(Family Features) Family traditions and in-person connections are important parts of gatherings of loved ones, and many of those get-togethers are centered on food. The entire family coming together around a table covered with warm, delicious food to share stories and create new memories is what makes mealtime special.

Forty chefs from around the nation came together to create “Come to the Table,” which offers a delicious mix of cuisines from a variety of cultures, including this sampling of classic family favorites, sweet indulgences and family-style creations all inspired by what family means to each chef.

“Sales from this book will directly benefit the families we serve, so we are so grateful for each and every chef that has offered their time and talent to this cookbook,” said Jill Cumnock, CEO of Ronald McDonald House of Dallas. “The way ‘Come to the Table’ has been created reminds me of a recipe that culminates in a feast for the senses. We can’t think of a better way to celebrate our 40th anniversary, particularly at a time when families are starting to reunite after the pandemic forced so many apart.”

Visit rmhdallas.org for more information and to order the cookbook.

Baked Stuffed Pasta Shells

Recipe courtesy of chef Kevin Curry
Servings: 6-8

• 6          ounces jumbo pasta shells
• 2          tablespoons olive oil
• 1          tablespoon fresh garlic
• 1          medium onion, diced
• 5          portobello mushroom caps, gills removed then diced
• 1          pinch sea salt, plus additional, to taste
• 1          pinch pepper, plus additional, to taste
• 2          cups shredded kale
• 3          tablespoons water
• 15        ounces skim milk ricotta cheese
• 4          tablespoons pesto
• 1          tablespoon The Fit Cook Land spice blend
• 1 1/2    cups reduced-fat marinara, divided
• 1 1/2    cups reduced-fat mozzarella
• fresh herbs, for garnish

Preheat oven to 420 F.

Bring pot of salted water to boil. Cook pasta shells according to package instructions. Drain then set aside.

Heat pot or cast-iron casserole dish over medium heat. Once hot, add oil, garlic, onion and mushrooms. Add pinch of sea salt and pepper as it cooks. Cook until onions turn brown and mushrooms shrink in size, about 3-5 minutes. Empty contents and set aside.

Place pot back over heat. Add shredded kale and water to create steam. Toss kale in pot until it turns vibrant green; set aside to cool.

In large bowl, mix ricotta cheese with mushroom mixture, kale, pesto and spice blend.
In casserole dish, spread about 1/2 cup marinara on bottom. Then one-by-one, stuff each pasta shell with approximately 2 tablespoons ricotta mixture and add to casserole dish. Repeat with remaining shells.

Cover shells with remaining marinara and mozzarella cheese. Cover casserole dish with foil and bake 20 minutes. During final 5 minutes, remove foil so mozzarella can brown.

Garnish with fresh herbs and salt and pepper, to taste.

Green Curry

Recipe courtesy of chef Nikky Phinyawatana
Servings: 2

• 2          cups fresh spinach
• 1          cup water
• 1          tablespoon vegetable oil
• 2          tablespoons green curry paste
• 8          ounces skinless, boneless chicken, beef or pork, sliced thin
• 1          small Japanese purple eggplant
• 2          cups coconut milk
• 4          teaspoons granulated sugar
• 1/2       teaspoon salt
• 1/2       cup bamboo shoots, sliced
• 1/4       medium red bell pepper, sliced thin
• 8-10     Thai basil leaves, plus additional, for garnish, divided
• 2          cups cooked jasmine rice

In blender, blend spinach and water until mixture turns green and no leaves are visible.

In medium saucepan over medium-high heat, heat oil. Add green curry paste and stir to release fragrance, about 10 seconds.

Add protein and cook 3-5 minutes.

Add blended spinach water, purple eggplant, coconut milk, sugar and salt. Bring to boil. Add bamboo shoots and red bell pepper. Simmer 10 minutes.

Stir in basil leaves and turn off heat.

Serve with jasmine rice and garnish with additional basil leaves.

