(Family Features) You may be spending too much time in the kitchen and not enough time enjoying meals with loved ones. However, simple solutions like Perdue Fresh Cuts can make it easier to prep and clean up meals using chicken, saving you up to 30 minutes. For more information, visit perdue.com/freshcuts.

Source:  Perdue

Main dish options for outdoor entertaining

(Family Features) Serving up an outdoor meal is a summertime staple for gatherings of all kinds – barbecues, celebrations, picnics and more. However, with so many options available and different styles for preparing the dishes, it can be a challenge for home chefs to decide what guests will go for.

Instead of racking your brain or spending hours searching for the right main course, consider these versatile options – one dish focused on chicken, one for beef and one for pork – that can send partygoers back for seconds.

Find more recipes perfect for outdoor gatherings at Culinary.net.

Serve Up Skewers

Ideal for simple family meals or full-blown summertime parties, these Honey-Lime Chicken Skewers are an ideal handheld food for outdoor meals. With just a handful of ingredients and an easy grilling method involved, they’re tasty and tantalizing without taking your focus off all the fun and festivities. More honey-infused recipes are available at Honey.com.

Honey-Lime Chicken Skewers

Recipe courtesy of The National Honey Board
Servings: 8

• 2          tablespoons honey
• 3          tablespoons soy sauce
• 1          tablespoon olive oil
• 1          lime, juiced
• 1          pound chicken breast strips, skinless and boneless
• bamboo skewers

1. In small bowl, whisk honey, soy sauce, olive oil and lime juice until completely blended. Pour mixture into re-sealable freezer bag and add chicken strips. Seal bag and gently shake to cover chicken strips. Allow to marinate 2 hours.
2. Heat grill to medium-high heat.
3. Soak bamboo skewers in water 15 minutes. Remove chicken strips from marinade and skewer onto bamboo sticks. Grill 8 minutes, or until juices are clear and chicken is fully cooked.

Sweet Summer Refresh

Summer typically brings about both the desire to feel healthier and cravings for sweet, refreshing meals. When you rethink your food and focus on feeling better about your diet and yourself, the two can work hand-in-hand.
Liven up your summer entertaining menu with a delicious touch of reduced-calorie sweetness from Truvia in recipes like this sizzling Java London Broil. Celebrity chef Devin Alexander, featured on “The Biggest Loser,” created this succulent recipe with less sugar by using Truvia Brown Sugar Blend, combining stevia sweetener with brown sugar to maintain the taste and texture of brown sugar with 75 percent fewer calories, for her latest book “You Can Have It!”

For more summertime recipe ideas, visit Truvia.com.

Java London Broil

Recipe courtesy of Devin Alexander from “You Can Have It!,” copyright American Diabetes Association
Servings: 6

• 2          teaspoons freshly ground coffee
• 1/2       tablespoon Truvia Brown Sugar Blend
• 2          teaspoons freshly ground black pepper
• 1          teaspoon ground coriander
• 1/2       teaspoon dried oregano
• 1/4       teaspoon sea salt
• 1          London broil (1 1/2 pounds, preferably grass fed)
• 1          teaspoon extra-virgin olive oil

1. Heat grill to high.
2. In small bowl, add coffee, brown sugar blend, black pepper, coriander, oregano and salt; mix well.
3. Place London broil on cutting board or large plate. Drizzle 1/2 teaspoon of olive oil on each side of meat then rub all over. Sprinkle seasoning mixture over roast and rub in to evenly cover meat.
4.  
5. Grill London broil to desired doneness, about 3-5 minutes per side for medium rare. Tent meat with foil for 5 minutes then slice into thin slices, cutting at an angle against the grain.

Sweet and Savory Ribs

By starting these Grilled Sticky Ribs in the oven before finishing them off on the grill with a sweet chili glaze, home cooks can help make summer festivities stand out without spending hours at the grill or smoker. The Asian-inspired finish of the glaze gives guests a unique taste to savor while soaking in the summer sun. Visit verybestbaking.com for more recipes from Nestlé.

