(Family Features) Ease your way into a busy new school year with easy dishes you can prepare and serve in minutes. Time-saving and delicious dinners allow you to enjoy valuable family meals without sacrificing precious time in the kitchen.

One smart way to pull together flavorful meals when you’re pinched for time is to keep versatile ingredients on hand that you can use in a variety of ways. For example, pre-sliced pepperoni is perfect for quick snacks, but it’s also great for do-it-yourself pizzas, casseroles and even a fresh take on grilled cheese sandwiches. An option like Armour Turkey Pepperoni can brighten up any appetizer or dish with 70 percent less fat and 25 percent less sodium than the Original variety.

Another “A-plus” idea: keep frozen meatballs handy, but think beyond traditional spaghetti. Not only do fully cooked meatballs save plenty of time, they make for a fun way to add protein and bring great flavor to kid favorites like macaroni and cheese.

Find more easy recipes for family meals this fall at ArmourMeats.com.

Cheesy Mac and Meatballs

Prep time: 5 minutes
Total time: 15 minutes
Servings: 5

• 12        ounces elbow macaroni, uncooked
• 1          package (14 ounces) Armour Original Meatballs, thawed
• 12        ounces shredded cheddar cheese
• 1          cup milk
• shredded cheddar cheese for topping (optional)

1. Cook pasta according to package directions. Cut meatballs in half.
2. In large saucepan over medium heat, combine shredded cheddar cheese and milk, stirring until smooth. Stir in meatballs; cover and simmer 5 minutes, or until meatballs are hot.
3. Drain macaroni; stir into meatball mixture. Top with cheddar cheese, if desired.

Grilled Cheese and Pepperoni Sandwiches

Prep time: 5 minutes
Total time: 15 minutes
Servings: 4

• 2          tablespoons butter or margarine
• 8          slices white or whole-grain bread
• 8          slices cheddar or American cheese
• 32        slices Armour Original or Turkey Pepperoni
• 1          cup roasted red pepper strips or 4 thin tomato slices (optional)

1. Spread butter over one side of each piece of bread. Put four slices of bread on sheet of waxed paper, buttered-side down.
2. Top each slice of bread with one cheese slice, eight slices pepperoni, 1/4 cup peppers or sliced tomato, if desired, and additional cheese slice. Top sandwiches with remaining bread, buttered-side up.
3. Heat large, nonstick skillet over medium heat. Add two sandwiches; cook 4-5 minutes per side, or until cheese is melted and sandwiches are golden brown. Repeat with remaining sandwiches.

Alternate preparation tip: Cook sandwiches in two batches in heated panini maker or well-oiled waffle iron 3-4 minutes.

(Family Features) If you’re like many families, this time of year is filled with celebrations including everything from graduations to weddings, and they all have one thing in common: food, food and more food.

Whether you’re organizing a party of your own or taking a dish for a potluck, these ideas are perfect for creating a standout dish that fellow revelers will truly enjoy:

Make a DIY delight. Guests of all ages enjoy creating custom treats, and it’s easy to set up a DIY station for all kinds of snacks. Grab a handful of coordinating containers for all the ingredients and supply serving-size bags then let your imagination soar with a candy medley, trail mix or even a popcorn bar.

Go ahead, take a shortcut. This busy season, you get a pass on making everything from scratch, and options like Armour Original Meatballs are terrific for entertaining because the work is already done for you. With a few simple additions, you’ll have a delish dish to share in no time. Barbecue Glazed Meatballs make for a simple and easy recipe. If you’re looking for something fun and creative, try these Barbecue Meatball Bites.

Get clever and sweet. Every party needs dessert and if you’re honoring “one smart cookie” of a grad, why not sweeten things up with a table filled with cookies of every flavor. The sentiment will earn almost as much appreciation as all those guests who get their taste buds tickled.

These recipes and more can be found at ArmourMeats.com.

Barbecue Glazed Meatballs

Prep time: 20 minutes
Total time: 20 minutes
Servings: 16

• 1-1 1/2 cups grape jelly
• 1 cup barbecue sauce
• 1 bag (14 ounces) Armour Original Meatballs

1. In large saucepan, combine jelly and barbecue sauce. Cook and stir over medium heat until jelly melts.
2. Add meatballs and heat over medium-low heat for 15 minutes, or until meatballs are hot and glazed, stirring occasionally.
3. Serve in slow cooker set on low, if desired.