Daddy’s Birthday Flan

Recipe courtesy of chef Ninamarie Bojekian Mendoza
Servings: 10-12

Caramel Sauce:

• 1          cup granulated sugar
• 1/4       cup water

Cake:

• 1 1/2    cups all-purpose flour
• 1          teaspoon baking powder
• 1/4       teaspoon baking soda
• 1/4       teaspoon salt
• 3/4       cup unsalted butter, at room temperature
• 3/4       cup granulated sugar
• 2          large eggs
• 1/2       teaspoon vanilla extract
• 3/4       cup buttermilk
• 3          tablespoons rainbow sprinkles (optional)

Flan:

• 4          large eggs
• 1          can (14 ounces) sweetened condensed milk
• 1          can (12 ounces) evaporated milk
• 1          tablespoon vanilla extract
• ground cinnamon, to taste

1. In saucepan, heat granulated sugar and water over medium-low heat until melted.
2. Preheat oven to 350 F.
3. Grease and flour 9-inch Bundt pan. Set aside.
4. When sugar liquifies and turns golden brown, remove from heat and use silicone spatula or whisk to stir. While stirring, quickly pour into prepared Bundt pan.
5. To make cake: In large bowl, sift flour, baking powder, baking soda and salt. Set aside.
6. In another bowl, use hand mixer on medium speed to beat butter and sugar, about 3 minutes, until fluffy. Add eggs and vanilla. Beat well.
7. On low speed, gradually beat in flour mixture and buttermilk until combined.
8. Fold in rainbow sprinkles, if desired.
9. Pour batter into pans over caramel sauce.
10. To make flan: In blender on high speed, blend eggs, sweetened condensed milk, evaporated milk and vanilla until well combined.
11. Gently pour through strainer and onto prepared cake batter.
12. Sprinkle cinnamon on top.
13. Place pan in water bath by putting it in larger baking dish, roasting pan, hotel pan or similar. Pour hot water halfway up sides to create water bath.
14. Bake approximately 1 hour. Cake should be golden brown and jiggle when shaken when done.
15. Remove cake from water bath and cool on rack 10 minutes.
16. Run knife or spatula carefully around edges to separate. Place plate on top of cake and, while holding it, flip over carefully and quickly.
17. Refrigerate at least 1 hour or overnight before serving.

Photo courtesy of Ink Phinyawatana (Green Curry)

Source: Ronald McDonald House of Dallas

(Culinary.net) Waking up, no matter how late, can be such a drag. You’re moving slow and cuddled up warm under the blankets. However, your stomach is growling which means eventually you are going to have to arise.

When you do stumble out of bed, it’s time to get the day started with a delicious casserole on your plate. It’s a warm, freshly baked Overnight Apple Cinnamon Fresh Toast Casserole.

Prepared the day before and chilled overnight, this casserole is ready to throw in the oven once you’re up. It’s gooey on the inside and baked to a perfect crisp on the outside, plus it’s filled with mouthwatering apples and ground cinnamon, not to mention the sweet glaze drizzled on top at the end.

It’s perfect for any breakfast or brunch occasion and the little ones will enjoy the sweet crunch, as well.

To start, add cubed French bread to a glass baking dish. Add apple pie filling on top of the bread and smooth it out over the entire dish. Then add more cubed French bread on top.

In a mixing bowl, whisk nine eggs, half-and-half and cinnamon. Pour the egg mixture over the ingredients in the baking dish.

Cover the dish with aluminum foil and chill overnight.

Remove the foil and bake for about an hour. Let cool.

In a small bowl, whisk together powdered sugar and milk to form a sweet glaze. Drizzle the glaze over your warm casserole and enjoy.

Whether you are waking up on an early Monday morning or lounging around in your pajamas for an hour (or two) over the weekend, this breakfast casserole is worth the wait.

Find more breakfast and brunch recipes at Culinary.net.

If you made this recipe at home, use #MyCulinaryConnection on your favorite social network to share your work.

Watch video to see how to make this recipe!

Overnight Apple Cinnamon French Toast Casserole

Servings: 12

• Nonstick cooking spray
• 1          package (20 ounces) French bread, cubed, divided
• 1          can (20 ounces) apple pie filling
• 9          eggs
• 1          cup half-and-half
• 2          teaspoons ground cinnamon
• 1          cup powdered sugar, plus additional (optional)
• 2          tablespoons milk, plus additional (optional)

1. Spray 8-by-8-inch glass baking dish with nonstick cooking spray.
2. In baking dish, add 10 ounces cubed French bread in bottom of dish. Pour apple filling over bread. Top with remaining cubed French bread. Set aside.
3. In medium bowl, whisk eggs, half-and-half and cinnamon. Pour evenly over bread.
4. Cover with aluminum foil and chill overnight.
5. Heat oven to 325 F.
6. Remove foil and bake 50-60 minutes.
7. Let cool 10-15 minutes.
8. In small bowl, whisk powdered sugar and milk. Add additional, if needed, until pourable glaze is reached. Drizzle over casserole before serving.

