(Family Features) Losing weight and focusing on a healthful diet may lead you back to the same tried-and-true tricks, however, conventional wisdom doesn’t always pay dividends. Some eating plans may offer up new twists to help you and your family eat meals you enjoy without forgoing your health goals.

For example, “Always Eat After 7 PM,” written by Joel Marion, CISSN, NSCA-CPT, five-time best-selling e-book author and co-founder of the e-commerce supplement company BioTrust Nutrition, debunks popular diet myths and offers an easy-to-follow diet that accelerates fat-burning and allows you to indulge in your most intense cravings by eating the majority of your calories at night. The outlined plan features a 14-day “acceleration phase” designed for rapid results, a “main phase” when you’ll learn which fat-burning foods to eat to achieve your weight loss goals and a “lifestyle phase” to keep the weight off for good.

Conventional wisdom dictates that it’s best to avoid carbs, eat an early dinner and never eat immediately before bed. However, Marion debunks the myths underlying traditional dieting with a simple, highly effective weight loss program allowing readers to enjoy social dinners without restriction, satisfy nighttime hunger with fat-burning sweet and salty pre-bedtime snacks and indulge cravings with strategically timed cheat meals.

With straightforward food lists, easy-to-follow meal plans and recipes for each phase, this can be a simpler, more enjoyable way to lose weight without feeling restricted. Taken directly from the book, these recipes for Pot Roast Tacos with Chimichurri, Cheesy Ground Beef Skillet and Chili Loaded Baked Potato can help you take part in the program while enjoying time with loved ones at the family table.

Learn more about the diet and book at joelmarion.com.

Pot Roast Tacos with Chimichurri

Recipe courtesy of “Always Eat After 7 PM”
Prep time: 10 minutes
Cook time: 5 minutes
Servings: 8

Chimichurri:

• 1 1/2    cups fresh Italian parsley
• 1          cup fresh cilantro
• 2          tablespoons green onion, chopped
• 1          tablespoon garlic, chopped
• 1/4       cup olive oil
• 2          tablespoons fresh lemon juice
• 1          tablespoon water
• 1          teaspoon sea salt
• 1          teaspoon crushed red pepper

Tacos:

• 3          cups chuck roast, slow cooked and chopped
• 8          yellow corn tortillas (6 inches)
• 1          ripe avocado, pitted and sliced
• 4          radishes, sliced
• 1/4       cup queso fresco, crumbled

1. To make chimichurri: In food processor, combine parsley, cilantro, onion and garlic until chopped. Add olive oil, lemon juice, water, salt and red pepper; process until fully combined.
2. To assemble tacos: In medium skillet over medium-high heat, cook chopped chuck roast 5 minutes. Remove from heat and mix in 1/2 cup chimichurri. In grill pan, char tortillas then fill evenly with meat, avocado, radishes and queso fresco. Serve with remaining chimichurri.

Nutritional information per serving: 410 calories; 24 g fat; 12 g carbohydrates; 366 mg sodium; 2 g fiber; 41 g protein; 1 g sugar.

Chili Loaded Baked Potato

Recipe courtesy of “Always Eat After 7 PM”
Prep time: 15 minutes
Cook time: 1 hour, 35 minutes
Servings: 6

• 6          sweet potatoes (8 ounces each)
• nonstick cooking spray
• salt, to taste
• pepper, to taste
• 1          tablespoon olive oil
• 2          pounds ground chuck
• 2          yellow onions, diced
• 2          tablespoons garlic, minced
• 3          tablespoons chili powder
• 2          tablespoons ground cumin
• 1          tablespoon dried oregano
• 2          teaspoons smoked paprika
• 1/4       teaspoon cayenne pepper
• 3          cups low-sodium beef broth
• 1          can (28 ounces) crushed tomatoes
• 1          tablespoon apple cider vinegar
• 1          can (15 ounces) butter beans, drained and rinsed
• 1/2       cup fresh cilantro, chopped
• 1          Anaheim chile, minced
• 1          teaspoon sea salt
• 1/2       cup plain Greek yogurt
• 1/4       cup fresh cilantro leaves
• 1/4       cup red onion, minced

1. Heat oven to 400° F. Line baking sheet or pan with parchment paper. Rinse and scrub sweet potatoes; pat dry with paper towel and pierce several times with fork or knife. Place in prepared pan. Lightly spray sweet potatoes with nonstick cooking spray and season with salt and pepper, to taste. Bake 45 minutes- 1 hour until tender when poked.
2. In pot, heat olive oil. Saute chuck until fully cooked. Drain fat and return to pot; add onion, garlic, chili powder, cumin, oregano, paprika and cayenne pepper. Reduce heat to medium-low and saute until onions are soft, about 10 minutes, stirring often.
3. Add broth, crushed tomatoes and vinegar to pot. Increase heat to high and bring to boil. Reduce to medium-low and simmer 10 minutes. Add butter beans, cilantro and chile; cook 5 minutes. Season with sea salt.
4. Split potatoes lengthwise; fluff flesh with fork. Top evenly with chili, yogurt, cilantro leaves and red onion.

Nutritional information per serving: 573 calories; 10 g fat; 58 g carbohydrates; 588 mg sodium; 11 g fiber; 25 g protein; 12 g sugar.