Grilled Sticky Ribs

Recipe courtesy of Nestlé
Prep time: 20 minutes
Total time: 3 hours, 35 minutes
Servings: 5-6

• 2          racks (about 4 pounds) baby back ribs
• garlic salt
• ground black pepper
• 1/2       cup water
• 1          tablespoon vegetable oil
• 1/4       cup finely chopped red onion
• 1          teaspoon finely chopped garlic
• 1          teaspoon grated fresh ginger
• 3/4       cup sweet chili sauce
• 1/2       cup Apple Nestlé Juicy Juice 100% Juice
• 1 tablespoon rice wine (mirin)

1. Heat oven to 300° F. Using knife, remove membrane from bone side of ribs. Pat ribs dry with paper towel; season both sides liberally with garlic salt and pepper. Place ribs in large roasting pan, overlapping as needed. Add water to pan. Cover tightly with aluminum foil.
2. Bake about 3 hours, or until meat is tender but not quite falling off bones.
3. In small saucepan over medium-high heat, heat oil. Add onion; cook, stirring occasionally, 2-3 minutes, or until soft. Stir in garlic and ginger; cook 1 minute. Stir in sweet chili sauce, apple juice and rice wine. Reduce heat to low; cook 8 minutes, or until sauce is reduced to about 1 cup.
4. Heat grill to medium heat.
5. Brush glaze over tops of ribs. Grill 4-5 minutes, or until sauce caramelizes. Serve with remaining glaze.

Photos courtesy of Getty Images (Honey-Lime Chicken Skewers, Java London Broil)

Source: Culinary.net

(Family Features) One of the best parts of warmer weather for many families is the availability of fresh ingredients for meals at home. The unique tastes provide a variety of recipes that can be prepared with everyone in mind, including crisp flavors to help satisfy adults and kids alike.

For example, Michigan asparagus is hand-harvested at more than 120 family farms, meaning each spear is snapped at its optimal point to produce an all-edible product with no woody ends.

To help keep that fresh-picked flavor, the Michigan Asparagus Advisory Board recommends storing asparagus upright in about an inch of water after trimming the ends. Loosely cover the container with plastic and keep it refrigerated.

Whether you’re enjoying it blanched, roasted or on the grill, it’s a perfect complement for warmer weather. This Asparagus Crust White Chicken Pizza from author Gina Ferwerda is a creative take on the seasonal vegetable. Find more inspiration in Ferwerda’s cookbook, “Meals from the Mitten.”

For more information and recipes, visit michiganasparagus.org .

Asparagus Crust White Chicken Pizza

Recipe courtesy of Gina Ferwerda on behalf of the Michigan Asparagus Advisory Board
Servings: 4

Asparagus Crust:

• 2          cups cut-up fresh or frozen Michigan asparagus, blanched
• 1          egg
• 2/3       cup grated Parmesan cheese
• 2/3       cup shredded mozzarella cheese
• 1          tablespoon lemon pepper seasoning

White Sauce:

• 2          tablespoons butter
• 1/4       cup chopped leeks
• 1          clove garlic, minced
• 1          tablespoon flour
• 3/4       cup milk
• 1/4       cup grated Parmesan cheese
• 1          cup cubed rotisserie chicken
• 1          cup shredded mozzarella cheese
• 1/2       cup frozen green peas, thawed
• 1/2       cup cut-up fresh or frozen Michigan asparagus, blanched and seasoned with avocado oil and lemon pepper seasoning
• 1/4       cup chopped prosciutto
• fresh chives, for garnish
• fresh basil, for garnish

1. Heat oven to 375° F.
2. To make Asparagus Crust: In food processor, puree blanched asparagus until smooth. In large bowl, mix asparagus puree, egg, Parmesan, mozzarella and lemon pepper seasoning until thoroughly combined.
3. Press asparagus mixture into circular shape on parchment paper-lined pizza stone or baking sheet. Place layer of paper towel over crust and gently press down to remove excess moisture. Repeat until paper towel is no longer absorbing moisture. Discard wet paper towels.
4. Bake 12-13 minutes.
5. To make White Sauce: In saucepan over medium heat, cook butter, leeks and garlic 3-4 minutes. Slowly whisk in flour and cook 1-2 minutes. Slowly add in milk, continue whisking and cook until thickened. Add Parmesan then remove from heat and set aside.
6. Pour white sauce over partially baked asparagus crust and top with chicken and mozzarella. Add peas, asparagus and prosciutto. Bake 5-8 minutes, or until cheese is thoroughly melted. Garnish with fresh chives or basil.

Photo courtesy of Getty Images (Asparagus on the grill)

Source: Michigan Asparagus Advisory Board

6 flavor pairings to amp up summer grilling

(Family Features) The grill is often the star of summer gatherings, from weeknight meals to backyard barbecues and family reunions. Impress your guests and add an extra layer of smoky flavor to backyard favorites with the help of rich and aromatic woodchips. Add to your gas or charcoal grill and create big flavor.  

