(Family Features) The hustle and bustle of back-to-school season can cause chaos in households. Class time, field trips and homework typically rule each day, which can make sitting down for a meal seem like a far-off dream. One easy way to save time is simplifying family recipes and prioritizing meal-planning.

Consider these meal-planning tips from the experts at Healthy Family Project, whose partners are donating $16,000 to the Foundation for Fresh Produce to support children’s accessibility to fresh fruits and vegetables.

Choose the meals you plan to make for the week. Cut down on prep time by planning dishes with overlapping ingredients then write out a grocery list to keep from overbuying. Recipes like this Southwest Quiche Muffins Bento Box that include a brief list of widely used ingredients can help you avoid buying items you may only use once.

Stock the kitchen with ingredients your family often uses. Ensure you have the spices, seasonings, condiments, sauces and canned foods to prepare favorite meals at a moment’s notice.

Save time by washing and prepping produce once each week. For example, if you’re using sweet peppers in these Mini Sweet Pepper Sheet Pan Nachos and again in another meal that week, prep all at once so they’re ready when it’s time to cook – just be sure to store in an airtight container.

Serve quick snacks that won’t spoil dinner. Kids often need a little fuel for homework, but complicated snacks can cut into already busy schedules. Keep ingredients on hand for simple options like trail mix, fruit parfaits and meat and cheese wraps.

Use kitchen tools that speed up the process. Pressure cookers and air fryers can help you put nutritious meals on the table faster while slow cookers let you prep in the morning and come home to a hot, delicious dinner.

Visit HealthyFamilyProject.com to find more back-to-school recipes.

Mini Sweet Pepper Sheet Pan Nachos

Recipe courtesy of Healthy Family Project
Prep time: 10 minutes
Cook time: 5 minutes
Servings: 4

• 8          ounces Pero Family Farms Mini Sweet Peppers, cut into chip shapes
• 7          ounces tortilla chips
• 1/2       cup sweet or red onion, diced.
• 1/2       cup canned or fresh corn
• 1/2       cup queso fresco cheese
• 1/4       cup black olives
• 1/4       cup jalapeno peppers, fresh sliced
• 1/4       cup cilantro leaves, for garnish
• 1          lime, cut into thin wedges, for garnish

1. Preheat oven to 350 F.
2. Place peppers and tortilla chips on sheet pan. Layer onion, corn, cheese, black olives and jalapeno peppers. Bake 3-5 minutes.
3. Garnish with cilantro and lime wedges.

Southwest Quiche Muffins Bento Box

Recipe courtesy of Healthy Family Project
Prep time: 10 minutes
Cook time: 25 minutes
Servings: 12

• 8          large eggs
• 1/2       cup milk
• nonstick cooking spray
• 3/4       cup black beans, drained and rinsed
• 1/2       cup chopped Nature Fresh Farms Tomz tomatoes
• 1/3       cup shredded cheddar cheese
• 1/4       small RealSweet sweet onion, chopped
• 1/2       cup vanilla Greek yogurt
• 1/4       cup granola
• 1/2       Zespri SunGold kiwi, chopped
• 1          Bee Sweet Citrus mandarin, peeled and segmented

1. Preheat oven to 325 F.
2. In large bowl, whisk eggs and milk.
3. Coat 12-cup muffin pan with nonstick cooking spray or use silicone muffin liners. Evenly divide beans, tomatoes, cheese and onion among cups. Pour eggs over top.
4. Bake 20-25 minutes, or until eggs are set and lightly browned.
5. Remove from oven and cool in pan 2-3 minutes. Use knife to loosen edges and remove.
6. In cup or bowl, mix yogurt, granola and kiwi.
7. Assemble bento box with two quiche muffins, kiwi parfait and mandarin slices.

Source: Healthy Family Project

(Family Features) If you are raising picky eaters, there's a cooking technique that makes some of kids' favorite foods - like burgers and nachos - more nutritious while still tasting delicious.

Mushrooms, with their inherent umami flavor, are a perfect addition to blend into meals to increase both flavor and nutrition. Chefs kicked off the trend by blending finely chopped mushrooms with meat for burgers that are flavorful, healthy and Earth-friendly, and now blended burgers are showing up in school cafeterias, supermarket meat counters and fast food drive-thrus.

