(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) This Cinco de Mayo, gather the whole family together and enjoy a true Mexican fiesta like Mama Ortega would have thrown over 100 years ago. With mariachi music, dancing, piñatas and traditional homemade Mexican meals, Mama's fiestas were always a favorite with family, friends and especially her 13 children!

The flavors and smells of Mama's homemade meals still taste great today, but are easier to create - and more fun to eat! Her legendary meals inspired today's convenient and great tasting Ortega Mexican products. Achieve authentic fiesta flavors by using crisp and crunchy Ortega taco shells made with whole kernel corn, topped with slow simmered Ortega Taco Sauce and authentic fire-roasted green chiles. Ortega's zesty Mexican seasonings and fresh-tasting salsas are perfect for adding flavor to your favorite snack, casserole, dip or soup!

So, gather the family together and enjoy a fiesta of flavors with Ortega. For other great recipe ideas or to learn more about Ortega's line of products, visit www.ortega.com.

Taco Rice and Beans

Prep time: 5 minutes
Start to finish: 15 minutes
Serves 4

• 2 tablespoons olive oil
• 1 medium onion, diced
• 1 package (1.25 ounces) Ortega Taco Seasoning Mix
• 1 cup water
• 1 can (15 ounces) black beans, drained
• 2 cups cooked rice
• 1/4 cup Ortega Thick & Chunky Salsa

1. In skillet, heat oil over medium heat. Add onion; cook 3 minutes. Add taco seasoning mix and water. Stir until combined and slightly thickened. Add beans, rice and salsa; stir. Cook 5 minutes more or until contents are heated through.

Grilled Margarita Shrimp

Prep time: 40 minutes
Start to finish: 50 minutes
Serves 6

• 1 cup margarita mix
• 1 cup Ortega Taco Sauce, divided
• 2 pounds raw shrimp (21 to 30), peeled and deveined
• 3 tablespoons Ortega Diced Green Chiles

1. In large bowl, pour margarita mix and 1/2 cup taco sauce over shrimp and toss well. Marinate in refrigerator 30 minutes or up to 2 hours.
2. Preheat grill until sizzling hot, about 15 minutes. Grill shrimp 4 minutes on each side or until pink.
3. Combine remaining 1/2 cup taco sauce with green chiles to use as dipping sauce.

Ham and Cheese Quesadillas

Prep time: 10 minutes
Start to finish: 20 minutes
Serves 5

• 1/2 pound cooked ham, diced
• 3/4 cup cream cheese, softened
• Zest of one lime
• 2 green onions, white and green parts, diced
• 1 Ortega Soft Taco Kit - includes 10 soft tortillas, 1 package (1.25 ounces) taco seasoning mix and 1 package (3 ounces) taco sauce
• Cooking spray
• 1 tomato, diced
• 1/4 cup cilantro, chopped
• 1/2 cup sour cream

1. In mixing bowl, combine diced ham, cream cheese, lime zest, green onions and half of taco seasoning packet contained in soft taco kit. Heat large skillet on medium and spray with cooking spray.
2. Spread about 1 teaspoon taco sauce onto a flour tortilla and then spread about 1/4 cup ham/cream cheese mixture on top.
3. Place tortilla-side down onto hot skillet and top with another flour tortilla. Heat about 4 minutes, until bottom of tortilla is browned; spray top of the other tortilla and flip. Cook another 4 minutes and repeat with remaining quesadillas. Cook two at a time if skillet is large enough.
4. Cut into wedges and top with tomato, cilantro and sour cream and serve.

Mexican Meatballs

Prep time: 15 minutes
Start to finish: 30 minutes
Makes about 30 meatballs

• 3 Ortega Yellow Corn Taco Shells
• 1 pound (16 ounces) lean ground beef
• 1 teaspoon Ortega Chili Seasoning Mix
• 1 egg
• 2 teaspoons Ortega Diced Green Chiles
• 1 bottle (8 ounces) Ortega Taco Sauce
• 1/4 cup shredded cheddar cheese
• Cilantro, finely chopped (optional)

1. Break taco shells into food processor and pulse several times to create about 1/2 cup taco shell crumbs. Place into large mixing bowl and add ground beef, seasoning mix, egg and green chiles. Mix thoroughly.
2. Form mixture into 30 (1-inch) meatballs and drop into hot skillet. Cook until they begin to brown. Carefully turn over and continue browning. Add taco sauce. Coat meatballs with sauce and simmer over low heat, uncovered, 10 minutes.
3. Sprinkle meatballs with cheese and garnish with cilantro, if desired. Serve with toothpicks.

