(Family Features) Skip boring dishes and instead dive into a sweet, satisfying macaroni salad that’s perfect for enjoying al fresco.

With fresh ingredients and appetizing flavor, this Apple and Mandarin Macaroni Salad is more than just a side – it’s a meal on its own. Grilled chicken breast is complemented by mandarin oranges and the sophisticated sweetness and crisp texture of Envy apples. Named America’s No. 1 apple for taste, crispness, aroma and appearance, according to an independent sensory test by Forward Agency, the apples are a delightful way to enhance your favorite dishes.

This recipe calls for firing up the grill to cook chicken to juicy perfection, mixing your own homemade macaroni salad and dicing up a beautiful apple, making it an ideal dinner option for summer evenings at home.

Visit EnvyApple.com to find apples at a grocer near you.

Watch video to see how to make this recipe!

Apple and Mandarin Macaroni Salad

• 2          thinly sliced chicken breasts
• 1/2       package cream cheese, softened
• 1/4       cup Greek yogurt
• 1          tablespoon finely chopped shallot
• 1          lemon, zest only
• 1          tablespoon lemon juice
• 1          can (10.7 ounces) mandarin oranges, drained, juice reserved
• 2          tablespoons finely chopped parsley
• 1          teaspoon kosher salt, plus additional, to taste, divided
• 20        turns fresh cracked pepper, plus additional, to taste, divided
• water
• 1/2       pound macaroni
• 1          Envy apple, diced

1. Allow chicken breasts to sit at room temperature 20 minutes.
2. Mash softened cream cheese, Greek yogurt, chopped shallot, lemon zest, lemon juice, 3 tablespoons reserved mandarin juice, chopped parsley, salt and pepper. Set aside.
3. Preheat grill to high heat. Season chicken breasts with drizzle of olive oil, salt and pepper, to taste.
4. Grill chicken breasts until internal temperature reaches 165 F. Allow chicken to cool then dice into small chunks.
5. Bring medium or large pot of salted water to boil. Add macaroni and cook until tender. Drain and pour hot noodles into large mixing bowl.
6. Gently stir in cream cheese mixture until noodles are well coated. Let cool slightly.
7. Add diced chicken, apples and mandarin oranges; stir to combine. Serve warm or chill in refrigerator to serve cold.

Source: Envy Apples

(Family Features) From little ones learning the game to professional athletes pushing sports to new levels, nutrition impacts the ability to re-energize, stay hydrated and reach peak performance. Now, new data shows that one naturally nutrient-rich beverage provides more benefits than previously thought: dairy milk.

For years, real milk has been recognized as a powerhouse beverage that delivers nine essential nutrients, including calcium, protein and vitamin D. However, updated nutrient daily values for nutrition labeling and more robust government nutrition databases have provided data that shows real milk delivers 13 essential nutrients, making it a good or excellent source of four more vital nutrients: potassium, zinc, selenium and iodine. These nutrients help build strong bones, maintain a healthy immune system and maintain your central nervous system, all of which directly impact athletic performance.

“As a kid, you thought of dairy milk as the drink that helped you grow and have strong bones,” said Briana Butler, MCN, RDN, LD, a performance and sports dietitian who advises athletes. “As you get older and start paying more attention to drinks’ attributes, you realize that truth applies to adults and athletes as well. Real milk is a trustworthy and nutrient-rich way to repair, rehydrate and replenish muscles and bodies. It is truly an undeniable favorite of mine to fuel performance.”

As the “original sports drink,” real milk has fueled athletes for centuries and offers a natural nutrient combination not found in formulated sports drinks. It provides benefits for fitness enthusiasts of all ages including building lean muscle, maintaining strong bones and supporting a healthy immune system.

With 13 nutrients, real milk isn’t just the ultimate training fuel, it also makes your favorite recipes more tasty and nutritious. Dishes such as Zucchini Oatmeal Muffins are made in just 15 minutes and are a quick and nutritious snack that can be enjoyed on the go, crumbled over yogurt or paired with eggs for a morning power-up. You can also try Rattle Snake Pasta, a better-for-you version of a family favorite that combines rotisserie chicken, peppers and linguine.

Visit gonnaneedmilk.com for more information on real milk’s nutrition and for milk-inspired meals.

