(Family Features) As families across the country transition back into more normal routines this fall with work, school – whether virtual or in-person – and calendars jam-packed with commitments, it’s important to find ways to save precious time and squeeze in more moments with loved ones.

While getting nutritious, delicious and affordable meals on the table to help fuel those busy days is crucial, there are ways to cut down the amount of time spent in the kitchen each day. Setting aside a couple hours each week to meal prep can make it easier to serve lunch and dinner on a tight schedule and budget. For example, this California-Style Cheesy Enchilada Casserole can be made in batches ahead of time then frozen as individual portions and reheated when hunger strikes while working or learning from home.

Using prepared enchilada sauce, roasted chicken and a Hispanic-style cheese blend made with 100% Real California Milk from California dairy farm families, plus a traditional blend of vegetables and spices, you can feel good about serving your family members a flavorful, nutritional and budget-friendly meal each time they reach for another helping.

Find additional busy season recipe inspiration, nutritional information and more at RealCaliforniaMilk.com.

California-Style Cheesy Enchilada Casserole

Cooking Sauce:

• 2          eggs
• 1/2       teaspoon salt
• 1/2       cup Real California half-and-half, milk or evaporated milk
• 1/2       cup Real California sour cream
• vegetable oil

Casserole:

• 1 1/2-2 cups prepared enchilada sauce, divided
• 12        corn tortillas, divided
• 1          cup roasted skinless chicken, cut into bite-size pieces
• 2          teaspoons enchilada seasoning
• 4          cups shredded Real California Mexican cheese blend, divided, or 1 cup each shredded Real California Oaxaca, Cheddar, Jalapeño Jack and crumbled Cotija cheeses
• 1          cup canned pinto beans, drained well
• 1/2       teaspoon ground cumin
• 1/2       teaspoon garlic powder
• 1/3       cup canned kernel corn, well drained
• 1/3       cup sliced black olives, well drained
• 1/3       cup mild green chiles, well drained
• 2          tablespoons of cilantro, minced
• 2          green onions, sliced

• lime wedges, for serving
• Real California sour cream, for serving

1. Preheat oven to 350 F.
2. To make cooking sauce: In bowl, whisk eggs, salt, half-and-half and sour cream; set aside.
3. Spray casserole dish with vegetable oil.
4. To make casserole: Assemble first layer by spreading 6 tablespoons enchilada sauce on bottom of casserole dish. Top with four tortillas, overlapping them. Cover tortillas with 6 tablespoons enchilada sauce.
5. Assemble second layer by tossing chicken with enchilada seasoning. Mix with 3 cups shredded cheese. Layer half chicken-cheese mixture over tortillas.
6. Assemble third layer by seasoning pinto beans with cumin and garlic powder. Spread beans over cheese-chicken layer.
7. Assemble fourth layer by overlapping four tortillas then cover with 6-8 tablespoons enchilada sauce. Cover with corn, olives and chiles. Top with remaining cheese-chicken mixture.
8. Assemble final layer by covering filling with remaining tortillas, overlapped, then spread remaining enchilada sauce over them. Pour cooking sauce over casserole. Top with remaining shredded cheese. Let rest at least 30 minutes.
9. Bake 50-60 minutes, or until bubbling. Remove and rest 10 minutes before cutting.
10. Sprinkle with cilantro and green onions. Serve with lime wedges and sour cream.

Source: Real California Milk

(Family Features) When looking to guide your family toward healthier snacks, success can be as simple as rethinking the ingredients you choose to use, including your favorite produce, such as grapes.

Fresh California grapes, for example, make for an ideal snack because they are tasty, healthy, hydrating and refreshing, but grapes can also be used to make dishes that are satisfying and delicious like these Sweet and Spicy Nachos. Grapes of all colors - red, green and black - are a natural source of beneficial antioxidants and other polyphenols. Plus, they are naturally fat-free, cholesterol-free and contain virtually no sodium.

Find more better-for-you snack ideas at GrapesFromCalifornia.com.

Watch video to see how to make this recipe!