Cheesy Ground Beef Skillet

Recipe courtesy of “Always Eat After 7 PM”
Prep time: 20 minutes
Cook time: 38 minutes
Servings: 6

• 1 3/4    cups water
• 1          teaspoon sea salt
• 1          cup white rice
• 1          tablespoon olive oil
• 1          pound extra-lean ground beef
• 1          yellow onion, chopped
• 1          tablespoon garlic, chopped
• 1          red bell pepper, seeded and chopped
• 1          teaspoon dried oregano
• 1          teaspoon dried basil
• 1/2       teaspoon crushed red pepper
• 1/2       teaspoon sea salt
• 1/4       teaspoon ground black pepper
• 1/2       cup tomato sauce
• 1          can (15 ounces) kidney beans, rinsed and drained
• 1          cup shredded cheddar cheese
• 1/3       cup fresh parsley, minced

1. In saucepan over high heat, bring water to boil. Add salt and rice; stir once then cover pot and reduce to low heat 18 minutes.
2. In large skillet, heat olive oil. Stir in ground beef. Cook and stir until beef is crumbly and no longer pink. Drain and discard excess grease. Mix in onion and garlic; cook until tender, about 5 minutes. Add bell pepper, oregano, basil, red pepper, sea salt and black pepper; cook and stir until bell pepper is tender, about 5 minutes.
3. Stir in cooked rice, tomato sauce and kidney beans. Reduce heat and cover until vegetables are tender, about 8 minutes. Remove pan from heat, sprinkle cheese over top and garnish with parsley.

Nutritional information per serving: 399 calories: 14 g fat; 36 g carbohydrates; 816 mg sodium; 4 g fiber; 30 g protein; 3 g sugar.

Source: Promote A Book

(Family Features) Whipping up a fresh cooked meal is one of the true joys of summer, especially when grilled grub is paired with tantalizing sides and tempting desserts.

Spice things up with Mexican Beef Sliders with Jalapeno Salsa and Avocado Cream coupled with a side like Roasted Potatoes then cap off a filling meal with these sweet and decadent Strawberry Cream Cheese Tartlets. If you’re looking for ways to mix meat and veggies all at once, these ideas for kebabs are a surefire way to please a variety of palates.

Find more summer meal ideas at Culinary.net.

Cook Up Kebabs

As one of the most versatile main courses that can be grilled, kebabs offer nearly endless opportunities for customization. From protein to veggies, soaked wooden skewers can be loaded with just about any favorite flavors before hitting the grates. Consider these options for kicking your kebabs up a notch:

• Steak, cut into chunks
• Chicken, cut into chunks
• Bratwurst or sausage, cut into slices
• Ground beef, shaped into balls
• Lamb
• Shrimp
• Salmon, cut into chunks
• Bacon, cut into small pieces
• Sliced onions
• Sliced bell peppers
• Sliced jalapenos
• Sliced mushrooms
• Sliced cucumbers
• Cherry tomatoes

Summer Sliders with a Spicy Kick

Summer calls for firing up the grill for a fresh-cooked meal, and sliders are an ideal way to enjoy a downsized version of a warm weather favorite.

These Mexican Beef Sliders with Jalapeno Salsa and Avocado Cream are perfect for summer with their spicy kick of salsa and bright, cooling cream. Made with grass-fed beef from New Zealand, where the animals are allowed to roam and graze freely over lush green hills and pastures year-round, the mini burgers boast a lean, finely textured meat that tastes just as nature intended.

Find more tasty summer recipes at beefandlambnz.com.

Mexican Beef Sliders with Jalapeno Salsa and Avocado Cream

Recipe courtesy of Beef + Lamb New Zealand
Prep time: 20 minutes
Cook time: 15 minutes
Servings: 4

Patties:

• 1 1/3    pounds lean New Zealand grass-fed ground beef
• 1          clove garlic, crushed
• 1          medium onion, grated or finely chopped
• 1          egg, lightly beaten
• 3/4       cup red kidney beans, rinsed and drained
• 2          tablespoons tomato paste
• 3          teaspoons dried oregano, chopped
• 2          teaspoons mild smoked paprika
• 2          teaspoons ground cumin
• 1          teaspoon ground coriander
• 1/2       cup Parmesan cheese, grated
• salt, to taste
• pepper, to taste
• olive oil

Jalapeno Salsa:

• 1          cup cucumber, thinly sliced into long ribbons
• 3/4       cup fresh cilantro leaves, chopped
• 1          red onion, finely sliced
• 1/2       cup pickled jalapenos, finely chopped
• salt, to taste
• pepper, to taste
• olive oil
• lime juice

Avocado Cream:

• 1          avocado, mashed
• 1/2       cup sour cream
• 1          lime, juice and zest only
• salt, to taste
• pepper, to taste

• 8-12     slider buns, halved
• 2-3       cobs sweet corn, cooked and sliced into shards
• 8-12     small bamboo skewers

1. To make patties: In bowl, combine beef, garlic, onion, egg, kidney beans, tomato paste, oregano, paprika, cumin, coriander, Parmesan cheese, salt, to taste, and pepper, to taste. Shape into 8-12 small patties. Cover and refrigerate 15 minutes.
2. Heat grill or frying pan to medium heat.
3. Brush patties with oil on both sides. Cook 2-3 minutes on each side, turning once to brown both sides evenly, until cooked through.
4. To make Jalapeno Salsa: In bowl, combine cucumber, cilantro, onion and jalapenos; season with salt and pepper, to taste. Drizzle with olive oil and lime juice.
5. To make Avocado Cream: In bowl, combine avocado, sour cream, lime juice and lime zest; season with salt and pepper, to taste.
6. Spread Avocado Cream on bottom buns and place patties on top. Top patties with Jalapeno Salsa, corn and top buns. Press down gently and poke in skewers to secure sliders.