Adding woodchips to your favorite recipes can help highlight distinct flavors for your mains and sides in one simple step. For rich dishes like steak and beef, pair with an intense hickory flavored woodchip. For lighter meats like pork and chicken, pair with subtle, fruit flavored chips like cherry and apple. When it comes to seafood, try pairing with a mild, nutty chip like pecan.

Take these classic McCormick recipes, with simple prep and bold marinades, and add a smoky twist with flavor-forward woodchips.

For more summer grilling recipes, visit McCormick.com, and find McCormick on Facebook and Pinterest.

1. Brown Sugar Bourbon and Honey Mustard Pork
   

   For a tangy twist, try grilling over apple woodchips to get a mix of sweet and spicy flavors from the honey mustard and a brown sugar bourbon marinade.

2. Spicy Teriyaki Grilled Wings
   

   Add cherry woodchips to put a smoky, sweet note on top on your crispy chicken wings. Coat in a sweet and spicy teriyaki marinade for a perfect backyard barbecue appetizer straight off the grill.

3. Memphis Style Ribs

   Prepare your fire with intense, hickory woodchips to complement the Memphis style, zesty rub, and let the flavors build slowly over indirect heat.

4. Spicy and Sweet Grilled Steak

   Grill your steak over mesquite woodchips to layer on a smoky finish. Marinate with a hot, smoky chipotle pepper marinade and top it with a layer of sweet and smoky rub to give the meat a bold, tasty crust.

5. Montreal Salmon Rub

   Add oak woodchips to lend a subtle, savory and smoky flavor. A rub of dry seasoning, lemon peel and dill weed can enhance the natural flavor of salmon on the grill.

6. Grilled Shrimp Skewers

   Try pecan woodchips for a unique flavor boost to your platter of grilled shrimp and vegetable skewers, which are ideal for entertaining. They’re easy to assemble and look just as appealing.

Source: McCormick

(Family Features) Dinner can be a daunting task for any family with multiple mouths to feed. Factor in complex schedules and individual tastes, and a family meal can become a stressful thought for home cooks.

However, with proper meal planning and preparation, those stressful evenings can become a thing of the past. Consider these steps to becoming a better meal prepper:

Start Slow
If you’re new to meal prepping, don’t bog yourself down trying to come up with ideas and ingredients multiple days in advance. Start by planning just one or two days ahead then consider lengthening your prep phases as you get more comfortable.

Shop Smart
Avoid overbuying by heading to the grocery store with a plan in mind or, even better, a specific list. While perusing the aisles, look for the Produce for Kids logo next to healthy, family-friendly items to help make nutritionally sound choices.

Go with What You Know
Rather than teaching yourself to meal prep while trying to learn new recipes at the same time, stick to the basics. Create dishes you’ve made in the past while you get into the habit of meal prepping.

Make It a Family Event
Recruit some help from your kids by enlisting them with some easier kitchen tasks. It can be a learning and bonding experience to make recipes like Easy One-Dish Chicken and Veggie Bake or Sweet Potato and Black Bean Quesadilla.

Plan for In-Season Produce
Certain fruits and veggies are stocked (and taste better) at certain times of year. Be sure to create shopping lists with these timeframes in mind.

To find family meal tips and more than 400 registered dietitian- and family-approved recipes, visit produceforkids.com.

Easy One-Dish Chicken and Veggie Bake

Recipe courtesy of Produce for Kids
Prep time: 10 minutes
Cook time: 50 minutes
Servings: 4

• 1          pound chicken breast, cut in fourths
• 12        small red potatoes, quartered
• 12        ounces green beans
• 1          tablespoon olive oil
• 3          cloves garlic, minced
• 1          tablespoon herbs de Provence
• 1/4       teaspoon salt
• 1/8       teaspoon pepper

1. Heat oven to 350 F.
2. Place chicken, potatoes and green beans in rows in 13-by-9-inch baking dish with chicken in middle. Drizzle with olive oil and season with garlic, herbs de Provence, salt and pepper.
3. Bake 50 minutes, or until chicken reaches internal temperature of 165 F and potatoes are tender.

Nutritional information per serving: 554 calories; 8 g fat; 65 mg cholesterol; 87 g carbohydrates; 11 g fiber; 37 g protein; 9 g sugar; 82 mg calcium; 5 mg iron; 282 mg sodium.