Sweet and Spicy Nachos

Recipe courtesy of the California Table Grape Commission
Servings: 2

Chipotle Barbecue Sauce:

• 1          tablespoon canned chipotle pepper in adobo sauce
• 2          tablespoons barbecue sauce
• 2          tablespoons freshly squeezed lime juice
• 1          teaspoon honey

• 3          ounces baked tortilla chips (about 28 chips)
• 1/2       jalapeno, seeded, stemmed and finely minced (optional)
• 2          tablespoons finely diced red onion
• 4          ounces grilled chicken, diced (about 3/4 cup)
• 1/4       cup shredded Monterey Jack cheese
• 1/4       cup queso Cotija Mexican cheese, crumbled
• 1/2       avocado, halved, pitted, peeled and diced
• 1          cup halved California grapes
• 3          tablespoons chopped cilantro

1. Heat oven to broil.
2. In food processor or blender, puree chipotle pepper, barbecue sauce, lime juice and honey until smooth.
3. Line baking sheet with aluminum foil and arrange tortilla chips in single layer.
4. Sprinkle chips with jalapeno, if desired; onion; chicken; and Monterey Jack cheese. Drizzle with Chipotle Barbecue Sauce.
5. Place tray in oven about 6 inches below element; broil 1-2 minutes until cheese is melted. Remove from oven, sprinkle with Cotija Mexican cheese, avocado, grapes and cilantro.

Source: California Grapes

(Family Features) Spending moments together with loved ones carries obvious benefits like time to catch up and opportunities to bond, but sharing meals actually provides definitive value for families. With restricted social interactions and confinement at home due to COVID-19, many families are facing meal challenges that have shifted from juggling busy schedules to seeking new ways to mix up the traditional menu or using digital solutions to reconnect at a virtual table.

A study published in the "Journal of Nutrition Education and Behavior" funded by the FMI Foundation shows that more frequent family meals are associated with better dietary and family functioning outcomes. The results build on years of previous research studies to punctuate the creation of the Family Meals Movement, which encourages Americans to pledge to share one more family breakfast, lunch or dinner at home per week.

Consider these notable findings from the study:

• Family meals improve fruit and vegetable consumption. Studies show a positive relationship between family meal frequency and fruit and vegetable intake when examined separately, but also when fruit and vegetable intake are combined.
   
• Family meals improve family dynamics. Nearly all the studies included in the systematic review and meta-analysis demonstrated a positive relationship between family meal frequency and measures of family functioning. Family functioning is defined as family connectedness, communication, expressiveness and problem-solving.

"There are thousands of individual studies that examine the impact of family meals on nutrition and family behavior, but this meta-analysis looks at the relationship between family meal frequency and family functioning outcomes," said David Fikes, executive director of the FMI Foundation. "We can confirm that family meals are a valuable contributor of improved nutrition and family dynamics."

Find tips, recipes and ways to increase your family meal frequency despite COVID-19 circumstances at familymealsmovement.org.

German Fruit Tart

Recipe courtesy of Deanna Segrave-Daly on behalf of the FMI Foundation

• 1 cup all-purpose flour
• 1/4 cup whole-wheat pastry flour
• 1/2 cup sugar
• 1 egg
• 1 tablespoon half-and-half or cream
• 1/8 teaspoon almond extract or 1/4 teaspoon vanilla extract
• 6 tablespoons unsalted butter, thinly sliced
• cornstarch
• sliced strawberries
• sliced kiwi
• sliced banana
• blueberries
• 2 teaspoons turbinado or powdered sugar (optional)

1. Preheat oven to 350 F.
2. To make crust, beat together flours, sugar, egg, half-and-half and almond extract. Add butter slices and mix together until sticky ball of dough forms. Refrigerate 30-60 minutes.
3. On heavily floured surface, knead dough a few times and roll out to fit greased 10-inch tart pan.
4. Carefully spread dough into tart pan and bake 15-20 minutes, or until tart starts to turn golden brown. Remove from oven and cool.
5. Dust crust with cornstarch to help fruit stick to crust. Arrange strawberries, kiwi, banana and blueberries on top of crust; sprinkle with sugar, if desired.