A Sweet Summer Treat

Sweet flavors and warm weather go hand-in-hand, and many summer occasions and get-togethers call for dessert. Take advantage of warm weather favorites like strawberries and raspberries with these Strawberry Cream Cheese Tartlets.

Made using the best berries nature can provide, these bite-size tartlets feature a graham cracker crust base and an indulgent cream cheese filling flavored with sliced strawberries, honey and lemon topped with Well•Pict’s sweet, juicy strawberries and raspberries, which come fresh in clamshell packaging made from 70% recycled water bottles.

Find more sweet recipes that can bring a smile to your loved ones’ faces at wellpict.com/recipe.

Strawberry Cream Cheese Tartlets

Makes: 24 tartlets (4 ounces each)

• 1/2       cup water
• 2          tablespoons lemon juice
• 3          tablespoons lemon zest
• 2          tablespoons gelatin
• 4          cups Well•Pict Strawberries, sliced, divided
• 1/3       cup honey
• 2          packages (8 ounces each) cream cheese
• 1/2       cup sour cream
• 1          cup ice cubes
• 2          cups graham cracker crumbs
• 1/2       cup melted butter
• 1          cup Well•Pict Strawberries, rinsed, for garnish
• 1          cup Well•Pict Raspberries, rinsed, for garnish

1. In blender, mix water, lemon juice, lemon zest and gelatin until frothy.
2. Add 2 cups strawberries and honey; blend until smooth. Pour into bowl and chill mix 15 minutes.
3. In blender, mix cream cheese, sour cream and ice cubes while incorporating strawberry mixture. Mix in remaining strawberries.
4. In blender or food processor, mix graham crackers and melted butter to crumb consistency. Lightly grease two medium muffin pans and pack graham cracker mixture at bottom of each opening. Pour strawberry mixture over graham cracker mixture and chill until set. Gently pull tartlets from muffin tins and place on serving tray. Garnish with strawberries and raspberries.

Roasted and Ready to Serve

Summer meals centered around grilled fare call for a complementary pairing that completes the classic profile of warm weather food. Using a versatile vegetable like potatoes allows you to think up different methods of cooking for a new flavor each time.

While you’re focused on the main dish being grilled, these Roasted Potatoes can bake away indoors for a simple side that requires little attention.

Find more health resources at usda.gov.

Roasted Potatoes

Recipe courtesy of “A Harvest of Recipes with USDA Foods”
Servings: 6

• 1          pound potatoes, chopped into 1-inch cubes
• 1/2       cup onion, chopped into 1-inch cubes
• 1/2       cup green pepper, chopped into 1-inch cubes
• 1          teaspoon garlic, finely chopped
• 1          teaspoon vegetable oil
• 1/4       teaspoon salt
• 1/4       teaspoon pepper
• 1          tablespoon parsley, finely chopped
• 1/2       teaspoon paprika

1. Preheat oven to 350° F.
2. In medium bowl, mix potatoes, onions, green peppers and garlic.
3. Add vegetable oil, salt, pepper, parsley and paprika. Mix well.
4. Cover bowl and refrigerate 15 minutes.
5. Spread potato mixture evenly on cookie sheet. Bake about 35 minutes.

Photos courtesy of Getty Images (Kebabs and Roasted Potatoes)

Source:  New Zealand Wagyu Beef
Well•Pict Berries

(Family Features) Many spring celebrations call for fabulous food, specifically dishes fit for brunch, even if your “crowd” is simply your nearest loved ones gathered at the family table. A wide variety of recipes may fit the festivities, but a combination of comforting bites with sweet and savory flavors is perfect for appeasing all appetites.

This menu of morning recipes includes Chive and Orange Blossom Honey Waffles and Spicy Garlic Honey Chicken as a filling option to base the meal around with Breakfast Casserole as a more traditional dish. For a sweet sendoff, this Brown Sugar Bundt Cake is best served warm as a midday dessert or can be added to your plate as a simple side.

Find more brunch recipes at Culinary.net.

A Sweet Morning Eat

Add flavor to your brunch with the sweet taste of honey as part of a remade rendition of a breakfast favorite: chicken and waffles.

This recipe for Chive and Orange Blossom Honey Waffles and Spicy Garlic Chicken combines sweet with savory to shine as the main course for your gathering.

Find more recipe ideas at honey.com.

