(Family Features) The rush of the holiday season – shopping for gifts, decorating the house, hosting loved ones and other added obligations – can be challenging. Restore balance and holiday cheer by treating yourself and others who are home for the holidays to a no-fuss, relaxing dinner that feels celebratory.

Supported by a menu that can be prepared entirely using a skillet, you can easily add to the joyful holiday spirit while also lowering stress levels typically associated with this time of year. Start with a main course like Seared Salmon with Pine Nut, Caper and Fennel Topping, which can go a long way toward building a tasty holiday meal. Paired with Long-Cooked Green Beans with Tomatoes and Garlic, the savory salmon and complementary side can be on the family table in less than an hour then capped off by a seasonal Stovetop Apple Pie.

These dishes and more can be created for holiday festivities with the help of kitchen equipment like Anolon Advanced Home skillets, part of a collection designed for everyday cooking with heavy-gauge hard anodized aluminum construction for durability and even heating. With a triple-layer, sapphire-reinforced interior that resists chipping, the cookware offers durability and easy cleaning along with features like nonstick exteriors, convenient volume markings for saucepans and stockpots, and comfortable SureGrip handles.

Find more inspiration and the right kitchen equipment to make the holiday season special at Anolon.com.

Seared Salmon with Pine Nut, Caper and Fennel Topping

Recipe courtesy of Anolon Gourmet Cookware
Yield: 4 servings

• Anolon Advanced Home 12-inch nonstick skillet
• 1/2       cup pine nuts
• 2          tablespoons olive oil, divided
• 1          shallot, finely chopped (about 3 tablespoons)
• 1/2       medium fennel bulb, cored and finely chopped
• 3          tablespoons drained capers
• 1 1/2    teaspoons fresh orange zest
• 2          tablespoons thinly sliced fresh basil
• 1/2       teaspoon, plus 1/8 teaspoon, salt, divided
• 4          skin-on salmon fillets (6-7 ounces each)
• 1/4       teaspoon ground black pepper

1. Heat nonstick skillet over medium heat. Add pine nuts and cook, shaking pan often, about 4-5 minutes until lightly browned. Transfer pine nuts to medium bowl.
2. In same skillet over medium heat, heat 1 tablespoon oil. Add shallot and fennel; cook, stirring occasionally, 3-4 minutes until slightly softened. Add capers and cook 1 minute. Transfer to bowl with pine nuts. Stir in remaining oil and orange zest. Let cool 5 minutes before adding basil and 1/8 teaspoon salt; reserve.
3. Season salmon with remaining salt and pepper. Heat skillet over medium heat until hot. Add salmon, flesh-side down, and cook 5 minutes until nicely browned. Flip salmon and continue cooking 4-5 minutes until skin is crisp and salmon is cooked through but still slightly translucent in center. Place one salmon fillet on each of four serving plates; top each with pine nut mixture.

Long-Cooked Green Beans with Tomatoes and Garlic

Recipe courtesy of Anolon Gourmet Cookware
Yield: 4 servings

• Anolon Advanced Home 12-inch nonstick skillet
• 2          tablespoons extra-virgin olive oil
• 1/4       cup yellow onions, minced
• 3          cloves garlic, thinly sliced
• 1 1/2    pounds green beans, ends trimmed
• 3          large ripe tomatoes, peeled, seeded and chopped
• salt, to taste
• freshly ground black pepper, to taste

1. In nonstick skillet over medium heat, warm olive oil.
2. Add onions and cook until soft, stirring occasionally, 7-10 minutes. Add garlic and continue stirring 1 minute. Add green beans and tomatoes; cover and cook over low heat until green beans are soft, 25 minutes.
3. Season with salt and pepper, to taste. Cook, uncovered, until liquid is almost gone, 2-3 minutes.

Stovetop Apple Pie

Recipe courtesy of Anolon Gourmet Cookware
Yield: 1 10-inch pie

• Anolon Advanced Home 10-inch nonstick skillet
• 6          tablespoons butter
• 1/2       cup, plus 2 teaspoons, sugar, divided
• 1/2       teaspoon ground cinnamon or apple pie spice
• 6          medium Granny Smith apples, peeled, cored and cut into eight wedges each
• 1          refrigerated pie crust
• 2          teaspoons cream

1. In nonstick skillet over low heat, melt butter; remove from heat. Stir in 1/2 cup sugar and cinnamon. Arrange apple wedges evenly in skillet, overlapping as needed.
2. Heat oven to 350° F.
3. In skillet over medium heat, cook sugar mixture until it is light amber in color and bubbly, 8-10 minutes.
4. Carefully place pie crust on top of apples; cut few slits in pastry to allow air to escape. Brush pastry with cream and remaining sugar. Bake 25-30 minutes, or until crust is golden brown and apples are tender. Serve warm or at room temperature.