Photos copyright (c) 2008 Publications International, Ltd. Used by permission.

Source: Ortega

(Family Features) Savor each bite of light and flaky crust filled with a creamy mixture of jalapeños and bacon in these Jalapeño Popper Cups.

For more appetizer recipes, visit culinary.net.

Watch video to see how to make this delicious recipe!

Jalapeño Popper Cups

• 8              strips bacon, chopped
• 4              medium jalapeño peppers, seeded and minced
• 2              teaspoons minced garlic
• 2              packages (8 ounces each) cream cheese
• 1/2         cup sour cream
• 1              cup shredded cheddar cheese, divided
• 1              package frozen phyllo dough sheets
• 2              tablespoons fresh cilantro, chopped

1. Heat oven 375°F.
2. In medium skillet over medium-high heat, cook bacon until crisp. Drain bacon; reserve 1 tablespoon grease.
3. Add jalapeño peppers and minced garlic to bacon grease. Cook until peppers are tender.
4. In large bowl, beat cream cheese and sour cream until smooth. Stir in bacon, jalapeño mix and 2/3 cup shredded cheese.
5. Gently fold one pastry sheet in half. Fold in top corners to middle, forming point. Fold bottom corners to middle, forming point. Place phyllo dough in muffin pan cavity, forming cup.
6. Fill phyllo cups with cream cheese mixture. Sprinkle remaining cheddar cheese over cups.
7. Bake 7-8 minutes or until heated through. Remove from pan and sprinkle with cilantro.

Recipe adapted from Wilton.

Source: Culinary.net

(Family Features) The Mother's Day brunch is arranged, the cards and flowers are picked out - now it's time to make a show-stopping dessert that will truly make her day. And it's easier than you might think.

When looking for the perfect way to treat mom on Mother's Day, try a simple search on Bing.com. Bing makes it easy to find recipes by meals, convenience, or even ingredients to find just the right recipe - like cheesecake, pie or blackberry cobbler - to truly delight the special mom in your life.

Show your mom just how much she means to you by making her something special and giving her a Mother's Day she won't forget. Here are three delicious ideas.

Frozen Raspberry Layer Cake

From Country Living
Prep Time: 20 minutes (not counting freezing times)
Total Freezing Time: 4 hours+
Servings: 8 to 10

• 2 10 3/4-ounce frozen pound cakes, crusts removed, sliced into 1/4-inch-thick slices
• 3 cups vanilla ice cream, slightly softened
• 4 cups raspberry sorbet, slightly softened
• 1 pint fresh raspberries, rinsed and picked over
• 3 tablespoons Chambord, or other raspberry-flavored liqueur

1. Prepare the pan: Trace and cut out a 9-inch circle from parchment paper and fit it into the bottom of a 9-inch springform pan.
   Cut out a 3- by 27-inch strip of parchment and fit around inside of pan. Tape to secure parchment paper and set aside.
2. Assemble the cake: Cover bottom of pan with a single layer of pound cake slices and spread ice cream evenly over cake. Freeze until ice cream hardens - about 25 minutes.
3. Spread 2 cups sorbet over ice cream, followed by another layer of pound cake slices. Return cake to freezer for 10 minutes.
4. Combine raspberries and Chambord together in small bowl. Remove cake pan from freezer and place berries evenly over cake.
5. Top with a final layer of pound cake and remaining sorbet. Wrap tightly with plastic wrap and freeze until firm - at least 4 hours.

Upside-Down Honey Cheesecakes

From Bon Appétit
Prep Time: 25 minutes
Cook Time: 35 minutes
Chilling Time: 1 hour+
Servings: 12

• 1 cup sugar
• 1/3 cup honey
• 1/4 cup (1/2 stick) unsalted butter
• 1/3 cup water
• 3 8-ounce packages cream cheese, room temperature
• 2/3 cup (packed) golden brown sugar
• 1 cup sour cream
• 2 teaspoons fresh lemon juice
• 2 teaspoons vanilla extract
• 4 large eggs, room temperature
• Assorted fresh berries (for garnish)

