(Family Features) Back-to-school season can be cluttered between after-school activities, week­end sports and evening homework – as well as making dinner each night. Creating a master meal plan with quick, simple and nutritious meals is an easy way to take control of your family’s hectic schedule. Start by stocking the pantry with staple ingredients that amp up the nutrition and flavor of your family favorites.

For example, American Pecans are a nutri­tious ingredient to have on-hand – among the highest in “good” monounsaturated fats and packed with plant protein, fiber and essential minerals – and “The Original Supernut” is versatile enough for breakfast, lunchboxes, dinners and on-the-go snacking. Adding one bag to your weekly grocery list provides a canvas for exploring new dishes that are both nutritious and delicious.

In fact, according to the Food and Drug Administration, scientific evidence suggests but does not prove that eating 1 1/2 ounces per day of most nuts, such as pecans, as part of a diet low in saturated fat and cholesterol may reduce the risk of heart disease. One serving (28 grams) of pecans contains 18 grams of unsaturated fat and only 2 grams of saturated fat.

Updating your dinner repertoire doesn’t have to be complicated. Fuss-free recipes such as Pizza with Pecan-Herb Topping, Baked Pecan-Crusted Chicken Tenders and Pecan-Crusted Air Fryer Pork Chops can be ready in less than an hour and put a fresh twist on classic favorites to please parents and kids alike.

Find more back-to-school recipe ideas at AmericanPecan.com

Pecan-Crusted Air Fryer Pork Chops

Cook time: 22 minutes

• 1          cup pecan pieces
• 1/3       cup arrowroot starch
• 2          teaspoons Italian seasoning
• 1          teaspoon onion powder
• 1          teaspoon garlic powder
• 1/4       teaspoon sea salt, plus additional, to taste
• 1          large egg
• 1          teaspoon Dijon mustard, plus additional for serving
• 1          tablespoon water
• 2          garlic cloves, crushed
• 6          medium boneless pork chops, trimmed of fat

1. Heat air fryer to 400° F.
2. In medium bowl, mix pecans, arrow­root starch, Italian seasoning, onion powder, garlic powder and 1/4 teaspoon sea salt.
3. In separate bowl, whisk egg, 1 tea­spoon Dijon mustard, water and garlic.
4. Cover pork chops in egg mixture then transfer to bowl with pecan mixture to coat all sides. Repeat with remaining pork chops. Place three pork chops in air fryer basket.
5. Cook pork chops 6 minutes, flip, then cook additional 6 minutes. Set aside on plate.
6. Repeat with remaining pork chops.
7. Serve hot with Dijon mustard, if desired.

Baked Pecan-Crusted Chicken Tenders

Cook time: 35 minutes

• 2          cups raw pecan halves or pieces
• 1          cup panko or gluten-free bread crumbs
• 1          teaspoon garlic powder
• 1/4       teaspoon cayenne pepper
• 1          teaspoon salt, plus additional, to taste
• 1 1/2-2 pounds chicken breast tenders or chicken strips
• 3          large eggs
• 1          cup all-purpose flour or gluten-free flour blend
• pepper, to taste

Buttermilk Ranch Dip:

• 1/4       cup buttermilk
• 1/2       cup mayonnaise
• 1/2       cup sour cream
• 1          teaspoon parsley
• 1          teaspoon onion powder
• 1          teaspoon garlic powder
• 1          teaspoon dried dill
• 1/2       teaspoon salt

1. Heat oven to 425° F.
2. In food processor, pulse pecans until fine as breadcrumbs. In shallow bowl, mix pecans with panko, garlic powder, cayenne pepper and 1 teaspoon salt.
3. In separate shallow bowl, whisk eggs until smooth. In third shallow bowl, add flour.
4. Lightly season chicken tenders with salt and pepper, to taste. Working with one chicken tender at a time, dip in eggs, flour then pecan mixture. Be sure to press pecan mixture into chicken to be sure it is completely coated. Set chicken on baking sheet lined with cooling rack or parchment paper. Repeat with remaining chicken.
5. Place chicken on center rack and bake 20 minutes until golden brown and cooked through.
6. To make Buttermilk Ranch Dip: In small bowl, whisk buttermilk, mayonnaise, sour cream, parsley, onion powder, garlic powder, dried dill and salt until smooth.
7. Serve pecan-crusted chicken tenders warm paired with Buttermilk Ranch Dip.