Source: Anolon

(Family Features) When fall comes around, it brings many iconic flavors, festive traditions and family meals, along with cravings for warm, hearty dishes. For your next gathering of loved ones, whether it’s a special occasion, sporting event or simply spending quality time together, serve a classic comfort food perfect for a small crowd.

While a roast leg of lamb may be considered time-intensive or best-suited for special occasions, it can be a surprisingly stress-free dish to prepare at home. A simple way to update familiar dishes, grass-fed lamb, available at your local Whole Foods Market, is easy to cook; prepare it the same way you would grass-fed beef.

This grass-fed leg of lamb recipe, for example, requires little fuss and the oven does the work for you. Infused with garlic and thyme, topped with a creamy meat sauce and garnished with a side of seasonal produce, you can delight your family and friends with this tender and delicious meal. Plus, New Zealand grass-fed lamb is a lean, finely textured and flavorful protein, well-suited for a variety of dishes.

For more information, cooking tips and recipes, visit beefandlambnz.com.

Grass-Fed Leg of Lamb

Prep time: 10 minutes
Cook time: 2 hours, 45 minutes
Servings: 8

Lamb:

• 4 1/2-5 1/2       pounds Atkins Ranch grass-fed leg of lamb, at room temperature
• 1 3/4    ounces butter, softened
• 3          cloves garlic, crushed
• 1          teaspoon roughly chopped thyme leaves
• salt, to taste
• ground black pepper, to taste
• 1-2       handfuls thyme sprigs
• 1          onion, sliced
• 1/2       cup olive oil

Meat Sauce:

• 1          cup beef stock
• 3/4       cup creme fraiche or sour cream
• lemon zest, finely grated
• 1          tablespoon wine vinegar
• 1          bay leaf
• salt, to taste
• sauteed mushrooms (optional)
• sauteed green beans (optional)
• steamed carrots and snap peas (optional)

1. Heat oven to 320° F.
2. To prepare lamb: Using sharp knife, make 4-5 shallow slits in lamb. In bowl, mix butter, garlic and chopped thyme. Coat butter mixture in slits and sprinkle lamb with salt and pepper, to taste.
3. Place thyme sprigs and sliced onion in base of roasting tin and place lamb on top. Drizzle olive oil over lamb. Roast 2 hours, 45 minutes.
4. To make meat sauce: Remove lamb from oven 30 minutes before end of cooking time. Place lamb on board then tip juices into saucepan. Place lamb back in roasting tin and return to oven.
5. Skim fat off roasting juices. Add beef stock to remaining juices and bring to boil.
6. Reduce heat and add creme fraiche or sour cream, lemon zest, vinegar and bay leaf. Simmer until sauce reduces some. Season with salt, to taste, to counteract acidity.
7. Remove lamb from oven and rest covered loosely with foil and tea towel 10 minutes before carving.
8. Strain sauce into bowl or gravy boat and serve hot with lamb and sauteed mushrooms, green beans or steamed carrots and snap peas, if desired.

Source: Beef + Lamb New Zealand

For a simple yet satisfying breakfast idea, try this easy and delicious recipe for Cheesy Hash Browns.

Find more breakfast recipes at Culinary.net.

Watch video to see how to make this recipe!

Cheesy Hash Browns

• 2          teaspoons canola oil
• 1          onion, chopped
• 1          bell pepper, chopped
• 1          pound frozen hash browns, thawed
• 1/2       teaspoon salt
• 1/2       teaspoon pepper
• 4          ounces ham, diced
• 5          cheese slices
• 2          garlic cloves, minced

1. In skillet, heat oil. Add onion; cook 5-7 minutes. Add bell pepper and garlic; cook 3-5 minutes. Add hash browns, salt, pepper and ham; cook 18-20 minutes until golden brown, stirring occasionally.
2. Top with cheese slices; cook until melted. Stir into hash brown mixture.

Nutritious ideas for flavor-filled family meals

(Family Features) Sitting down for a homemade meal may feel harder to come by these days, but recipes that are both nutritious and flavorful can help bring your loved ones together at the family table.

From morning to night, these breakfast, dinner, side and dessert recipes from the Georgia Peanut Commission provide power-packed solutions loaded with protein to help your family take on a full schedule while coming together for memorable meals and moments.