Rattle Snake Pasta

Recipe courtesy of registered dietitian Bri Butler and Power Portions
Total time: 15 minutes
Servings: 6

• 1/4       cup buttery spread
• 2          tablespoons all-purpose flour
• 3/4       cup dairy milk (2% recommended)
• 1/2       cup vegetable broth
• 1          tablespoon vegetable base
• 1/2       cup Parmesan cheese, shredded
• salt, to taste (optional)
• pepper, to taste (optional)
• 1/4       cup pickled jalapeno slices
• 3          tablespoons minced garlic
• 10        ounces cooked rotisserie chicken, shredded
• 1          green bell pepper, sliced
• 1          red bell pepper, sliced
• 1          handful fresh cilantro, minced
• 1          pound whole-wheat linguini, cooked

1. In medium pot, melt buttery spread then add flour; mix well. Slowly add dairy milk and vegetable broth, stirring well.
2. Add vegetable broth and Parmesan cheese; heat slowly until thickened. Add salt and pepper, to taste, if desired.
3. Add jalapenos, garlic, bell peppers and roasted chicken; heat thoroughly.
4. Serve over cooked linguini.

Zucchini Oatmeal Muffins

Recipe courtesy of registered dietitian Bri Butler and Power Portions
Total time: 15 minutes
Servings: 12

• 1          zucchini
• 1 1/2    cups dairy milk (2% recommended)
• 3          bananas
• 6          pieces pitted Deglet Noor dates
• 1          teaspoon vanilla extract
• 2          tablespoons safflower oil
• 2 1/2    cups old-fashioned oats
• 1 1/2    teaspoons baking powder
• 1 1/2    teaspoons salt
• 1          teaspoon ground cinnamon

1. Preheat oven to 350 F.
2. Grate zucchini. Using kitchen towel or cheesecloth, wring as much water as possible. Set aside.
3. In blender, blend dairy milk, banana, dates, vanilla and oil until smooth. Set aside.
4. In large bowl, combine oats, baking powder, salt and cinnamon.
5. Combine milk mixture, zucchini and oat mixture until well combined. Pour into coated 12-muffin pan.
6. Cook 30 minutes, or until golden brown.
7. Tips: Pair muffin (counts as one grain) with eggs and unsweetened nut butter for a balanced meal. Crumble over plain yogurt for parfait twist.

Photos courtesy of Getty Images

Source: MilkPEP

(Family Features) Warmer months typically call for lighter bites, and one of the first things that comes to mind for many is a fresh and flavorful salad. While a salad is a quick and easy way to up your veggie intake and get food on the table in next to no time, the same formula over and over again can make mealtimes feel mundane.

To take your salads to the next level, think of those greens as a blank slate for creativity and look beyond the bowl for elements that can help create new, satisfying meals. For example, Fresh Express Chopped Salad Kits are tasty and versatile salad mixtures with premium ingredients that can also be eaten as sides with your favorite protein or used as toppers for favorites like pizza and tostadas to help kick mealtime up a notch. The salads are thoroughly washed, rinsed and gently dried then sealed in keep-crisp bags for long-lasting freshness.

These easy Kickin’ Chicken Tostadas are made using the Kickin’ Bacon Ranch Chopped Kit, which includes garden fresh cabbage, green leaf lettuces, carrots, green onions, tortilla strips, uncured bacon bits and some heat from jalapeno ranch dressing. Just add the mixture to tostada shells topped with salsa verde chicken and avocado for a flavorful combination.

Or for a tasty twist on traditional favorites like pizza and burgers, try this Thousand Island Burger Pizza using the Bacon Thousand Island Chopped Kit – a combination of iceberg and green leaf lettuces, uncured bacon bits, Parmesan cheese crisps, honey butter cornbread crisps and creamy Thousand Island dressing – to bring sweet and savory flavors together with beef and cheese on top of a homemade pizza crust.

Find more ideas to elevate salad season at freshexpress.com.

Thousand Island Burger Pizza

Prep time: 15 minutes
Total time: 25 minutes
Servings: 6

• 1          can (11 ounces) refrigerated thin pizza crust 
• 12        ounces lean ground beef 
• 1          cup pizza sauce
• 2          cups shredded cheddar cheese
• 1          package (9.4 ounces) Fresh Express Bacon Thousand Island Chopped Kit
• 1/3       cup dill pickle slices

1. Heat oven to 400 F.
2. Unroll dough and spread on 13-by-9-inch nonstick baking sheet. Bake 8 minutes; remove from oven.
3. In small skillet over medium-high heat, cook ground beef, stirring frequently, 8-10 minutes, or until no longer pink; drain. Spread sauce evenly on baked dough to within 1/2 inch of edge. Top with beef and cheese.
4. Bake 8-10 minutes, or until crust is golden brown. Top with lettuce, bacon and salad toppings from kit and pickle slices. Drizzle with Thousand Island dressing from kit. Cut into 12 (3-by-3-inch) pieces.

