(Family Features) Ease and convenience can go a long way toward creating weeknight meals that bring the entire family together, which is why it’s helpful to focus your favorite dishes around main ingredients that simplify dinner routines.

Versatile proteins like veal open many possibilities from decadent, romantic meals to easy and beginner-friendly options. Its flavor is light, making it a blank canvas for discovery by pairing it with different combinations of sauces, spices, cheeses and more.

You can be confident in the taste of veal as your main ingredient in these Veal Tex Mex Stuffed Shells, a quick and easy dinner perfect for hectic weeknights. Requiring just over half an hour in the kitchen, jumbo pasta shells are loaded with taco-flavored ground veal and melted cream cheese then topped with your favorite taco sauce.

It offers a new, exciting recipe to add to the family menu while also providing nutrition; a 3-ounce serving of veal includes 27 grams of protein, which is more than half of the daily value for a 2,000-calorie diet.

Discover more quick and easy recipe ideas at Veal.org, funded by Beef Farmers and Ranchers.

Watch video to see how to make this recipe!

Veal Tex Mex Stuffed Shells

Prep time:  20 minutes
Cook time: 15 minutes
Servings: 6

• 1          pound ground veal
• 1/2       cup diced onion
• 1/2       cup diced poblano pepper
• 1          package (1 1/4 ounces) taco seasoning
• 1/2       cup water
• 4          ounces cream cheese
• 2          cups shredded colby jack cheese, divided
• 20        jumbo pasta shells
• 1 1/2    cups salsa
• 1          cup taco sauce

1. Preheat oven to 350 F.
2. In large skillet over medium-high heat, cook ground veal, diced onion and diced pepper until meat is no longer pink, 5-7 minutes. 
3. Stir in taco seasoning and water.
4. Break cream cheese into chunks and add to skillet; simmer 3-4 minutes, or until cream cheese melts into veal mixture. 
5. Remove from heat and add 1/2 cup colby jack cheese; stir to combine.
6. Bring large pot of salted water to boil and add pasta shells. Cook according to package directions and drain.
7. Immediately separate shells on plate to avoid sticking together. 
8. Pour salsa into 13-by-9-inch baking dish and spread to cover bottom. 
9. Fill each pasta shell with 1-2 tablespoons veal mixture and place in baking dish.
10. Top stuffed shells with taco sauce and sprinkle remaining colby jack cheese on top.
11. Bake 15 minutes, or until cheese is melted and shells are heated through. 

Source: New York Beef Council

(Family Features) During the hustle and bustle of the school year, it can be difficult to find time to sit down for dinner together as a family. However, on weeknights filled with extracurricular activities, homework, meetings and more, it’s still important to put delicious and nutritious meals on the table that can be served whenever your family members can find a few minutes to grab a plate.

Dairy foods like milk, yogurt and cheese are on hand in many kitchens and provide nutrients people of all ages need to grow and maintain strong bodies and minds. These Slow Cooker Chicken Burrito Bowls combine dairy with chicken, beans, corn and rice plus colorful garnishes for a meal you can set in the slow cooker at the beginning of the day and serve whenever hunger strikes that evening.

Find more weeknight meal ideas at milkmeansmore.org.

Watch video to see how to make this recipe!

Slow Cooker Chicken Burrito Bowls

Recipe courtesy of Lori Yates of Foxes Love Lemons on behalf of Milk Means More
Prep time: 20 minutes
Cook time: 4-8 hours
Servings: 6

• 1          jar (16 ounces) chunky salsa
• 1          pound boneless, skinless chicken thighs
• 2 1/2    cups low-sodium chicken broth
• 2          teaspoons chili powder
• 1          can (15 1/2 ounces) black beans, rinsed and drained
• 2          cups instant brown rice
• 1          cup corn kernels, fresh or frozen
• chopped avocado, for garnish
• chopped cilantro, for garnish
• chopped red onion, for garnish
• chopped tomatoes, for garnish
• lime wedges, for garnish
• sour cream or Greek yogurt, for garnish
• shredded colby jack cheese, for garnish

1. In slow cooker, stir together salsa, chicken, broth and chili powder. Cook 3 1/2 hours on high or 7 1/2 hours on low.
2. Transfer chicken to cutting board and coarsely shred; return to slow cooker. Stir in beans, rice and corn. Cook 30 minutes on high, or until rice is cooked through.
3. Serve garnished with avocado, cilantro, onion, tomatoes, limes, sour cream and cheese.