Chive and Orange Blossom Honey Waffles and Spicy Garlic Honey Chicken

Recipe courtesy of chef Jenny Dorsey on behalf of the National Honey Board
Servings: 4

Chicken:

• 8          boneless, skinless chicken thighs
• 2          cups buttermilk
• 2          tablespoons kosher salt, divided
• 3/4       teaspoon ground black pepper, divided
• 1/4       teaspoon rosemary, chopped
• 2          tablespoons orange blossom honey
• 2          cups all-purpose flour
• 2          teaspoons cayenne pepper
• 1          teaspoon garlic powder
• 1          teaspoon onion powder
• 2          teaspoons paprika
• 1/2       teaspoon ancho chile powder
• vegetable oil, as needed

Waffles:

• 1 1/2    cups all-purpose flour
• 2          teaspoons orange blossom honey
• 1          teaspoon orange zest
• 1          teaspoon kosher salt
• 1          teaspoon baking powder
• 1 1/4    cups whole milk
• 2          large eggs
• 1/4       cup fresh chives, chopped
• 3/4       cup sharp cheddar cheese, shredded

• honey

1. To make chicken: Rinse chicken thighs and pat dry with paper towels; place in large bowl.
2. In separate bowl, combine buttermilk, 1 tablespoon salt, 1/4 teaspoon black pepper, rosemary and honey. Pour buttermilk mixture over chicken; cover and let marinate 8 hours or overnight.
3. In separate mixing bowl, combine flour, remaining salt, remaining pepper, cayenne, garlic powder, onion powder, paprika and ancho chile powder; stir.
4. Remove each piece of chicken from buttermilk, shake to remove excess liquid and dredge in flour mixture. Shake off excess.
5. In deep fryer, heat oil to 375° F. Fry chicken until internal temperature reaches 175° F or juices run clear, approximately 5 minutes per thigh.
6. Drain on paper towels.
7. To make waffles: In large mixing bowl, mix flour, honey, orange zest, salt, baking powder, milk, eggs, chives and cheese until combined.
8. Use waffle maker to cook four waffles in batches.
9. Place chicken on waffles and drizzle with honey.

A Dairy-Fueled Brunch Dish

Whether it’s just part of a brunch spread or the focus of your meal, an egg-based casserole is a perfect way to appease a morning crowd.

This version of Breakfast Casserole calls for potatoes, ham, eggs, milk and cheese for a simple dish that requires little preparation before popping in the oven.

Visit milkmeansmore.org for more morning dishes.

Breakfast Casserole

Recipe courtesy of Marcia Stanley, MS, RDN, on behalf of Milk Means More
Prep time: 25 minutes
Cook time: 45 minutes
Servings: 6

• 1          pound red or white potatoes, scrubbed and cut into 1/2-inch pieces
• water
• 1/2       small onion, coarsely chopped (about 1/2 cup)
• nonstick cooking spray
• 1/2       teaspoon salt, divided
• 1/4       teaspoon pepper
• 1          cup reduced-fat and reduced-sodium, chopped, cooked ham (about 4 ounces)
• 1          cup (4 ounces) shredded Swiss or cheddar cheese
• 4          eggs
• 1 1/2    cups skim milk
• 1          tablespoon mustard

1. Heat oven to 350° F.
2. In large saucepan, cover potato pieces with enough water to just submerge. Bring to boil. Reduce heat; simmer, covered, 5 minutes. Add onion. Return to simmer, covered, about 5 minutes, or until potatoes are just tender. Drain well. Cool slightly.
3. Coat 8-by-8-by-2-inch baking dish with nonstick cooking spray. Place potato-onion mixture in baking dish. Sprinkle with 1/4 teaspoon salt and pepper. Gently stir to combine. Sprinkle ham and cheese on top.
4. In medium bowl, lightly beat eggs. Whisk in milk, mustard and remaining salt. Pour over layers in baking dish. Bake, uncovered, 40-45 minutes, or until knife inserted near center comes out clean. Let stand 5 minutes before serving.

A Bundt Cake for Brunch

Many brunch festivities may center around classic breakfast foods like quiches and fresh fruits, but you can take your gathering to the next level with a treat to pair with nearly any dish.

This Brown Sugar Bundt Cake can be the simple, sweet side your guests crave as a complement to the savory recipes on the table. Made using just a handful of household ingredients, including the flavor-boosting addition of C&H sugars, it can be created in about an hour and served warm during your next at-home brunch gathering.

Find more sweet treat ideas at chsugar.com.

Brown Sugar Bundt Cake

Recipe courtesy of “Browned Butter Blondie” on behalf of C&H
Prep time: 15 minutes
Cook time: 50 minutes

• Nonstick cooking spray
• 2          cups all-purpose flour, spooned and leveled
• 1          teaspoon baking powder
• 1/2       teaspoon baking soda
• 1          teaspoon kosher salt
• 10        tablespoons unsalted butter, at room temperature
• 1 3/4    cups packed C&H Golden Brown Sugar
• 1/4       cup C&H Granulated Sugar
• 2          large eggs, at room temperature
• 1 1/2    teaspoons vanilla
• 1          cup full-fat Greek yogurt
• C&H Confectioners’ Sugar, for dusting

1. Heat oven to 350° F.
2. Grease 10-cup bundt pan with nonstick cooking spray. Set aside.
3. In medium bowl, whisk flour, baking powder, baking soda and salt.
4. In bowl of stand mixer fitted with paddle attachment, beat butter, brown sugar and granulated sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Add vanilla and mix on low speed.
5. With mixer on low, add flour mixture in three additions, alternating with yogurt. Begin and end with flour mixture. Mix until just combined.
6. Pour batter into prepared bundt pan and use offset spatula to level batter.
7. Bake 50-55 minutes, or until cake is golden brown and toothpick inserted in center of cake comes out clean. If cake browns too quickly while baking, cover with foil after 35 minutes.
8. Remove from oven and cool on baking rack 20 minutes. Invert pan onto baking rack and gently tap bottom of pan to release cake.
9. Cool completely before dusting with confectioners’ sugar.

