(Family Features) While it can be easy to fall into a routine of cooking the same recipes week in and week out, getting creative with mealtime can be as easy as making simple swaps and trying new flavor combinations with fresh, high-quality ingredients.

One of the easiest ways to shake things up in the kitchen any night of the week is to reimagine a classic dish by replacing one of the main ingredients. As an alternative to the typical chicken or beef, fresh pork is a versatile, convenient and flavorful protein that can easily transform a predictable meal into something new and delicious.

Instead of chicken Florentine, try this recipe for Pork Chops in Creamy Roasted Garlic Florentine Sauce, or rethink the typical weeknight stir-fry with this quick and easy Italian Stir-Fried Pork and Pasta.

For more creative yet easy ways to reimagine mealtime, visit Smithfield.com/ShakeItUp.

Pork Chops in Creamy Roasted Garlic Florentine Sauce

Cook time: 20 minutes
Servings: 4

• 4          Smithfield Boneless Pork Chops
• salt, to taste
• pepper, to taste
• 4          tablespoons olive oil, divided
• 8          cloves garlic, minced
• 1/4       cup bacon pieces, half-cooked
• 1/2       cup chicken stock
• 2          cups heavy cream
• 1 1/2    cups chopped fresh baby spinach
• 1/2       cup chopped fresh tomato
• 1/4       cup grated Parmesan cheese
• 1          teaspoon Italian seasoning

1. Season pork chops on both sides with salt and pepper, to taste.
2. In large skillet, heat 2 tablespoons oil over medium heat. Cook pork chops 4-5 minutes per side until internal temperature reaches 145° F. Remove pork chops from pan and keep warm.
3. In same skillet, heat remaining oil over medium heat. Add minced garlic and partially cooked bacon to skillet; cook until tender, about 3 minutes. Add chicken stock and bring to simmer.
4. Reduce heat to low and add heavy cream. Season with salt and pepper, to taste.
5. Add spinach and tomatoes to sauce; let spinach wilt. Stir in Parmesan cheese and Italian seasoning; simmer about 3 minutes.
6. Return pork chops to pan along with juices. Spoon Florentine sauce over chops; simmer 3-5 minutes.

Italian Stir-Fried Pork and Pasta

Cook time: 30 minutes
Servings: 4

• 1          Smithfield Roasted Garlic & Herb Marinated Fresh Pork Loin Filet
• 1          package (8 ounces) spiral pasta
• 2          tablespoons olive oil
• 2          small zucchini squash, sliced lengthwise and cut into 1/2-inch slices
• 1          small red onion, thinly sliced
• 8          sliced mushrooms
• 1/2       cup julienne-sliced sun-dried tomatoes
• 1          teaspoon minced garlic
• 1/4       cup butter
• 1/2       cup grated Parmesan cheese
• 2          tablespoons chopped fresh basil

1. Heat skillet or wok to 400° F.
2. Slice pork loin filet into thin strips.
3. Cook pasta according to package directions.
4. Add pork strips and oil to heated skillet. Stir-fry until meat is browned, about 5 minutes.
5. Add zucchini, onion, mushrooms, tomatoes, garlic and butter to skillet; stir-fry until vegetables are crisp-tender, about 5 minutes.
6. Drain pasta and add to pork and vegetable mixture with cheese and basil; toss to coat.

Source:  Smithfield

3 dairy-inspired dishes for weeknight dinners

(Family Features) Warm meals that come together quickly are a necessity for busy families, especially on weeknights filled with homework, practices, meetings and more. Serving up comfort foods that require less time in the kitchen make for more moments spent together at the table.

Hearty and satisfying, this Chicken and Wild Rice Soup can bring everyone together for a warm, soothing meal, while Cheesy Turkey Chili Mac makes for familiar fare enjoyed by adults and kids alike. For a rich, creamy, one-dish dinner solution, Pasta and Chicken in Garlic Cream Sauce requires less than 45 minutes of kitchen duty, making it an ideal weeknight family-favorite.