(Family Features) Filling the kitchen with plant-based ingredients is an easy way to nudge kids toward nutritious after-school snacks and make busy weeknight dinners as healthy as they are delicious.

When you consume foods that boost your energy and give your body the fuel it needs, you can expect to feel healthier, both physically and emotionally. In many cases the foods that deliver are plant-based, and you can create delicious and healthy meals while adhering to a plant-based eating plan.

Make Easy Substitutes
Having a vegetarian meal once a day is a great start, or even try “meatless Mondays” at home. Swap out ice cream and instead go for frozen blended bananas as an after-dinner treat. Try a nut- or grain-based milk in place of your normal dairy.

Make Gradual Changes
Drastically changing your eating habits can be challenging. Small, sustainable changes are easier to manage and simpler to implement. Even one change per day can lead to healthier eating, like swapping the meat in a normal sandwich for a plant-based protein, such as a salad made with chickpeas or lentils, for a quick and easy lunch.

Start Meal Planning
Meal planning can reduce the time you spend in the kitchen and cut the cost of your groceries while making plant-based eating easy. When you plan meals in advance, you can buy in bulk and do the prep work ahead of time, which means you can whip up tasty plant-based meals in minutes. Keep healthy staples on hand like vegan, cholesterol-free and trans fat-free Toufayan multi-grain pita bread. The pre-split pita is perfect to keep on hand and fill with your favorite plant-based ingredients for a quick meal or pair with hummus, chickpea salad or apples. Made with quality, wholesome ingredients, each bread is hearth-baked to a golden brown for a tasty, convenient and versatile complement to a wide range of plant-based foods. They’re easy to find in your local grocer’s deli section.

Get inspired to create family-friendly, plant-based dishes with these recipes and more at Toufayan.com.

Apple Pie Stuffed Pitas

Prep time: 10 minutes
Cook time: 17 minutes
Servings: 4

Filling:

• 4          green apples, peeled, cored and thinly sliced
• 1          teaspoon cinnamon
• 1/2       teaspoon nutmeg
• 2          tablespoons plant-based butter
• 1/3       cup white sugar
• 3          tablespoons water
• 1          teaspoon cornstarch

Oat Crumble Topping:

• 1/2       cup flour
• 1/2       cup rolled oats
• 1/4       cup brown sugar
• 1/2       teaspoon cinnamon
• 1          tablespoon orange juice
• 1          pinch salt
• 2          tablespoons plant-based butter
• 4          Toufayan Multi-Grain Pita Bread

1. Preheat oven to 350 F.
2. To make filling: In large saute pan over medium heat add apples, cinnamon, nutmeg, butter, white sugar, water and cornstarch. Cook apples down about 10 minutes until they begin to get gooey.
3. To make oat crumble topping: In medium bowl, mix flour, oats, brown sugar, cinnamon, orange juice and salt. Cut in butter and mix until crumbs begin to form.
4. Cut pitas in half and line baking sheet. Fill one pita half with apple filling and lay on its side, being careful to not let apples fall out. Top with oat crumble. Repeat with remaining pitas.
5. Bake about 6 minutes. If desired, broil 1 minute for additional color.

Roasted Chickpea Cauliflower Sandwiches

Prep time: 10 minutes
Cook time: 45 minutes
Servings: 6

• 1          can chickpeas, roasted
• 1/4       teaspoon salt, plus additional, to taste, divided
• 1/8       teaspoon black pepper, plus additional, to taste, divided
• garlic salt, to taste
• 1          head cauliflower, cut into florets
• 1/4       cup plant-based yogurt or sour cream
• 1/2       red pepper, diced
• 1/3       cup shredded carrots
• 1          cup corn kernels (optional)
• 1/4       teaspoon dill
• 1/2       teaspoon garlic powder
• 1/4       teaspoon paprika
• 3          Toufayan Bakeries Multi Grain Pitas, halved
• parsley, for garnish

1. Preheat oven to 425 F.
2. Season chickpeas with salt, pepper and garlic salt, to taste. Roast chickpeas 40-45 minutes.
3. In bowl, mix chopped cauliflower; yogurt or sour cream, diced pepper; shredded carrots; corn, if desired; 1/4 teaspoon salt; 1/8 teaspoon pepper; dill; garlic powder and paprika.
4. Once chickpeas are roasted, add to bowl and mix well. Spoon mixture into six pitas and garnish with parsley.