Kickin’ Chicken Tostadas

Prep time: 30 minutes
Total time: 35 minutes
Servings: 6

• 1          pound boneless, skinless chicken breasts
• 1          jar (16 ounces) salsa verde, any heat level
• 2          packages (10.2 ounces each) Fresh Express Kickin’ Bacon Ranch Chopped Kit
• 12        tostada shells
• 1          avocado, peeled, pitted and cut into 1/2-inch pieces

1. In large, covered skillet over medium heat, cook chicken in salsa verde 20 minutes, turning once, until internal temperature reaches 165 F.
2. Remove chicken, reserving 1/2 cup salsa verde; shred with two forks. Toss with reserved salsa verde.
3. Place salad from kit in large bowl; toss with half the salad dressing from kit. Add toppings from kit; toss to combine.
4. Divide salad evenly among tostada shells. Top each salad with chicken and avocado; drizzle with remaining dressing.

Source:  Fresh Express

(Family Features) Part of the fun of family meals is finding inspiration in the variety of dinner ideas you can create together. From a tangy twist on traditional tacos to a favorite to-go flavor in the comfort of your own kitchen, the options are nearly endless when you use versatile, ready-to-use ingredients.

When you include protein that’s prepared, seasoned and precooked, you can cut down on time in the kitchen, while adding precious seconds to spend with loved ones. For example, Chef’s Craft® Gourmet Chicken offers a line of gluten-free, preservative-free, all-natural chicken skillfully crafted by experts and perfectly suited for culinary creations. The varieties are always fresh and perfect for preparing in 30 minutes or less. They can be enjoyed on their own or in an array of family dishes.

Consider these Barbecue Ranch Breaded Chicken Tacos to call loved ones to the table with chunks of tender chicken piled high with homemade spicy vinegar slaw, fried onions and avocado drizzled with barbecue sauce and ranch dressing.

Or, for a taste of takeout you can make in your own home, turn to Honey Soy Chicken Stir-Fry. If you don’t own a wok, don’t fret – this dish can easily be made in a skillet. Just be sure to give the veggies enough room as a crowded skillet is likely to result in steamed veggies.

Find more quick, convenient family meal ideas, as well as a store locator, at chefscraftgourmet.com.

Barbecue Ranch Breaded Chicken Tacos

Servings: 4

Spicy Vinegar Slaw:

• 2 1/2    cups shredded purple cabbage
• 1/2       cup shredded carrot
• 2          jalapenos, thinly sliced
• 1 1/2    tablespoons canola or vegetable oil
• 2          tablespoons apple cider vinegar
• 1          teaspoon sugar
• kosher salt
• freshly ground black pepper

Fried Onions:

• canola or vegetable oil, for frying
• 1/2       cup all-purpose flour
• kosher salt
• freshly ground black pepper
• 1          yellow or Vidalia onion, cut into 1/4-inch slices

• 8          taco-sized flour tortillas, warmed
• 1          package Chef’s Craft® Breaded Chicken Chunks, cooked according to package directions
• spicy vinegar slaw
• 1          avocado, chopped
• fried onions
• 1/2       cup barbecue sauce
• 1/2       cup ranch dressing
• chopped cilantro (optional)

1. To make spicy vinegar slaw: In medium mixing bowl, combine cabbage, carrot and jalapenos.
2. In separate small bowl, whisk oil, vinegar and sugar; season generously with salt and pepper.
3. Drizzle over coleslaw mix and stir to combine. Let sit at least 10 minutes before serving.
4. To make fried onions: In small skillet over medium-high heat, heat 1/2 inch oil.
5. In small bowl, season flour well with salt and pepper. Coat onion slices in flour mixture and shake to remove excess flour.
6. Fry in batches until golden brown and crisp, about 30-45 seconds per batch. Remove to paper towel-lined plate and immediately sprinkle with salt.
7. Top each tortilla with cooked breaded chicken chunks, spicy vinegar slaw, chopped avocado, fried onions, barbecue sauce and ranch dressing. Garnish with cilantro, if desired.

Honey Soy Chicken Stir-Fry

Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Serves: 4

Honey Soy Glaze:

• 1/2       cup chicken broth
• 1/2       cup soy sauce
• 6          tablespoons honey
• 1/2       teaspoon granulated garlic
• 1/2       teaspoon dried ground ginger
• 4          teaspoons cornstarch
• 3          teaspoons water

• 2          tablespoons canola or vegetable oil
• 1          large yellow onion, sliced
• 3          bell peppers, sliced
• 1          large zucchini, sliced
• 4          ounces snow peas
• 10        ounces sliced mushrooms
• 2-3       cups broccoli florets, steamed to tender crisp
• 1          package Chef’s Craft® Chicken Breast Fillets, cooked according to package directions, sliced
• sesame seeds, for garnish

1. To make honey soy glaze: In small saucepan over medium heat, combine chicken broth, soy sauce, honey, garlic and ginger. Bring to simmer.  In small bowl, combine cornstarch and water; stir into honey soy sauce and let cook approximately 1 minute, stirring occasionally, until sauce thickens.
2. In large skillet or wok over medium-high heat, heat oil. Add onion, pepper and zucchini; cook 2-3 minutes. Add snow peas and mushrooms; cook 2 minutes until vegetables are crisp tender but maintain texture. 
3. Add broccoli and chicken to pan; stir all but 3 tablespoons sauce; cook 1 minute, stirring frequently. Drizzle with remaining sauce and garnish with sesame seeds.