These dairy-fueled recipes from Milk Means More of Michigan can be part of a healthy diet that includes fruits, vegetables, grains, fat-free or low-fat dairy and a variety of protein foods.

Find more weeknight meal solutions at milkmeansmore.org.

Watch video to see how to make this delicious recipe!

Pasta and Chicken in Garlic Cream Sauce

Recipe courtesy of Milk Means More
Prep time: 30 minutes
Cook time: 10 minutes
Servings: 8

• 4          slices bacon, cut crosswise into 1/2-inch-wide pieces
• 3/4       pound boneless, skinless chicken breasts, cut into 3/4-inch pieces
• 10        ounces (about 4 cups) farfalle (bow tie) pasta
• 2 1/2    cups reduced-sodium chicken broth
• 4          cloves garlic, minced
• 1 1/2    teaspoons dried Italian seasoning
• 1/2       teaspoon coarsely ground black pepper
• 1          cup heavy cream
• 1          cup grated Parmesan cheese
• 3          cups baby spinach leaves
• 1          cup halved cherry tomatoes, for garnish

1. Place removable pan inside programmable pressure cooker. Using saute function, cook bacon, uncovered, until crisp. Use slotted spoon to remove bacon from pan. Drain bacon on paper towels. Leave 1 tablespoon drippings in pan; discard remaining.
2. Add chicken to bacon drippings in pan in two batches. Using saute function, stir-fry chicken 2-3 minutes, or until cooked through. Use slotted spoon to remove chicken from pan. Repeat until all chicken is cooked. Press cancel.
3. Stir pasta, broth, garlic, Italian seasoning and pepper into drippings in pan. Secure lid and set pressure release to sealing function. Select high pressure setting and cook 5 minutes. Press cancel.
4. Allow pressure to release naturally 5 minutes. Move pressure release to venting function to release any remaining steam. Remove lid.
5. Stir cream into pasta mixture. Using saute function, cook and stir, uncovered, until boiling. Boil, uncovered, about 4 minutes, or until sauce generously coats pasta, stirring frequently. Press cancel. Stir in chicken and Parmesan cheese.
6. Place spinach and bacon in large bowl. Pour pasta mixture over top. Toss until combined. Ladle into serving bowls. Top each serving with tomatoes.

Cheesy Turkey Chili Mac

Recipe courtesy of Milk Means More
Prep time: 20 minutes
Cook time: 10 minutes
Servings: 8

• 1          tablespoon vegetable oil
• 1          pound lean ground turkey
• 1          cup chopped onion
• 1          can (15 1/2 ounces) kidney beans, rinsed and drained
• 1          can (15 ounces) no-salt- added tomato sauce
• 1          can (14 1/2 ounces) diced tomatoes with green chili peppers
• 1 2/3    cups reduced-sodium chicken broth
• 1          tablespoon chili powder
• 1/2       teaspoon garlic salt
• 1/4       teaspoon pepper
• 8          ounces (about 1 3/4 cups) elbow macaroni
• 1/2       cup 2 percent or whole milk
• 2          tablespoons all-purpose flour
• 2          cups (8 ounces) shredded Mexican blend cheese
• 3/4       cup plain fat-free Greek yogurt or sour cream

1. Place oil in removable pan of programmable pressure cooker. Place pan in pressure cooker. Using saute function, heat oil until hot. Add turkey and onion. Cook, uncovered, about 5 minutes, or until turkey is no longer pink, stirring to break up. Press cancel.
2. Stir in beans, tomato sauce, diced tomatoes, broth, chili powder, garlic salt and pepper. Stir in macaroni. Secure lid and set pressure release to sealing function. Select high pressure setting and cook 5 minutes.
3. Allow pressure to release naturally 2 minutes. Move pressure release to venting function to release any remaining steam. Remove lid.
4. Stir macaroni mixture. Whisk together milk and flour. Stir into macaroni mixture. Using saute function, cook and stir, uncovered, 1-2 minutes, or until boiling. Press cancel.
5. Stir cheese into macaroni mixture until melted. Ladle into serving bowls. Spoon dollops of yogurt or sour cream on top.