Source: Toufayan

(Culinary.net) Sweet treats are a favorite food, especially when they have a unique or unusual twist that makes them stand out from the crowd. When a dessert isn’t the classic chocolate or vanilla flavor, it can pique eaters’ interest. Cupcakes, macaroons and even pies have some intense flavors, however, it’s hard to top the delightful taste of these Fresh Ginger Cookies.

They are sweet and sugary with the perfect amount of ginger. Baked until golden brown, this dessert is a showstopper for family events and celebrations alike. Even the little ones will love to munch on this sweet treat with fresh, appealing flavor.

In a mixing bowl, mix flour, baking soda, ground ginger, ground cinnamon and salt until combined.

In a separate bowl, add butter, sugar and brown sugar then beat until fluffy. Add an egg and fresh ginger then beat the mixture again. Gradually add dry ingredients to this mixture until combined.  

In a small bowl, add sugar. With a spoon, scoop out a small portion of dough and roll it into a small ball before rolling in sugar.

Repeat with the remaining dough then arrange balls on a cookie sheet and bake for 14 minutes until golden brown. Make sure your little ones wait to enjoy until the cookies have cooled completely.

From parties to picnics, these cookies can be a hit. They are simple to make, don’t take much time to bake and are unique enough to bring along to nearly any occasion. With ground and fresh ginger, these cookies are equally as appetizing as they are satisfying and sure to turn heads in the kitchen.

Find more sweet treat recipes at Culinary.net.

If you made this recipe at home, use #MyCulinaryConnection on your favorite social network to share your work.

Watch video to see how to make this recipe!

Fresh Ginger Cookies

Servings: 24

• 2          cups flour
• 1 1/2    teaspoons baking soda
• 1 1/2    teaspoons ground ginger
• 1          teaspoon ground cinnamon
• 1/8       teaspoon salt
• 3/4       cup salted butter, softened
• 1          cup, plus 3 tablespoons, sugar, divided
• 1/4       cup brown sugar
• 1          egg
• 1/4       cup grated fresh ginger

1. Heat oven to 350 F.
2. In medium bowl, whisk flour, baking soda, ground ginger, cinnamon and salt. Set aside.
3. In stand mixer, beat butter, 1 cup sugar and brown sugar until fluffy. Add egg and fresh ginger; beat until combined. Gradually add dry ingredients to mixer until combined.
4. In small bowl, add remaining sugar. Using spoon, portion out dough, roll into balls then roll in sugar. Arrange balls on baking sheet at least 1 inch apart.
5. Bake 14 minutes, or until edges are golden brown. Transfer cookies to cooling rack and cool completely.

(Culinary.net) Finding a unique dessert to impress others can be a tall task. Cakes, brownies and cookies are classics but can be boring and repetitive. When you want something easy, delicious and made to impress, think outside the sweet treat box.

Next time you’re in a pinch for something sweet, try these Sopapilla Bars. They have a sugary, crunchy exterior, but on the inside, they are creamy and delicious.

Great for gatherings of all kinds, they’re cut into perfect portions and rare enough to give partygoers something to talk about.

The prep is simple and they can be made in advance then stored in the fridge overnight so there is no last-minute rushing around the kitchen.

To start, in a large bowl, beat cream cheese until soft. Add sugar and cornstarch then combine. Add vanilla extract and one egg then beat until combined.

Place one can of unrolled crescent rolls in the bottom of a lightly greased pan and pinch together the seams.

Add cream cheese mixture to the pan and spread out smooth. Then add remaining unrolled crescent rolls on top before spreading with melted butter.

Mix together sugar and cinnamon to sprinkle over the top of the bars.

Bake for 35-40 minutes. Cool to room temperature and chill in the fridge for at least 3 hours or overnight.