Source: Wayne Farms

(Culinary.net) If your family ever gets stuck in a dinner routine rut, it can feel like you’re eating the same recipes over and over again.

However, this fresh and unique recipe for Cuban Chicken with Salsa Fresca might inspire you to think outside the culinary box and give your family members the satisfactory flavor they desire at dinnertime. With fresh ingredients and a wholesome flavor, this meal is perfect to add to your dinner menu rotation.

The chicken is full of flavor and baked using multiple seasonings to create a Cuban-like taste. The salsa fresca, which is added on top of the chicken, is a tad sweet with grapefruit segments and juice, but also satisfying with jicama, onion, cilantro and jalapeno. It adds so much color to your plate, and all these flavors mash together for something unique and special.

To start, create the marinade for your chicken and let it rest to allow all those wonderful spices to do their jobs. Set it in the fridge for 30 minutes or more.

Next, it’s time to make the salsa fresca. Start by chopping red onion and jicama then add grapefruit and jalapeno to the mix. Add grapefruit juice, olive oil and, finally, cilantro. Stir well with a large spoon until everything is combined.

Once the chicken is baked, cut it and assemble. The final result is a juicy chicken breast with a sweet yet crisp salsa topping. The flavors in this dish harmonize together to bring you a bite you have likely never experienced before.  

This meal is also nutritious with fresh fruit and lean chicken, so it’s a meal almost anyone can enjoy, even if you’re on a healthy eating kick.

Find more recipes and family dinner ideas at Culinary.net.

Watch video to see how to make this recipe!

Cuban Chicken with Salsa Fresca

Servings: 5

• 1          cup grapefruit juice
• 2          tablespoons olive oil
• 2          teaspoons garlic powder
• 2          teaspoons cumin
• 2          teaspoons paprika
• 1          teaspoon crushed red pepper
• 1 1/4    pounds boneless, skinless chicken breasts

Salsa Fresca:

• 1          cup grapefruit segments
• 1/2       jicama, cubed
• 1/2       red onion, chopped
• 3/4       cup grapefruit juice
• 4          tablespoons olive oil
• 1/2       cup fresh cilantro, chopped
• 1          jalapeno pepper, chopped

1. Heat oven to 400 F.
2. In large bowl, mix grapefruit juice, oil, garlic powder, cumin, paprika and red pepper until combined. Add chicken to bowl and turn to coat. Refrigerate 30 minutes or longer.
3. To make salsa fresca: In medium bowl, mix grapefruit segments, jicama, red onion, grapefruit juice, olive oil, cilantro and jalapeno pepper until combined. Refrigerate until ready to serve.
4. Remove chicken from marinade. Place chicken in baking dish. Bake 25-30 minutes until chicken is cooked through.
5. Serve chicken with salsa fresca.

(Family Features) Starting fresh with a new year is a chance to hit the reset button for many people, and your family can use this opportunity to rethink homemade meals while striving for nutritious (and still delicious) dishes. From snacks to the main course each evening, the options are nearly endless for planning a revamped menu with healthier ingredients.

Dinnertime can be a cinch with Peanut Butter Chicken, a simple dish that takes less than 20 minutes to make when busy evenings call for a quick solution. If a veggie-based option aligns better with your family's desires, try Veggie Sammies with Peanut Butter Satay Sauce or go full-on comfort food with Very Vegan Peanut Butter Jackfruit Chili. Snacking doesn't have to mean forgoing your dedication to nutritious choices either - these Peanut Granola Bars can be your made-at-home masterpiece for adults and children to enjoy.

These recipes from the Georgia Peanut Commission are powered by peanuts, a nutrient-rich superfood that delivers 19 vitamins and 7 grams of protein per serving for a health benefit punch in each bite.

Discover more nutritious recipe ideas at gapeanuts.com.