"Blended entrees like burgers are a win-win-win for families wanting to eat better," said Dayle Hayes, registered dietitian and founder of School Meals That Rock. "Mushrooms add delicious umami flavor, reduce fat and sodium in many popular dishes and kids love them."

Another fan of blending is MasterChef Junior finalist and teen chef, Evan Robinson. Robinson likes to blend with multiple varieties of mushrooms in family favorites such as tacos, burgers and stuffed peppers.

"I find that blending mushrooms into some of my go-to recipes helps increase the flavor while reducing the amount of fat and sodium," Robinson said.

If you're ready to start blending at home, it can be a simple process for introducing foods to even the pickiest of eaters. Recruit kids as kitchen helpers to tackle tasks such as wiping mushrooms clean and using their hands to blend the meat and mushrooms together.

For more family-friendly, blended recipes, visit Blenditarian.com

A Cooking Technique You Need to Know: Blending

Blending involves mixing finely chopped mushrooms with ground meat for more nutritious, but still delicious, burgers, tacos, meatballs and more.

1. Chop your favorite mushroom variety to match the consistency of the ground meat. This can be done with a knife or food processor.

2. Blend the chopped mushrooms with the ground meat.

3. Cook with Mexican seasoning mix for tacos, marinara sauce for meaty ragu or salt and pepper for juicy, flavorful burgers.

Blended Mushroom Nachos

Recipe courtesy of Chef Evan Robinson
Servings: 4

• 5 shiitake mushrooms
• 5 white button mushrooms
• 1 clove garlic
• 1/4 cup chopped onions
• 1 tablespoon Mexican meat seasoning
• 10 ounces ground turkey

Cheese Sauce:

• 1 tablespoon butter
• 1 tablespoon flour
• 1 cup milk
• 1 1/4 cups Mexican blend shredded cheese

• tortilla chips
• salsa (optional)
• guacamole (optional)
• kale (optional)
• romaine lettuce (optional)
• tomatoes (optional)
• cilantro (optional)
• diced red bell peppers (optional)

1. In blender or food processor, pulse mushrooms, garlic and onions. In large saute pan over medium-high heat, mix finely chopped mushroom mixture with seasoning and cook 2 minutes. Add ground turkey, breaking into fine crumbles until completely cooked through. Set aside.
2. To make cheese sauce: In medium saucepan over medium-high heat, melt butter then add flour and whisk constantly, breaking up lumps. Stir 2 minutes then add milk and continuously whisk. Stir in cheese and mix with wooden spoon.
3. Assemble chips on serving platter; spread mushroom-meat crumble on top. Add cheese sauce and toppings like salsa, guacamole, kale, romaine lettuce, tomatoes, cilantro and diced red bell peppers, if desired.

Pizza Burgers

Recipe courtesy of Chef Evan Robinson
Servings: 4

• 1 tablespoon extra-virgin olive oil
• 1 medium portabella mushroom, finely chopped
• 2-3 white button mushrooms, finely chopped
• 1/2 small onion
• 1/2 clove garlic
• 2 teaspoons Italian-style herb seasoning
• 8 ounces ground beef
• salt, to taste
• pizza or marinara sauce
• shredded mozzarella cheese
• hamburger buns

1. In large pan over medium-high heat, saute extra-virgin olive oil, mushrooms, onions, garlic and herb seasoning approximately 5 minutes until vegetables are soft. Set aside and let cool to room temperature.
2. Blend mushroom mixture with ground beef. Season with salt, to taste.
3. Form into four patties and cook in same pan as mushroom mixture to preferred doneness. Top with dollop pizza sauce and mozzarella cheese. Cover pan to melt cheese then carefully transfer to buns.

Source: Mushroom Council

Fried, grilled, baked or slow-cooked, game day dishes come in all flavors and textures so everyone comes out a winner. Try these classic ideas and new spins to take your home-gate to the next level.

