. One at a time, dip pierogies in buttermilk then in eggs and finally in flour dredge. Once all pierogies are dredged, fry in deep fryer at 350 F in canola oil, approximately 3 minutes until golden brown. Repeat flour dredge process with pickle slices and fry 3 minutes.
4. To serve, place fried pierogies and pickles on serving plate. Serve with ranch.

Szechuan-Style Pierogies

Recipe courtesy of Chef Jose Garces

• 1/2 cup, plus 2 tablespoons, vegetable oil, divided
• 3 Arbol chilies
• 1/4 cup Szechuan chili sauce
• 4 tablespoons, plus 2 teaspoons, fresh minced ginger, divided
• 2 tablespoons, plus 1 teaspoon, garlic, minced (about 5 cloves), divided
• 1/2 tablespoon Szechuan peppercorns, toasted and ground
• 1/2 cup black bean garlic sauce
• 2 cups chicken stock
• 1 tablespoon thinly sliced scallion (white parts only)
• 1 cup ground pork
• 1 teaspoon soy sauce
• 1 tablespoon unsalted butter
• 1 box (16 ounces) Mrs. T’s Garlic & Parmesan Pierogies
• 1 tablespoon peeled edamame
• 2 tablespoons firm tofu, diced
• 1 1/2 cups bean sprouts

1. Place 1/2 cup oil and chilies in saucepan. Cook over low heat 2 minutes, or until chilies turn brown. Remove chilies from oil and discard oil.
2. Add Szechuan sauce to saucepan; cook 3 minutes. Add 4 tablespoons ginger, 2 tablespoons minced garlic and ground peppercorns; cook until fragrant, about 2 minutes. Add black bean sauce and cook another 2 minutes. Add chicken stock and bring to boil. Reduce heat to simmer and cook 20 minutes. Reserve.
3. In saute pan, heat 1 tablespoon vegetable oil over medium-high heat. Add remaining ginger, remaining garlic and scallions; cook 1 minute. Add pork and cook 5 minutes, breaking up with wooden spoon. Add soy sauce and combine. Reserve.
4. In saute pan, melt butter and remaining vegetable oil. Add pierogies and sear lightly, about 7 minutes on each side until lightly browned. Reserve.
5. In large saute pan, combine Szechuan sauce, ground pork mixture, seared pierogies, edamame and tofu. Cook over medium-high heat until combined, about 2 minutes. Garnish with bean sprouts.

Source: Mrs. T's Pierogies

(Family Features) Chicken is one of America’s favorite foods, so much so that every American ate an average of 84 pounds last year. Although it’s a great go-to ingredient for a family dinner, it’s easy to get tired of the same old chicken recipes. To help combat chicken fatigue, Hellmann’s® mayonnaise has teamed up with Chef Tim Love to launch the “Chicken Change-Up,” offering simple and family-friendly recipe ideas, tips and tricks to help inspire parents when preparing the nightly meal.

“Chicken dishes are a staple in my household,” says celebrity chef, dad and author Tim Love. “I’m always looking for inspiration to create different types of chicken recipes and — no matter the dish — Hellmann’s® Real Mayonnaise made with simple ingredients like oil, vinegar and 30 percent cage-free eggs, is my secret for keeping chicken juicy and crispy.”
Whatever your dinnertime challenge, with recipes such as Parmesan Crusted Chicken and Baked Buffalo Chicken, Hellmann’s® can transform your chicken into a juicier, crispier, more delicious meal that the whole family will love.

Visit www.Facebook.com/Hellmanns to participate in the Chicken Change-Up, where you can find more dinnertime recipes, tips and tricks.

Parmesan-Crusted Bruschetta Chicken

4 servings
Prep Time: 15 minutes
Cook Time: 20 minutes

• 1/3 cup Hellmann’s® mayonnaise dressing with Olive Oil
• 3 tablespoons grated Parmesan cheese
• 4 boneless, skinless chicken breast halves (about 1 pound)
• 4 teaspoons plain dry bread crumbs
• 1 tablespoon Italian seasoning
• 2 medium tomatoes, seeded and chopped
• 1/4 cup chopped red onion
• 1/4 cup Wish-Bone Robusto Italian Dressing or Wish-Bone Italian Dressing

1. Preheat oven to 425°F.
2. Combine mayonnaise with cheese in medium bowl.
3. Arrange chicken on baking sheet. Evenly top with mayonnaise mixture, then sprinkle with bread crumbs and Italian seasoning.
4. Bake 20 minutes or until chicken is thoroughly cooked.
5. Meanwhile, combine remaining ingredients in medium bowl.
6. To serve, evenly top chicken with bruschetta mixture.