Get more peanut recipes at http://www.gapeanuts.com/consumers.php

Peanut Power Bowl

Recipe courtesy of Parker Wallace of Parker’s Plate on behalf of the Georgia Peanut Commission
Prep time: 15 minutes
Servings: 2

Peanut Dressing:

• 1          cup creamy peanut butter
• 3/4       cup full-fat coconut milk, plus additional, if desired
• lime juice

Bowl:

• 1          cup cooked farro or quinoa
• 1/2       cup chopped cabbage
• 1          cup shredded carrots
• 1          avocado, sliced
• 1          cup spiralized zucchini or butternut squash
• 1/2       cup pomegranate arils
• 1          cup mandarin pieces
• 1/2       cup roasted peanuts
• chopped cilantro, for garnish
• green onions, for garnish

1. To make Peanut Dressing: In bowl, whisk peanut butter, coconut milk and lime juice until smooth. Add coconut milk, if necessary, to achieve desired consistency.
2. To make bowl: Layer farro or quinoa then top with cabbage, carrots, avocado, zucchini or squash, pomegranate arils, mandarin pieces, peanuts and Peanut Dressing. Garnish with cilantro and green onions.

Thai Chicken Lettuce Wraps with Peanut Sauce

Recipe courtesy of Parker Wallace of Parker’s Plate on behalf of the Georgia Peanut Commission
Prep time: 30 minutes
Cook time: 15 minutes
Servings: 4

Peanut Sauce:

• 1/2       cup creamy peanut butter
• 2          tablespoons low-sodium soy sauce
• 1          tablespoon rice vinegar
• 2          tablespoons brown sugar
• 3          teaspoons chili garlic sauce
• 1/2       lime, juice only
• 2-3       garlic cloves, pressed or grated
• 2          tablespoons fresh ginger
• 1          teaspoon fish sauce
• 1/2       cup full-fat coconut milk
• 4          tablespoons warm water, plus additional, if necessary

Lettuce Wraps:

• 2          heads Boston or butter lettuce
• 1          pound cooked chicken
• 1          red bell pepper, thinly sliced
• 4          green onion, sliced
• 3          carrots, shredded and grated
• 1/2       cucumber, sliced into matchsticks
• 1          bunch fresh basil
• 1          bunch fresh mint
• 1/4       cup crushed peanuts
• sliced limes, for garnish

1. To make Peanut Sauce: In small saucepan over low heat, combine peanut butter, soy sauce, rice vinegar, brown sugar, garlic sauce, lime juice, garlic, ginger, fish sauce, milk and water. Add more water for thinner sauce, if desired.
2. To make Lettuce Wraps: Fill lettuce leaves with chicken and Peanut Sauce; top with bell pepper, onion, carrots, cucumber, basil and mint. Sprinkle crushed peanuts on top and garnish with lime slices.

Peanut Butter Breakfast Bread Pudding with Maple Peanut Sauce

Recipe courtesy of the Georgia Peanut Commission
Prep time: 20 minutes
Cook time: 35-40 minutes
Servings: 4

• Butter
• 2/3       cup creamy peanut butter, divided
• 2          eggs
• 1/2       cup granulated sugar
• 2/3       cup milk
• 1 1/2    teaspoons pure vanilla extract
• 1/2       teaspoon salt
• 4          cups cubed brioche or challah bread, cut into 3/4-inch cubes
• 2/3       cup pure maple syrup
• 1/3       cup crushed peanuts
• powdered sugar, for garnish

1. Heat oven to 350° F. Butter four 4-ounce ramekins.
2. In bowl, mix 1/3 cup peanut butter, eggs, sugar, milk, vanilla and salt. Toss bread cubes in mixture until thoroughly coated. Divide evenly among prepared dishes. Bake until custard is set in middle and tops are golden, about 35-40 minutes. If tops of bread brown too quickly, cover ramekins loosely with aluminum foil.
3. In small saucepan over low heat, combine remaining peanut butter and maple syrup until thoroughly warmed.
4. To serve, drizzle ramekins with maple-peanut sauce and garnish with chopped peanuts and powdered sugar.
5. Substitution: Whole wheat rolls may be used in place of brioche or challah bread.

Peanut Butter Squares

Recipe courtesy of Southern Peanut Growers
Prep time: 20 minutes
Cook time: 20 minutes
Yield: 24 squares

• Nonstick cooking spray
• 1          package (17 1/2 ounces) peanut butter cookie mix
• 3          tablespoons vegetable oil
• 1          tablespoon water
• 1          egg
• 3          cups miniature marshmallows
• 2/3       cup light corn syrup
• 2          tablespoons butter
• 2          teaspoons vanilla
• 1          bag (10 ounces) peanut butter chips
• 2          cups crispy rice cereal
• 2          cups salted roasted peanuts

1. Heat oven to 350° F. Spray 13-by-9-inch pan with nonstick cooking spray.
2. In large bowl, stir cookie mix, oil, water and egg until soft dough forms. Press dough into prepared pan.
3. Bake 15-20 minutes, or until set.
4. Sprinkle marshmallows over crust. Bake 1-2 minutes until marshmallows begin to puff. Remove from oven.
5. In 4-quart saucepan over low heat, heat corn syrup, butter, vanilla and peanut butter chips, stirring constantly until chips are melted and smooth. Remove from heat.
6. Stir in cereal and peanuts; spoon mixture evenly over marshmallow layer.
7. Refrigerate 30 minutes, or until firm. Cut into bars and serve.