These bars are also the perfect sweet treat for kids. They will love the sugar-coated top and you will love they are expanding their palates by trying something new.

Whether it’s a birthday party, a barbecue or any celebration, this dessert is the way to go. It’s sweet, it’s got texture and it’s a home run when it comes to a simple sweet.

Find more dessert recipes at Culinary.net.

If you made this recipe at home, use #MyCulinaryConnection on your favorite social network to share your work.

Watch video to see how to make this recipe!

Sopapilla Bars

Servings: 15

•             Nonstick cooking spray
• 2          packages (8 ounces each) crescent rolls
• 24        ounces cream cheese, softened
• 1 1/4    cups sugar, divided
• 1          tablespoon cornstarch
• 1          teaspoon vanilla extract
• 1          large egg
• 1/4       cup unsalted butter, melted
• 2          teaspoons cinnamon

1. Heat oven to 350 F.
2. Lightly grease 9-by-13-inch glass baking pan with nonstick cooking spray. Place one package unrolled crescent rolls in bottom of dish. Pinch seams together.
3. In large bowl, beat cream cheese until soft. Add 1 cup sugar and cornstarch. Beat mixture until combined. Add vanilla extract and egg. Beat until combined.
4. Pour batter onto crescent roll dough. Smooth with spatula.
5. On floured surface, unroll second package crescent roll dough. Pinch seams and roll dough to 1/2 inch longer and wider.
6. Place rolled sheet on top of cheesecake layer. Spread melted butter over top.
7. In small bowl, whisk remaining sugar and cinnamon. Sprinkle over top of bars. 
8. Bake 35-40 minutes, or until golden brown. 
9. Cool to room temperature. Chill in refrigerator 3 hours or overnight. 

(Family Features) Each school day calls for a multitude of meals and snacks to make sure little learners are energized for time spent in the classroom, playing with friends and completing their homework. From breakfast to dinner and sweet rewards after a long day of educational activities, it’s important to keep the family on schedule with favorite recipes.

These options for a simple quiche that’ll almost certainly leave leftovers for the week, tasty tacos with a cheeseburger twist and cream-filled cookies offer delicious ways to keep your loved ones full and happy.

Visit Culinary.net to find more family-friendly dishes.

Say Goodbye to Basic Breakfast

The same old breakfast routine week after week can become tiresome and dull, especially for little ones.

It’s time to add something new to the table with fresh ingredients and simple instructions to enhance the start to busy weekdays. Try this recipe for an Easy Breakfast Quiche that is sure to have your senses swirling with every bite while fueling kiddos for the day ahead.

Find more breakfast recipes at Culinary.net.

Easy Breakfast Quiche

Servings: 12

• 1 package (10 ounces) frozen broccoli with cheese
• 12 slices bacon, chopped
• 1/2 cup green onions, sliced
• 1 cup mushrooms, sliced
• 4 eggs
• 1 cup milk
• 1 1/2 cups shredded cheese, divided
• 2 frozen deep-dish pie shells (9 inches each)

1. Heat oven to 350 F.
2. In medium bowl, add broccoli and cheese contents from package. Microwave 5 minutes, or until cheese is saucy. Set aside.
3. In skillet, cook chopped bacon 4 minutes. Add green onions; cook 2 minutes. Add mushrooms; cook 4 minutes, or until bacon is completely cooked and mushrooms are tender. Drain onto paper towel over plate. Set aside.
4. In medium bowl, whisk eggs and milk until combined. Add broccoli and cheese mixture. Add 1 cup cheese. Stir to combine. Set aside.
5. In pie shells, divide drained bacon mixture evenly. Divide broccoli mixture evenly and pour over bacon mixture. Sprinkle remaining cheese over both pies.
6. Bake 40 minutes.
7. Allow to cool at least 12 minutes before serving.

Note: To keep edges of crust from burning, place aluminum foil over pies for first 20 minutes of cook time. Remove after 20 minutes and allow to cook uncovered until completed.

A Tasty Take on School Night Tradition

Put a twist on taco Tuesday and get outside the burger bun with this easy weekday dinner idea.

Pick up a few simple ingredients you can feel good about feeding your family including Coleman Natural uncured bacon, which has no artificial ingredients or preservatives and is sourced from American family farms that humanely raise their animals with no antibiotics or added hormones.