Veggie Sammies with Peanut Butter Satay Sauce

Prep time: 30 minutes
Servings: 2

• 4 tablespoons creamy peanut butter
• 3 tablespoons lime juice
• 2 tablespoons water
• 4 teaspoons hoisin sauce
• 2 teaspoons soy sauce
• 2 teaspoons sriracha
• 2 French baguette rolls (6 inches each)
• 1/2 cup cucumber, sliced
• 1/2 cup white onion, sliced into thin strips
• 1/2 cup red bell pepper, sliced into thin strips
• 1/2 cup purple cabbage
• 1/2 cup fresh cilantro

1. In small bowl, combine peanut butter, lime juice, water, hoisin sauce, soy sauce and sriracha; mix well.
2. Spread sauce on both sides of each roll then layer with cucumber, onion and bell pepper. Top with cabbage and cilantro.

Very Vegan Peanut Butter Jackfruit Chili

Recipe courtesy of the National Peanut Board
Prep time: 5 minutes
Cook time: 35 minutes
Servings: 8

• 2 teaspoons oil
• 1/2 large white onion, chopped
• 1/2 green bell pepper, chopped
• 1/2 red bell pepper, chopped
• 2 garlic cloves, chopped
• 1/2 teaspoon salt
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 tablespoon tomato paste
• 1 can crushed tomatoes
• 1 can whole tomatoes
• 2 cups water
• 1 can red kidney beans, drained and rinsed
• 1 can green jackfruit, drained and chopped
• 1/4 cup peanut butter
• cornbread (optional)
• tortilla chips (optional)
• cinnamon rolls (optional)

1. eat large, heavy-bottomed pot over medium heat. Add oil, onion and peppers; cook 3 minutes, stirring often. Add garlic, salt, cumin, chili powder and tomato paste, stirring to coat. Cook 1-2 minutes, stirring constantly, then stir in crushed tomatoes, whole tomatoes, water, kidney beans and jackfruit; bring to boil then reduce heat to medium-low. Simmer 25-30 minutes. Stir in peanut butter and simmer 5 minutes.
2. Serve with cornbread, tortilla chips or cinnamon rolls, if desired.

Peanut Granola Bars

Prep time: 10 minutes
Cook time: 6 minutes, plus 30-45 minutes cooling time
Servings: 12-14

• 1/2 cup honey
• 6 tablespoons unsalted butter
• 2 tablespoons creamy peanut butter
• 1/2 cup light brown sugar, firmly packed
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• 2 cups rolled oats (quick or regular)
• 1 cup bran flakes
• 1 cup sweetened coconut flakes
• 1 cup dried fruit (raisins, blueberries or cranberries)
• 1 cup roasted peanuts, chopped

1. In large, shallow, microwavable dish, combine honey, butter, peanut butter, brown sugar, vanilla and salt. Microwave at 50% power 2 minutes then whisk to combine and microwave at 50% power 2 minutes.
2. Add oats, bran flakes, coconut flakes, dried fruit and peanuts; stir to combine. Microwave on high 1 minute. Stir and microwave 30 seconds.
3. Press mixture into 13-by-9-inch baking dish lined with parchment or wax paper with some extra hanging over edges to easily lift bars out. Use bottom of glass wrapped with plastic wrap to press granola mixture firmly into pan. Allow to cool completely 30-45 minutes. Cut into 12-14 bars.

Peanut Butter Chicken

Recipe courtesy of "Unsophisticook"
Prep time: 5 minutes
Cook time: 12 minutes
Yield: 6 cups

Peanut Sauce:

• 1/2 cup creamy natural peanut butter
• 3 tablespoons sweet red chili sauce
• 1 tablespoon apple cider vinegar
• 1 tablespoon soy sauce
• 1 tablespoon honey
• 1/8-1/4 cup hot water (optional)
• chopped unsalted roasted peanuts (optional)
   
• 2 tablespoons olive oil or avocado oil
• 1 1/2 pounds boneless skinless chicken breasts, diced into 1-inch cubes
• 1 tablespoon soy sauce
• 3/4 cup peanut sauce
• cooked brown rice
• assorted bell peppers, sliced
• chopped unsalted roasted peanuts (optional)

1. To make peanut sauce: In small glass bowl, whisk peanut butter, sweet red chili sauce, apple cider vinegar, soy sauce and honey until blended smoothly.
2. Thin sauce with hot water to desired consistency. Garnish with chopped unsalted roasted peanuts, if desired.
3. To make chicken: In large skillet over medium-high heat, drizzle oil. Add diced chicken then pour soy sauce over top. Saute about 10-12 minutes until chicken is fully cooked.
4. Serve with peanut sauce, brown rice and colorful sliced veggies. Garnish with chopped unsalted roasted peanuts, if desired.

Source: Georgia Peanut Commission

Family Features) Just the thought of comfort foods is often enough to warm the soul, especially as cool winds blow and temperatures drop. When cooler weather calls for hearty meals to give your family a warming boost, you can turn to simple shortcuts for comforting flavor without skipping on quality.