Source:  Georgia Peanut Commission

(Family Features) For busy families, finding time to eat together isn't always easy, but coming together around the dinner table regularly isn't just about keeping hungry bellies full. Family meals nourish the spirit, brain and overall health.

Children who grow up sharing family meals are also more likely to exhibit prosocial behavior as adults, such as sharing, fairness and respect. Research has also shown that with each additional family meal shared during the week, adolescents are less likely to show symptoms of violence, depression and suicide; less likely to use or abuse drugs or run away; and less likely to engage in risky behavior or delinquent acts.

In addition, adults and children who eat at home more regularly are less likely to suffer from obesity, and increased family meals are associated with greater intake of fruits and vegetables.

If you struggle to make family meal time happen, try these tips from the experts at the Food Marketing Institute Foundation, creators of the National Family Meals Movement, which aims to help families reap the benefits of enjoying more meals together at home. Or you can find inspiration to make one extra family meal happen each week with recipes like Barbecue St. Louis Ribs, Meatballs or Turkey Pot Pie from the family-focused cookbook "Family Table by Robert Irvine."

Plan ahead. Prepare staples or extras of your favorite recipes that you can refrigerate or freeze to use when you're rushed for time.

Mix and match. Challenge yourself to see how many different ways you can use a grocery item until it's gone.

Embrace convenience. Grocery stores have many time-saving solutions, and frozen and canned produce can be quick additions to many recipes.

Incorporate the kids. Involve your children in shopping, meal planning and meal preparation whenever possible.

Make nutritional balance easy. Plan your family's plates by making sure you are getting all the food groups over the course of the day.

"By quieting the noise and being truly present with the people around us, simple tasks you might normally take for granted - like putting a good meal on the table - take on a deeper meaning," Irvine writes in his book. "The meal ceases to be a time for physical nourishment and becomes something that feeds your family's soul. It's not possible to forge that kind of a connection if you've got one eye fixed on your smartphone at the dinner table."

Look for more tips and meal planning resources at your favorite grocery store.

Meatballs

Recipe courtesy of "Family Table by Robert Irvine" on behalf of the Food Marketing Institute Foundation
Serves: 6

• 1 Spanish white onion
• 3 cloves garlic, minced
• 3 cups diced bread (such as baguette)
• water
• 2 large eggs
• 1/2 cup ricotta cheese
• 1/2cup Parmesan cheese
• 1 pound ground pork
• 1 pound ground veal
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon fresh Italian parsley, chopped
• 1 tablespoon fresh oregano, chopped
• 2 tablespoons grapeseed oil
• 3 cups basic tomato sauce

1. In small saucepan over medium heat, sweat onion and garlic.
2. In large bowl, soak bread in water 1-2 minutes. Strain excess liquid.
3. In separate large bowl, add eggs, ricotta cheese, Parmesan cheese and onion-garlic mixture. Combine then add ground meat, soaked bread, extra-virgin olive oil, parsley and oregano. Mix thoroughly.
4. Divide mixture evenly to form 10-12 meatballs and use hands to roll into shape.
5. In large saute pan over high heat, brown meatballs in grapeseed oil on all sides.
6. Place browned meatballs in separate saucepot with basic tomato sauce. Bring to simmer and finish cooking, about 1 hour.

Barbecue St. Louis Ribs

Recipe courtesy of "Family Table by Robert Irvine" on behalf of the Food Marketing Institute Foundation
Serves: 12

Barbecue Sauce:

• 2 cups ketchup
• 2 cups apple cider vinegar
• 1 cup Dijon mustard
• 1 cup brown sugar
• 2 tablespoons cayenne pepper
• 2 tablespoons kosher salt
• 1 tablespoon black pepper

Spice Rub:

• 1/2 cup kosher salt
• 1/4 cup ground mustard
• 1/4 cup paprika
• 1/4 cup black pepper
• 1/4 cup cayenne pepper
• 1/4 cup ground white pepper
• 1/4 cup seafood seasoning
• 2 tablespoons ground cumin

• 4 full racks St. Louis-style ribs

1. To make Barbecue Sauce: In bowl, mix ketchup, vinegar, Dijon mustard, brown sugar, cayenne pepper, salt and black pepper. Transfer to thick-bottomed saucepot over medium-low heat. Allow sauce to warm and mix over heat 10-15 minutes, stirring continuously. Remove and cool.
2. To make Spice Rub: In bowl, mix salt, ground mustard, paprika, black pepper, cayenne pepper, white pepper, seafood seasoning and cumin. Keep dry and covered until ready to use.
3. Remove silver skin from bottom side of ribs. Evenly rub each rack with 1/4 cup Spice Rub on top and bottom. Wrap each in plastic wrap and keep overnight in refrigerator or cooler.
4. Heat smoker with pecan or other fruit wood to 165 F and maintain temperature. Remove plastic and place ribs in smoker 4 hours then check doneness. Ribs should be cooked but not falling off bone.
5. Remove ribs from smoker and glaze each rack with 1/2 cup Barbecue Sauce. Return to smoker 30-40 minutes. Remove and glaze again with 1/2 cup sauce for each rack and cook 20 minutes.
6. Remove ribs from smoker. Allow to rest 5 minutes then cut into single or double bone sections and serve.