For more creative, kid-friendly recipes, visit ColemanNatural.com/recipes.

Bacon Cheeseburger Tacos

Servings: 4

• 8-10 slices Coleman Natural bacon
• 1 pound ground beef
• salt
• pepper
• 4 slices cheese
• 1 cup canola oil
• 8 soft corn tortillas
• 1 medium red onion, sliced
• 1 avocado, skin removed and sliced
• 1 medium tomato, chopped
• 8-10 romaine lettuce leaves, torn

1. In large frying pan or cast-iron skillet, cook bacon until crispy. Remove slices from skillet to drain on paper towel. Pour bacon fat from pan.
2. Shape ground beef into four burger patties, seasoning both sides of patties with salt and pepper.
3. In skillet over medium-high heat, cook burgers about 4 minutes per side for medium doneness.
4. Top each burger with one slice cheese then cover skillet with lid and cook until cheese melts. Remove from heat.

Cap Off School Nights with a Creamy Cookie

Once the school day is done, homework is complete and dinner is finished, there’s just one thing left for many families: dessert. After all the day’s accomplishments, sometimes a sweet treat is the perfect way to reward kiddos for their hard work in the classroom.

These Oatmeal Creme Cookies are a tasty example of a tempting dish that comes together in less than half an hour, so you don’t add more stress to a busy day. Plus, with high-quality ingredients like C&H Sugars, they can keep the whole family happy while allowing little ones to help in the kitchen.

Visit chsugar.com for more back-to-school recipe inspiration.

Oatmeal Creme Cookies

Recipe courtesy of chef Haley Williams @IfYouGiveABlondeAKitchen

Prep time: 10 minutes

Cook time: 12 minutes

Oatmeal Cookies:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves (optional)
• 1 cup (2 sticks) unsalted butter, at room temperature
• 3/4 cup Dark Brown Sugar
• 1/2 cup Organic Raw Cane Sugar
• 2 large eggs, at room temperature
• 1 1/2 teaspoons pure vanilla extract
• 3 cups quick oats

Creme Filling:

• 3/4 cup unsalted butter, at room temperature
• 2 cups Confectioners’ Sugar
• 1-2 tablespoons heavy cream
• 1 teaspoon pure vanilla extract
• 1 pinch salt

1. To make oatmeal cookies: Preheat oven to 350 F. Line two cookie sheets with parchment paper and set aside.
2. In large bowl, whisk flour, baking soda, salt, cinnamon and cloves, if desired. Set aside.
3. In bowl of stand mixer, beat butter, dark brown sugar and raw cane sugar on medium-high speed until light and creamy, about 1 minute. Add eggs and vanilla; beat until combined. Scrape down sides and bottom of bowl.
4. With mixer on low, slowly add dry ingredients to wet ingredients. Mix until combined while avoiding overmixing. Add oats and mix until incorporated.
5. Scoop about 2 tablespoons dough onto prepared cookie sheet. Space dough balls at least 3 inches apart. Bake 10-12 minutes, or until edges are light brown. Let cookies cool 5 minutes before transferring to wire rack to cool completely.
6. To make creme filling: In bowl of stand mixer, beat butter on medium-high speed until light in color, about 3 minutes. With mixer on low, gradually add confectioners’ sugar and mix until well combined, about 1 minute. Add 1 tablespoon heavy cream, vanilla and salt. Beat on medium-high speed until fluffy. If filling is too thick, add second tablespoon heavy cream.
7. Once cookies cool, pipe or spread creme filling on flat sides of half the cookies. Top with remaining cookies to form sandwiches.

Source: Coleman Natural Foods
C&H Sugar

(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

Some mornings can be such a drag and make you feel exhausted. On those days, it looks like everyone is moving slow (especially the kids), getting ready seems like a big chore and making a wholesome and hearty breakfast feels nearly impossible.

You look at the clock and minute by minute you’re running even more behind. There is no time for a big breakfast with syrups and jams. You’re in a pinch but you need something fast, nutritious and filling for you and your loved ones.

Freshen up your morning with this Frothy Banana Shake, which is a simple and perfect on-the-go breakfast option. It’s healthy with fresh bananas, sweet with a hint of vanilla and frothy with blended dairy products.