Chicken and Wild Rice Soup

Recipe courtesy of Milk Means More
Prep time: 15 minutes
Cook time: 1 hour

• 1          cup shredded carrots
• 1/2       cup finely chopped onion
• 1/2       cup sliced celery
• 2          cloves garlic, minced
• 2          tablespoons butter or clarified butter
• 4          cups chicken broth
• 4          ounces (about 2/3 cup) wild rice, rinsed and drained
• 1          teaspoon dried thyme leaves
• 1/4       teaspoon salt
• 1/4       teaspoon pepper
• 12        ounces skinless, boneless chicken breast halves, cut into 3/4-inch pieces
• 1          cup plain low-fat Greek yogurt
• 2          tablespoons flour
• 1/2       cup whipping cream

1. In Dutch oven, cook carrots, onion, celery and garlic in hot butter about 2 minutes, or until tender, stirring occasionally.
2. Stir broth, wild rice, thyme, salt and pepper into vegetable mixture. Bring to boil. Reduce heat. Simmer, covered, 40 minutes. Stir in chicken pieces. Return to simmer, covered, 10-15 minutes, or until rice is tender and chicken is done.
3. In small bowl, whisk together yogurt and flour. Gradually whisk in cream. Stir into chicken mixture. Cook and stir over medium heat until boiling. Boil 1 minute. Ladle into bowls.

Source:  United Dairy Industry of Michigan

Simple, flavorful recipes for fall entertaining

(Family Features) Take time this fall to slow down and experience the pure delight of great-tasting food with family and friends.

Savoring the moment is at the heart of Tuscan-inspired entertaining, where everyone has a seat at the table to enjoy simple and delicious dishes that boast authentic flavor and incorporate quality ingredients.

With a passion for the simplicity of Italian food and homemade Tuscan cooking, Italian-American chef Laura Vitale, host of “Laura in the Kitchen,” traveled to the small town of Lucca, Italy, where she reconnected with a region rooted in heritage, experienced rich traditions and embraced “The Tuscan Way” in crafting her own unique takes on classic dishes.

“I’m incredibly inspired by the spirit of Tuscan cooking,” Vitale said. “It encourages you to get into the kitchen, embrace simple ingredients and cook something delicious for the ones you love.”

For your next fall entertaining occasion, consider bringing Tuscany to your table with an ingredient such as Bertolli Rustic Cut pasta sauce as the centerpiece. Try Vitale’s classic Eggs in Purgatory or other recipes like Prosciutto and Arugula Rustica Pizza and traditional Ricotta Bruschetta.

Keep these tips from Bertolli in mind as you bring your lively Tuscan-themed table to life:

• Rustic tableware fits well with the tone of the season. Try achieving this look with quality table accents that appear slightly distressed, faded or weathered. Thrift stores can be a surprising place to scout out your latest Tuscan-inspired table finds.

• Mix and match different textures of woods that complement the look and feel of the rustic tableware. Accompany them with softer linens for a variety of pleasing table textures.

• Use bright, floral colors, if you wish, to give your table vibrant pops of color to stand out among the darker, more rustic tones.

Remember, homemade Tuscan cooking is about great company, a simple menu and making memories. Find more fall flavors and entertaining tips at Bertolli.com.

Ricotta Bruschetta

Prep time: 10 minutes
Cook time: 15 minutes
Servings: 20

• 1          loaf Italian bread, cut diagonally into 1/2-inch thick slices
• 2          tablespoons Bertolli Organic Mild Olive Oil
• 1          clove garlic
• 1⁄3       cup Bertolli Tomato & Basil Sauce
• 1        container (15 ounces) ricotta cheese

1. Heat oven to 425° F.
2. Arrange bread on baking sheet. Evenly brush with oil. Bake 10 minutes, or until golden brown.
3. Rub toast evenly with garlic then top with sauce and cheese. Bake 5 minutes, or until cheese is golden brown. Serve hot.