Photo courtesy of Getty Images (Chive and Orange Blossom Honey Waffles and Spicy Garlic Honey Chicken)

Source:  Domino Golden Sugar
United Dairy Industry of Michigan

(Family Features) Brunch with family and friends can be a treat any time of the year, but spring’s fresh, seasonal ingredients and warmer days practically beg loved ones to gather for the morning meal.

These cute, kid-friendly Bunny Oatmeal and Easy Egg Casserole recipes are simple and made with real foods like milk, bringing richness and flavor, and ingredients you can feel good serving to kids.

Whether it’s skim milk for lighter lattes with friends, 2% milk to wash down birthday cake or strawberry milk for a sweet celebration surrounding the game-winning goal, milk’s already a part of the foods – and meaningful moments – that matter.

For more kid-friendly, seasonal recipe ideas, visit milklife.com.

Bunny Oatmeal

Recipe courtesy of Tiffany Edwards of Creme de la Crumb on behalf of Milk Life
Servings: 1

• 1/3       cup instant oats
• 3/4       cup fat-free milk
• 1/4       teaspoon cinnamon
• 1/4       teaspoon vanilla
• 1          teaspoon brown sugar
• 2/3       small banana
• 2          fresh blueberries
• 1/2       small strawberry
• chocolate syrup (optional)
• 1          glass milk (8 ounces)

1. In microwave-safe bowl, stir oats, milk, cinnamon, vanilla and brown sugar. Microwave on high 30-60 seconds and stir.
2. Cut banana in half crosswise. Cut 1 1/8-inch thick coin slice from flat ends of each banana half. Place two banana slices in upper third of oatmeal bowl, side by side, to make eyes. Top each banana slice with one blueberry.
3. Place remaining banana halves at top of bowl, hanging out, to create ears.
4. Place strawberry in middle of bowl to make nose then drizzle chocolate, if desired, to make mouth and whiskers.
5. Serve with 8-ounce glass of real milk for added nutrition.

Nutritional information per serving: 320 calories; 2 g fat; 10 mg cholesterol; 18 g protein; 59 g carbohydrates; 5 g fiber; 190 mg sodium; 550 mg calcium. Nutrition figures based on using fat-free milk and include 8-ounce glass of milk.  

Easy Egg Casserole

Recipe courtesy of Milk Life
Servings: 1

•             Nonstick cooking spray
• 1          cup lean ham, cubed
• 1          cup frozen seasoned potatoes with fresh onions and peppers
• 3/4       cup fresh spinach, chopped
• 1/2       cup low-fat cheddar or Swiss cheese, shredded
• 6          eggs
• 3/4       cup fat-free milk
• 1          glass milk (8 ounces)

1. Heat oven to 375° F. Lightly coat 8-by-8-inch casserole dish with nonstick cooking spray. In bottom of casserole dish, arrange ham, potatoes, spinach and cheese.
2. In large bowl, beat eggs and milk. Pour mixture over ingredients in casserole dish. Bake 25-30 minutes, or until lightly browned and puffed.
3. Serve with 8-ounce glass of real milk for added nutrition.

Nutritional information per serving: 350 calories; 9 g fat; 3 g saturated fat; 350 mg cholesterol; 32 g protein; 34 g carbohydrates; 2 g fiber; 630 mg sodium; 500 mg calcium. Nutrition figures based on using fat-free milk and include 8-ounce glass of milk.

Source:  MilkPEP

Ready-for-action recipes to feed fans

(Family Features) When game day arrives and your crowd is ready to crank up the heat, turning to appetizers and dishes that feed the whole group can help save the season. You can defend against overly complicated recipes with long cook times by instead opting for finger foods and handheld snacks that allow for more pregame prep and less cleanup after the final whistle.

For example, setting up a chili bar allows for convenient eating throughout the game as it's easy to keep warm for hours. To give your guests a variety of flavors to choose from, these recipes for bacon-wrapped potatoes and ribs glazed with a sweet-hot sauce involve short ingredients lists and simple preparation to keep you out of the kitchen and into the game.

To find more recipe inspiration for game day, visit Culinary.net.

A Perfect Pregame Warmup

As one of the ultimate comfort foods, chili is an ideal watch-party snack: easy to prepare, stays warm in a slow cooker and can be personalized by guests with a wide variety of toppings. Consider adorning your bowl with a combination of these add-ons:

• Shredded cheese
• Sour cream
• Ketchup
• Hot sauce
• Jalapenos
• Green onions
• Chives
• Olives
• Diced avocado
• Diced tomato
• Bacon bits
• Corn chips
• Crackers

Score Big with Little Potatoes

Part of the fun of the Big Game is the food, and you can score big points by serving up crowd-pleasing sides and snacks. For a familiar spin on a football-watching favorite, try these Pigskin Potatoes: a classic combination of little potatoes and melted cheese wrapped with bacon.