Hawaiian Chicken Pizza

Recipe courtesy of Toby Amidor on behalf of the FMI Foundation
Prep time: 10 minutes
Cook time: 20 minutes

• Nonstick cooking spray
• 1 1/2 cups shredded rotisserie chicken
• 3/4 cup barbecue sauce
• 1ready-made pizza crust or whole wheat pizza crust (10 ounces)
• 1 cup canned or jarred tomato sauce
• 2 cups shredded mozzarella cheese or part-skim mozzarella cheese
• 1 cup finely chopped fresh pineapple or canned pineapple tidbits packed in 100% juice

1. Preheat oven to 375 F. Coat pizza pan or baking sheet with nonstick cooking spray.
2. In medium bowl, combine rotisserie chicken and barbecue sauce.
3. Place pizza crust on pan and evenly spread tomato sauce over crust. Sprinkle evenly with cheese. Top evenly with rotisserie chicken mixture and pineapple.
4. Bake until crust is crisp and browned around edges, about 10 minutes. Let pizza cool 10 minutes before cutting into eight slices.

Peanut Butter Banana Protein Baked Oatmeal

Recipe courtesy of Lauren Harris-Pincus on behalf of the FMI Foundation
Prep time: 15 minutes
Cook time: 30 minutes
Servings: 6

• 2 cups old-fashioned oats
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 3 packets stevia (sugar substitute) or preferred sweetener
• 1/2 cup powdered peanut butter
• 1 scoop (1/4 cup) vanilla plant-based protein powder
• 1 cup unsweetened vanilla almond milk
• 1/2 cup nonfat plain Greek yogurt
• 3 tablespoons liquid egg whites
• 1 ripe banana (4 ounces), mashed
• 1 teaspoon vanilla extract
• 1 ripe banana (4 ounces), sliced into 24 slices

1. Preheat oven to 350 F.
2. In large bowl, combine oats, baking powder, cinnamon, salt, stevia, powdered peanut butter and vanilla protein powder.
3. In separate bowl, combine almond milk, yogurt, egg whites, mashed banana and vanilla extract.
4. Add oat mixture to wet ingredients and gently stir until fully combined.
5. Line 9-inch brownie pan with parchment paper. Pour mixture into pan and spread evenly.
6. Top with banana slices in four rows of six slices each.
7. Bake 27-35 minutes, or until golden brown and set.
8. Let cool and cut into six rectangles. Wrap and refrigerate extras until ready to eat.

Source:  FMI Foundation

(Culinary.net) Having fun in the kitchen can be an easy way to get kids involved for a family-friendly activity. These Fiesta Snacks call for flavors many kids love stacked up in a way that allows them to aid in the process.

Find more snack recipes at Culinary.net.

Watch video to see how to make this recipe!

Fiesta Snacks

• 1          pound chicken, chopped
• 1/2       cup salsa, divided
• 1/4       cup sour cream
• 8          tortillas (8 inches)
• 1/3       cup refried beans
• 1/2       cup guacamole
• 6          ounces shredded cheese

1. Heat oven to 350° F.
2. In skillet, cook chopped chicken until done.
3. In medium bowl, mix cooked chicken, 1/4 cup salsa and sour cream until blended.
4. In small bowl, mix refried beans and remaining salsa until blended.
5. Lay two tortillas on baking sheet lined with parchment paper.
6. Spread chicken mixture over both tortillas. Place second set of tortillas over chicken mixture. Spread guacamole over top tortillas. Place third set of tortillas on top and spread refried bean mixture over tortillas. Place fourth set of tortillas on top and sprinkle shredded cheese over tortillas.
7. Bake 10 minutes until cheese is melted.

(Family Features) Fresh fruits and veggies are often the flavors of spring, and you can bring them all together by celebrating National Salad Month with a homemade masterpiece.

This Steamboat Willie Green Apple Waldorf Salad, created in honor of Mickey Mouse’s 90th anniversary, is perfect for adopting a diet rich in produce with green apples, pineapple, blueberries, grapes, celery and, of course, salad greens. With all the fresh flavor, including Dole’s 50/50 Salad Blend – a robust and balanced blend of delicate baby greens and lettuces: tender baby spinach, peppery radicchio and invigorating arugula and chard – it’s an ideal recipe to honor National Eat More Fruits and Vegetables Day.