1. Preheat oven to 300°F. Butter twelve 3/4-cup ramekins or custard cups.
2. Place 1 cup sugar, honey, and butter in heavy medium saucepan. Stir over medium heat until butter melts and mixture is blended.
   Increase heat to medium-high and bring to boil. Whisk until mixture darkens slightly and candy thermometer registers 300°F, about 5 minutes.
3. Remove from heat; add 1/3 cup water (mixture will bubble vigorously); whisk to blend. Divide topping among ramekins (about 2 tablespoonfuls for each). Divide ramekins between 2 roasting pans and chill while preparing filling.
4. Using on/off turns, blend cream cheese and brown sugar in processor, scraping bowl occasionally. Add sour cream, lemon juice, and vanilla; process until smooth. Add eggs 1 at a time, processing just to blend between additions. Divide filling among ramekins.
   Add enough hot water to pans to come halfway up sides of ramekins.
5. Bake cheesecakes until set, about 35 minutes. Remove from roasting pans and chill until firm, about 1 hour. DO AHEAD: Can be made 2 days ahead. Cover and keep chilled.
6. Run thin knife around sides of ramekins. Invert onto plates, scooping any remaining topping from ramekins over cheesecakes. Garnish with berries.

Strawberry Shortcake Cupcakes

From Redbook
Prep Time: 25 minutes
Cook Time: 24 minutes
Servings: 12

• 1 1/3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 2/3 cup granulated sugar
• 2 large eggs
• 1 1/2 teaspoons vanilla extract
• 2/3 cup sour cream

Topping

• 1 quart strawberries, hulled, thickly sliced
• 1/3 cup granulated sugar
• 1 tablespoon lemon juice
• 1 1/2 cups cold heavy cream
• 3 tablespoons confectioners' sugar
• 1 tablespoon vanilla extract

1. Heat oven to 350° F. Line 12 standard muffin cups with paper liners.
2. In medium bowl, whisk flour, baking powder, baking soda, and salt. In large bowl with mixer on medium, beat butter and sugar until light and creamy. Beat in eggs, 1 at a time, then vanilla. With mixer on low, alternately beat in flour mixture and sour cream until combined. Continue to beat on medium until batter is thick and smooth.
3. Spoon batter into a zip-top bag. Snip a 1/2-inch corner from bag and fill liners slightly less than two-thirds full. Bake 24 to 26 minutes, or until lightly golden and a pick inserted in the center of a cupcake comes out clean. Cool in pan on a wire rack 5 minutes; remove cupcakes from pan and cool completely.
4. Toss strawberries several times in a bowl with sugar and lemon juice until very syrupy. In large bowl, beat cream, confectioners' sugar, and vanilla until soft peaks form.
5. Use a skewer to poke several holes into top of each cupcake. Spoon some syrup from bowl over top, allowing it to absorb into cupcakes. Top with sliced berries and a dollop of cream. Arrange a few sliced berries in cream and drizzle with remaining strawberry syrup.

Source: Bing.com

(Family Features) From full-course brunches to simple sit-down dinners, Easter celebrations are a time to enjoy family, friends and the delicious tastes of spring.

However elaborate the festivities, a rich and creamy dessert is the perfect finale to any Easter gathering. Made from fresh milk and real cream, PHILADELPHIA Cream Cheese is the high-quality ingredient that makes sweets stand out.

These fresh dessert ideas all feature everyone's favorite indulgence - cheesecake - along with other lively flavors, such as coconut, lemon and blueberry. Desserts this delicious will have your guests hopping up for seconds. For these and other recipe ideas, visit www.creamcheese.com.

Easter Mini Cheesecakes

Prep time: 20 minutes
Total time: 3 hours, 20 minutes
Servings: 18

• 1 cup graham cracker crumbs
• 3/4 cup plus 2 tablespoons sugar, divided
• 3 tablespoons butter or margarine, melted
• 3 packages (8 ounces each) PHILADELPHIA Cream Cheese, softened
• 1 teaspoon vanilla
• 3 eggs
• 1 cup plus 2 tablespoons BAKER'S ANGEL FLAKE Coconut, toasted
• 54 speckled malted milk eggs (about 9 ounces)

1. Heat oven to 325°F.
2. Mix graham crumbs, 2 tablespoons sugar and butter; press onto bottoms of 18 paper-lined muffin cups.
3. Beat cream cheese, vanilla and remaining sugar with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spoon over crusts.
4. Bake 25-30 minutes or until centers are almost set. Cool completely. Refrigerate 2 hours.
5. Top each cheesecake with 1 tablespoon coconut; shape to resemble bird's nest. Fill with malted milk eggs.