Sweet Potato and Black Bean Quesadilla

Recipe courtesy of Produce for Kids
Prep time: 5 minutes
Cook time: 10 minutes
Servings: 4

• 1          large sweet potato
• 1          can low-sodium black beans, drained and rinsed
• 1/4       cup chopped cilantro
• 1          tablespoon low-sodium taco seasoning
• 8          whole-wheat tortillas
• 1          cup low-fat shredded Monterey Jack cheese

1. Use fork to prick sweet potato. Microwave 5 minutes on high. Let cool slightly.
2. Cut potato in half lengthwise and scoop flesh into large bowl. Mash until smooth.
3. Combine beans, cilantro and seasoning with sweet potato; mix well.
4. Heat skillet over medium heat. Spread sweet potato mixture evenly on one side of tortilla, sprinkle with cheese and place second tortilla on top. Cook 3-4 minutes, or until cheese is melted. Flip and cook 2-3 minutes more.
5. Repeat with remaining tortillas and mixture. Cut each into quarters.

Nutritional information per serving: 293 calories; 9.34 g total fat; 34.82 g carbohydrates; 10.39 g fiber; 17.04 g protein; 2.33 g total sugars; 237 mg calcium; 2.65 mg iron; 146 mg sodium.

Source: Produce for Kids

(Family Features) Eating healthy as a family starts with a plan involving nutritious ingredients, and one of the easiest ways to incorporate them is through meal prepping. By organizing recipes and the ingredients you’ll need to make them ahead of time, you’re saving time in the kitchen and helping ensure your family members won’t go off-course.

Dishes like Chicken Cauliflower Fried Rice and Mini Apple Pie Empanadas, ideal for a weekday family dinner and dessert, involve using fresh produce to encourage nutritious eating habits. Plus, because the recipes take little time to assemble and cook, you’ll save yourself more precious moments to spend at the table with loved ones.

These recipes are part of the “Mission for Nutrition” by Produce for Kids, an effort to raise awareness on the importance of meal planning and preparation to achieve regular healthy family eating together. In addition, partners of the program will donate 800,000 meals to families in need through Feeding America.

To find more information and recipes, and to download a free e-book including meal-planning ideas, visit themissionfornutrition.com.

Mini Apple Pie Empanadas

Recipe courtesy of Produce for Kids
Prep time: 15 minutes
Cook time: 25 minutes
Servings: 12

• 4          cups peeled, sliced Gala apples
• 1/4       cup maple syrup
• 1          tablespoon cornstarch
• 1          teaspoon cinnamon
• 12        frozen empanada shells, thawed
• 1          large egg white, beaten

1. Heat skillet over low heat. Add apples, syrup, cornstarch and cinnamon. Cook 10 minutes, stirring frequently, or until apples are tender.
2. Line center of each empanada shell with apples; fold and use fork to press edges together and seal. Brush with egg wash.
3. Heat oven to 375° F.
4. Place sealed empanadas on parchment-lined baking sheet. Bake 25-30 minutes, or until golden brown.

Tip: To make in air fryer: Heat air fryer to 375° F. Spray air fryer basket with nonstick cooking spray. Add sealed empanadas and cook 8 minutes, or until golden brown.

Chicken Cauliflower Fried Rice

Recipe courtesy of Produce for Kids
Prep time: 15 minutes
Servings: 4

• 2          teaspoons olive oil
• 12        ounces boneless, skinless chicken breasts, chopped
• 1          package Green Giant Fresh Cauliflower Crumbles fried rice blend
• 1          large egg, scrambled

1. In large skillet over medium heat, heat oil. Add chicken and cook 5 minutes, or until cooked through. Remove from skillet.
2. Add cauliflower crumbles. Cook 5 minutes, or until tender. Push to edge of skillet to make hole in middle. Pour egg into center and cook, stirring frequently, 2-3 minutes, or until firm. Add chicken back to pan and stir to combine.

Source: Produce for Kids

(Family Features) When bringing your friends and family together to watch the game, you’ll likely want to avoid any fumbles in the kitchen. Fret not and opt for a big batch of easy-to-make wings while incorporating these stress-free tips into your game plan to help ensure a resounding success:  

• Delegate responsibilities. The best gatherings are a team sport. Tackle this recipe for Crispy Baked Wings and let your friends help with snacks, dips and drinks.

• Prep what you can the day before. Reduce the time needed to make these wings on game day by prepping some steps in advance. The seasoning blend and sauces can be prepped up to two days in advance and chicken wings can be separated into drums and flats the day before.