Pizza with Pecan-Herb Topping

Cook time: 40 minutes

• 1          store-bought pizza dough
• 1          cup raw pecan halves or pieces
• 1/2       cup fresh parsley
• 1/2       teaspoon garlic powder
• 1/3       cup grated Parmesan cheese
• 1          teaspoon red pepper flakes (optional)
• 1          pinch salt
• 1          pinch pepper
• 1/2       cup jarred pizza sauce
• 2          cups shredded mozzarella cheese
• 1/2       cup thinly sliced red pepper
• 1/2       cup thinly sliced Vidalia onion

1. Heat oven to 400° F. Line baking sheet with parchment paper.
2. Lightly flour clean surface. Using rolling pin, roll out pizza dough to 1/8-inch thick and transfer to prepared baking sheet. Gently pierce dough with fork to prevent air pockets. Bake crust 10-15 minutes, or until lightly golden in color.
3. In food processor, pulse pecans, parsley and garlic powder until mixture becomes coarse crumbs. Transfer to bowl and stir in Parmesan cheese, red pepper flakes (if desired), salt and pepper. Set aside.
4. Using spoon, evenly spread pizza sauce over crust. Top with mozzarella cheese, red pepper slices and onion slices. Sprinkle 1/3 cup pecan mixture evenly over pizza.
5. Transfer pizza to oven and bake 10-15 minutes, or until crust is crispy and cheese is melted. Serve with remaining pecan-herb mixture.

Notes: If dough instructions differ from recipe, use package instructions. Additional topping options include: pepperoni, olives, ham, bacon and roasted veggies. Leftover pecan-herb topping can be used for pasta and salads.

Source:  American Pecan Council

(Family Features) Holiday gatherings provide perfect opportunities to get creative in the kitchen. Spending quality time with family and friends over an unforgettably delicious meal is what the holiday season is all about, after all. Make sure to be the one everyone is raving about because you've brought something new and delicious to your event by transforming ordinary seasonal recipes with a clever, bold twist.

At first, changing a classic family recipe or whipping up a new, taste-tempting holiday dish may seem daunting. However, balancing taste and complexity doesn't need to be stressful. Simplify recipe planning with one versatile ingredient that provides a bold boost and creates real crowd pleasers: cooking wines.

Now is the time to make cooking wine a must-have in your kitchen essentials. Using a wine specially made for cook­ing provides consistent, momentous flavor, as it withstands high cooking temperatures and has a long shelf life. One option to try this season is Holland House Cooking Wines, with a long and delicious history of adding rich, robust flavor to a wide variety of culinary applications.

These cooking wines are perfect for plenty of recipes and come in savory and flavor-boosting varieties including: Marsala, imparting a sweet-wine flavor with hints of hazelnut; Red, offering a smooth, medium-bodied finish; White, featuring a slightly dry but distinct profile; and Sherry, offering a mild flavor with hints of nut and caramel.

If you're looking for recipe inspiration for your holiday feast, you can experience the bold flavors of Holland House with these soon-to-be holiday favorites. Serve Garlic and Herb Lamb Chops with Marsala Mushroom Sauce as your entree alongside Asiago and Bacon Orzo Medley. For a dessert no one can say no to, try scrumptious Buttered Pound Cake with Sherry Mascarpone and Soaked Berries.

Visit hollandhouseflavors.com for more taste-tempting holiday recipes.