Note: To soften cream cheese, place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on high 10 seconds or just until softened. Add 15 seconds for each additional package of cream cheese.

Blueberry Streusel Cheesecake

Prep time: 15 minutes
Total time: 6 hours, 45 minutes
Servings: 16

• 1 1/2 cups plus 3 tablespoons flour, divided
• 1 1/3 cups sugar, divided
• 1/2 teaspoon ground cinnamon
• 3/4 cup cold butter, cut up
• 4 packages (8 ounces each) PHILADELPHIA Cream Cheese, softened
• 1 tablespoon vanilla extract
• 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 4 eggs
• 2 cups fresh blueberries

1. Heat oven to 325°F.
2. Mix 1 1/2 cups flour, 1/3 cup sugar and cinnamon in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Reserve 1/2 cup; press remaining onto bottom of 9-inch springform pan. Bake 25 minutes or until lightly browned.
3. Beat cream cheese, remaining flour, remaining sugar and vanilla with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust. Top with berries and reserved crumb mixture.
4. Bake 1 hour 25 minutes to 1 hour 30 minutes or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.

Note: You can substitute cream cheese with Neufchatel cheese, or fresh blueberries with 1 (16-ounce) package frozen blueberries. Garnish with additional berries or cinnamon just before serving.

Double Lemon Cheesecake Bars

Prep time: 35 minutes
Total time: 7 hours, 15 minutes
Servings: 16

• 52 vanilla wafers, finely crushed (about 2 cups)
• 3 tablespoons butter or margarine, melted
• 4 eggs, divided
• 4 packages (8 ounces each) PHILADELPHIA Cream Cheese, softened
• 1 3/4 cups sugar, divided
• 3 tablespoons flour
• 1 tablespoon lemon zest
• 1/3 cup lemon juice (about 2 lemons), divided
• 1/2teaspoon vanilla
• 2 tablespoons cornstarch
• 1/2 cup water

1. Heat oven to 325°F.
2. Line 13-by-9-inch pan with parchment paper, with ends of paper extending over sides.
3. Mix wafer crumbs and butter until blended; press onto bottom of prepared pan. Bake 10 minutes.
4. Separate 1 egg; refrigerate yolk until ready to use. Beat cream cheese, 1 cup sugar, flour, lemon zest, 2 tablespoons lemon juice and vanilla in large bowl with mixer until blended. Add egg white and remaining 3 whole eggs, 1 at a time, mixing on low speed after each until just blended. Pour over crust.
5. Bake 40 minutes or until center is almost set. Cool 1 hour. Refrigerate 4 hours.
6. Mix cornstarch and remaining sugar in medium saucepan; gradually stir in water and remaining lemon juice until blended. Bring just to boil on medium heat, stirring constantly; cook and stir until clear and thickened. Lightly beat reserved egg yolk in small bowl with fork until blended; stir in 2 tablespoons of hot cornstarch mixture.
7. Return to remaining cornstarch mixture in saucepan; stir until blended. Cook 1 minute or until thickened, stirring constantly. Cool slightly.
8. Spoon lemon glaze over cheesecake. Refrigerate 1 hour or until firm. Use parchment handles to remove cheesecake from pan before cutting to serve.

Note: This lemon glaze can be prepared ahead of time. Cool, then refrigerate up to 8 hours before spooning over individual slices of cheesecake. Garnish with 1/2 cup blueberries, lemon peel and fresh mint leaves.

Recipes/photos courtesy of PHILADELPHIA Cream Cheese

Source: PHILADELPHIA Cream Cheese

Better-for-you snacks kids will love

(Family Features) Kids love to snack. But left to their own devices, most kids don't always make the healthiest snack choices. A new study of long-term eating patterns in children, from researchers at the University of North Carolina, shows that kids today are getting nearly one-third of their daily calories from unhealthy snacks such as chips, crackers and candy.

Nutritious and delicious snacks are as close as your produce aisle. Watermelon is practically a multivitamin unto itself - and its natural sweetness is something kids love.

Did You Know?