• Veggies are underrated. It’s usually a good plan to have a snack that can be easily replenished for grazers attending your party. Stock up on vegetables that are easy to slice such as carrots and celery. Place some of the cut vegetables out with dips like blue cheese dressing or ranch, both of which can double as classic pairings for your wings.   

• Redefine “homemade.” The Crispy Baked Wings can serve as a versatile base for just about any sauce you might be craving. Instead of making a sauce entirely from scratch, consider making some quick alterations to premade ones. For example, add an ingredient like Tabasco Chipotle Sauce to store-bought barbecue sauce to impart a smoky flavor and lime juice for added brightness. Small changes can add that special, homemade quality without all the work. Recipes like Chipotle Barbecue Sauce or Nashville-Style Sauce can complement wings for true crowd-pleasers – pick your favorite or try both.

Find more flavorful recipes and game day tips at Tabasco.com/wings.

Crispy Baked Wings with Chipotle Barbecue Sauce or Nashville-Style Sauce

Prep time: 10 minutes
Cook time: 40 minutes
Servings: 4-6

Wings:

• 2          tablespoons baking powder
• 1          teaspoon salt
• 1          teaspoon paprika
• 1/4       teaspoon black pepper
• 4 1/2    pounds chicken wings, drums and flats separated, tips removed

Chipotle Barbecue Sauce:

• 1          cup barbecue sauce
• 3          tablespoons Tabasco Chipotle Sauce
• 2          tablespoons lime juice

Nashville-Style Sauce:

• 6          tablespoons Tabasco Sauce
• 8          tablespoons butter, softened
• 1          tablespoon light brown sugar
• 1          teaspoon paprika
• 1/2       teaspoon garlic powder
• 1/2       teaspoon salt

1. Heat oven to 425° F.
2. In bowl, combine baking powder, salt, paprika and black pepper. Shake over both sides of wings.
3. Place seasoned wings on rack over foil-lined sheet pan.
4. Bake 20 minutes, turn wings over and continue cooking additional 20 minutes in convection oven or 30 minutes in conventional oven. Cooked wings should reach at least 180° F internal temperature with crispy texture.
5. To make Chipotle Barbecue Sauce: In bowl, mix barbecue sauce, Tabasco Chipotle Sauce and lime juice.
6. Alternatively, to make Nashville-Style Wing Sauce: In bowl, mix Tabasco Sauce, butter, brown sugar, paprika, garlic powder and salt. Set aside.
7. Remove wings from oven. Toss wings with preferred sauce and serve.

Source:  Tabasco

(Family Features) Just like your favorite sports team, hosting a winning big-game party or tailgate takes planning, preparation and teamwork. To make your festivities fun-filled, remember these entertaining tips that are sure to score big with your fans.

Scatter the refreshments. Help direct movement and traffic flow by setting up food stations. Using different rooms or areas helps prevent congestion and encourages guests to mingle. Try placing finger foods and other appetizers in a couple of locations, beverages in another area and desserts in yet another space.

Embrace variety. Take into account taste preferences and dietary needs, and have an assortment of food and drinks available. Offer spicy options along with less seasoned dishes, both indulgent and better-for-you treats, plus an array of beverages for drinkers and non-drinkers alike.

Build your roster. If your party is a potluck, encourage guests to sign up for dishes so you don’t end up with multiple versions of the same thing. Create a discussion group online, or simply ask guests to indicate what they’ll bring along with their RSVP.

Don’t forget the dips. Wings are a tailgating staple, and dips are a great way to complement those zesty flavors or cool the heat, but you may find yourself in a team rivalry when it comes to the preferred dip at the game day bash: ranch or bleu cheese dressing? Both pair well with a range of wing flavors, so these dips are sure to be crowd pleasers. The delicious combination of fresh herb and vegetable flavors make Litehouse Homestyle Ranch a perfect party choice, and Litehouse Chunky Bleu Cheese features fresh buttermilk, homemade mayonnaise and a blend of spices as the backdrop for award-winning artisan blue cheese chunks that will make your fellow sports fans cheer for more.

Expand on tradition. Tailgating is a time-honored tradition, and the food lineup is often based on familiar fare. Along with those fan favorites, don’t be afraid to put some new flavors into play, such as these Sticky Sesame Chicken Wings that add a tangy ethnic flair to traditional wings.

Find more game day recipes at LitehouseFoods.com.