Garlic and Herb Lamb Chops with Marsala Mushroom Sauce

Prep time: 30 minutes
Cook time: 30 minutes plus marinating
Servings: 7 (about 2 lamb chops per serving)

• 2 tablespoons fresh rosemary, chopped
• 4 teaspoons fresh garlic,minced, divided
• 1 tablespoon lemon zest, grated
• 3/4 cup Holland House Marsala Cooking Wine, divided
• 2 tablespoons extra-virgin olive oil
• 2 racks of lamb (approximately 3-4 pounds), trimmed and cleaned

Marsala Mushroom Sauce:

• 1 tablespoon butter
• 1 pound fresh baby bella or cremini mushrooms, cleaned
• 2 tablespoons fresh shallots, thinly sliced
• 1/2 cup beef stock
• 1 teaspoon Dijon mustard
• salt, to taste
• pepper, to taste
• 1 tablespoon fresh parsley, chopped

1. In large bowl, combine rosemary, 3 teaspoons garlic, lemon zest, 1/4 cup cooking wine and olive oil. Add racks of lamb, meat-side up, and cover bowl. Marinate 6-24 hours. After marinating, heat oven to 400° F. Transfer racks of lamb to heated, oven-proof saute pan on stovetop and sear each side 2 minutes until golden brown.
2. Transfer oven-proof saute pan with lamb to heated oven and cook approximately 10 minutes, or until lamb reaches 135° F in center. Remove pan from oven and take lamb out of pan to rest.
3. To make Marsala Mushroom Sauce: In same pan, melt butter over medium heat; add mushrooms and saute. Add shallots and remaining garlic, cooking until fragrant. Deglaze with remaining cooking wine. Add beef stock and whisk in Dijon mustard. Season with salt and pepper, to taste, and cook 2 minutes to reduce and thicken.
4. Carve racks of lamb by cutting between ribs. Serve drizzled with Marsala Mushroom Sauce. Garnish with parsley.

Asiago and Bacon Orzo Medley

Prep time: 5 minutes
Cook time: 10 minutes
Servings: 11 (about 1/2 cup per serving)

• 4 ounces bacon, chopped
• 4 ounces white onion, diced
• 1 teaspoon garlic, minced
• 2 cups fresh asparagus tips
• 2 cups cherry tomatoes, halved
• 1/4 cup Holland House White Cooking Wine
• 1/4 cup chicken stock
• 3 cups orzo, cooked according to package directions
• 1/2 cup shaved Asiago cheese
• salt, to taste
• pepper, to taste

1. In large saucepan, cook bacon over medium heat until crisp. Add onions and garlic to pan with bacon and saute until fragrant and soft. Cook onions until translucent.
2. Add asparagus tips, cherry tomatoes, chicken stock and cooking wine to saucepan and deglaze.
3. Add cooked orzo and Asiago cheese, stirring to combine. Cook 2 minutes. Season with salt and pepper, to taste.

Buttered Pound Cake with Sherry Mascarpone and Soaked Berries

Prep time: 5 minutes
Cook time: 15 minutes plus marinating
Servings: 10 (2 pieces per serving)

• 3/4 cup fresh raspberries
• 3/4 cup fresh blueberries
• 3/4 cup fresh blackberries
• 1/2 cup Holland House Sherry Cooking Wine, divided
• 1 teaspoon lemon juice
• 1 teaspoon lemon zest, grated
• 2 tablespoons honey
• 1 cup mascarpone cheese
• 1 1/2 cups heavy whipping cream
• 2 tablespoons sugar
• 2 tablespoons butter
• 1 pound cake, cut into 20 pieces

1. In medium bowl, combine rasp-berries, blueberries, blackberries, 1/3 cup cooking wine, lemon juice, lemon zest and honey. Cover bowl and marinate at room temperature 30 minutes.
2. In mixer, whip mascarpone by slowly adding heavy whipping cream, sugar and remaining cooking wine. Once thoroughly mixed, whip to stiff peaks.
3. Butter both sides of each piece of pound cake and add to saute pan. Over medium heat, brown both sides of cake until golden. Place two pieces of toasted pound cake in individual serving dishes and let cool.
4. Place dollop of whipped mascarpone on pound cake pieces. Garnish with marinated berries.

Source: Holland House Cooking Wines