• A 2-cup serving of watermelon is an excellent source of Vitamins A, B6 and C.
• Vitamin A found in watermelon is important for optimal eye health.
• Vitamin B6 found in watermelon is used by the body to manufacture brain chemicals (neurotransmitters), such as serotonin, melatonin and dopamine, which preliminary research shows may help the body cope with anxiety and panic.
• Vitamin C in watermelons can help to bolster your immune system's defenses against infections and viruses, and is known to stimulate the immune system and protect against free radical damage.
• A 2-cup serving of watermelon is also a source of potassium, a mineral necessary for water balance and found inside of every cell. People with low potassium levels can experience muscle cramps. A 2-cup serving has less than 10 percent of the daily reference value for potassium.

Try these fun recipes as after-school and post-activity snacks. For more kid-friendly recipes and healthy eating tips, visit www.watermelon.org.

Send some healthy lunch munchies to school - watermelon chunks are an easy way to brighten up a sack lunch and give kids a tasty nutritional boost in the middle of the day.

Healthy Eating Tips

Healthy eating habits start at home. One of the best things you can do for your kids is to be a role model for smart food choices. Here are some simple things you can do to help your kids develop healthy lifelong habits.

• Shop for food together and take time to examine, discuss and select fruit and vegetables that catch your child's eye. Allow your child to help you to prepare these healthful foods. For example, let your child use a melon-baller to create melon balls from watermelon, cantaloupe and honeydew to create a festive, nutritious and visually appealing dessert.
• Make healthy snacks available at all times for your children by keeping the fridge filled with flavorful, nutrient-rich treats such as grapes, cherries, carrots and watermelon cubes.
• Simple changes are easier for your child to get used to. Try switching from full fat milk to non-fat milk, serving sherbet, sorbet, ice milk or fruit juice bars, or adding fresh fruit to his or her cereal in the morning.
• Serve your children colorful, deeply pigmented plant food. These foods tend to offer tremendous nutritional value. For example, red peppers, carrots, broccoli, oranges and watermelon are all packed with minerals, vitamins and antioxidants.
• Start each day with breakfast, preferably fruit with low-fat yogurt or granola. Make a fruit smoothie by blending watermelon cubes and a banana with crushed ice.

Watermelon Kebabs

Makes 6 servings

• 1-inch cubes of seedless watermelon
• Smoked turkey breast
• Cheddar cheese
• Coffee stirrers or beverage straws

1. Cut watermelon, turkey and cheese in cubes and skewer on stirrers or straws.

Watermelon Nachos

Serves 6 to 8

• 12 to 16 1/2-inch thick watermelon triangles with 3-inch sides
• 2 cups Greek vanilla yogurt
• 1/2 teaspoon vanilla extract
• A few drops almond extract
• 1 cup Craisins
• 1 cup white chocolate chips
• 1/2 cup toasted sliced almonds
• 1/2 teaspoon ground cinnamon

1. Arrange the watermelon triangles on a serving platter or glass cake stand. Mix yogurt with extracts and spoon yogurt over the watermelon in the fashion of nacho cheese sauce. Sprinkle craisins, white chocolate chips, and almonds over the yogurt and dust with cinnamon.

Watermelon Dippers

• 8 ounces sour cream
• 4 tablespoons sugar
• 1 teaspoon vanilla extract
• Watermelon sticks or small wedges

1. Blend together the sour cream, sugar and vanilla in a small serving bowl. Use as a dip for the watermelon.

Watermelon Cut Outs

• Seedless watermelon, cut into 1/2- to 3/4-inch-thick slices
• Yogurt
• Granola or similar cereal

1. Using your favorite cookie cutters, cut shapes out of watermelon slices. Frost with vanilla or other flavored yogurt. Sprinkle with granola.

Watermelon Berry Slush

Makes 6 servings

• 4 cups cubed, seeded watermelon
• 1 10-ounce package frozen raspberries
• 1 12-ounce bottle sparkling mineral water

1. Place watermelon in a single layer in shallow pan; freeze until firm. Remove from freezer and let stand 5 minutes. Drop watermelon through food chute of a food processor or blender with the motor running. Add frozen raspberries alternately with mineral water, processing until smooth.

Watermelon Jelly Logs

Makes 6 servings

• 6 3-inch x 2-inch x 5-inch watermelon rectangles
  3 flavors all fruit or low sugar preserves
  6 ginger, molasses or peanut butter cookies

1. Using a melon baller, cut 3 divots into a long side of each watermelon rectangle. Fill each divot with a different all-fruit or low-sugar preserve. Serve each rectangle with a cookie.