Prosciutto and Arugula Rustica Pizza

Prep time: 15 minutes
Cook time: 10 minutes
Servings: 4

• 1          cup Bertolli Rustic Cut Three Cheese with Aged Asiago, Romano & Parmesan Sauce
• 1          prebaked pizza crust (12 inches)
• 1/2       cup shredded fontina cheese
• 1          ounce prosciutto, thinly sliced
• 2          cups arugula
• 1          tablespoon Parmesan cheese, grated
• 1          tablespoon toasted pine nuts
• 1          tablespoon Bertolli Extra Virgin Olive Oil
• 1          tablespoon Bertolli Balsamic Vinegar of Modena

1. Heat oven to 450° F.
2. Evenly spread sauce on crust then top with fontina cheese. Bake 10 minutes, or until cheese is melted, and remove from oven.
3. Top with prosciutto. Arrange arugula in center of pizza then sprinkle with Parmesan cheese and pine nuts. Drizzle olive oil and vinegar over arugula and serve.

Eggs in Purgatory

Recipe courtesy of Laura Vitale
Servings: 4

Eggs:

• 1          jar (23 ounces) Bertolli Rustic Cut Roasted Garlic Marinara Sauce
• 1/2       cup water
• 4          eggs
• salt, to taste
• pepper, to taste
• 2          tablespoons freshly grated Parmesan cheese
• 1          tablespoon chopped parsley

Bread:

• 4          slices ciabatta, sliced about 1/2-inch thick
• 1 1/2    tablespoons Bertolli Extra Virgin Olive Oil
• 1          large clove garlic, peeled but not chopped

1. To make eggs: In large skillet with high sides over medium-high heat, add marinara sauce. Pour water into empty jar, swish it around to lift any sauce left in jar and pour it over sauce in skillet. Bring to low boil.
2. Using back of wooden spoon, make four small wells in sauce. Carefully crack eggs, one at a time, and drop each egg into a separate well in bubbling sauce. Sprinkle salt and pepper on each one, to taste; cover skillet with lid and cook 7-8 minutes, or until egg whites set.
3. When eggs are cooked to desired doneness, sprinkle with Parmesan cheese and chopped parsley.
4. To make bread: Char bread on bruschetta pan or indoor grill pan about 1 minute on each side until toasted. Once toasted, rub with clove of garlic on both sides then drizzle with olive oil.
5. Serve eggs with hunks of charred garlic bread.

Note: If using skillet larger than 12 inches, you can add eight eggs instead of four for additional servings.

Source: Bertolli

(Family Features) There’s no denying that brunch is a popular favorite, but you don’t have to leave the comfort of your own home to enjoy a delicious spread with family and friends.

Enjoy this weekend luxury every day and bring brunch home with premium ingredients like Smithfield’s Hometown Original Bacon, Anytime Favorites Diced Ham and Fresh Breakfast Sausage.

Delight friends and family with a full spread of mouthwatering recipes like Sausage and Egg Tarts dressed with Asparagus and Tomatoes, Cheesy Bacon Jalapeno Corn Muffins, Cinnamon French Toast Sausage Roll-Ups and Scrambled Eggs and Ham in a Waffle Cup. Then enhance your menu with options for customization like jams, butters and toppings to make brunch at home unique and unforgettable.

Boost Brunch with a Bloody Mary Bar
Premium ingredients and worthwhile recipes are a great way to make brunch at home, and adding a Bloody Mary bar to the mix is one way to give your spread extra flair. Provide your guests multiple options for toppings so they can perfectly customize their adult beverages with garnishes like these:

• Salt (plain or flavored)
• Pepper
• Horseradish
• Smithfield Hometown Original Bacon
• Celery stalks
• Worcestershire sauce
• Lemons
• Limes
• Hot sauces
• Stuffed olives
• Pickled green beans
• Pickle spears
• Onions
• Cheese cubes
• Cherry tomatoes

For more brunch and entertaining recipe inspiration, visit Smithfield.com.