Turkey Pot Pie

Recipe courtesy of "Family Table by Robert Irvine" on behalf of the Food Marketing Institute Foundation
Serves: 4

• 2 tablespoons butter
• 1 Spanish white onion, chopped
• 2 celery ribs, medium diced
• 3 carrots, small diced
• 3 cups cooked, shredded turkey (dark meat preferred)
• 2 tablespoons fresh tarragon, chopped
• 2 tablespoons fresh parsley, chopped
• 4 tablespoons all-purpose flour
• 4 cups turkey stock (or leftover gravy)
• 2 potatoes, peeled and medium diced
• 1 square prepared puff pastry
• 1 egg, beaten

1. Heat oven to 375 F.
2. In medium saucepot, melt butter; add onion and sweat 4 minutes. Add celery and carrots; cook 4-5 minutes.
3. Add turkey and cook 4 minutes. Add tarragon, parsley and all-purpose flour; cook 4 minutes. Add stock and bring to simmer. Add potatoes and simmer until fork tender.
4. Pour filling into pie pan and top with pastry. Brush pastry with egg.
5. Bake pie 20-30 minutes, or until crust is golden brown.

Photos courtesy of "Family Table by Robert Irvine"

Source: Food Marketing Institute Foundation

(Family Features) Summer is the perfect time to bring out the grill and enjoy creating a flavorful meal when entertaining your family and friends. While some choose to whip up classic recipes, you can heat things up by taking advantage of all the seasonal ingredients and popular culinary trends, such as opting for authentic, Asian-inspired recipes.

With many Americans opting to eat more ethnic foods, it’s evident that global flavors continue to be on the rise. While Asian flavors are not new, they continue to pique consumers’ curiosity. Incorporating on-trend, plant-based products and ingredients that bring out Asian flavors aid in creating bright and balanced dishes for all your eating occasions both indoors and in the backyard this summer.

Consider these tips to ensure your summer gatherings are ones to remember.

Take Advantage of Seasonal Ingredients
Summer provides a variety of fresh flavors to incorporate into meals, whether you’re stirring up a classic family recipe or something new. Seasonal tastes like tomatoes, peaches, corn, blueberries, avocados and other sun-ripened fruits and vegetables can help showcase the variety of the summer harvest.

Opt for Simple, Flavorful Swaps
From sides to salads and sandwiches, many summer dishes are served with creamy condiments. However, simple, accessible swaps can provide the same robust flavors using fewer, cleaner ingredients. One time-tested example is rice vinegar, which can be an alternative to mayonnaise and creamy dressings. To help elevate the flavors of your summertime dishes with minimal calories, consider an option like the NAKANO lineup of eight delicious rice vinegars, which are made with real rice and the finest ingredients, creating a clean flavor that is smoother and mellow compared to other vinegars. Featuring easy-to-read labels with no more than seven ingredients, it has no added preservatives, no artificial flavors and no high-fructose corn syrup or MSG. These rice vinegars are available in eight delicious varieties, including the new Toasted Sesame Rice Vinegar.

Serve Up On-Trend Asian Dishes
Asian flavors and ingredients continue to be increasingly popular due to delicious flavor profiles combined with vibrant colors and presentation on the plate. When warmer weather calls for lighter meals, go for an option that blends popular culinary trends and adventurous tastes like those typically found in Asian cooking to wow your crowd. Even the most inexperienced of cooks can whip up this Asian Buddha Bowl with Lemon-Tahini Dressing, featuring tofu, nourishing veggies and a sweet-yet-tangy dressing – a combination to leave your guests eager for your next get-together.

For more recipe inspiration and tips for creating fresh summer flavors, visit NAKANOFlavors.com.