Large salads like this make for a nutritious yet filling meal for the whole family and can be enjoyed nearly any time of day as a lunch, appetizer, snack or even as a main course at the dinner table.

Find more easy-to-make recipes, kid-friendly activities, inspiration for families spending time together at home and more at dole.com/at-home-resources.

Watch video to see how to make this recipe!

Steamboat Willie Green Apple Waldorf Salad

Total time: 10 minutes
Servings: 8

• 3/4       cup fat-free Greek yogurt
• 2         teaspoons Dijon mustard
• 16        ounces chopped, cooked chicken
• 1          cup chopped green apple
• 1          cup DOLE® Blueberries
• 1          cup Dole Red Grapes, halved
• 1          cup chopped, fresh Dole Tropical Gold Pineapple
• 1/2       cup Dole Celery, cut into chunks
• 1          tablespoon freshly chopped mint
• 1          package (5 ounces) Dole 50/50 Salad Blend
• 1/4       cup chopped pecans or walnuts (optional)

1. In medium bowl, stir yogurt and mustard. Stir in chicken, apples, blueberries, grapes, pineapple, celery and mint. Toss to evenly coat.
2. Pour salad blend onto serving platter. Arrange chicken mixture on salad blend and sprinkle with pecans or walnuts, if desired.

Tips: Can be served as salad or spooned onto tortillas and rolled up for wraps. Amount of yogurt dressing can be adjusted based on personal preference.

Source:  Dole

(Family Features) A salad can fill an empty stomach for nearly any purpose, from an al fresco snack to a family appetizer. When combined with protein like chicken, a salad can become a full, nutritious meal all on its own.

If you're looking for a way to take your salad from snack or side to a savory main course, consider this High-Protein Chicken, Onion and Quinoa Salad with its own handmade dressing. Ready in less than 30 minutes, it calls for a handful of everyday ingredients including sauteed onions as a key ingredient for added flavor.

In fact, onions can be called nature's ninja because of their many "skills." Onions add abundant flavor to a wide variety of foods with just 45 calories per serving as a source of dietary fiber, vitamin C, vitamin B6, potassium and other key nutrients such as folate, calcium and iron. They are also rich in heart-healthy nutrients and have been shown to help prevent some cancers.

Visit onions-usa.org for more recipe ideas.

Watch video to see how to make this recipe!

High-Protein Chicken, Onion and Quinoa Salad

Recipe courtesy of the National Onion Association
Prep time: 10 minutes
Cook time: 15 minutes
Servings: 6

Dressing:

• 1/4       cup apple cider vinegar
• 2          tablespoons olive oil
• 1          tablespoon lemon juice
• 1          teaspoon honey
• 1          teaspoon Dijon mustard

• 1 1/2    cups red quinoa, rinsed
• 2 1/2    cups vegetable broth
• 1          teaspoon canola oil
• 1          white onion, sliced
• 3          cups baby kale
• 1          red skinned apple, chopped
• 2          cups cooked chicken, chopped
• 1/2       teaspoon salt
• 1/4       teaspoon pepper

1. To make dressing: In bowl, whisk vinegar, olive oil, lemon juice, honey and Dijon mustard until well combined. Set aside.
2. In saucepan, bring quinoa and broth to boil. Simmer, covered, 12-15 minutes, or until broth has been absorbed. Cool completely.
3. In medium skillet, heat canola oil over medium-high heat. Saute onion 3-5 minutes, or until softened and translucent. Remove from heat; cool completely.
4. In large bowl, toss onion, kale, apple, chicken, salt and pepper with dressing. Stir in cooled quinoa.

Nutritional information per serving: 407 calories, 36.5 g protein, 11.6 g fat, 39 g carbohydrates, 297 mg sodium, 4.2 g fiber.

(Family Features) Maintaining a healthy lifestyle includes a variety of commitments, from exercising to eating right. However, serving up healthy meals doesn’t have to be boring.

From earthy and nutty black ripe olives to rich and fruity kalamata olives, Lindsay adds a hearty and flavorful punch to just about any dish, including soups, salads and main courses. Plus, these fruits are cholesterol-free, high in “good fats” and low in carbohydrates and calories, making them an ideal ingredient for keto, Mediterranean and paleo diets.  