There's no fumbling around with this game day snack made with Creamer potatoes from The Little Potato Company. With no washing or peeling required, little potatoes cook in next to no time whether they are boiled, roasted or smashed. You can be the MVP of your kitchen without missing a second of the action.

Visit littlepotatoes.com/gameday for more game day recipe inspiration and to find a store near you.

Pigskin Potatoes

Prep time: 20 minutes
Cook time: 44 minutes
Servings: 8

• 1 bag (1 1/2 pounds) Dynamic Duo or Terrific Trio Little Potatoes
• 6 ounces plain cream cheese at room temperature
• 1/3 cup finely shredded orange cheddar cheese
• 3 tablespoons finely chopped fresh chives
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1 jalapeno, finely diced (optional)
• 1 pound thinly sliced bacon, rashers cut in half

1. Heat oven to 400° F.
2. Boil potatoes until fork tender, approximately 15-20 minutes. Cut in half and allow to cool.
   In bowl, use spatula to combine cream cheese, cheddar, chives, salt, pepper and jalapeno, if desired.
3. Once chilled, spread cream cheese on half of cut potatoes and sandwich each with other halves. Wrap each potato using half rasher of bacon around cut middle to ensure cheese doesn't escape.
4. Bake on middle rack 10 minutes. Flip and bake 10 minutes.
5. Turn oven to broil. Broil 2 minutes, turn once and broil 2 minutes until bacon reaches desired crispiness.

Tip: Boil potatoes 2 days ahead. Fill and wrap potatoes 1 day ahead then bake and serve on game day.

A Sweet-Heat Snack

Finger foods and watch parties go hand-in-hand, which is why these baby back ribs are ideal for grabbing a couple (or more) and heading to your favorite spot on the couch. Glazed with a mixture of honey, chipotle peppers and mangoes for some sweet heat, they're cooked low and slow for fall-off-the-bone flavor.

Just wrap the ribs and sauce in aluminum foil, place over low indirect heat and let your grill do the work. To help simplify game day, try cooking a day in advance and warm in the oven a couple hours prior to kickoff.

Find more game day recipes at honey.com.

Baby Back Ribs with Honey, Chipotle and Mango Glaze

Recipe courtesy of the National Honey Board
Servings: 8

• 2 racks baby back ribs
• 1 tablespoon salt
• 1 teaspoon pepper
• 1 can chipotle peppers in adobo sauce
• 4 ripe mangoes, cubed
• 1 cup honey

1. Remove ribs from package; rinse and pat dry. Remove membrane. Place in shallow pan, sprinkle with salt and pepper and set aside.
2. In small saucepan over medium heat, cook chipotle peppers, mangoes and honey, stirring constantly, until cooked down and thick enough to coat back of spoon.
3. Heat grill to 225-240° F.
4. Wrap ribs and 2/3 of sauce mixture tightly in aluminum foil and place over indirect heat. Close lid. After 2 hours, flip ribs and cook 2 hours. Open aluminum and remove ribs, place directly on grill and brush with remaining sauce. Cook 30 minutes. Remove from grill and serve hot.

Photos courtesy of Getty Images (main image and Baby Back Ribs with Honey, Chipotle and Mango Glaze)

Source: The Little Potato Company

(Culinary.net) ’Tis the season for comfort foods, and this recipe with crumbled bacon and cubed potatoes smothered in melted cheddar cheese is sure to satisfy.

Find more meal ideas at Culinary.net.

Watch video to see how to make this recipe!

Cheesy Baked Potato Casserole

• 5          pounds red potatoes, cubed
• 1          pound bacon, cooked and crumbled
• 1          pound cheddar cheese, cubed
• 16        ounces shredded cheddar cheese
• 1          yellow onion, chopped
• 1          cup mayonnaise
• 8          ounces sour cream
• 1          tablespoon minced chives
• 1          teaspoon salt
• 1/2       teaspoon pepper

1. Heat oven to 325° F.
2. In large bowl, combine potatoes and bacon.
3. In separate large bowl, combine cheese, onion, mayonnaise, sour cream, chives, salt and pepper. Add to potato and bacon mixture until combined.
4. Pour into 9-by-13-inch baking dish. Bake 50-60 minutes until browned and bubbly.

(Family Features) As one of the most popular holiday traditions in the United States, families have celebrated Thanksgiving for decades. However, as more and more hosts look to put a new spin on the festivities, Friendsgiving continues to grow in popularity.

While the two “holidays” generally involve the same ideals – showing appreciation for loved ones, whether family or friends – cooking for both can be a challenge during this busy season. Consider these quick and easy ideas from the Friendsgiving experts at Sabra to celebrate this vibrant event with your closest friends.

Decorations
Plenty of planning and preparation goes into Thanksgiving festivities, which makes Friendsgiving an opportunity to take a step back and focus on simplicity. Keep your table decor clean and modern, like an understated black-and-white design, where food and fun can take center stage.