• Chicken Wings – Bone-in or boneless, skin on or skin off, buffalo or barbecue-glazed, chicken wings are chef’s choice for a handheld party pleaser. With nearly endless ways to prepare them, they’re a game day staple for parties of all sizes.
• Pizzas – While delivery (or carryout) from a local restaurant is likely to be more common, creating a homemade pizza is as simple as rolling out dough, layering sauce and cheese then finishing with personalized toppings. If you’re in charge of a smaller, more manageable group, you can even try personal-sized pies for maximum customization.
• Barbecue – Ribs, pulled pork, brisket and slow-smoked barbecue of all varieties may take more preparation but almost always ends with a happy fan base. Keep in mind that you’ll need to plan further in advance for longer cook times, but larger cuts of meat like pork shoulder help feed larger groups.
• Veggie Trays – Not every game day dish has to include heavy foods or sticky fingers. An assortment of carrots, broccoli, cauliflower, peppers and more paired with ranch or blue cheese dressings makes for a more nutritious appetizer ahead of the main course.
• Dips – If you’re looking for help from attendees, look no further than chips and dips for ways guests can lend a hand. Because they’re usually simple to make and easily portable, your fellow fans can bring along any combination of their choosing from buffalo chicken dip and tortilla chips to crackers and hummus.
• Sliders and Sandwiches – The combinations are just about endless for sliders with many variations of meats, cheeses, spreads and more. Keep your menu simple by choosing one type of bread, 1-2 meats and 1-2 cheeses to avoid going overboard. Guests can always add their own touches when it’s time to dig in.
• Walking Tacos or Nachos – Another personalized snack, walking tacos are an easy crowd-pleaser – all they take are taco shells and tortillas along with an assortment of your usual toppings: meat, cheese, sour cream, beans, guacamole, black olives, jalapenos and anything else your guests desire. Just line up the ingredients in separate bowls for DIY dining, and for a secondary option, provide tortilla chips to create nachos instead.

Find more game day recipes and ideas at Culinary.net.

Photo courtesy of Getty Images

(Family Features) Whether you prefer watching your favorite teams in-person or on TV, tailgate season means it's time to break out your party's favorite foods from appetizers and snacks to all-out meals.

Go long for a touchdown-worthy tailgate or settle in for game day on the couch with these recipes for a bold burger, sweet-and-spicy wings and creamy coleslaw. For an appetizing pregame warmup, try this assortment of nacho toppings to give your whole party something to cheer about.

Find more recipes to amp up your tailgate atmosphere at Culinary.net.

Homemade Nachos Worth the Hype

A truly beneficial start to the day is usually centered around breakfast. Start your family on the right foot with a meal that delivers sweet flavor along with nutritious fruits.

This Honey Leches French Toast recipe swaps out syrup for hot honey combined with the crisp taste of raspberries, blueberries and strawberries.

Visit honey.com for more family-friendly recipes.

Perfect for pairing with game day dishes of nearly any variety, nachos allow a special amount of personalization for guests of all ages and taste preferences. Along with tortilla chips, of course, try nibbling on these topping options throughout your party:

• Shredded cheese
• Melted nacho cheese
• Sour cream
• Guacamole
• Salsa
• Black olives
• Shredded meat
• Sliced peppers
• Diced tomatoes
• Corn
• Beans

A Flavorful, Exotic Spin

No tailgate is complete without a game day staple: burgers. For a twist on tradition, try serving a different style of beef to give guests a new take on an all-time favorite.

This Grass-Fed Wagyu Burger with Red Radish Chili Pickles uses First Light 100% grass-fed Wagyu beef from New Zealand, home to some of the world's most natural tasting beef and lamb. With cattle allowed to roam and graze freely over lush green hills and pastures all day, every day, the result is a tender, flavorful meat that tastes as nature intended.

Remember to cook the patties quickly over high heat to help retain juiciness, tenderness and flavor. With a touch of chili pepper in the pickles, you can add just enough spice with a sweet kick.

Find more recipes for game day gatherings at beefandlambnz.com.

Grass-Fed Wagyu Burger with Red Radish Chili Pickles

Red Radish Chili Pickles:

• 2 tablespoons white wine vinegar
• 2 tablespoons water
• 1/2 teaspoon sugar
• 2 tablespoons sliced fresh red chili peppers
• 1/2 cup sliced red radish

Wagyu Burgers:

• 1 1/3 pounds First Light New Zealand Grass-Fed Wagyu Grind
• salt, to taste
• pepper, to taste
• 1 teaspoon grainy mustard (optional)
• 2 tablespoons rice bran oil
• 4 hamburger buns
• 2 tablespoons mayonnaise
• 4 lettuce leaves
• 2 vine-ripened tomatoes, sliced
• 2 tablespoons onion jam

1. To make Red Radish Chili Pickles: In small saucepan, heat vinegar, water and sugar. Add chili and radish; remove from heat.
2. To make Wagyu Burgers: Season Wagyu grind with salt and pepper, to taste. Mix in mustard, if desired. Form into four patties.
3. Lightly brush both sides of burgers with oil. In frying pan, sear burgers over high heat then reduce heat to medium and cook until well caramelized. Flip and repeat process on other side.
4. In frying pan, lightly toast burger buns.
5. Spread mayonnaise on buns; top with lettuce, tomato and burger.
6. Spread spoonful onion jam on each burger then finish with Red Radish Chili Pickles.