Whether they help elevate dishes like Taco-Stuffed Spaghetti Squash and Baked Eggs Puttanesca or are simply enjoyed as a snack, olives are a guilt-free food to ensure your healthy mealtime is anything but boring.

For more recipes and information, visit ilovelindsay.com.

Taco-Stuffed Spaghetti Squash

Prep time: 30 minutes
Cook time: 50 minutes
Servings: 4

• 2          spaghetti squash (2 pounds each)
• 6          tablespoons extra-virgin olive oil, divided
• 1          teaspoon salt, plus additional to taste, divided
• pepper, to taste
• 1          pound ground chicken
• 1          cup diced red onion, divided
• 3          cloves garlic, minced
• 1          can (14 ounces) diced tomatoes
• 1          teaspoon cumin
• 2          teaspoons chili powder
• 1          can (2 1/4 ounces) Lindsay Black Ripe Sliced Olives
• 1          lime, juice only
• 1          cup Monterey Jack cheese
• 1          avocado, diced
• 1          large tomato, diced
• 1          jalapeno, minced
• 1/2       cup Lindsay Black Ripe Medium Olives
• 1          lime, wedged

1. Heat oven to 400° F.
2. In microwave, cook one whole squash 3 minutes. Repeat with second squash. Cut each in half and scrape out seeds. Drizzle 1 teaspoon oil over each half and rub around until insides are coated. Sprinkle each with salt and pepper, to taste; place on parchment-lined baking sheet center down to lay flat. Bake 50 minutes.
3. Heat large saute pan over medium-high heat. Put 2 teaspoons oil in pan then chicken, 3/4 cup onion and garlic. Cook until chicken is cooked through.
4. Add tomatoes, cumin, chili powder and remaining salt; stir to combine. Bring mixture to boil and cook, uncovered, 15 minutes to reduce liquid, stirring occasionally.
5. Remove from heat. Stir in sliced olives and lime juice.
6. When squash is cooked, scrape insides with fork to release from edge then create nest. Put 1/4 of chicken mixture and 1/4 cup cheese in each squash half.
7. Bake 5 minutes, or until cheese is melted. Top with avocado, diced tomatoes, remaining onions, jalapeno, whole olives and lime wedges.

Baked Eggs Puttanesca

Prep time: 15 minutes
Cook time: 45 minutes
Servings: 4-6

• 3          tablespoons olive oil
• 1/2       yellow onion, chopped
• 2          cloves garlic, chopped
• 3          anchovy filets, chopped
• 1/4       teaspoon crushed red pepper flakes
• 2          tablespoons tomato paste
• 1          can (35 ounces) chopped tomatoes
• 2          tablespoons Lindsay Capers, drained
• 1/3       cup Lindsay Pitted Kalamata Olives, drained and halved
• salt, to taste
• pepper, to taste
• 1 1/2    cups chopped kale
• 6          eggs

1. Heat oven to 400° F.
2. In non-reactive saucepan over medium-high heat, warm olive oil. Add onion and saute, stirring occasionally, until soft, about 6 minutes.
3. Add garlic, anchovies and red pepper flakes; cook 1 minute. Stir in tomato paste then add chopped tomatoes with juices, capers and olives.
4. Bring to boil then reduce heat to low. Simmer, stirring occasionally, 15 minutes. Season with salt and pepper, to taste.
5. Transfer puttanesca sauce to 9-by-13-by-2-inch baking dish and spread to cover bottom. Stir in kale then, using wooden spoon, make six wells. Crack one egg into each well and season yolks with salt and pepper, to taste.
6. Transfer to oven and cook until white is set and yellow is cooked to preference, 12-16 minutes. Spoon into bowls and serve.

Source: Lindsay

Recipes and Tips Rooted in Goodness

(Family Features) When cold weather hits, it’s natural to seek comfort in a variety of forms: warm blankets, layers of sweaters and delicious, hearty meals. Winter is the perfect season for spending time indoors honing cooking skills to take your culinary creations to the next level.

Opt for Seasonal Produce

While the days of peaches and watermelons may be over, dropping temperatures bring a slew of seasonal produce made for cool-weather cooking. Think winter squash, apples, root vegetables and cauliflower. Try using a seasonal food guide to learn what produce is in season in any state at any time of the year. Cooking with seasonal produce helps ensure your food is in peak form at its most nutritional and flavorful state.