Cheesy Bacon Jalapeno Corn Muffins

• Nonstick cooking spray
• 1 package (16 ounces) Smithfield Hometown Original Bacon
• 3/4 cup all-purpose flour
• 3/4 cup yellow cornmeal
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup shredded sharp cheddar cheese
• 2 eggs
• 6 tablespoons butter, melted
• 1/3 cup honey
• 3/4 cup milk or buttermilk
• 1 can corn kernels, drained
• 2 medium jalapeno peppers, seeded and diced
• 1 medium jalapeno pepper, thinly sliced

1. Heat oven to 375° F.
2. Line rimmed baking pan with foil and set lightly sprayed baking rack in pan. Cut bacon crosswise into thirds and lay out bacon strips on rack, being careful not to overlap slices. Bake 10-12 minutes, or until bacon has just begun to crisp. Remove from oven and drain on paper towels. Increase oven temperature to 400 F.
3. In large bowl, stir together flour, cornmeal, baking powder, salt and cheese until well mixed.
4. In small bowl, whisk eggs until frothy and stir in melted butter, honey and milk. Add milk mixture to dry ingredients and stir until combined. Fold in corn and diced jalapeno and reserve.
5. Lightly spray or butter 12-cup muffin tin and line each cup with two slices of bacon. Evenly divide muffin batter into cups, filling about three-fourths full and top with remaining bacon and sliced jalapeno. Bake muffins 20 minutes, or until golden brown, using toothpick to test doneness. Let cool briefly, remove muffins from tin and serve while still warm.

Sausage and Egg Tarts with Asparagus and Tomatoes

• Flour, for dusting
• 1 package (about 1 pound) frozen prepared puff pastry, thawed
• 9 eggs, brought to room temperature for 30 minutes, divided
• 1 teaspoon water
• 1 Smithfield Hometown Original Fresh Sausage Roll, sliced into 8 patties, cooked and halved
• 1 pound fresh asparagus spears, cut into pieces
• 1 pint grape tomatoes, halved lengthwise
• salt, to taste
• freshly ground black pepper, to taste
• 1/2 cup shredded Parmesan cheese (optional)

1. Heat oven to 400° F.
2. On lightly floured surface, roll out pastry and cut into eight 4-5-inch squares and transfer to greased or parchment-lined baking sheets spaced about 1 inch apart. Using small knife, lightly score line 1/2-inch inside edges of squares to create framed border. With fork, prick several holes in center of pastry squares.
3. Bake squares 7-8 minutes, or until pastry has puffed substantially yet not begun to brown. Remove from oven and immediately tamp down centers inside of scored line carefully with back of fork.
4. Lightly beat 1 egg with water and brush outside frames of pastry with egg wash. Slightly overlapping framed pastry borders, equally divide and arrange sausage, asparagus and tomatoes in pastry squares, leaving centers open for eggs. Top each with cracked egg, seasoning with salt and pepper and sprinkling with cheese, if desired.
5. Return to oven and bake 8-10 minutes, or until puff pastry is golden brown and eggs have just set. Let cool slightly and transfer tarts with spatula to serving plate and serve warm.

Cinnamon French Toast Sausage Roll-Ups

• 12 Smithfield Fresh Sausage Links
• 2 eggs
• 2/3 cup milk
• 3 tablespoons almond liquor (optional)
• 1/2 teaspoon ground cinnamon
• 6 slices whole-wheat bread, crust removed and cut in half
• 3 tablespoons butter

1. Cook sausage according to package directions; keep warm.
2. Beat together eggs, milk, almond liquor and cinnamon. Dip one bread slice half in egg mixture and wrap around one sausage link. Press bread edges together where they overlap to keep from unrolling. Repeat with remaining bread and sausage links.
3. Heat large skillet over medium heat; add butter and let melt. Place French toast-wrapped sausages in skillet, seam-side down. Cook until browned on all sides, about 10 minutes total.