Source: National Watermelon Board

(Family Features) With summer in full swing, outdoor chefs are fine-tuning their grilling game and looking for creative twists on backyard food favorites. But most cooks often overlook a classic pantry staple that's a great secret ingredient and unlikely ally when entertaining outdoors: 100% pure honey.

It's an all-natural sweetener that keeps things simple with only one, pure ingredient: honey. And it's not only limited to desserts and drinks. Savory dishes that call for time on the grill can benefit just as much from incorporating 100% pure honey. It's perfect for homemade, natural-ingredient marinades and in addition to its one-of-a-kind flavor, it aids in caramelization, a key process in grilling.

Also working in 100% pure honey's favor is its sheer versatility. You can impress guests by using it in all kinds of cuisine. For a sweet summer lineup from appetizers to dessert, try these distinctive recipes.

For even more recipes to make your summer sweeter, visit www.honey.com.

Grilled Honey Glazed Shrimp

Makes 6 servings

• 1 cup orange juice
• 3/4 cup 100% pure honey
• 1/3 cup lime juice
• 1/3 cup Dijon mustard
• 2 tablespoons chili powder
• 2 tablespoons paprika
• 2 teaspoons black and red pepper blend
• 2 teaspoons salt
• 2 teaspoons oregano
• 1 teaspoon California-style coarse onion powder
• 30 jumbo shrimp
• 12 bamboo skewers, soaked in water for at least 30 minutes

1. Place orange juice, honey, lime juice, mustard and dry seasonings in a blender and blend on high for 1 minute until smooth. Pour into a saucepan and simmer over medium heat for 12 minutes or until thickened and reduced by half. Divide the glaze into 2 plastic containers, seal tightly and refrigerate until ready to use. Thread shrimp onto skewers. Cook shrimp over hot coals for about 3 minutes on each side or until completely pink, basting with one container of the glaze during grilling. Remove from grill and baste with remaining glaze.

Honey Marinated Chicken

Makes 4 servings

• 1 cup vegetable oil
• 2 tablespoons 100% pure honey
• 2 tablespoons Dijon-style mustard
• 2 cloves garlic, finely chopped
• 2 teaspoons salt
• 1/3 cup red wine vinegar
• 2 tablespoons soy sauce
• 1 tablespoon Worcestershire sauce
• 1 teaspoon freshly ground black pepper
• 4 boneless, skinless chicken breast halves
• 1/3 cup 100% pure honey

1. Blend all marinade ingredients (exclude the 1/3 cup honey); pour over chicken breasts. Marinate in refrigerator overnight in plastic bag. Remove chicken from marinade; discard marinade. Grill six to 10 minutes, turning once and basting occasionally with 1/3 cup honey during last five minutes of grilling.

Strawberry Chiffon Pie

Makes 8 servings

• 2 cups (12 ounces) coarsely chopped strawberries, fresh or frozen
• 3/4 cup 100% pure honey, divided
• 1 envelope unflavored gelatin
• 1/4 cup cold water
• 1 cup light sour cream
• Prepared 9-inch crumb crust

1. In small bowl, mash strawberries and 1/4 cup honey; set aside.
2. In small saucepan, sprinkle gelatin over cold water; let stand five minutes. Stir in remaining 1/2 cup honey. Warm over low heat until gelatin dissolves. Transfer to large bowl; stir in sour cream. Cover and refrigerate 20 to 30 minutes or until mixture mounds on a spoon when tested.
3. Using electric mixer, beat mixture at medium speed until light. Fold in strawberries; mix until well combined. Pour into prepared crust. Cover and refrigerate at least two hours.

Citrus Salad with Avocado

Makes 6 servings

• 3 6-inch corn tortillas
• 4 oranges
• 4 grapefruits
• 1/3 cup 100% pure honey
• 1/4 cup raspberry vinegar
• 2 tablespoons oil
• 1/4 teaspoon salt
• 1 avocado, sliced

1. Preheat oven to 255°F. Slice tortillas into very thin strips. Dry strips by placing on a cookie sheet and baking for approximately 15 minutes. Set aside
2. Peel oranges and grapefruits, then section, seed and place in large bowl; set aside. In small bowl, whisk together honey, raspberry vinegar, oil and salt.
3. Pour over citrus sections and toss gently.
4. Top with avocado slices and tortilla strips.

Honey Raspberry Iced Tea

Makes 4 servings

• 2 cups freshly brewed tea
• 2 cups cranberry-raspberry juice
• 1/4 cup 100% pure honey

1. In large, heat-proof pitcher, whisk together all ingredients until thoroughly combined and honey is dissolved. Chill until ready to serve. To serve, pour over ice.