Attire
Friendsgiving strikes a delicate balance between a reunion of companions and just an excuse to spend time with your closest cohorts, which can make a normally tricky decision even more difficult: what to wear. Try aiming for the more casual look, or try something low-key and fun like a pajama party.

Food
Because Friendsgiving is usually celebrated within a week or so of Thanksgiving, whether it’s before or after, most guests will be tired of turkey and stuffing – meaning it’s time to think outside the box. For just enough of a twist on traditional seasonal taste, try making plant-based versions of your childhood favorites.  

This Hummus Mashed Potatoes recipe is a perfect example – creating a dairy-free and gluten-free version of the classic dish that’s bursting with unexpected flavors. Alternately, if you’re hosting this year, these Sweet and Savory Cranberry Hummus Bites can hold over a hungry crowd. For another simple snacking solution, pairing a dip like Sabra Hummus, available in more than a dozen flavors, with pita chips or baby carrots may be your party-perfect appetizer.

Find more Friendsgiving inspiration at Sabra.com

Hummus Mashed Potatoes

• 5          cups yellow potatoes (about 6 potatoes), peeled and cut into 1 1/2-inch cubes
• 1/4       teaspoon salt, plus additional, to taste, divided
• 1 1/3    cups Sabra Classic Hummus
• 2          tablespoons olive oil or coconut oil
• fresh pepper, to taste
• 2          tablespoons finely chopped fresh parsley

1. Place potato cubes and 1/4 teaspoon salt in medium-sized pot with enough water to cover. Bring to boil and simmer over medium heat about 30 minutes, or until fork tender.
2. Drain potatoes and place back into pot over medium heat until moisture comes out and potatoes appear dry, about 3 minutes. Remove from heat.
3. In same pot using potato masher, mash potatoes. Mash in hummus and oil, followed by salt and pepper, to taste.
4. Serve topped with fresh parsley.

Sweet and Savory Cranberry Hummus Bites

• 9          teaspoons whole berry cranberry sauce
• 12-14   tablespoons Sabra Classic Hummus
• 24        slices French-style baguette, sliced about 1/4-inch thick
• 5          teaspoons fresh chopped herbs, such as parsley (optional)

1. Open cranberry sauce can and stir well.
2. Spread about 1/2 tablespoon hummus on each baguette slice.
3. Place 3/4 teaspoon cranberry sauce on top of hummus on each baguette slice.
4. Garnish with fresh herbs, if desired.

Source: Sabra

Use a pantry staple to spice up comfort food classics

(Family Features) As chilly weather sets in and days get shorter, comfort food favorites once again fill menus. While traditional flavor combinations typically hold a special place in many families’ hearts and on their plates, there is almost always room to add new and exciting flavors to tried-and-true favorites.

If you’re craving cheesy scalloped potatoes, savory stuffing or juicy braised meat, an option like California Ripe Olives are an easy addition that can spruce up your go-to dishes. Their mild and unique taste lends itself well to many different flavor pairings such as Prosciutto-Wrapped Stuffed Turkey Breast, Potatoes Au Gratin with Olives and Fennel, and Green Beans with Olive Butter.

California family farms produce 95% of the ripe olives grown in the United States. Multi-generational family farmers work with family-owned canneries to produce each can and ensure only the highest quality olives make it from the farm to your table.

For more creative ways to use olives, including family recipes from growers across California, visit CalOlive.org.

Prosciutto-Wrapped Stuffed Turkey Breast

Recipe courtesy of Karista’s Kitchen

Brine:

• 1/4       cup salt
• 1          teaspoon whole black peppercorns
• 2          bay leaves
• 2          quarts water

• 3 1/2-4       pounds turkey breast

Turkey:

• 2          tablespoons extra-virgin olive oil, divided
• salt, to taste
• pepper, to taste
• 1          tablespoon chopped fresh rosemary
• 1          tablespoon chopped fresh parsley
• 1          tablespoon orange zest
• 4          cloves garlic, minced
• 1/4-1/3       cup dried cranberries
• 3/4       cup sliced California Green Ripe Olives, divided
• 4-5       slices prosciutto

Gravy:

• 2          tablespoons butter
• 1          tablespoon all-purpose flour
• 1-1 ½         cups chicken broth
• salt, to taste
• pepper, to taste
• orange slices, for garnish

1. To brine turkey breast: In large, non-reactive bowl, mix salt, peppercorns and bay leaves in water. Place turkey breast in brine and cover with additional water, if needed. Place plastic wrap over bowl and refrigerate at least 8 hours or overnight.
2. To cook turkey breast: Heat oven to 375° F.
3. Remove turkey breast from brine, rinse and pat dry. On large cutting board with sharp, sturdy knife, slice into thickest portion of turkey and cut lengthwise, but not all the way through.
4. Brush inside of turkey breast with 1 tablespoon olive oil then sprinkle with salt and pepper, to taste, rosemary, parsley and orange zest. Spread minced garlic, cranberries and 1/2 cup sliced green olives over bottom half of turkey breast then fold top over bottom.
5. Brush outside of turkey breast with remaining olive oil and place prosciutto slices over top of turkey breast. Using three pieces kitchen twine, tie turkey breast on each end and in middle.
6. On baking sheet, roast turkey 15 minutes then turn heat down to 350° F and roast 35-45 minutes. Once internal temperature reaches about 155° F, remove from oven and tent foil over top to allow it to continue cooking and stay warm. Let turkey rest about 15 minutes.
7. Once turkey is cool enough to handle, remove kitchen twine and slice. Arrange slices on platter.
8. To make gravy: Take remaining juice from baking sheet and add to saucepan over medium heat along with butter. Once butter is melted, sprinkle in flour and whisk. While whisking, add 1 cup chicken broth. If it becomes thick, add 1/2 cup chicken broth, or more, as needed. Let gravy cook several minutes, whisking constantly.
9. When gravy is done, remove from heat and drizzle over sliced turkey breast. Garnish with remaining green olives and orange slices. Serve warm.