Sticky Sesame Chicken Wings

Yield: 4 servings
Prep time: 10 minutes
Cook time: 40 minutes

• 1/4       cup flour
• 1/4       teaspoon salt
• 20        chicken wings
• 3          tablespoons soy sauce
• 2          tablespoons sesame oil
• 1/2       teaspoon Litehouse Instantly Fresh Garlic
• 3          tablespoons water, divided
• 1/2       cup brown sugar
• 1          tablespoon cornstarch
• sliced green onions, for garnish
• sesame seeds, for garnish
• celery sticks (optional)
• Litehouse Homestyle Ranch and Chunky Bleu Cheese Dressing

1. Heat oven to 400° F.
2. In large bag, combine flour and salt. Add chicken wings and shake to coat. Discard any leftover flour.
3. Line baking sheet with foil and spray with pan spray of your choice. Place wings in single layer on baking sheet.
4. Bake wings 40-45 minutes, turning halfway through.
5. In sauce pan over medium heat, combine soy sauce, sesame oil, garlic, 2 tablespoons water and brown sugar. Whisk together remaining water and cornstarch, and pour into sauce. Bring to boil then simmer until thickened.
6. When wings are done, toss with sauce, garnish with green onion and sesame seeds, and serve with celery sticks, ranch and bleu cheese dressing.

Source: Litehouse, Inc.

Hearty dishes for cold, dreary days

(Family Features) On crisp winter days when the wind blows cold, warming up from the inside-out with hearty comfort foods can feel like a worthy solution. From chili to cornbread to dumplings, flavorful and filling foods prepared without an overload of ingredients certainly can provide a feel-good boost on chilly evenings.

Chili, a classic wintertime favorite, can be taken to the next level with a few tasty additions. Make a spicy version by mixing in bacon, sweet potatoes and a chopped jalapeno pepper for a quick warm-up. A simple and somewhat sweet spin on a classic, comforting side, Honey-Pumpkin Cornbread pairs well with the slightly spicy chili. If you’re really looking to put the comfort in a comforting main course, this Skillet Chicken and Dumplings recipe takes less than an hour to create.

To make these heart-warming recipes stand out from a crowd, Circulon Symmetry Chocolate Cookware provides dishwasher-safe, premium nonstick cookware for easy cleanup and food release that slides right off.

Find more information and comforting family-favorite recipes at circulon.com.

Watch video to see how to make this delicious recipe!

Sweet Potato and Black Bean Chili

Prep time: 30 minutes
Cook time: 60 minutes
Servings: 6

• Circulon Symmetry Chocolate 5.5-Quart Casserole
• 6          slices thick-cut smoked bacon, chopped
• 1          pound sweet potatoes, peeled and diced into 3/4-inch pieces
• 2          medium onions, chopped
• 1          jalapeno pepper, seeded and finely chopped
• 5          garlic cloves, minced
• 2          tablespoons chili powder
• 2          teaspoons ground cumin
• 1/2       teaspoon dried oregano
• 1/4       teaspoon ground chipotle pepper
• 2          cups chicken broth
• 1          can (14 1/2 ounces) no-salt-added fire-roasted diced tomatoes
• 1          can (15 ounces) no-salt-added black beans
• 1/2       cup quick-cooking barley
• 1/2       teaspoon salt

1. Heat casserole over medium heat. Add bacon and cook until browned and crisp, about 7-8 minutes. Using slotted spoon, transfer bacon to paper towel-covered plate.
2. Reduce bacon fat in casserole to 2 tablespoons and return to stove over medium-high heat. Add sweet potatoes, onions and jalapeno pepper; cook, stirring occasionally, until onion is slightly softened, about 5 minutes.
3. Add garlic and cook 1 minute. Stir in chili powder, cumin, oregano and ground chipotle; cook until fragrant, 15 seconds.
4. Pour in broth, tomatoes, beans and barley; reduce heat to medium-low, cover and simmer until sweet potatoes are tender and barley is cooked through, about 20 minutes. Remove from heat and stir in bacon and salt; let stand 15 minutes before serving.