Barbecue Meatball Bites

Prep time: 10 minutes
Total time: 25 minutes
Servings: 12

• Nonstick cooking spray
• 1 can (8 ounces) refrigerated crescent dough
• 1/3 cup barbecue sauce, divided
• 1 1/2 cups shredded sharp cheddar cheese, divided
• 12 Armour Original Meatballs
• chopped dill pickles
• crispy fried onions

1. Heat oven to 425° F. Coat 12 muffin tin cups with nonstick cooking spray. Roll out dough and cut into 12 squares; press into bottom and up sides of each muffin cup.
2. Spoon 1 teaspoon barbecue sauce into bottom of each cup and top each with about 1 tablespoon cheese. Place meatballs on top of cheese. Spoon another 1/2 teaspoon barbecue sauce over meatballs and sprinkle with more cheese.
3. Top with desired amount of dill pickles and fried onions.
4. Bake 13-17 minutes until dough is browned and meatballs are hot. Let stand 10 minutes before removing from muffin tins to serve.

Source: Armour

Servings: 8

• 1 pound spaghetti
• 1 1/4 pounds ground beef
• 2 eggs, beaten
• 1 cup Kikkoman Panko Bread Crumbs
• 1 tablespoon Kikkoman Soy Sauce
• 1 cup Parmesan cheese, grated and divided
• 4 cloves garlic, minced and divided
• 2 tablespoons vegetable oil
• 1 small onion, finely diced
• 2 28-ounce cans crushed tomatoes
• 1 tablespoon dried oregano

1. Cook spaghetti according to package directions, rinse and drain.
2. Combine ground beef, eggs, panko, soy sauce, 1/2 cup Parmesan cheese and 2 cloves of garlic in large bowl; shape into 1 1/2-inch sized meatballs. Bake meatballs at 350°F on ungreased cookie sheet for 10 to 12 minutes. Meanwhile, heat deep skillet, add oil, 1 clove garlic and onions and sauté for about 5 minutes until onions are soft. Add tomatoes and remaining garlic, cheese and oregano; simmer for at least 20 minutes.

Source: Kikkoman

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(Family Features) From savory starters and sides to a show-stopping main course, there are so many recipes to choose from this season. The secret to creating those hallmark holiday moments – the ones that leave us with delicious memories – is choosing the right dish.

Whether you’re looking for the perfect recipe for the special holiday meal, an office potluck or a simple snack to warm up with after ice skating, these recipes are an easy way to elevate any moment with tastes you’ll savor for years to come – and leftovers you’ll devour the next day.

“Pork lends itself to a multitude of flavors and preparation methods, making it the perfect protein for any occasion,” said Pamela Johnson, Director of Consumer Communications at the National Pork Board. “You can transform a classic ham with a simple glaze or mix up your starters by adding a nutty, Spanish-inspired sauce to tender pork meatballs – giving those traditional dishes everyone loves a special touch.”

For more holiday recipes, visit PorkBeinspired.com, or try the interactive Pork Be Inspired Facebook bot that provides pork fans with great-tasting recipes. Just visit the Pork Be Inspired Facebook page, open Facebook Messenger and say, “Hi.” The bot will respond by asking questions to help you find the right recipe. You can also uncover more inspiration from the National Pork Board on Instagram, Pinterest and Twitter.

Thyme-Basted Ham with Roasted Grapes

Prep time: 20 minutes
Cook time: 2-2 1/2 hours
Servings: 15-20 (4 ounces each)

• 1 cooked, bone-in ham (6-8 pounds), trimmed
• pepper
• 1/2 cup grape jelly
• 4 tablespoons unsalted butter (1/2 stick), cut into 4-6 pieces
• 2 tablespoons chopped fresh thyme
• 3 cups whole grapes (red, green or a combination)
• 4 shallots, halved lengthwise and cut into 1/4-inch slices

1. Preheat oven to 325° F. Position rack in lower third of oven.
2. In large shallow roasting pan, place ham flat-side down and score a diamond pattern about 1/8-inch deep into any fat. Season with pepper and bake 1 1/2 hours.
3. Meanwhile, in small saucepan over medium heat, combine jelly, butter and thyme, whisking occasionally until jelly and butter melt together and mixture comes to gentle boil, 1-2 minutes. Cover and set aside. In medium bowl, combine grapes and shallots. Set aside.
4. Baste ham with jelly mixture. Continue baking, basting with jelly mixture and/or pan juices about every 15 minutes. When ham’s internal temperature reaches 120° F, add grapes and shallots to roasting pan, stirring to coat with pan juices. Continue baking and basting until internal temperature reaches 140° F, 15-18 minutes per pound. Remove ham from oven, transfer to cutting board and let rest 15-30 minutes. If grapes and shallots aren’t tender yet, return roasting pan to oven.
5. Slice enough ham to serve and arrange on plates or platter. Season roasted grapes, shallots and pan juice mixture with pepper, and spoon some on top of ham. Serve remaining grape mixture on side.