Source: National Honey Board

(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) When busy mornings give way to a hectic workday followed by homework and after-school activities, a fresh, simple meal is often the only option. Before you hit the drive-thru or settle for an equally unhealthy alternative, check out these delicious dishes you can prepare and serve without the hassle.

Find more ideas to make your busy weeknights easy at Culinary.net.

Savory and Scrumptious

Take a nutritious dish to the family table that still brings a flavorful bite. This savory lasagna recipe boasts meaty eggplant, fresh zucchini and lycopene-rich tomatoes. Whole-wheat noodles pack fiber and natural plant compounds, called phytochemicals. Find more better-for-you recipe ideas at AICR.org.

Roasted Vegetable Lasagna

Reprinted with permission from the American Institute for Cancer Research.
Servings: 12

• 2          eggplants (about 3 pounds), quartered lengthwise
• 6          medium zucchini (about 3 pounds)
• canola oil cooking spray
• 1          pound whole-wheat lasagna noodles
• 15        ounces low-fat ricotta or low-fat cottage cheese
• 2          eggs
• 1/2       cup grated Parmesan cheese
• 1/2       teaspoon ground nutmeg
• 1/2       teaspoon garlic powder
• 3          cups low-fat mozzarella cheese
• 4          cups low-sodium tomato sauce, divided

1. Heat oven to 450° F. Grease 13-by-9-by-2-inch baking pan; set aside.
2. Slice eggplant and zucchini in 1/2-inch slices. Layer on two baking sheets and coat both sides of vegetables with cooking spray. Roast 20 minutes. Toss vegetables and continue roasting until well browned and soft, about 20 minutes more. Transfer vegetables to large bowl.
3. Reduce oven temperature to 375° F.
4. Cook lasagna noodles according to package directions. Separate noodles and let cool slightly.
5. In medium bowl, mix together cheese, eggs, Parmesan, nutmeg and garlic powder.
6. To assemble: Spread thin layer of sauce over bottom of prepared pan. Cover with layer of pasta (noodle strips slightly overlapping). Spread with one-third of ricotta mixture.
7. Sprinkle 1/4 of the mozzarella over ricotta. Spoon 1/3 of roasted vegetables on top. Top with 1/2 cup tomato sauce and continue assembly as directed until there are four layers of pasta and three layers of filling. Spread remaining sauce on top and sprinkle with remaining mozzarella.
8. Cover pan with aluminum foil and bake 30 minutes. Uncover and continue baking until golden and bubbly, about 15 minutes more. Let stand 15 minutes before serving.

Quick, Flavorful Meal Idea

It’s not always easy to make healthy food choices. When time is of the essence, look for delicious recipe ingredients that are convenient and easy to prepare while also offering great taste and health benefits.

In fact, 40 percent of American consumers said shorter cooking times are especially important when buying grocery items such as rice, grains and pasta, according to research from Statista, and 83 percent said taste is an important factor when purchasing food.

Ready in 10 minutes with flavor infused in every grain, Uncle Ben’s Flavor Infusions rice is ideal for those looking for quick and healthy meal options. With its one-step cooking process, it makes it easy for families to cook with their kids and quickly get dinner on the table. The resealable pouches ensure freshness for multiple uses, and any of the five flavors can be combined with fresh vegetables, proteins and herbs for a simple meal that’s ready in less than 20 minutes.

Simple recipe options using Flavor Infusions, such as Easy Thai Chicken Satay and Rice Salad, are quick meals the entire family can enjoy, even when short on time. Find more meal ideas at UncleBens.com.

Easy Thai Chicken Satay and Rice Salad

Servings: 4-6

Dressing:

• 1/4       cup canned, unsweetened coconut milk
• 1/4       cup creamy peanut butter
• 1          tablespoon rice wine vinegar
• 1          tablespoon soy sauce
• 2          teaspoons red curry paste
• 1/8       teaspoon ground cayenne pepper
• 1-2       tablespoons hot water

Salad:

• 1          cup Uncle Ben’s Flavor Infusions Roasted Chicken
• 1 1/2    cups shredded rotisserie chicken
• 1          cup shredded carrots
• 1          cup sliced pea pods
• 1          cup sliced red pepper
• 1          avocado, pitted and sliced
• 4-6       red radishes, thinly sliced
• 2          tablespoons chopped peanuts
• 2          tablespoons chopped green onions

1. To make dressing: In small glass bowl, stir together coconut milk, peanut butter, rice wine vinegar, soy sauce, red curry paste, cayenne pepper and hot water; set aside.
2. Cook rice according to package instructions. Makes about 3 1/2 cups.
3. In center of individual plates, place about 1 cup rice. Arrange chicken, carrots, pea pods, red pepper, avocado, radishes, peanuts and green onions around rice then drizzle with dressing.