To make this shake, add three cups of milk, frozen bananas, vanilla and almond extract to a blender. Blend  the ingredients together until smooth.

Pour into your favorite glass or to-go cup, dust with cinnamon and garnish with a banana slice.

This recipe is so simple and can be made in a hurry. Even the little ones can help with pouring the ingredients and pushing a button to blend if you have a little extra time for a lesson in the kitchen.

This is something you can make while on your way out of the door. There is little clean up and it’s something kids enjoy at home or on their way to school.

Find more easy, on-the-go breakfast recipes at Culinary.net.

Watch video to see how to make this recipe!

Frothy Banana Shake

Servings: 2-4

• 3          cups milk
• 2          frozen bananas
• 1          teaspoon vanilla extract
• 1/2       teaspoon almond extract
• cinnamon, for garnish
• banana slices, for garnish

1. In blender, blend milk, frozen bananas, vanilla extract and almond extract until smooth.
2. Pour into glasses, dust with cinnamon and garnish with banana slices.

(Family Features) Making sure your family members get a nutritious start to the day is an important job, and by focusing on a few wholesome ingredients, such as real milk, simple and healthful dishes can quickly become family favorites.

Each day should begin with a balanced breakfast, so when mornings get hectic and meal prepping isn’t possible, you can still start strong with a convenient, iconic pairing – cereal and real milk. Enjoyable on their own, real milk and General Mills Big G Cereals, like Honey Nut Cheerios, are even better together, delivering essential nutrients to help fuel the morning with the taste kids – and adults – can call a daily favorite.

In fact, dairy milk is the top food source of calcium, vitamin D and potassium, and cereal is the top food source of fiber – which are four nutrients of public health concern identified by the Dietary Guidelines for Americans. This nutritious breakfast combination costs only around 50 cents per serving – so parents can give their children nutrients they need without breaking the bank.

Another delicious breakfast option is a Cheesy Bacon-Broccoli Quiche, which offers 11 grams of protein per serving while introducing picky eaters to veggies in an appetizing way. If a busy schedule calls for an on-the-go option, real milk provides essential nutrients and can be blended into a Banana Breakfast Shake for a tasty and portable way to start the day.

About 90% of the U.S. population does not meet dairy recommendations outlined in the Dietary Guidelines for Americans. Most individuals would benefit by increasing intake of nutrient-dense, calcium-rich dairy milk. One 8-ounce glass of dairy milk contains almost as much calcium as six cups of kale and the same amount of protein found in 1 1/2 medium eggs, making real milk an easy and delicious way for your little ones to get important nutrients they need.

Visit milklife.com for more health-focused, simple and delicious family meal inspiration.

Cheesy Bacon-Broccoli Quiche

Servings: 6

• 1          package (10 ounces) frozen broccoli with cheese sauce
• 3          slices turkey bacon, chopped
• 1/2       cup white mushrooms, sliced
• 1/2       cup green onions, chopped
• 1          frozen prepared pie shell (9 inches)
• 4          eggs
• 1          cup fat free or low fat dairy milk
• 1/2       cup cheddar cheese, shredded

1. Preheat oven to 350 F.
2. In microwave, prepare broccoli and cheese sauce according to package directions; set aside to cool slightly.
3. In nonstick skillet over medium heat, cook bacon, mushrooms and green onions until bacon is cooked through and mushrooms are tender. Scatter bacon mixture in bottom of pie shell; place pie shell on baking sheet.
4. In bowl, whisk eggs and dairy milk then stir in broccoli and cheese sauce along with cheddar cheese. Pour custard into pie shell and bake 35-45 minutes, or until center is just set and knife blade comes out clean when inserted into center of quiche.
5. Let cool at least 10 minutes before cutting into wedges and serving.

Nutritional information per serving: 280 calories; 16 g fat; 6 g saturated fat; 160 mg cholesterol; 11 g protein; 22 g carbohydrates; 2 g fiber; 510 mg sodium; 150 mg calcium. Nutrition figures based on using fat free milk.