Find more winter recipes at farmtoforksauce.com

Simple Recipes for Shorter Days

With less daylight hours during the winter, many people tend to get sleepy earlier. Quick weeknight dinner recipes are usually ideal, especially when they take only 30 minutes or so to prepare. Easy dishes are perfect for those nights when you want something savory and delicious, but you also want to get into pajamas and onto the nearest couch as soon as possible. Few things are better than a warm bowl full of flavor like this taste-tempting curry recipe bursting with caramelized onion and roasted garlic notes.

Chickpea, Spinach and Coconut Curry

Prep time: 20 minutes
Cook time: 12 minutes
Servings: 6

• 2          tablespoons olive oil
• 1          tablespoon ginger, freshly grated
• 3          cloves garlic, minced
• 1          large yellow onion, chopped
• 1          tablespoon turmeric
• 2          teaspoons kosher salt
• 1/2       teaspoon crushed red pepper, plus additional, to taste
• 1          can (29 ounces) chickpeas, drained and rinsed
• 1          jar (24 ounces) FarmToFork Caramelized Onion & Roasted Garlic Sauce
• 1          can (15 ounces) light coconut milk
• 4          cups baby spinach
• 1/2       cup non-fat plain Greek yogurt, stirred
• 1/2       cup cilantro, coarsely chopped
• 2          naan flatbreads, toasted and sliced

1. In large skillet over medium heat, heat olive oil, ginger, garlic, onions, turmeric, salt and 1/2 teaspoon crushed red pepper. Cook 6-8 minutes, or until onions begin to brown, stirring frequently. Add chickpeas, sauce and coconut milk; cook 3-4 minutes, or until heated through. Add spinach; cover with lid. Simmer 3-4 minutes, or until spinach is wilted. Mix well.
2. Spoon mixture into six serving bowls and top each with spoonful of yogurt, pinch of cilantro and additional crushed red pepper, to taste. Serve with flatbread slices.

The Perks of Passive Cooking

Wintry weekends call for warming meals that bring an extra sensation of coziness through the wafting aroma of slow-cooked dishes. Wintertime is the perfect season to break out your slow cooker or put your stove on low heat and let fragrant dishes such as Savory Harissa-Roasted Chicken and Vegetables simmer slowly and fill your home with enticing smells.

Savory Harissa-Roasted Chicken and Vegetables

Prep time: 20 minutes
Cook time: 50 minutes
Servings: 6

• 1/3       cup harissa paste, divided
• 1/3       cup olive oil, divided
• 1          large red onion, cut into 1/2-inch thick slivers
• 1          small head cauliflower, cut into small florets
• 1          jar (24 ounces) FarmToFork Marinara Sauce, divided
• 1/2       teaspoon ground cumin
• 3/4       teaspoon kosher salt, divided
• 3/4       teaspoon ground black pepper, divided
• 6          bone-in, skin-on chicken thighs (about 2 pounds)
• 1          pound rainbow carrots, trimmed and peeled
• 1          lemon, juice only, divided
• 1/4       cup finely chopped fresh herbs such as dill, mint or cilantro, divided
• 1 1/2    cups plain Greek yogurt

1. Heat oven to 425° F. In large bowl, whisk 2 tablespoons harissa and 2 tablespoons oil. Add onions and cauliflower; toss to combine. Spread vegetable mixture in single layer on 17-by-12-inch foil-lined rimmed baking sheet.
2. In same bowl, whisk remaining harissa, 2 tablespoons oil, 1 cup marinara sauce, cumin, 1/2 teaspoon salt and 1/2 teaspoon pepper. Add chicken; toss with tongs until well coated. Arrange chicken atop vegetables on baking sheet. Bake 50-55 minutes, or until chicken is deep golden brown and internal temperature reaches 165° F.
3. Use vegetable peeler to create long ribbons of carrots. In bowl, toss carrots with 1 tablespoon lemon juice, 2 tablespoons chopped herbs and remaining oil, salt and pepper. In separate bowl, mix yogurt, remaining lemon juice and remaining herbs.
4. Serve each chicken thigh with roasted vegetables, dollop of herbed yogurt, carrot mixture and 1/4 cup warmed marinara sauce.