Asian Buddha Bowl with Lemon-Tahini Dressing

Prep time: 20 minutes
Cook time: 10 minutes
Servings: 6

Tofu Marinade:

• 2          tablespoons NAKANO Seasoned Rice Vinegar or NAKANO Roasted Garlic Rice Vinegar
• 1/4       cup tamari (Japanese soy sauce)
• 1          tablespoon sesame oil
• 2          teaspoons chili paste
• 2          garlic cloves, diced
• 2          blocks extra-firm tofu, pressed and cut into 1-inch cubes
• nonstick cooking spray
• wooden skewers, soaked in water

Buddha Bowl:

• 2          cups fresh, shredded carrot
• 2          cups broccoli, cooked and cut into small florets
• 3          cups brown rice, cooked
• 2          teaspoons sesame seeds, toasted

Lemon-Tahini Dressing:

• 1          tablespoon NAKANO Natural Rice Vinegar or NAKANO Organic Natural Rice Vinegar
• 2          tablespoons tahini (sesame seed paste)
• 3          tablespoons sesame oil
• 1          tablespoon tamari (Japanese soy sauce)
• 1          tablespoon maple syrup
• 1          garlic clove, grated
• 1          teaspoon grated ginger
• 2          tablespoons lemon juice

1. To make Tofu Marinade: In small bowl, whisk rice vinegar, tamari, sesame oil, chili paste and diced garlic. Add tofu to bowl and place in refrigerator 10-20 minutes to allow tofu to marinate.
2. Before lighting grill, spray with nonstick cooking spray then heat grill to medium-high heat. Remove tofu from marinade and thread on skewers. Grill each skewer 10 minutes, turning midway, or to desired doneness.
3. To make Buddha Bowl: In six bowls, evenly combine carrots, broccoli, baked tofu, brown rice and sesame seeds.
4. To make Lemon-Tahini Dressing: In medium bowl, whisk rice vinegar, tahini, sesame oil, tamari, maple syrup, garlic, ginger and lemon juice until combined. Top each bowl with dressing, as desired.

Substitutions: Tofu can be substituted with 1 1/2 pounds boneless, skinless chicken or top sirloin steak.

Source: NAKANO

(Family Features) If an ounce of prevention is worth a pound of cure, it's good to know that a convenient pantry product can help fight osteoporosis – by the spoonful. Over 44 million American women and men aged 50 and older have osteoporosis or low bone mass. About half of American children under 5 years of age don't get enough calcium in their diets. And once children reach their teen years, more than 85% of girls and 60% of boys don't get their recommended daily allowance of calcium.

Since low lifetime calcium intake is one of the risk factors for osteoporosis, it makes sense to start building stronger bones in childhood, then continue through life. One easy and delicious way to automatically increase your family's calcium intake is to sprinkle nonfat dry milk into your recipes. Sprinkle nonfat dry milk into your favorite meatloaf mixture to help keep it moist.
Add it to breads, muffins and cakes for better texture and browning. Fortified with vitamins A and D, with D aiding calcium absorption, the "magic crystals" can also enrich smoothies, egg dishes, dips, puddings, mashed potatoes, soups and sauces.

For more calcium-boosting recipes and information, visit VeryBestBaking.com.

By the Spoonful
Look how easy it is to boost your calcium intake. Get the most calcium by adding 1 tablespoon of nonfat dry milk to many of the foods you eat every day. Make it a habit to get more calcium this wholesome and natural way.

Creamy Garlic Dip

Servings: 10

• 1          cup reduced-fat sour cream
  1/2       cup dry Nestlé Carnation Instant Nonfat Dry Milk
  2          tablespoons sliced green onions
  1          tablespoon cider vinegar
  1          clove garlic, finely chopped
  1/2       teaspoon salt
  1/4       teaspoon ground black pepper

1. In small bowl, combine sour cream, dry milk, green onions, vinegar, garlic, salt and pepper; stir until smooth. Serve with assorted cut-up vegetables.

Nutritional information per serving: 70 calories; 5 g protein; 3 g fat (25 calories from fat); 7 g carbohydrates; 10 mg cholesterol; 0 g fiber; 190 mg sodium; 15% daily value calcium.

Creamy Fruit Smoothie

Servings: 4

• 3          cups fresh, frozen (unsweetened) or canned fruit, drained
• 1 1/3    cups (3.2 ounce envelope) dry Nestlé Carnation Nonfat Dry Milk
• 1/2       cup water
• 1/2       cup ice cubes
• 2          tablespoons granulated sugar (optional)
• 1          teaspoon vanilla extract

1. Place fruit, dry milk, water, ice, sugar and vanilla extract in blender; cover. Blend until smooth.

Note: For a tropical drink, try a mixture of mango, papaya and pineapple to make up 3 cups fruit. Follow directions above.

Nutritional information per serving: 150 calories; 9 g protein; 0.5 g fat (5 calories from fat); 28 g carbohydrates; 5 mg cholesterol; 2 g fiber; 125 mg sodium; 30% daily value calcium.