Stuffed Pork Meatballs with Romesco

Prep time: 20 minutes
Cook time: 25 minutes
Servings: 10 (40 meatballs)

• 1 1/2 pounds lean ground pork
• vegetable oil, for the baking sheet
• 3/4 cup plain dried bread crumbs
• 1 large egg, beaten
• 2 tablespoons dry sherry (optional)
• 2 tablespoons fresh parsley, finely chopped or 2 teaspoons dried parsley
• 1 teaspoon sweet paprika (preferably smoked paprika)
• 2 garlic cloves, minced
• 1/4 teaspoon fresh ground black pepper
• 40 red-pepper-stuffed green olives (not large)
• 40 wooden toothpicks or bamboo cocktail spears, for serving

Romesco Sauce:

• 1 large garlic clove, crushed under knife, peeled
• 2 drained, jarred roasted red bell peppers
• 1/4 cup sliced natural almonds
• 2 teaspoons sherry or red wine vinegar
• 1 teaspoon sweet paprika (preferably smoked paprika)
• 1/2 teaspoon dried oregano or 1 teaspoon fresh oregano, chopped
• 1/4 teaspoon salt
• 1/3 cup extra-virgin olive oil

1. To make Romesco Sauce: In food processor, drop garlic through feed tube to mince. Stop machine and add peppers, almonds, vinegar, paprika, oregano and salt. Pulse about 10 times until minced. With processor running, slowly pour oil through feed tube. Transfer to serving bowl. Makes about 1 1/4 cup sauce.
2. To make meatballs: Preheat oven to 400° F. Lightly oil large rimmed baking sheet. In large bowl, mix bread crumbs, egg, sherry, parsley, paprika, garlic and pepper. Add ground pork and mix thoroughly but gently with hands. Using about 1 tablespoon of meat mixture for each, shape into 40 meatballs. Stuff 1 olive in center of each meatball then completely enclose olive. Arrange meatballs on baking sheet.
3. Bake meatballs 15 minutes. Turn meatballs over and continue baking until cooked through and browned, about 10 minutes. Transfer meatballs to serving platter. Spear with toothpicks and serve hot with Romesco Sauce for dipping.

Note: Romesco sauce can be covered and refrigerated up to 5 days. Bring to room temperature before serving.

Five-Spice Pork and Apple Salad

Prep time: 10 minutes
Cook time: 20 minutes
Servings: 4

• 1 pound pork tenderloin
• 2 teaspoons Chinese five-spice, divided
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 Fuji apple or other sweet-tart apple
• 1/4 red onion
• 3 tablespoons seasoned rice vinegar
• 2 tablespoons canola oil or other neutral-flavored oil
• 12 cups mixed greens (about 6 ounces)

1. Preheat oven to 425° F.
2. Season tenderloin on all sides with 1 1/2 teaspoons five-spice powder, salt and pepper. Place tenderloin in shallow pan and roast about 20 minutes, or until internal temperature reaches between 145° F (medium-rare) and 160° F (medium).
3. While pork is cooking, core and thinly slice apple. Thinly slice onion.
4. While pork is resting, in large bowl, whisk together vinegar, oil and remaining five-spice powder. Add greens, apple and onion; toss. Season with salt and pepper, to taste, if desired. Arrange salad on plates or platter.
5. Cut pork into thin slices. Arrange on top of salads and serve.

Source: National Pork Board

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(Family Features) You don’t have to be a master chef to create great meals that your family will love. Simple yet flavorful and warming dishes are the perfect solution for busy cooks with hungry families to feed.

Using high-quality ingredients helps guarantee you’re serving meals you can be proud of, even when you’re short on time. For delicious dinners, look for ingredients such as Hunt’s® tomatoes and KRAFT® Parmesan cheese. Hunt’s diced, stewed and whole tomatoes are peeled using only steam and their sauce is 100 percent natural with no preservatives.

Ranging from a Latin-inspired Chorizo Bolognese to easy Italian lasagna in a skillet, these recipes combine carefully chosen ingredients, so you can serve meals rich with flavor and quality.

Look for more great recipe ideas at Hunts.com.

 Easy Chicken Parmesan

• 1 can (15 ounces) Hunt’s Tomato Sauce
• 1 can (14.5 ounces) Hunt’s Diced Tomatoes with Basil, Garlic and Oregano, undrained
• 6 tablespoons KRAFT® Grated Parmesan Cheese, divided
• 6 small boneless skinless chicken breasts (6 breasts = 1 1/2 pounds)
• 3/4 pound spaghetti, uncooked
• 1 1/2 cups KRAFT Shredded Mozzarella Cheese

1. Heat oven to 375°F.
2. Pour tomato sauce and undrained tomatoes into 13-inch-by-9-inch baking dish. Stir in 1/4 cup (4 tablespoons) Parmesan. Add chicken; turn to coat evenly both sides of each breast with sauce. Cover.
3. Bake 30 minutes or until chicken is done (165°F). Meanwhile, cook spaghetti as directed on package, omitting salt.
4. Top chicken with remaining cheeses; bake, uncovered, 5 minutes or until mozzarella is melted.
5. Drain spaghetti. Serve topped with chicken and sauce.