Crunch into Coleslaw

Appetizers, main courses and snacks may dominate many tailgate parties, whether at home or the stadium, but don't forget to incorporate sides that can accompany all the flavors of your festivities.

This Honey-Dill Coleslaw, for example, makes for a complementary dish to just about any protein from burgers to wings and beyond. Plus, with only a few simple ingredients, it's an easy side to whip up yourself or enlist help from an eager guest.

Find more sweet side recipes at honey.com.

Honey-Dill Coleslaw

Recipe courtesy of the National Honey Board
Servings: 4

• 1/4 cup honey
• 1/2 cup sour cream
• 1/2 teaspoon dried dill weed
• 1 package (16 ounces) coleslaw mix
• 1/4 cup thinly sliced onion
• salt, to taste
• pepper, to taste

1. In small bowl, combine honey, sour cream and dill.
2. In large bowl, toss coleslaw mix with onion and honey-sour cream mixture. Season with salt and pepper, to taste. Serve immediately.

A Sweet-Hot Handheld

Ditch the plates and dive right into a sweet and spicy snack perfect for the whole party with these Honey-Sriracha Grilled Wings.

To help simplify prep, try grilling ahead of time and keep in the oven until guests arrive. Or, if you're tailgating in style at the stadium, toss into a pan and cover with foil to keep them warm until it's time for a bite.

Visit honey.com to find more tailgating recipes.

Honey Sriracha Grilled Wings

Recipe courtesy of the National Honey Board
Servings: 8

• 4 pounds fresh chicken wings
• water
• 3 cups rice wine vinegar
• 1/4 cup Sriracha sauce
• 2 tablespoons salt
• 2 cups honey, divided

1. Heat grill to 225-240 F.
2. In large bowl, rinse wings with cool water. Add rice wine vinegar, Sriracha, salt and 1 cup honey. Fold to incorporate all ingredients and coat wings evenly.
3. Place wings on grill, cover with lid and cook 12-14 minutes before turning once and cooking additional 15-18 minutes.
4. Open lid and turn wings. Brush remaining honey on wings. Cook 5-8 minutes, remove from heat and serve.

Source: New Zealand Beef & Lamb

(Family Features) What better way to serve a hungry gang than with two crowd-pleasers: meatballs and BBQ? Anyone hosting a big game gathering needs to have recipes on-hand that are hearty and tasty, while still being easy to prepare.

The easiest and fastest way to find what you need to feed the fans is by utilizing local club stores like Sam's, where shoppers can huddle and find great game-day foods and entertaining items at affordable prices. These crowd-pleasing recipes start off with Byron's Hand Pulled Pork BBQ and Casa Di Bertacchi Meatballs, both sold at Sam's Clubs nationwide.

The Mini Meatball Hamburgers are made from fully-cooked meatballs crafted from an outstanding, authentic family recipe. The seasoned and lightly steamed meatballs can be warmed up quickly and paired with a tasty sauce for some super-star sliders.

BBQ Nachos take game-day appetizers to a whole new level. Made with hickory-smoked pulled pork that's finished with a sweet and spicy sauce, this BBQ is ready to be warmed up and loaded up with fan-favorite nacho toppings for an appetizer that will have your guests calling for a replay.

For more information about Byron's Hand Pulled Pork BBQ, Casa Di Bertacchi Meatballs, or for additional recipes, visit www.ClubEntertaining.com.