Zesty Potato Salad

Servings: 8

• 1/4       cup dry Nestlé Carnation Instant Nonfat Dry Milk
• 1/4       cup water
• 1/4       cup Dijon-style mustard
• 1/2       teaspoon salt
• 1/4       teaspoon freshly ground black pepper
• 2          pounds (about 6 large) red-skinned potatoes, cut into 1-inch cubes, cooked, drained and cooled
• 2          cups green beans, cut into 1-inch pieces, blanched (optional)
• 1          cup chopped red bell pepper
• 1/4       cup sliced green onions
• lettuce leaves (optional)

1. In small bowl, combine dry milk, water, mustard, salt and pepper until well mixed. In large bowl, combine potatoes; green beans, if desired; bell pepper and onions; add milk dressing and toss well to coat. Serve immediately or refrigerate. Serve over lettuce leaves.

Nutritional information per serving: 160 calories; 8 g protein; 1.5 g fat (15 calories from fat); 30 g carbohydrates; 5 mg cholesterol; 4 g fiber; 330 mg sodium; 20% daily value calcium.

Banana Nut Bread

Servings: 2 loaves

• 4          cups all-purpose flour
• 1 1/3    cups (3.2-ounce envelope) dry Nestlé Carnation Nonfat Dry Milk
• 4          teaspoons baking powder
• 1          teaspoon ground cinnamon
• 4          large eggs
• 3 1/2    cups (about 7 medium) mashed very ripe bananas
• 2          cups granulated sugar
• 1          cup vegetable oil
• 1          cup chopped walnuts

1. Heat oven to 350° F. Grease two 9-by-5-inch loaf pans.
2. In medium bowl, combine flour, dry milk, baking powder and cinnamon. In large mixer bowl, beat eggs, bananas, sugar and vegetable oil on medium speed until well blended. Gradually beat in flour mixture; stir in nuts. Spoon into prepared loaf pans.
3. Bake 60-65 minutes, or until wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove to wire racks to cool completely.

Nutritional information per serving: 310 calories; 6 g protein; 14 g fat (120 calories from fat); 43 g carbohydrates; 35 mg cholesterol; 2 g fiber; 115 mg sodium; 10% daily value calcium.

Confetti Frittata

Servings: 4

•             Nonstick cooking spray
• 2          cartons (8 ounces each) egg substitute
• 1 1/3    cups (3.2-ounce envelope) dry Nestlé Carnation Nonfat Dry Milk
• 2          cups (8 ounces) shredded reduced-fat cheddar cheese
• 2          cups (about 6 ounces) sliced fresh mushrooms
• 1/2       cup finely chopped red bell pepper
• 2          medium green onions, sliced
• 1/2       teaspoon salt
• 1/2       teaspoon ground black pepper

1. Heat oven to 400° F. Spray 10-inch ovenproof skillet with nonstick cooking spray.
2. In medium bowl, combine egg substitute and dry milk; mix thoroughly. Stir in cheese, mushrooms, bell pepper, green onions, salt and black pepper. Pour mixture in prepared skillet.
3. Bake 30-35 minutes, or until set in center. Cool on wire rack 5 minutes then cut into wedges and serve.

Nutritional information per serving: 300 calories; 38 g protein; 8 g fat (70 calories from fat); 17 g carbohydrates; 15 mg cholesterol; 1 g fiber; 980 mg sodium; 60% daily value calcium.

Photos courtesy of Getty Images

Source: VeryBestBaking.com

Corn Chowder with Poblano

Recipe courtesy of Nestlé USA, Inc.
Servings: 6

• 1          tablespoon vegetable oil
• 1          small onion, finely chopped
• 1/2       cup chopped red bell pepper
• 1          poblano chile, deveined, seeded and chopped
• 2          garlic cloves, chopped
• 2          packages (16 ounces each) loose-pack frozen whole kernel corn, thawed, divided
• 1          can (14 1/2 ounces) low-sodium and fat-free chicken broth
• 1/4       cup water
• 1          can (12 ounces) Carnation Evaporated Fat Free or low-fat 2% milk
• salt, to taste (optional)
• ground pepper, to taste (optional)
• 1          tablespoon chopped fresh parsley (optional)

1. In large saucepan over medium-high heat, heat vegetable oil. Add onion, pepper, chile and garlic; cook, stirring occasionally, 3-4 minutes, or until tender. Add 4 cups corn; cook, stirring occasionally, 4-5 minutes, or until tender. Add broth and water; cook, stirring frequently, 15 minutes is very soft.
2. Place corn mixture in blender or food processor (in batches if necessary); process until smooth. Return to saucepan. Stir in remaining corn and evaporated milk.
3. Cook 5-10 minutes, stirring frequently, until chowder is thick. Season with salt and pepper. Garnish with parsley.

Note: One small jalapeño can be substituted for poblano chile. Chiles vary in heat level; half a jalapeno may be all you need.