Preparation Time

10 minutes

Total Time

45 minutes

Serves

6

Classic Spaghetti and Parmesan Meatballs

• 1 pound ground round beef (85 percent lean)
• 3/4 cup KRAFT® Grated Parmesan Cheese, divided
• 1/4 cup chopped fresh Italian (flat-leaf) parsley
• 1 egg, slightly beaten
• 1 tablespoon finely chopped garlic, divided
• 1/4 teaspoon salt
• 1 tablespoon olive oil
• 3/4 cup finely chopped yellow onion
• 1 can (14.5 ounces) Hunt’s® Diced Tomatoes, undrained
• 2 cups Hunt’s Tomato Sauce
• 1/4 cup chopped fresh basil
• 1 tablespoon granulated sugar
• 12 ounces dry spaghetti, uncooked

1. Preheat oven to 375°F.
2. Combine beef, 1/2 cup Parmesan cheese, parsley, egg, 1 teaspoon garlic and salt in medium bowl. Divide mixture into 12 portions; shape into meatballs and place on aluminum foil-lined shallow baking pan. Bake 15 minutes or until done (160°F).
3. Heat oil in large skillet over medium-high heat. Add onion; cook 4 minutes or until tender, stirring occasionally. Add remaining 2 teaspoons garlic, cook 1 minute more or until fragrant. Stir in undrained tomatoes, tomato sauce, remaining 1/4 cup Parmesan cheese, basil and sugar. Bring to a boil.
4. Add meatballs to sauce; gently stir to coat. Reduce heat and simmer 10 minutes or until sauce has thickened slightly, stirring occasionally.
5. Meanwhile, cook spaghetti according to package directions. Drain spaghetti; top with sauce and meatballs. Top with extra KRAFT Grated Parmesan Cheese, if desired.

Preparation Time

40 minutes

Total Time

55 minutes

Serves

6

Chorizo Bolognese

• 8 ounces dry fettuccine pasta, uncooked
• 1/2 pound ground chuck beef (80 percent lean)
• 6 ounces fresh pork chorizo (Mexican-style)
• 1/4 teaspoon adobo seasoning blend
• 1/4 teaspoon ground black pepper
• 1/2 cup chopped yellow onion
• 1/4 cup sliced stuffed green olives
• 1 can (15 ounces) Hunt’s® Tomato Sauce KRAFT® Grated Parmesan Cheese (optional)

1. Cook pasta according to package directions, omitting salt.
2. Meanwhile, heat large skillet over medium-high heat. Add beef, chorizo, adobo seasoning and pepper to skillet; cook 3 minutes or until meat begins to brown, stirring once.
3. Add onion and olives; cook 2–3 minutes more or until meat is crumbled and no longer pink. Drain.
4. Stir in tomato sauce; reduce heat and simmer 5–7 minutes, stirring occasionally. Serve sauce over pasta.
5. Sprinkle with KRAFT Grated Parmesan Cheese, if desired.

Preparation Time

25 minutes

Total Time

25 minutes

Serves

6

Classic Skillet Lasagna

• 8 ounces dry bowtie (farfalle) pasta, uncooked
• 1 cup part-skim ricotta cheese
• 1/3 cup KRAFT® Grated Parmesan Cheese
• 2 tablespoons water
• 1/4 teaspoon ground black pepper
• 12 ounces Italian pork sausage
• 1/3 cup chopped yellow onion
• 2 cans (14.5 ounces each) or 1 can (28 ounces) Hunt’s® Diced Tomatoes with Basil, Garlic and Oregano, undrained
• 1 can (6 ounces) Hunt’s Tomato Paste
• 1 1/2 cups shredded part- skim mozzarella cheese, divided.

1. Cook pasta according to package directions, omitting salt.
2. Meanwhile, combine ricotta cheese, Parmesan cheese, water and pepper in small bowl; set aside.
3. Heat large skillet over medium-high heat. Add sausage and onion; cook 3–5 minutes or until sausage is crumbled and onion is tender, stirring occasionally. Drain.
4. Add tomatoes (undrained), tomato paste, 3/4 cup mozzarella cheese and cooked pasta to skillet; stir to combine.
5. Dollop spoonfuls of ricotta mixture on top of pasta mixture. Sprinkle with remaining mozzarella cheese.
6. Reduce heat to low; cover and cook 2–3 minutes or until ricotta mixture is hot and mozzarella cheese melts.

Preparation Time

30 minutes

Total Time

30 minutes

Serves

6

SOURCE: Hunts