Honey-Pumpkin Cornbread

Prep time: 20 minutes
Cook time: 20 minutes
Servings: 12-16

• Circulon Nonstick 9-Inch Square Baking Pan
• 1 1/2    cups all-purpose flour
• 1 1/4    cups yellow cornmeal
• 3          tablespoons sugar
• 1 1/2    teaspoons baking powder
• 1/4       teaspoon baking soda
• 1/2       teaspoon sea salt
• 1          cup canned pumpkin puree
• 2          large eggs, at room temperature
• 5          tablespoons unsalted butter, melted
• 4          tablespoons honey
• 1/3       cup buttermilk
• 1          tablespoon grated orange zest

1. Heat oven to 400° F. Lightly butter baking pan.
2. In bowl, combine flour, cornmeal, sugar, baking powder, baking soda and salt.
3. In separate bowl, whisk pumpkin puree, eggs, butter, honey, buttermilk and orange zest. Stir flour mixture into pumpkin mixture until moistened; transfer to prepared baking pan.
4. Bake until cornbread pulls away from sides of pan and toothpick inserted into center comes out clean, 20-22 minutes. Cool in pan 5 minutes. Remove from pan and cool on wire rack at least 10 minutes before cutting.

Skillet Chicken and Dumplings

Prep time: 30 minutes
Cook time: 40 minutes
Servings: 8

• Circulon Symmetry Chocolate 3.5-Quart Saucepan
• 3          containers (32 ounces each) low-sodium chicken stock
• Circulon Symmetry Chocolate 12-Inch Essentials Pan
• 2          medium onions, diced
• 4          carrots, peeled and sliced into 1-inch rounds
• 1          head broccoli, chopped
• 2          tablespoons butter
• 2          tablespoons olive oil
• 2-3       cups chopped chicken
• 2          bay leaves
• 1/2       teaspoon dried oregano
• 1/2       teaspoon dried basil
• 1/2       teaspoon dried thyme
• 1          teaspoon powdered garlic
• 1/2       teaspoon salt
• 1/4       teaspoon pepper
• 1/2       cup half-and-half
• 2          tablespoons cornstarch

Dumplings:

• 1 1/2    cups whole-wheat or all-purpose flour
• 2          teaspoons baking powder
• 1/2       teaspoon salt
• 1          cup half-and-half

Garnish:

• fresh grated Parmesan cheese
• fresh black pepper

1. In saucepan, bring chicken stock to boil.
2. In essentials pan, saute onions, carrots and broccoli with butter. Add olive oil as needed if pan looks dry. Cook until onions are translucent and carrots are beginning to soften.
3. Add chopped chicken, bay leaves, oregano, basil, thyme, garlic, salt, pepper and hot chicken stock to skillet. Simmer 20-30 minutes until vegetables are softened. Adjust seasoning, as necessary.
4. Whisk cornstarch into half-and-half until smooth. Whisk into soup and simmer 5 minutes, until slightly thickened.
5. To make Dumplings: In medium bowl, mix flour, baking powder, salt and half-and-half. Swirl soup with wooden spoon and add heaping tablespoons into center of soup at strong simmer. Continue adding until all dumpling batter is used. Cover with lid and cook on high 2-3 minutes.
6. Serve topped with grated Parmesan and fresh cracked pepper.

Source: Circulon

3 dairy-inspired dishes for weeknight dinners

(Family Features) Warm meals that come together quickly are a necessity for busy families, especially on weeknights filled with homework, practices, meetings and more. Serving up comfort foods that require less time in the kitchen make for more moments spent together at the table.

Hearty and satisfying, this Chicken and Wild Rice Soup can bring everyone together for a warm, soothing meal, while Cheesy Turkey Chili Mac makes for familiar fare enjoyed by adults and kids alike. For a rich, creamy, one-dish dinner solution, Pasta and Chicken in Garlic Cream Sauce requires less than 45 minutes of kitchen duty, making it an ideal weeknight family-favorite.

These dairy-fueled recipes from Milk Means More of Michigan can be part of a healthy diet that includes fruits, vegetables, grains, fat-free or low-fat dairy and a variety of protein foods.

Find more weeknight meal solutions at milkmeansmore.org.

Watch video to see how to make this delicious recipe!

Pasta and Chicken in Garlic Cream Sauce

Recipe courtesy of Milk Means More
Prep time: 30 minutes
Cook time: 10 minutes
Servings: 8

• 4          slices bacon, cut crosswise into 1/2-inch-wide pieces
• 3/4       pound boneless, skinless chicken breasts, cut into 3/4-inch pieces
• 10        ounces (about 4 cups) farfalle (bow tie) pasta
• 2 1/2    cups reduced-sodium chicken broth
• 4          cloves garlic, minced
• 1 1/2    teaspoons dried Italian seasoning
• 1/2       teaspoon coarsely ground black pepper
• 1          cup heavy cream
• 1          cup grated Parmesan cheese
• 3          cups baby spinach leaves
• 1          cup halved cherry tomatoes, for garnish