Tip: Also terrific with Hellmann’s® or Best Foods® Light or Real Mayonnaise.

Nutrition Information per Serving: Calories 290, Calories From Fat 140, Saturated Fat 3g, Trans Fat 0g, Total Fat 16g, Cholesterol 80mg, Sodium 550mg, Total Carbohydrate 8g, Sugars 4g, Dietary Fiber 1g, Protein 27g, Vitamin A 10%, Calcium 5%, Iron 6%

Baked Buffalo Chicken

4 servings
Prep Time: 15 minutes
Cook Time: 12 minutes

• 1/2 cup Hellmann’s® or Best Foods® Real Mayonnaise
• 1/2 teaspoon cayenne pepper (or to taste)
• 1/2 cup plain dry bread crumbs
• 1 tablespoon chopped fresh parsley
• 4 boneless, skinless chicken breast halves (about 1 1/4 pounds), cut into strips

1. Preheat oven to 400°F.
2. Combine mayonnaise and cayenne pepper in small bowl; reserve 1/2 for dipping.
3. Combine breadcrumbs with parsley. Coat chicken with remaining mayonnaise mixture, then coat with bread crumbs. Arrange chicken on baking sheet.
4. Bake chicken 12 minutes or until chicken is golden brown and thoroughly cooked. Serve with reserved dipping sauce.

Tip: For a fun twist, serve cooked chicken strips on wooden skewers. Also terrific with Hellmann’s® or Best Foods® Canola Cholesterol Free Mayonnaise.

Nutrition Information per Serving: Calories 450, Calories From Fat 210, Saturated Fat 3.5g, Trans Fat 0g, Total Fat 23g, Cholesterol 95mg, Sodium 510mg, Total Carbohydrate 20g, Sugars 1g, Dietary Fiber 1g, Protein 37g, Vitamin A 0%, Vitamin C 4%, Calcium 6%, Iron 15%

Chicken Nuggets with BBQ Sauce

4 servings
Prep Time: 10 minutes
Cook Time: 15 minutes

• 3/4 cup Hellmann’s® or Best Foods® Real Mayonnaise
• 1/2 cup barbecue sauce
• 1 tablespoon Dijon mustard
• 4 boneless, skinless chicken breasts (about 6 ounces each), cut into nuggets
• 1/2 cup Italian seasoned dry bread crumbs

1. Preheat oven to 375°F.
2. Combine mayonnaise, barbecue sauce and mustard in small bowl. Reserve 1/2 cup sauce; set aside.
3. Evenly coat chicken with sauce, then bread crumbs. Arrange chicken on baking sheet.
4. Bake 15 minutes or until thoroughly cooked. Serve with reserved sauce.

Nutrition Information per Serving: Calories 570, Calories From Fat 320, Saturated Fat 5g, Trans Fat 0g, Total Fat 35g, Cholesterol 125mg, Sodium 1210mg, Total Carbohydrate 24g, Sugars 10g, Dietary Fiber 1g, Protein 39g, Vitamin A 4%, Vitamin C 4%, Calcium 4%, Iron 8%

Parmesan Crusted Chicken

4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes

• 1/2 cup Hellmann’s® or Best Foods® Real Mayonnaise
• 1/4 cup grated Parmesan cheese
• 4 boneless, skinless chicken breast halves (about 1 1/4 pounds)
• 4 teaspoons Italian seasoned dry bread crumbs

1. Preheat oven to 425°F.
2. Combine mayonnaise with cheese in medium bowl. Arrange chicken on baking sheet. Evenly top with mayonnaise mixture, then sprinkle with bread crumbs.
3. Bake 20 minutes or until chicken is thoroughly cooked.

Timesaving Tip: Try making this dish with thin-cut boneless skinless chicken breasts. Prepare as above, decreasing bake time to 10 minutes or until chicken is thoroughly cooked through.

Nutrition Information per Serving: Calories 370, Calories From Fat 210, Saturated Fat 4g, Trans Fat 0g, Total Fat 23g, Cholesterol 100mg, Sodium 390mg, Total Carbohydrate 2g, Sugars 1g, Dietary Fiber 0g, Protein 35g, Vitamin A 2%, Vitamin C 2%, Calcium 8%, Iron 6%

Source: Hellman's