Mini Meatball Hamburgers

Makes 26 appetizers

• 26 frozen Casa Di Bertacchi fully cooked meatballs (1 pound)
• 1 cup ketchup
• 3 tablespoons Dijon honey mustard
• 26 2-inch rolls, sliced in half horizontally
• 1 1/2 cups sweet pickle relish

1. Preheat oven to 400°F.
2. Place meatballs in 8 x 8 or 9 x 9-inch pan. Bake for 25 to 30 minutes, or until thoroughly heated.
3. In a small bowl, combine ketchup and mustard. Place a heaping teaspoon of ketchup mixture on the bottom of roll. Place a meatball on top. Follow with a rounded teaspoon of pickle relish. Place top half of roll over top. Repeat for remaining meatballs and rolls. Serve immediately on a large platter.

Cheeseburger Variation: Place a small slice of cheddar cheese over each meatball.

BBQ Nachos

Serves 4

• Byron's BBQ
• 1 cup shredded Monterrey Jack cheese
• 1/2 cup red onion, diced
• 1 green bell pepper, diced
• 1 tomato, diced
• 1 15-ounce can black beans, rinsed and drained
• Tortilla chips
• Whole kernel corn
• Sliced jalapeño
• Fresh guacamole
• Sour cream

1. On a large oven safe serving plate, arrange a layer of tortilla chips; top with BBQ. Sprinkle with cheese, onions, bell peppers, diced tomato and black beans. Heat in microwave (or in oven) until cheese is melted. Garnish with whole kernel corn, sliced jalapeño, fresh guacamole, and sour cream.

Source: Byron's BBQ / Casa Di Bertacchi Meatballs

(Family Features) It’s game day, which means your party needs food and needs it fast. Use recipes that can pump up the crowd this season and make every game a win.

These quick recipes for an Olive Bar Flatbread and a Mediterranean Nacho Bar can leave the fans in your home screaming for more.

Your fans will almost assuredly be dipping, diving and running for these simple snacks created with fresh ingredients like Sabra Hummus, which is available in more than a dozen flavors in the deli section of your grocery store. Spread it on fluffy flatbread with your favorite veggies to create a snack that fans can go crazy over, or set it out buffet-style for everyone to munch on at halftime.

Find more game day recipes at sabra.com.

Mediterranean Nacho Bar

• Sabra Hummus
• Diced tomatoes
• Chopped green onions
• Chopped zucchini (1/4-inch chunks)
• Chopped Greek olives
• Chopped pepperoncinis
• Shredded lettuce
• Crumbled feta cheese
• Grilled chicken
• Pita chips

1. Assemble hummus, tomatoes, green onions, zucchini, olives, pepperoncinis, lettuce, cheese and chicken in buffet format.
2. Serve with pita chips.

Olive Bar Flatbread

Prep time: 15 minutes
Servings: 2

• 3          tablespoons Sabra Roasted Red Pepper Hummus
• 1          flatbread
• 1/2       cup desired vegetables, chopped (olives, roasted peppers, peppadew or artichokes)
• 3          miniature mozzarella balls, sliced
• 2          cups arugula
• 2          tablespoons lemon juice
• 1          tablespoon olive oil
• ½         teaspoon salt
• 1          teaspoon pepper

1. Heat oven to 400° F.
2. Place hummus on flatbread. Top with desired vegetables and mozzarella.
3. Bake on lower rack 10-12 minutes, or until crispy and browned.
4. Toss arugula with lemon juice, olive oil, salt and pepper. Place on flatbread and serve.

Source: Sabra

(Family Features) Busy school days demand meals that can match the pace of life. A Mexican-themed meal is a sure way to keep things festive and lively around the family dinner table.

Not only does a meal centered on Mexican-style foods let you spice up your menu, it also allows for plenty of personalization so even the pickiest of palates can be satisfied. That means less time for preparation and more time spent together.

Put a fresh twist on your next school-night fiesta with these ideas:

• An ethnically-inspired meal is a great opportunity to encourage kids to try out new flavors and experiment with foods they wouldn't normally eat. Sample variations of classic salsas, incorporate seasonal ingredients like jicama and diced sweet peppers to freshen up your dishes or put a spicy spin on a classic Italian favorite by creating Mexican-inspired stuffed shells.
   
• Get creative with proteins. Chicken and beef are common options, but heart-healthy fish and shrimp are also great candidates for a Mexican-style meal. Pork is another good choice for many Mexican dishes, and beans provide an excellent source of added protein, along with some flavor variety.
   