It's hard to go wrong with a casserole on a chilly day. This Chicken and Rice Casserole with Spinach and Mushrooms is made with simple ingredients you probably already have on hand. Because it takes just 20 minutes to make, this recipe is easy to put on the table quickly and may become a new family favorite. Plus, you only use a couple of dishes to prepare, which makes for a simple cleanup after a filling meal.

Parmesan Stuffed Peppers with Rice is the perfect recipe if you are looking for a tasty dish that's a little outside the box. It's an Italian spin on a classic dish using a variety of cheeses packed into colorful bell peppers. You can preheat the oven while completing the minimal preparation then bake to a bubbling, golden perfection.

The convenience, taste, texture and quality of Success Brown Rice as one of the main ingredients in these recipes helps make mealtime a cinch. In fact, any variety can be used in this recipe, including white rice, quinoa and more. Its "Boil-in-Bag" cooking process provides a satisfying shortcut as you simply add water to a saucepan, drop the BPA-free bag into the water, boil for 10 minutes and remove with a fork for a no mess, no measure timesaver.

Visit SuccessRice.com for more comfort food recipes.

Chicken and Rice Casserole with Spinach and Mushrooms

Prep time: 10 minutes
Cook time: 10 minutes
Servings: 4

• 1 bag Success Brown Rice
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 tablespoon chopped Italian parsley
• 1 tablespoon olive oil
• 1/3 cup chopped onions
• 2 garlic cloves, minced
• 1/2 package (4 ounces) mushrooms, sliced
• 1/4 cup white wine
• 4 cups baby spinach leaves
• 2 cups shredded, cooked chicken breast
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

1. Prepare rice according to package directions. In small bowl, combine ricotta, Parmesan and parsley; reserve.
2. In large skillet over medium heat, heat oil. Add onions and garlic; saute 2 minutes. Add mushrooms and wine to skillet. Continue cooking 3 minutes, stirring occasionally. Add spinach and chicken. Stir until spinach is wilted and chicken is heated through, about 2 minutes. Stir in rice, salt and pepper.
3. Serve casserole topped with dollops of reserved cheese mixture.

Parmesan Stuffed Peppers with Rice

Prep time: 15 minutes
Cook time: 30 minutes
Servings: 6

• 2 bags Success Brown Rice
• 2 cups (or 1 can, 15 ounces) tomato sauce, divided
• 1/2 cup grated Parmesan cheese, divided
• 1/4 cup basil pesto
• 3 large bell peppers in assorted colors, halved lengthwise
• 1 cup shredded mozzarella cheese
• 1/4 cup fresh basil leaves, thinly sliced

1. Preheat oven to 425 F. Prepare rice according to package directions.
2. Add 1 1/2 cups tomato sauce to greased 13-by-9-inch baking dish. In bowl, toss rice with remaining tomato sauce, 1/4 cup Parmesan cheese and pesto.
3. Divide rice mixture evenly among peppers. Place stuffed peppers in prepared baking dish. Sprinkle mozzarella and remaining Parmesan cheese over peppers.
4. Cover with foil; bake 18-20 minutes, or until peppers are tender, filling is heated through and cheese is melted. Remove foil. Broil 3-5 minutes, or until cheese is golden brown. Garnish with fresh basil.

Substitutions: Use fontina or provolone for mozzarella cheese and olive tapenade for basil pesto.

Source: Success Rice

(Family Features) Dinner in many households means foolproof recipes that families can count on, but those can become bland and boring. Finding new ways to put a twist on meals throughout the week adds fun to time spent in the kitchen while bringing new flavor to the table.

To help reinvigorate traditional weeknight dinners, chef Bobby Flay and Hidden Valley Ranch created the three-part Hidden Valley Ranch Night! series to debut dishes that bring bold flavor to traditional meals, such as these recipes for Ranch Crusted Burgers with Avocado Ranch Sauce and Ranch Seasoned Chicken and Mushroom Quesadillas with Tomato Salsa and Sour Cream. The series will provide a spin on weeknight staples to showcase the simplicity, versatility and zesty flavor of ranch seasoning when used to create family-friendly dinners any night of the week.

Find more information, including series episodes and additional recipes, at hiddenvalley.com/ranch-night.