Find Comfort in Your Favorite Foods

Almost nothing beats pasta and sauce on a chilly night. When craving warm and filling meals during winter, a quality, jarred pasta sauce like FarmToFork can add simple goodness to hearty dishes like Gnocchi with Hearty Mushroom Bolognese. Made with sustainably grown, vine-ripened tomatoes and fresh garlic, basil and onions, the sauce brings rich, distinctive flavor to a variety of cool-weather favorites from traditional pasta recipes to soups and oven bakes. During the season of giving, comfort and warmth can also be found in doing good for others, which is why FarmToFork supports Big Green, a national nonprofit organization that partners with low-income schools around the country to bring garden-based learning and food literacy curriculums to children.

Gnocchi with Hearty Mushroom Bolognese

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

• 1          yellow onion, coarsely chopped
• 1          carrot, coarsely chopped
• 2          ribs celery, coarsely chopped
• 2          cloves garlic
• 3          tablespoons olive oil
• 1 1/2    teaspoons kosher salt
• 1/2       teaspoon ground black pepper
• 2          pounds button, cremini or portobello mushrooms
• 1          jar (24 ounces) FarmToFork Marinara Sauce
• 3          tablespoons butter
• 1          pound refrigerated or frozen gnocchi
• 1/2       cup pecorino Romano cheese, grated
• 1/4       cup Italian parsley, coarsely chopped

1. In food processor, pulse onions, carrots, celery and garlic until finely chopped. In large pot over medium-high heat, heat olive oil. Add chopped vegetables, salt and pepper. Cook 10 minutes, or until softened, stirring occasionally.
2. In food processor, pulse mushrooms until coarsely chopped. Add to large pot with vegetables. Cook 10-12 minutes, or until most liquid is evaporated, stirring occasionally. Stir in marinara sauce and butter.
3. Cook gnocchi according to package directions; drain. Add to sauce mixture; mix gently. Sprinkle with cheese and parsley.

Source:  FarmToFork

(Family Features) How many times have you heard someone say they’ve slaved away in the kitchen all day? Stress in the kitchen can easily arise for a variety of reasons, especially when you’re strapped for time and have a never-ending to-do list.

As a survivor of Gordon Ramsay’s MasterChef competition, Caitlin Meade – a top 4 finalist on season 8 – understands the pressure all too well. To decrease the stress and make your hosting experience more enjoyable, consider putting these tips from Chef Meade into practice.

Prep Before You Begin
Practice the “mise en place” method – a French term alluding to having everything in place before cooking. Measure ingredients, chop vegetables and prepare utensils to create a steady workflow.

Plan in Advance – Like a Chef
Prep the main dish the night before, have easy appetizers assembled ahead of guests’ arrival and outsource sides to family and friends.

Save Money by Getting Spicy
Before it’s time to cook, pre-make spices. Since many store-bought blends can be overpriced, this is a way to save both time and money while personalizing your own flavors.

Save Table Wine for Drinking & Use Cooking Wine
A secret ingredient and important pantry staple for Chef Meade, cooking wine is perfect for when she needs to make a pan sauce or add flavor. It’s even saved her from having to open a nice bottle of table wine, as most recipes call for less than a cup. An option like Holland House Cooking Wines delivers consistent, bold flavor while standing up to high temperatures. Available in Sherry, Marsala, Red and White, there are plenty of flavor-boosting options that will have your friends and family wondering what your secret ingredient is.

Create Your Own Stock
Many recipes call for chicken stock. One way to save money and time at the store is to create your own. Save any leftover poultry carcasses, wing tips, neck and bones. Add onion peels, celery tips, carrot tops and other vegetable scraps in the freezer. When you’re ready to make a batch, fill a large pot with the leftovers, cover with water, bring to a boil and simmer 1-2 hours for stock that can last up to one year.

For more stress-free holiday recipes, visit hollandhouseflavors.com.