• Mex-up your taco night. Try an alternative to the traditional corn shell with an option like Ortega Good Grains Taco Shells, crafted with artisanal blends of real corn, unique grains and ingredients baked into each shell. They're made with whole kernel corn, giving them an authentic taste and a distinctive flavor, aroma and texture.
   
• Keep things kid-friendly and fun by focusing on finger foods. A large taco can be difficult for little hands to handle, but a street taco portion, a chimichanga or even nachos are more hands-on.
   
• Look for fun toppings that add an extra crunch. For example, new Ortega Crispy Taco Toppers, lightly breaded slices of real jalapeno or onion, provide a bold kick and are the perfect finishing touch for tacos, salads and even Mexican-style burgers.
   
• Don't forget dessert. No meal is complete without a sweet treat, such as a churro, flan, empanada or sopapilla. Many of these favorites can be prepared ahead of time so you can simply cook and serve for a perfect ending to your family fiesta.

Find more mealtime inspiration like these recipes, perfect for the busy back-to-school season, at ortega.com, or find Ortega on Facebook, Instagram and Pinterest.

Slow Cooked "Pulled" Chicken Tacos

Prep time: 5 minutes
Cook time: 2 hours
Servings: 5

• 1 1/2 pounds boneless, skinless chicken thighs
• 1 bottle (8 ounces) Ortega Chipotle Taco Sauce
• 1/2 cup chicken stock
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 package (10 shells) Ortega Good Grains White Corn with Chia Taco Shells, warmed
  taco toppings

1. In medium pan, combine chicken, taco sauce, chicken stock, salt and pepper, and cook on low, covered, approximately 2 hours, or until internal temperature of chicken reaches 165° F. Remove chicken from pan and shred using two forks.
2. Turn heat to medium-high and reduce cooking liquid into thick sauce, cooking 3-5 minutes and stirring occasionally.
3. Remove from heat and combine sauce with shredded chicken.
4. Serve in taco shells with desired taco toppings.

Baja Chicken Pizza

Prep time: 15 minutes
Cook time: 15 minutes
Servings: 5

• 4 boneless, skinless chicken breasts, about 1 pound
• 1 bottle (8 ounces) Ortega Green Taco Sauce
• 1 can Ortega Vegetarian Refried Beans
• 3/4 cup Ortega Homestyle Salsa (any variety)
• 1 Mama Mary's prepared pizza crust
• 1 red bell pepper, diced
• 1 can (4 ounces) Ortega Diced Green Chiles
• 1 bag (8 ounces) Mexican-style shredded cheese
• 1 bottle (8 ounces) Ortega Original Taco Sauce (any variety)
• 1 bag Ortega Crispy Onion Taco Toppers

1. In large bowl or re-sealable plastic bag, combine chicken breasts with green taco sauce. Stir or shake to coat. Marinate at least 30 minutes or up to 2 hours.
2. Heat oven to 350° F.
3. Bake chicken 15-20 minutes, or until internal temperature reaches 165° F.
4. Let chicken cool 10 minutes then cut into small cubes.
5. In medium bowl, combine refried beans and salsa.
6. Transfer prepared pizza crust to baking sheet.
7. Spread bean mixture over dough, leaving 1/4 inch at edges for crust.
8. Top with peppers, green chiles, chicken and cheese. Bake 10-15 minutes, or until crust is golden brown and cheese is melted.
9. Top with taco sauce and crispy onion toppers then serve.

Mexican Style "Totchos"

Prep time: 15 minutes
Cook time: 25 minutes
Servings: 5

• 1 package (32 ounces) tater tots
• 1 1/2 pounds ground beef
• 1 packet Ortega Taco Seasoning
• 1cup water
• 16 ounces shredded cheddar cheese
• 2 medium tomatoes, diced
• 1 container (16 ounces) sour cream
• 1 bag Ortega Crispy Jalapeno
• Taco Toppers

1. Prepare tater tots according to package directions.
2. Heat medium skillet over medium heat. Cook ground beef 4-5 minutes until browned, using wooden spoon to break into small pieces. Add taco seasoning and water. Cook until water evaporates and sauce is thickened.
3. Top hot tater tots with cooked ground beef and cheese, and broil in oven 5 minutes.
4. Top with tomatoes, sour cream and crispy jalapeno toppers, and serve immediately.