Ranch Crusted Burgers with Avocado Ranch Sauce

Servings: 4

Avocado Ranch Sauce:

• 1/4       cup mayonnaise
• 1/4       cup sour cream
• 1          tablespoon well-shaken buttermilk
• 1/2       teaspoon Hidden Valley Ranch Seasoning
• kosher salt
• freshly ground black pepper
• 3          green onions, thinly sliced
• 2          avocados, peeled, pitted and diced

Ranch Spice Crusted Burger:

• 1 1/2    teaspoons Hidden Valley Ranch Seasoning
• 1          teaspoon paprika
• kosher salt
• freshly ground pepper
• 1 1/2    pounds ground chuck (80% lean)
• 2          tablespoons canola oil
• 8          slices American cheese
• 1/4       cup water
• 4          brioche buns, split in half
• Avocado Ranch Sauce

1. To make avocado ranch sauce: In bowl, whisk mayonnaise, sour cream, buttermilk, ranch seasoning, salt and pepper until smooth. Fold in green onions and diced avocados; set aside.
2. To make burgers: In small bowl, whisk ranch seasoning, paprika, salt and pepper.
3. Heat large cast-iron pan or griddle over high heat. Divide meat into four 6-ounce patties and make deep depression in centers with thumb. Season each with spice rub on one side.
4. Add canola oil to pan and heat until shimmering. Place on burgers in pan, spice side down, and cook until golden brown and lightly charred, 4 minutes. Turn burgers over and cook 4 minutes, or until they reach desired doneness.
5. Top each burger with two slices cheese. Add water to pan and cover tightly with lid 10 seconds, or until the cheese is melted.
6. Place burgers on bottom buns and top each with avocado ranch sauce and top buns.

Ranch Seasoned Chicken and Mushroom Quesadillas with Tomato Salsa and Sour Cream

Servings: 4

Tomato Salsa:

• 4          plum tomatoes, seeded and finely diced
• 1/2       small red onion, finely diced
• 1/2       jalapeno, finely diced
• 1          lime, juice only
• 2          tablespoons olive oil
• 3          tablespoons fresh basil, finely chopped into ribbons
• kosher salt
• freshly ground black pepper

Quesadillas:

• 2          tablespoons canola oil
• 1 1/2    pounds cremini or button mushrooms, thinly sliced
• 2          teaspoons Hidden Valley Ranch Seasoning, divided
• 12        flour tortillas (6 inches)
• 2          cups shredded Monterey Jack cheese
• 16        ounces roasted or rotisserie chicken, shredded
• kosher salt
• freshly ground black pepper
• canola oil
• 1/2       cup sour cream
• tomato salsa
• 2          tablespoons fresh basil, chopped

1. To make tomato salsa: In medium bowl, combine tomatoes, red onion, jalapeno, lime juice, olive oil and basil; season with salt and pepper. Refrigerate until ready to use.
2. To make quesadillas: Preheat oven to 450 F.
3. In large saute pan over medium-high heat, heat oil. Add mushrooms and season with 1 1/2 teaspoons ranch seasoning. Cook until mushrooms are golden brown and liquid has evaporated. Set aside to cool.
4. Place tortillas next to each other on baking sheet. Sprinkle thin layer of cheese on eight tortillas. Add cooled mushrooms to four tortillas and shredded chicken to other four tortillas. Season each layer with salt and pepper. Stack tortillas to create four, two-layer quesadillas. Cover each with remaining tortillas; brush top tortillas lightly with canola oil and sprinkle with remaining ranch seasoning.
5. Bake 6-8 minutes until cheese is melted and tortillas turn lightly golden brown with crispy edges.
6. Cut each quesadilla into four pieces. Garnish each slice with dollop of sour cream. Add dollop of tomato salsa on top of sour cream and garnish with basil.

Source: Hidden Valley Ranch

(Culinary.net) Main dishes can sometimes be a challenge for the average home chef. Whether you’re looking for something healthy and filling for a family of five or just cooking up something mouthwatering for a couple to share, it can seem difficult to manage.

With a million ingredients and a laundry list of directions, making a weeknight dinner can feel like a daunting task. However, this meal can reassure you that sometimes cooking is easy, fun and totally and completely worth it. This is a recipe you can make at a moment’s notice with a handful of ingredients, which you may already have in your pantry.

This Easy Chicken Cordon Bleu is perfect for families, couples and even individuals looking for a scrumptious main course. It’s wholesome, appetizing and covered in cheese and cracker crumbs for a gooey yet crunchy finish. The best part is it’s easy to make.

It features a simple seasoning, lightly seared chicken breast and three toppings. It bakes for just 20-25 minutes and it’s done. It doesn’t get much easier than that. Fresh out of the oven, the first bite is steaming with hearty chicken cooked to perfection and melty cheese dripping onto the pan. This recipe may quickly become a family favorite as kids can fall in love with the mixture of different textures and a main ingredient almost every child likes: chicken.  It’s also fun to make together. Kids can even help sprinkle the cheese and cracker crumbs. Or, if you’re in a rush, an adult can make it in just a few moments. On busy nights, it’s a perfect meal to bring the family together around the table between soccer practice and getting homework done.