Spinach Feta and Artichoke Dip

Recipe courtesy of Cate Meade
Prep time: 10 minutes
Cook time: 2 hours
Servings: 10-12

•             Nonstick cooking spray
• 3          cloves garlic, minced
• 1          package (12 ounces) frozen spinach, thawed and excess liquid drained
• 2          cans (14 ounces each) whole artichokes, drained and chopped
• 1          can (8 ounces) sliced water chestnuts, drained and chopped
• 1 1/4    cups low-fat mozzarella cheese
• 3/4       cup feta cheese, crumbled, plus additional for garnish
• 1 1/4    cups low-fat Greek yogurt
• 1/4       teaspoon red pepper flakes (optional)
• 1/2       cup Holland House White Cooking Wine
• 1          package (8 ounces) reduced-fat cream cheese
• Salt and pepper, to taste

• Garnishes (optional): feta cheese, roasted red peppers

1. Grease 6-8-quart slow cooker with nonstick cooking spray.
2. In slow cooker, mix garlic, spinach, artichokes, water chestnuts, mozzarella, feta, yogurt and red pepper flakes.
3. In a small saucepan over medium heat, simmer cooking wine 3 minutes. Stir in cream cheese and turn off heat.
4. Transfer cream cheese and wine mixture to slow cooker; add salt and pepper, to taste, and stir to combine ingredients.
5. Cook on low for two hours.
6. Transfer to a serving bowl and garnish with feta and roasted red peppers, if desired.

White Hominy Chicken Chili

Recipe courtesy of Cate Meade
Prep time: 15 minutes
Cook time: 4 hours
Servings: 8

• 2          tablespoons olive or avocado oil
• 2          medium yellow onions, diced
• 1 1/4    pounds boneless, skinless chicken breast
• 1          packet of white chili seasoning
• 1          cup Holland House White Cooking Wine
• 1          jar (16 ounces) chunky salsa verde
• 4          cups unsalted vegetable stock
• 1          can (16 ounces) cannellini beans, drained and rinsed
• 1          large poblano or green pepper, diced
• 1          bag (10 ounces) frozen fire-roasted corn
• 1          can (29 ounces) white hominy, drained and rinsed
• 3          tablespoons cornmeal (optional)

Toppings recommendations: Lime wedges, avocado, cilantro, sour cream, cheese, tortilla chips, jalapenos

1. Turn slow cooker on low; add oil, onions and chicken. Distribute chili seasoning evenly over chicken and onions.
2. Add cooking wine, salsa verde and chicken stock.
3. Cover and cook 3 hours.
4. Remove chicken and allow to rest, covered, for 15 minutes before shredding.
5. Add beans, peppers, corn and hominy to slow cooker. For thicker consistency, add cornmeal, if desired. Cook on high 1 hour, stirring occasionally.
6. Add shredded chicken back to slow cooker and serve with lime wedges, avocado, cilantro, sour cream, cheese, tortilla chips and jalapenos, if desired.

Source: Holland House

A quick and easy way to get comfort food on your dinner table is this recipe for Cheesy Baked Mushroom Chicken. Add some green beans and mashed cauliflower for a well-rounded meal for your family.

For more comfort food recipes, visit Culinary.net.

Watch video to see how to make recipe!

Cheesy Baked Mushroom Chicken

• Nonstick cooking spray
• 4          boneless, skinless chicken breasts
• 1/2       cup flour
• 4          tablespoons butter      
• 8          ounces mushrooms, sliced
• 1/2       cup chicken broth
• 1/4       teaspoon salt
• 1/4       teaspoon pepper
• 2          cups shredded mozzarella cheese
• 1/2       cup Parmesan cheese, grated
• 1/4       cup green onions, sliced

1. Heat oven to 375° F. Prepare baking dish with nonstick cooking spray.
2. Cut each chicken breast in half. Place flour in resealable bag. Place chicken in resealable bag with flour; toss to coat.
3. In large skillet, melt butter. Add chicken to skillet; brown all sides. Transfer chicken from skillet to 11-by-7-inch baking dish.
4. In skillet, saute sliced mushrooms in remaining butter until softened. Add chicken broth, salt and pepper. Bring to boil then cook 5 minutes. Spoon over chicken.
5. Bake 15 minutes. Sprinkle with cheeses and green onions. Bake 5 minutes, or until cheese is melted.