Banana Breakfast Shake

Servings: 2 (6 ounces milk per serving)

• 1 1/2    cups fat free or low fat dairy milk
• 1          frozen medium banana, peeled and sliced
• 1/2       teaspoon vanilla extract (optional)
• 1/4       teaspoon almond extract (optional)
• cinnamon, for garnish (optional)

1. In blender container, combine dairy milk, banana, vanilla extract and almond extract. Blend until smooth, about 20 seconds.
2. Pour into two glasses and garnish with sprinkle of ground cinnamon, if desired.

Nutritional information per serving: 120 calories; 0 g fat; 0 g saturated fat; 0 mg cholesterol; 7 g protein; 23 g carbohydrates; 2 g fiber; 100 mg sodium; 190 mg calcium. Nutrition figures based on using fat free milk.

 Photos courtesy of Getty Images

Source: MilkPEP

(Family Features) Committing to a daily wellness routine may include many components from eating healthy and exercising to meditating and achieving quality sleep. For some, the most difficult of these goals is changing eating habits to consume more nutritious foods.

However, rethinking the way you eat (and drink) doesn’t have to mean a colossal shift in your diet. According to Healthline, clean eating and the addition of a small amount of apple cider vinegar to your daily routine can help support healthy digestion, weight range maintenance, healthy glucose levels and a functioning immune system. In fact, some experts recommend consuming 1 ounce of apple cider vinegar each day as a shot or part of a recipe.

Consider an apple cider vinegar option from Marukan, which has brewed premium vinegars for 370 years, to create dishes from breakfast to dinner. Start your day by enjoying this Blueberry Apple Cider Vinegar Smoothie that takes just 5 minutes to make so it doesn’t throw off your morning routine.

A quick, nutritious and easy weeknight dinner is what many families strive for, and you can accomplish that feat with Apple Cider Vinegar Beef and Broccoli. Cooked broccoli florets and beef strips are combined with an apple cider vinegar and ponzu soy dressing-based sauce and served over cooked rice for a 20-minute meal your loved ones can savor together while simultaneously enhancing your nutrition.

These recipes can help you participate in the Marukan Apple Cider Vinegar 24-Day Challenge, which encourages entrants to consume 1 ounce of apple cider vinegar each day and share the benefits they experience while creating daily wellness habits on their journeys to healthier routines.

Find more information about participating in the challenge along with nutritious recipes at MarukanACV.com.

Blueberry Apple Cider Vinegar Smoothie

Total time: 5 minutes
Servings: 2

• 1          cup spinach
• 1/2       cup water
• 2          tablespoons Marukan Organic Apple Cider & Rice Vinegar Drink Blend
• 1          tablespoon almond butter
• 1/2       cup bananas, frozen
• 1/2       cup blueberries, frozen
• 1          tablespoon chia seeds
• 1/4       teaspoon cinnamon, ground
• 1/4       teaspoon ginger, minced
• 1/2       cup almond milk yogurt, plain
• fresh blueberries, for garnish

1. In blender, blend spinach, water, organic apple cider, almond butter, frozen bananas, frozen blueberries, chia seeds, cinnamon, ginger and yogurt until smooth. Pour into two glasses and garnish with fresh blueberries.

Apple Cider Vinegar Beef and Broccoli

Total time: 20 minutes
Servings: 4

• 1          tablespoon vegetable oil
• 1          pound broccoli florets
• 1          pound beef strips
• 1          tablespoon garlic, minced
• 1/2       cup Marukan Ponzu Premium Soy Dressing with Sudachi Citrus
• 1/2       cup low-sodium beef broth
• 1          tablespoon sesame oil
• 2          tablespoons brown sugar
• 1/4       cup honey
• 3          tablespoons Marukan Organic Apple Cider Vinegar
• 1          tablespoon cornstarch
• cooked rice
• sliced green onions, for garnish
• cilantro, for garnish
• sesame seeds, for garnish

1. In skillet over medium heat, heat vegetable oil. Cook broccoli 3 minutes until slightly softened; set aside. Add beef to pan and cook 3 minutes until browned. Add garlic and cook 30 seconds until fragrant.
2. In bowl, mix ponzu soy dressing, beef broth, sesame oil, brown sugar, honey, apple cider vinegar and cornstarch. Add sauce mixture to beef in skillet and cook 10 minutes until sauce mixture cooks down. Toss in broccoli and cook 2 minutes. Serve over rice and garnish with green onions, cilantro and sesame seeds.

Source: Marukan Apple Cider Vinegar