Source: United Dairy Industry of Michigan

(Family Features) If you’re hosting a backyard barbecue, game night or TV show marathon with friends this summer, it’s helpful to have a plan in mind before diving in.

Consider these tips and recipes featuring Mrs. T’s Pierogies that can help make planning a breeze and allow you to kick back and enjoy the fun alongside your guests.

• Master the Music. Set the mood as soon as your guests walk in with an upbeat playlist.
• Add a Creative Twist to Your Menu. When you’re craving something real and satisfying – but want to keep things simple – reach for an option like Mrs. T’s Pierogies. Available in 16 varieties, including mini-size, these pasta shells, filled with creamy whipped potatoes, are loaded with flavor and perfect served alone or as part of creative recipes like a Farmers Market Mini Pierogy Salad. You can also grill them up like in this Mini Pierogy Slider Kebab recipe.
• Create Self-Serve Stations. Arrange a buffet-style table to allow your guests to help themselves to food. It’s a simple way to ensure you get to enjoy yourself. Just remember to provide the necessary fixings at each station.
• Bust Out Some Games. Whether it’s a game night or just a get-together with friends, keep games like cornhole or bocce ball on-hand to keep your soiree lively.

For more recipes perfect for entertaining, visit MrsTsPierogies.com.

Mini Pierogy Slider Kebabs

Prep time: 15 minutes
Total time: 20 minutes
Servings: 4-6

• 1          box Mrs. T’s Mini Classic Cheddar Pierogies
• 2          tablespoons olive oil
• kosher salt
• freshly ground black pepper
• 1          pound ground beef
• 1 1/2    teaspoons Worcestershire sauce
• 1          tablespoon minced red onion
• 4          deli slices Colby Jack cheese, quartered
• 4-6       skewers
• 14        pieces curly leaf lettuce
• 7          cherry tomatoes, halved
• 14        cornichon pickles

1. Heat grill or indoor grill pan to medium heat. Toss pierogies with oil and season with salt and pepper. Grill 8-10 minutes, flipping halfway through. Remove.
2. In medium bowl, combine ground beef, Worcestershire sauce, onion, salt and pepper. Form into 14 equal sized patties.
3. Add patties to grill and cook 3-4 minutes per side. Add one slice of cheese to each during last minute of cooking to melt. Remove and cool slightly to handle.
4. To assemble: skewer one pierogy, flat-side down, then one piece of lettuce, tomato, pickle, burger and another pierogy, flat-side down, to sandwich it all together. Repeat with remaining ingredients.

Farmers Market Mini Pierogy Salad

Prep time: 12 minutes
Total time: 18 minutes
Servings: 4

• 1          box Mrs. T’s Mini Classic Cheddar Pierogies
• 1/2       cup white balsamic or cider vinegar
• 1          small garlic clove, crushed
• 1/4       teaspoon salt
• 1/4       teaspoon dried oregano
• 1/3       cup extra-virgin olive oil
• 1          large tomato, coarsely chopped
• 1          medium cucumber, seeded, if necessary, and coarsely chopped
• 1/4       cup red onion, thinly sliced
• 4          ounces feta cheese, crumbled

1. Saute pierogies according to box directions; place in large bowl.
2. In small bowl, combine vinegar, garlic, salt and oregano; whisk in olive oil until well-blended.
3. Add tomato, cucumber, red onion, feta and vinaigrette to bowl with pierogies; toss to mix well.

Source: Mrs. T’s Pierogies