Scrambled Eggs and Ham in a Waffle Cup

• 6 eggs
• 1/2 cup milk
• 1/2 cup sharp cheddar cheese, shredded
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 cups Smithfield Honey Cured Boneless Ham Steak, diced
• 1 tablespoon butter
• 8 waffle cups (4 ounces each)
• 4 teaspoons maple syrup, warm, divided
• 1 teaspoon fresh thyme, chopped

1. In bowl, whisk together eggs, milk, cheese, salt and pepper; stir in ham.
2. In 10-inch, nonstick skillet, melt butter over medium-high heat. Add egg mixture; reduce heat to medium-low.
3. Using wooden spoon, scrape eggs from edges of pan to center. Continue stirring eggs 3-5 minutes, or until fluffy.
4. Scoop 1/2 cup warm scrambled eggs into waffle cup and drizzle with 1/2 teaspoon maple syrup. Garnish with fresh thyme leaves. Repeat for each waffle cup.

Source: Smithfield Foods

Grilled Peppery Top Round Steak With Parmesan Asparagus
Bruschetta Burgers
Classic Beef Kabobs

(Family Features) - The satisfying sound of sizzling beef ... the one-of-a-kind aroma of steak on the grill ... is your mouth watering yet? Get ready to give in to temptation, because outdoor grilling season is here and you have more tantalizing beef choices than ever.

USDA guidelines identify 29 cuts of beef as lean, including many favorites, such as top sirloin, tenderloin and top round steaks, and 95% lean ground beef. That means there are more lean and nutrient-rich ways to satisfy the craving that only beef can answer. More ways to enjoy a meal that gives you the protein you need to maintain a healthy, active lifestyle.

So fire up the grill and let the flames of passion burn - because beef is the hottest thing going.

For more information about beef, visit www.BeefItsWhatsForDinner.com.

Beef on the Grill

• Grill beef over medium heat. Too high heat can cause the exterior to char before the interior reaches the desired doneness. Charring or overcooking beef is not recommended.
• Always cook burgers to 160°F, turning occasionally with a spatula - no pressing, please! Insert an instant-read thermometer directly from the side into the center of the burger to accurately determine the temperature. The color of cooked ground beef is not a reliable indicator of doneness.
• Turn steaks occasionally with tongs. Forks pierce the meat, and flavorful juices are lost. Use an instant-read thermometer inserted horizontally from the side into the center of steaks to determine doneness. The thermometer will register 145°F for medium rare, 160°F for medium steak doneness.

Grilled Peppery Top Round Steak With Parmesan Asparagus

Description

The satisfying sound of sizzling beef ... the one-of-a-kind aroma of steak on the grill ... is your mouth watering yet?

Ingredients

• 1 beef top round steak, cut 3/4 inch thick (about 1 pound)
• 1 pound asparagus, trimmed
• 1 teaspoon olive oil
• 3 tablespoons shredded Parmesan cheese
• Salt

Marinade

• 1/4 cup red wine vinegar
• 2 tablespoons olive oil
• 1 tablespoon fresh thyme
• 2 large cloves garlic, minced
• 2 teaspoons steak seasoning blend
• 1 teaspoon crushed red pepper

Preparation

1. Combine marinade ingredients in medium bowl. Place beef steak and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
2. Remove steak from marinade; discard marinade. Toss asparagus with oil. Place steak in center of grid over medium, ash-covered coals; arrange asparagus around steak. Grill steak, uncovered, 8 to 9 minutes for medium rare (145°F) doneness, turning occasionally. (Do not overcook.) Grill asparagus 6 to 10 minutes or until crisp-tender, turning occasionally. (Over medium heat on preheated gas grill, covered, steak 10 to 11 minutes; asparagus 8 to 12 minutes.)
3. Immediately sprinkle cheese over asparagus. Carve steak into thin slices. Season with salt, as desired. Serve with asparagus.

Preparation and Cooking Time

30 to 40 minutes

Marinate Time

6 hours or overnight

Calories: 238g | Total Fat: 10g
Cholesterol: 64mg | Protein: 31g
Carbohydrates: 5g | Sodium: 272mg

Serves

4 servings

Notes, Tips & Suggestions:

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber.