1. Place removable pan inside programmable pressure cooker. Using saute function, cook bacon, uncovered, until crisp. Use slotted spoon to remove bacon from pan. Drain bacon on paper towels. Leave 1 tablespoon drippings in pan; discard remaining.
2. Add chicken to bacon drippings in pan in two batches. Using saute function, stir-fry chicken 2-3 minutes, or until cooked through. Use slotted spoon to remove chicken from pan. Repeat until all chicken is cooked. Press cancel.
3. Stir pasta, broth, garlic, Italian seasoning and pepper into drippings in pan. Secure lid and set pressure release to sealing function. Select high pressure setting and cook 5 minutes. Press cancel.
4. Allow pressure to release naturally 5 minutes. Move pressure release to venting function to release any remaining steam. Remove lid.
5. Stir cream into pasta mixture. Using saute function, cook and stir, uncovered, until boiling. Boil, uncovered, about 4 minutes, or until sauce generously coats pasta, stirring frequently. Press cancel. Stir in chicken and Parmesan cheese.
6. Place spinach and bacon in large bowl. Pour pasta mixture over top. Toss until combined. Ladle into serving bowls. Top each serving with tomatoes.

Cheesy Turkey Chili Mac

Recipe courtesy of Milk Means More
Prep time: 20 minutes
Cook time: 10 minutes
Servings: 8

• 1          tablespoon vegetable oil
• 1          pound lean ground turkey
• 1          cup chopped onion
• 1          can (15 1/2 ounces) kidney beans, rinsed and drained
• 1          can (15 ounces) no-salt- added tomato sauce
• 1          can (14 1/2 ounces) diced tomatoes with green chili peppers
• 1 2/3    cups reduced-sodium chicken broth
• 1          tablespoon chili powder
• 1/2       teaspoon garlic salt
• 1/4       teaspoon pepper
• 8          ounces (about 1 3/4 cups) elbow macaroni
• 1/2       cup 2 percent or whole milk
• 2          tablespoons all-purpose flour
• 2          cups (8 ounces) shredded Mexican blend cheese
• 3/4       cup plain fat-free Greek yogurt or sour cream

1. Place oil in removable pan of programmable pressure cooker. Place pan in pressure cooker. Using saute function, heat oil until hot. Add turkey and onion. Cook, uncovered, about 5 minutes, or until turkey is no longer pink, stirring to break up. Press cancel.
2. Stir in beans, tomato sauce, diced tomatoes, broth, chili powder, garlic salt and pepper. Stir in macaroni. Secure lid and set pressure release to sealing function. Select high pressure setting and cook 5 minutes.
3. Allow pressure to release naturally 2 minutes. Move pressure release to venting function to release any remaining steam. Remove lid.
4. Stir macaroni mixture. Whisk together milk and flour. Stir into macaroni mixture. Using saute function, cook and stir, uncovered, 1-2 minutes, or until boiling. Press cancel.
5. Stir cheese into macaroni mixture until melted. Ladle into serving bowls. Spoon dollops of yogurt or sour cream on top.

Chicken and Wild Rice Soup

Recipe courtesy of Milk Means More
Prep time: 15 minutes
Cook time: 1 hour

• 1          cup shredded carrots
• 1/2       cup finely chopped onion
• 1/2       cup sliced celery
• 2          cloves garlic, minced
• 2          tablespoons butter or clarified butter
• 4          cups chicken broth
• 4          ounces (about 2/3 cup) wild rice, rinsed and drained
• 1          teaspoon dried thyme leaves
• 1/4       teaspoon salt
• 1/4       teaspoon pepper
• 12        ounces skinless, boneless chicken breast halves, cut into 3/4-inch pieces
• 1          cup plain low-fat Greek yogurt
• 2          tablespoons flour
• 1/2       cup whipping cream

1. In Dutch oven, cook carrots, onion, celery and garlic in hot butter about 2 minutes, or until tender, stirring occasionally.
2. Stir broth, wild rice, thyme, salt and pepper into vegetable mixture. Bring to boil. Reduce heat. Simmer, covered, 40 minutes. Stir in chicken pieces. Return to simmer, covered, 10-15 minutes, or until rice is tender and chicken is done.
3. In small bowl, whisk together yogurt and flour. Gradually whisk in cream. Stir into chicken mixture. Cook and stir over medium heat until boiling. Boil 1 minute. Ladle into bowls.

Source:  United Dairy Industry of Michigan