For more easy recipes and main dishes that make cooking fun, visit Culinary.net.

Watch video to see how to make this recipe!

Easy Chicken Cordon Bleu

Servings: 4

• 1          tablespoon vegetable oil
• 4          boneless, skinless chicken breasts
• 1          teaspoon pepper
• 2          tablespoons Dijon Mustard
• 4          slices deli ham, folded in half
• 6          ounces Gruyere cheese, shredded
• 20        butter crackers, fine crumbs

1. Heat oven to 475 degrees.
2. Brush baking sheet with oil.
3. Place chicken on baking sheet. Pat dry with paper towel and season with pepper.
4. Brush mustard over chicken. Top with ham and cheese. Sprinkle cracker crumbs over cheese.
5. Bake 20 to 25 minutes.
6. Serve.

(Family Features) Staying healthy is important year-round, but especially in the cooler months when temperatures drop, people spend more time inside and germs can spread easily. What you eat and the lifestyle you embrace are critical components of staying healthy.

Nourishing meals full of fruits, vegetables, protein-rich foods and whole grains help provide the body's immune system with the nutrients it needs. Maintaining a healthy lifestyle by getting enough sleep, being physically active every day, having enough fluids and reducing stress also help keep the immune system in shape.

As a nutritious food to include on your grocery list, grapes of all colors - red, green and black - contain more than 1,600 natural plant compounds such as antioxidants and other polyphenols that help protect the health of cells throughout the body. They also contain about 82% water, so they provide important fluids for hydration, which is also critical to a healthy immune system.

Grapes can be enjoyed as a healthy snack or an immune-boosting ingredient in recipes like Chicken, Spinach and Grape Pita sandwiches and Grape and Salmon Power Salad. Each provides a mix of immune-supporting nutrients, including zinc in chicken, vitamins A and C in kale, polyphenols in grapes and other important nutrients in the salmon, walnuts and barley.

Find these recipes and more in "Eating for Immune Health" along with additional ways to eat healthy and stay well at grapesfromcalifornia.com.

Chicken, Spinach and Grape Pita

Servings: 4

• 2 tablespoons pine nuts
• 2 tablespoons lemon juice
• 2 tablespoons minced shallot
• 3 tablespoons extra-virgin olive oil
• 1 pinch red pepper flakes
• 1/4 teaspoon ground sumac
• salt
• freshly ground black pepper
• 1 package (5-6 ounces) fresh baby spinach, washed and dried
• 1 1/2 cups shredded, cooked chicken (about 8 ounces)
• 1 cup red California grapes, sliced
• 1/4 cup crumbled feta cheese
• 4 whole-wheat pita breads (6 1/2 inches each), warmed and halved

1. In small skillet over medium-high heat, toast pine nuts, stirring constantly until toasted, about 5 minutes. Transfer to bowl and let cool. In large bowl, whisk lemon juice, shallot, olive oil, red pepper flakes, sumac, salt and pepper. Add spinach, chicken, grapes, feta and pine nuts; toss to mix. Stuff into pita breads and serve.

Nutritional information per serving: 445 calories; 24 g protein; 46 g carbohydrates; 20 g fat (39% calories from fat); 5 g saturated fat (10% calories from saturated fat); 57 mg cholesterol; 658 mg sodium; 6 g fiber.

Grape and Salmon Power Salad

Servings: 6

• 3/4 cup pearled barley
• 3 cups firmly packed kale leaves, torn and sliced into ribbons
• 1 cup halved red or black seedless California grapes
• 8 ounces cold, cooked salmon, skin and bones removed
• 1/2 cup walnuts, lightly toasted and coarsely chopped

Dressing:

• 1/4 cup freshly squeezed lemon juice
• 1 clove garlic, mashed
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 pinch cayenne pepper
• 1/2 cup extra-virgin olive oil

1. Cook barley according to package directions. Drain and cool.
2. Tenderize kale by blanching in boiling water 2-3 seconds or microwaving 1 minute. Rinse pieces in cold water to stop cooking; squeeze dry. Fluff and uncrimp dry kale pieces with fingers. In medium bowl, mix barley, kale, grapes, salmon and walnuts.
3. To make dressing: In small bowl, whisk lemon juice, garlic, salt, pepper and cayenne. Gradually mix in olive oil. Pour onto salad and fold gently to combine.

Nutritional information per serving: 413 calories; 15 g protein; 30 g carbohydrates; 16 g fat (47% calories from fat); 3 g saturated fat (8% calories from saturated fat); 22 mg cholesterol; 232 mg sodium; 500 mg potassium; 4 g fiber.

Source: California Table Grape Commission