Source: Ortega

Fresh ideas for a fun fiesta menu

(Family Features) There’s no better way to spice up a party than by using unexpected ingredients in fun, flavorful dishes and drinks. For your next fiesta, celebrate a star of the party with sweet and juicy watermelon.

Not only does versatile watermelon lend a unique taste to your menu, it’s a healthy ingredient that provides natural hydration with 92 percent water content, along with the antioxidant lycopene and the amino acid citrulline.

These recipes show how, with a little creative carving, you can use the whole melon, including flesh, juice and rind, for big value and zero waste.

Find more fiesta-ready recipes at watermelon.org.

Cactus Carving

• Medium-large oval or oblong watermelon (seeded or seedless)
• Cutting board
• Paring knife
• Dry erase marker
• Kitchen knife
• Scoop
• Cactus cookie cutter
• Small flower cookie cutters
• Toothpicks
• Fire and Ice Salsa (recipe below)

Wash watermelon under cool, running water and pat dry.

On cutting board, place watermelon on its side and cut off 1/4 inch-1/2 inch from stem end; this will provide a sturdy base. Reserve end piece to make into small cactus.

Stand watermelon upright on base. Use dry erase marker to draw simple outline of cactus shape.

One-third up from bottom of watermelon, draw straight line around back, being careful not to go through cactus outline; this will create a serving bowl for watermelon salsa.

Use kitchen knife to cut around outline, leaving just bowl with cactus attached. Scoop out base to form bowl.

From pieces of watermelon that were cut away, use cookie cutters to make cactus pieces and flower pieces to decorate with, and chop remaining watermelon to make watermelon salsa and watermelon margaritas, or juice.

Attach toothpicks randomly around cactus to make thorns and decorate with watermelon flowers. Decorate bottom rind scrap with toothpicks to resemble short, round cactus.

Fill bowl with Fire and Ice Salsa and serve with tortilla chips.

Fire and Ice Salsa

Makes: 3 cups

• 3 cups seeded and finely chopped watermelon
• 1/2 cup finely diced green peppers
• 2 tablespoons lime juice
• 1 tablespoon chopped cilantro
• 1 tablespoon finely sliced green onion
• 1-2 tablespoons finely diced jalapeno peppers

1. Combine ingredients; mix well and cover. Refrigerate at least 1 hour before serving.

Nachos with Watermelon Avocado Salsa

Makes: 8 servings

• 1 avocado, peeled, seeded and chopped
• 2 teaspoons lime juice
• 1/4 cup chopped cilantro
• 1 minced garlic clove
• 1 can (4 ounces) diced green chilies, drained
• 2 tablespoons diced red onion
• 1 1/2 cups diced watermelon
• 16 ounces fat-free refried beans
• 11 ounces corn tortilla chips
• 1 1/2 cups sharp cheddar cheese, grated
• 1/3 cup fat-free sour cream

1. Heat oven to 350° F.
2. To make salsa: In medium bowl, combine avocado, lime juice, cilantro, garlic, chilies and red onion; toss to thoroughly mix. Add watermelon and toss gently. Set aside.
3. Over medium heat, heat beans until hot. Mash if preferred.
4. Place chips on flat, oven-proof plate or cookie sheet and top with beans and cheese. Repeat layers as desired. Heat in oven 10 minutes, or until cheese has melted and chips are hot.
5. Top with salsa mixture and sour cream.

Tip: Reserve some salsa to place in bowl for dipping.

Blended Watermelon Margarita

Makes: 2 margaritas

• 2 cups seedless watermelon, cubed and frozen
• 1/2 cup water
• 3 ounces silver tequila
• 1 1/2 ounces lime juice
• 1 ounce elderflower liqueur
• pinch of salt
• lime slices, for garnish

1. In blender, combine watermelon, water, tequila, lime juice, elderflower liqueur and salt. Blend until smooth.
2. Pour into two chilled margarita glasses and garnish with lime slices.