Green Beans with Olive Butter

Recipe courtesy of Culinary Hill

• 1/4       cup (1/2 stick) unsalted butter, softened
• 20        California Black Ripe Olives, chopped
• 2          shallots, chopped
• 2          cloves garlic, chopped
• 4          quarts, plus 1/4 cup, water, divided
• 1          tablespoon salt, plus additional, to taste
• 2          pounds green beans, trimmed
• freshly ground black pepper, to taste

1. In food processor, pulse butter, olives, shallots and garlic; set aside.
2. In large saucepan or stockpot, bring 4 quarts water and 1 tablespoon salt to boil.
3. Add green beans and boil until tender-crisp, but still bright green, about 3-5 minutes. Work in batches, if necessary. Drain well and immediately plunge into bowl of ice water to stop cooking. In large skillet, add remaining water over medium heat. Add blanched beans and toss until heated through.
4. Toss beans with olive butter to coat. Season, to taste, with salt and pepper. Transfer to serving platter.

Potatoes Au Gratin with Fennel and Olives

Recipe courtesy of Heather Likes Food

• 1          bulb fennel, washed, stalks removed and cored
• 1/2       yellow onion
• 2          large russet potatoes, washed and peeled
• 1          tablespoon olive oil
• 1          tablespoon salted butter
• 1          cup, plus 2 tablespoons, heavy whipping cream, divided
• 1/2       California Ripe Black Ripe Olives, sliced
• 1/2       teaspoon kosher salt
• 1/8       teaspoon black pepper
• 3/4       cup Gruyere cheese, grated, divided
• 3/4       cup Jarlsberg cheese, grated, divided

1. Heat oven to 350° F.
2. Using mandoline or handheld slicer, thinly slice fennel, onion and potatoes.
3. In medium pan, heat olive oil and butter then saute onion and fennel over medium-low heat 15 minutes, or until tender. Remove from heat.
4. In large bowl, combine sliced potatoes with 1 cup cream, olives, salt, pepper and all but 2 tablespoons of each cheese.
5. Add cooked fennel and onion to bowl and stir to combine.
6. Transfer potato mixture to 8-by-8-inch baking dish or deep pie plate and flatten surface so potatoes are mostly submerged in cream.
7. In small bowl, combine remaining cheese with remaining cream. Sprinkle cheese over top of potatoes evenly.
8. Bake 45-60 minutes, or until potatoes are tender and top is golden brown and bubbly. If needed, tent with foil to prevent top from becoming too brown.
9. Cool at least 15 minutes before serving.

Source: California Olive Committee

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

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

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

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

Creamy Garlic Dip

Servings: 10

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

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

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

Creamy Fruit Smoothie

Servings: 4

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

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

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

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

Zesty Potato Salad

Servings: 8

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

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

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

Banana Nut Bread

Servings: 2 loaves

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

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

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

Confetti Frittata

Servings: 4

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

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

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

Photos courtesy of Getty Images

Source: VeryBestBaking.com

(Family Features) A filling yet nutritious breakfast is a productive way to start any day, especially one loaded with flavor. Spanish Potato and Onion Omelets are simple to make and pack plenty of protein with diced ham and eggs paired with the complementary tastes of onion and potatoes.

Find more recipes at Culinary.net.

Watch video to see how to make this recipe!

Spanish Potato and Onion Omelet

Recipe courtesy of the National Onion Association

• 1          cup olive oil, divided
• 4          Yukon Gold potatoes, peeled and cut into 1/8-inch slices (about 4 cups)
• salt, to taste
• pepper, to taste
• 2          medium onions, thinly sliced (2-2 1/2 cups)
• 6          eggs
• 4          ounces cured, cooked ham or prosciutto, diced

1. In large saute pan, heat 3/4 cup olive oil. Cook half potatoes until tender and golden, turning often. Drain. Season with salt and pepper, to taste. Repeat with remaining potatoes.
2. Add 4 tablespoons olive oil to pan. Cook onions until soft, about 15 minutes. Add potatoes to onions.
3. In large bowl, beat eggs. Add eggs to potato and onion mixture. Stir in diced ham or prosciutto. Reduce heat to low and cook 8-10 minutes until golden brown on bottom. Invert platter on pan and flip omelet onto plate. Add remaining olive oil to pan; slide omelet back into pan.
4. Cook until golden brown on bottom.
5. Slide omelet onto serving plate. Let cool. Cut into wedges.

Source: Culinary.net