Photo courtesy of Getty Images

Bruschetta Chicken Bake

Recipe courtesy of Stove Top Stuffing
Prep time: 10 minutes
Total time: 40 minutes
Servings: 6

• 1          can (14 1/2 ounces) diced tomatoes, undrained
• 1          package (6 ounces) Stove Top Stuffing Mix for Chicken
• 1/2       cup water
• 2          cloves garlic, minced
• 1 1/2    pounds boneless skinless chicken breasts, cut into bite-size pieces
• 1          teaspoon dried basil leaves
• 1          cup shredded low-moisture part-skim mozzarella cheese

1. Heat oven to 400° F. Place tomatoes in medium bowl. Add stuffing mix, water and garlic; stir just until stuffing mix is moistened. Set aside.
2. Place chicken in 13-by-9-inch baking dish; sprinkle with the basil and cheese. Top with stuffing mixture.
3. Bake 30 minutes, or until chicken is cooked through.

Substitute: Prepare as directed, omitting the garlic and using Stove Top Stuffing Mix Italian Style with Roasted Garlic.

Nutritional information per serving (recipe only): 310 calories; 7 g total fat; 3 g saturated fat; 80 mg cholesterol; 710 mg sodium; 25 g carbohydrates; 2 g dietary fiber; 4 g sugars; 33 g protein; vitamin A 10% DV; vitamin C 15% DV; calcium 20% DV; iron 15% DV.

(Family Features) Whether firing up the grill for a pool party, barbecue or even just a weeknight meal, one thing’s for sure: summertime means grilling season. Grilling takes many forms and flavors from casual favorites like burgers and hot dogs to flame-kissed vegetables and the artistry of a perfectly done steak. However, the possibilities don’t end there.

By mixing and matching traditional grilled classics with options that have a variety of textures and flavors, you can shake up your at-home menu and add new favorites to your routine this grilling season.

One ingredient to consider adding to your repertoire is Mrs. T’s Pierogies, which are available in 14 flavors. They’re stuffed with creamy mashed potatoes, cheesy goodness and other big, bold flavors, and you can grill them right alongside your favorite barbecue fare. Consider these tips from grilling expert Susie Bulloch of “Hey Grill Hey” to add some new sizzle to your grill this summer by using pierogies.

• Use good cooking oil to create a crispy exterior. Olive, avocado or canola oil can handle the heat of the grill.
• Try two-zone cooking. Start by cooking on the low-temperature side of the grill (known as indirect cooking) to slowly heat from frozen. Then move to the hot side of the grill (direct) to add a crisp texture and achieve a golden brown exterior.
• Add layers of texture. With a soft interior and crispy exterior, pierogies pair well with juicy, chewy protein and a flavorful sauce, enhancing their texture and flavors. You can create these layers with a recipe like Grilled Pierogies with Steak and Chimichurri.
• Don’t be afraid of color. Grilled to golden brown with aesthetic grill marks, you can add an extra crunch and boost of flavor.

Find more grilling recipes and ideas at mrstspierogies.com.

Grilled Pierogies with Steak and Chimichurri

Recipe courtesy of Susie Bulloch of “Hey Grill Hey”

Pierogies:

• 1          package Mrs. T’s Classic Onion Pierogies
• 1-2       tablespoons olive oil

Tri-Tip Steak:

• 1          teaspoon salt
• 1          teaspoon pepper
• 1/2       teaspoon onion powder
• 1/2       teaspoon garlic powder
• 1          tri-tip steak (2-3 pounds)

Chimichurri Sauce:

• 1          cup fresh Italian parsley, packed
• 1/4       cup fresh cilantro
• 1/2       cup extra-virgin olive oil
• 1/3       cup red wine vinegar
• 3-4       garlic cloves, peeled
• 1          teaspoon crushed red pepper flakes
• 1          teaspoon salt
• 1/2       teaspoon fresh ground black pepper

1. To prepare Pierogies: Toss pierogies in olive oil.
2. To prepare Tri-Tip Steak: In small bowl, combine salt, pepper, onion powder and garlic powder; season steak on all sides.
3. To make Chimichurri Sauce: In food processor, pulse parsley, cilantro, olive oil, vinegar, garlic, red pepper, salt and black pepper until well combined but small pieces of herbs remain. Pour into serving bowl, cover and refrigerate until ready to use.
4. Heat grill to 400° F for two-zone cooking. Grill steak over direct heat 3-4 minutes per side.
5. After flipping steak, place pierogies over indirect heat.
6. Close grill lid and cook 3-4 minutes.
7. Move steak to indirect heat and move pierogies to direct heat.
8. Remove from grill when pierogies are golden brown and steak is cooked to preferred doneness. Allow steak to rest before slicing.
9. Layer one pierogy, one slice steak and drizzle of chimichurri sauce to assemble each bite.

Source: Mrs. T’s Pierogies