Watermelon Margarita on the Rocks

Makes: 2 margaritas

Watermelon Simple Syrup:

• 2 cups seedless watermelon, cubed
• 1 cup sugar

Watermelon Juice:

• 2 cups seedless watermelon, cubed
• 1/2 cup water

Margarita:

• lime wedges
• coarse salt
• ice
• 4 ounces silver tequila
• 4 ounces watermelon juice
• 2 ounces lime juice
• 1 ounce watermelon simple syrup

1. To make watermelon simple syrup: In small saucepan over medium heat, combine watermelon and sugar. Use potato masher to mash watermelon and sugar together, pushing out liquid and dissolving sugar. Simmer 5 minutes, stirring frequently. Pour mixture through fine mesh sieve set over bowl or jar, pressing watermelon to extract all liquid. Set aside to cool completely.
2. To make watermelon juice: In blender, combine watermelon and water. Blend until smooth then pour through fine mesh sieve set over bowl or jar.
3. To assemble margaritas: use lime wedge to line rims of two glasses with juice. Dip glasses in coarse salt and carefully fill glasses with ice.
4. Combine tequila, watermelon juice, lime juice and simple syrup in cocktail shaker with ice. Shake until thoroughly chilled, about 30 seconds, and pour into prepared glasses. Garnish with lime wedges.

Source: National Watermelon Promotion Board

(Family Features) When planning a get-together with friends, finding the right playlist and inviting your favorite people over is easy, but planning the perfect menu can be daunting.

Whether it’s game day, the season premiere of your favorite show or just a casual night in, if you’re craving something satisfying and delicious, one simple solution is Mrs. T’s Pierogies.

You can easily add a creative twist to your menu by serving up bite-sized Bacon-Wrapped Pierogies, featuring Classic Cheddar Mini Pierogies, which are perfect for sharing. Or try adding some flare to your nachos by substituting chips with pierogies. Available in 15 tasty varieties, these potato-filled pasta shells are loaded with flavor and are the perfect canvas for all your favorite ingredients and spices.

Find more recipes to enjoy with your friends at MrsTsPierogies.com.

Bacon-Wrapped Pierogies

Prep time: 15 minutes
Total time: 32 minutes
Servings: 4

• Nonstick cooking spray
• 1 box (12.84 ounces) Mrs. T’s Mini Cheddar Seasoned with Bacon or Mini Classic Cheddar Pierogies
• 14 slices bacon, sliced in half
• 1/4 cup brown sugar (optional)

1. Heat oven to 400° F.
2. Spray baking sheet with nonstick cooking spray. Defrost pierogies by placing in boiling water for 2 minutes or refrigerating overnight.
3. Wrap half slices of bacon around each pierogy. Arrange pierogies on baking sheet. Sprinkle with brown sugar, if desired. Bake 16-18 minutes, or until golden brown, turning once.
4. Optional: Saute wrapped pierogies 8 minutes, or grill 5 minutes until browned.

Pierogy Nachos

Prep time: 5 minutes
Total time: 20 minutes
Servings: 4

Nachos:

• 2 boxes (16 ounces each) Mrs. T’s Classic Cheddar Pierogies
• 2 tablespoons butter
• 1 1/2 cups canned black beans, drained and rinsed
• 3/4 cup shredded Monterey Jack cheese
• Pico de Gallo (recipe below)
• guacamole (recipe below)
• sour cream (optional)
• pickled jalapeno peppers (optional)

Pico de Gallo:

• 2 Roma tomatoes, seeded and diced
• 1 small, diced red onion
• 2 tablespoons chopped cilantro
• 1 1/2 teaspoons lime juice
• 1/4 teaspoon salt

Guacamole:

• 1 small, ripe avocado
• 1 seeded and minced jalapeno
• 1/2 Roma tomato, seeded and chopped
• 2 tablespoons thinly sliced green onion
• 1 tablespoon chopped cilantro
• 2 teaspoons lime juice
• salt, to taste
• pepper, to taste

1. To make nachos: Saute pierogies in butter over medium heat, approximately 8 minutes on both sides.
2. Preheat broiler. On large, oven-safe plate, arrange hot pierogies; sprinkle with black beans and Monterey Jack cheese.
3. Broil until cheese is melted and bubbly. Top with Pico de Gallo and guacamole, and sour cream or pickled jalapeno peppers, if desired.
4. To make Pico de Gallo: Mix together all ingredients and set aside. Serve on top of pierogies.
5. To make guacamole: Cut avocado in half and remove seed. With spoon, scoop out inside; place in bowl.
6. Mash avocado with fork until slightly chunky.
7. Mix in jalapeno, tomato, green onion, cilantro, lime juice, salt and pepper. Serve on top of pierogies.

Source: Mrs. T's Pierogies

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