Bruschetta Burgers

Ingredients

• 1 pound ground beef
• 1/4 cup grated Parmesan cheese
• 2 tablespoons minced green onions
• 1 teaspoon minced garlic
• Salt and pepper
• 4 slices rustic crusty bread, cut 1/2 inch thick
• Olive oil

Bruschetta Topping:

• 3/4 cup chopped red tomatoes
• 1/2 cup chopped yellow tomatoes
• 1 tablespoon thinly sliced fresh basil
• 1/4 teaspoon minced garlic
• 1/2 teaspoon salt
• Pepper

Preparation

1. Combine Bruschetta Topping ingredients in medium bowl; set aside.
2. Combine ground beef, cheese, green onions and garlic in medium bowl, mixing lightly but thoroughly. Lightly shape into four 1/2-inch thick patties.
3. Place patties on grid over medium, ash-covered coals. Grill, uncovered, 11 to 13 minutes (over medium heat on preheated gas grill, covered, 7 to 8 minutes), turning occasionally, until instant-read thermometer inserted horizontally into center registers 160°F.
4. Meanwhile brush both sides of bread slices with oil. About 3 minutes before burgers are done, place bread on grid. Grill until lightly toasted, turning once. Season burgers with salt and pepper, as desired. Place 1 burger on each bread slice; top each with 1/4 cup Bruschetta Topping. Serve open-faced.

Preparation and Cooking Time

30 to 35 minutes

Calories: 285g | Total Fat: 8g
Cholesterol: 69mg | Protein: 29g
Carbohydrates: 23g | Sodium: 653mg

Serves

4 servings

Notes, Tips & Suggestions:

Cook's Tip: If using 95% lean ground beef, combine ground beef with 1/4 cup soft bread crumbs, 1 egg white and ingredients as directed above.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of iron.

Classic Beef Kabobs

Ingredients

• 1 pound well-trimmed boneless beef top sirloin or beef tenderloin steaks, cut 1 inch thick
• 8 ounces medium mushrooms
• 2 medium red, yellow or green bell peppers, cut into 1-inch pieces
• Salt

Seasoning

• 2 tablespoons olive oil
• 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano leaves, crushed
• 2 cloves garlic, minced
• 1/2 teaspoon ground black pepper

Cucumber-Yogurt Sauce

• 1/2 cup plain yogurt
• 1/3 cup finely chopped seeded cucumber
• 2 tablespoons crumbled feta cheese
• 1 clove garlic, minced
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon salt

Preparation

1. Cut beef steak into 1-1/4-inch pieces. Combine seasoning ingredients in large bowl. Add beef, mushrooms and bell pepper pieces; toss to coat.
2. Alternately thread beef and vegetable pieces evenly onto eight 12-inch metal skewers, leaving small spaces between pieces.
3. Place kabobs on grid over medium, ash-covered coals. Grill kabobs, covered, 7 to 9 minutes (over medium heat on preheated gas grill, covered, 9 to 11 minutes) for medium rare (145°F) to medium (160°F) doneness, turning once. Season kabobs with salt, as desired.
4. Meanwhile combine sauce ingredients in small bowl. Serve with kabobs.

Preparation and Cooking Time

30 to 35 minutes

Calories: 280g | Total Fat: 13g
Cholesterol: 55mg | Protein: 31g
Carbohydrates: 9g | Sodium: 200mg

Serves

Makes 4 servings

Notes, Tips & Suggestions:

Cook's Tip: Eight 12-inch bamboo skewers may be substituted for metal skewers. Soak bamboo skewers in water 10 minutes before using; drain.

SOURCE: The Beef Checkoff

(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

Ingredients

• 5 tablespoons Organic Valley Cultured Unsalted Butter, divided
• 1/2 cup homemade bread crumbs
• 1/4 cup Organic Valley Shredded Parmesan Cheese
• 1 pound organic dry pasta in elbow or other small tubular shape
• 4 tablespoons organic flour
• 4 cups Organic Valley Whole Milk
• 1 teaspoon dry mustard
• 6 cups (24 ounces) grated Organic Valley Sharp and/or Mild Cheddar Cheese
• Salt and pepper to taste

Preparation

1. Preheat oven to 400° F. Melt 1 tablespoon butter and combine with breadcrumbs and Parmesan cheese in a small bowl. Set aside.
2. Cook pasta per package directions, drain, and return to pot.
3. In large heavy saucepan, melt remaining butter over low to medium heat. Add flour and whisk until golden. Add milk; continue whisking and cooking until sauce thickens slightly. Add dry mustard and grated cheese, whisking until cheese melts into sauce. Taste and add salt and pepper as desired.
4. Pour sauce over pasta and stir to combine well. Transfer macaroni to a 4-quart baking dish. Sprinkle with breadcrumb mixture.
5. Bake 25 to 30 minutes until lightly golden and bubbling.

Serves

6 to 8

Source Organic Valley

Ingredients

• 1 medium spaghetti squash (1 1/2 to 2 pounds) washed, halved lengthwise and seeded
• 1/2 ripe Avocado from Mexico (4 ounces), pitted and diced
• 1/4 cup fresh basil leaves or Italian parsley
• 1 tablespoon chopped chives
• 2 tablespoons grated Parmesan cheese
• 1 teaspoon minced garlic
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/3 cup hot water
• 2 tablespoons chopped fresh basil or parsley (optional)

Preparation

1. Preheat oven to 375°F. Lightly coat a baking sheet with olive oil cooking spray.
2. Pierce outside of each half of squash a few times with a fork. Place squash cut side down on baking sheet and bake for about 45 minutes, or until very tender when tested with a fork. Cool slightly.
3. Meanwhile, place avocado, basil or parsley, chives, Parmesan, garlic, salt, black pepper and hot water in blender and process until smooth, turning blender off and on occasionally and adding a tablespoon or two of additional hot water if needed. There will be between 1/2 and 3/4 cup of pesto.
4. When squash has cooled, use fork to rake the spaghetti-like threads of squash into a serving bowl. Discard skin. Drizzle pesto over squash and garnish with fresh basil or parsley if desired.

Serves

Makes 6 servings

Notes, Tips & Suggestions

Credit: Cheryl Forberg, R.D. "The Biggest Loser: Simple Swaps" (Rodale, 2009)

Source Avocados from Mexico

Ingredients

• 1 pound ground beef
• 2 egg yolks
• 1/3 cup dry bread crumbs
• 1/3 cup grated Parmesan cheese
• 2 tablespoons chopped parsley
• 3/4 teaspoon garlic salt
• 1/2 teaspoon oregano
• 1/4 teaspoon pepper
• 2 tablespoons chopped stuffed olives
• 1/4 cup olive oil

Tangy Barbecue Sauce

• 1 1/4 cups packed brown sugar
• 1 cup ketchup
• 2 tablespoons Worcestershire sauce
• 2 tablespoons vinegar
• 1 cup strong coffee
• 1/2 cup finely chopped onion
• 1 teaspoon salt
• 1/8 teaspoon black pepper

Preparation

1. Place ground beef, egg yolks, bread crumbs, Parmesan cheese, parsley, garlic salt, oregano, pepper and olives in bowl of electric stand mixer. Attach flat beater to mixer. Turn to low and mix for 1 minute.
2. Form mixture into 30 (1-inch) balls and fry in olive oil until well browned. Drain on paper towels. Warm Tangy Barbecue Sauce and pour over meatballs. Serve warm from chafing dish.
3. Tangy Barbecue Sauce (Makes 2 cups) - Combine all ingredients in a heavy saucepan. Mix well and cook over medium heat 10 minutes, stirring occasionally. Reduce heat and simmer 30 minutes. Cool sauce and store covered in refrigerator until needed.

Serves

Makes 30 meatballs

Source

KitchenAid