Fish with a Twist

Add a little variety to your dinnertime protein with a smart, heart-healthy option like fish. Fillets cook quickly and a slightly sweet white fish like farm-raised catfish has a mild enough flavor to entice picky young eaters. White fish is also quite versatile; it can take on other flavors such as this citrusy topping with ease. Find more family-friendly fish recipes at USCatfish.com.

Catfish Quesadilla with Cilantro-Lime Sour Cream

Recipe courtesy of The Catfish Institute
Servings: 4

• 4          U.S. Farm-Raised Catfish Fillets, grilled or baked
• 2 1/2    tablespoons olive oil, divided
• salt, to taste
• freshly ground pepper, to taste
• smoked paprika or chili powder
• 1          small red bell pepper, diced
• 1/2       red onion, diced
• 3/4       cup whole corn kernels
• 1          teaspoon red pepper flakes
• 1          teaspoon ground cumin
• 1/2       cup fresh cilantro leaves, chopped
• 4          flour or wheat tortillas (10 inches each)
• 1          can (16 ounces) refried black beans
• 2          cups grated pepper jack cheese

Cilantro-Lime Sour Cream:

• 1/2       cup sour cream
• 1/4       cup fresh cilantro leaves, chopped
• 1/2       lime, juiced
• lime zest
• salt, to taste

1. Lightly brush fish with 1 tablespoon olive oil. Season with salt, pepper and smoked paprika or chili powder. Prepare fish on grill or bake until done. Place in refrigerator to cool. When cool, cut into bite-size pieces.
2. In large skillet, heat 1 tablespoon oil over medium-high heat. Saute red pepper and onion until soft, about 5 minutes. Add corn, red pepper flakes, cumin and salt and pepper, to taste. Toss to incorporate and saute 3 minutes. Transfer to bowl and add cilantro.
3. Heat pan large enough to hold flat tortilla to medium heat. Lightly brush pan with remaining olive oil.
4. Spread tortilla on work surface. On half of each tortilla, spread refried beans and vegetables; top with fish.
5. Place in heated pan and sprinkle 1/2 cup cheese on other half of tortilla. Heat until cheese is melted and tortilla is lightly crispy. Fold cheese side over vegetable side and remove to plate.
6. Using serrated knife, cut each tortilla into four pieces. Serve with Cilantro-Lime Sour Cream.
7. To make Cilantro-Lime Sour Cream: In small bowl, mix all ingredients until combined.

Photo courtesy of Getty Images (Roasted Vegetable Lasagna and Catfish Quesadilla with Cilantro-Lime Sour Cream)

Photo courtesy of Uncle Ben’s (Easy Thai Chicken Satay and Rice Salad)

Source: Culinary.net

(Family Features) It seems like every week there is a new product claiming to promise nutrition and improve your health. However, there are some foods you likely already have on hand that can improve your diet quality and support clean-eating efforts.

Skip the total diet overhaul or the latest fad, and keep it simple by focusing on small but powerful changes to help you clean up your diet. Dairy products have always been cost-effective and nutrient-packed. These three tips can help you make the most of dairy’s health benefits.

Inspect the ingredient label. With just three ingredients, milk is the original clean and clear food, unlike trendy milk alternatives, which may contain up to 10 ingredients.

Examine the benefits beyond bone health. It’s widely known that dairy products provide calcium to build strong bones, but milk, cheese and yogurt actually provide a unique package of nine nutrients, including high-quality protein to support muscle health.

Explore its versatility. Dairy can be easily incorporated into meals and snacks to help make healthy and clean eating simple. Getting the recommended three servings of dairy every day is a cinch once you discover the possibilities.

Resolve to get three servings of milk, cheese and yogurt every day by pledging Dairy 3 for Me. You may be surprised how easy it is to create a healthier menu all day long. Try these ideas to get started:

• Make milk your mealtime beverage. White, chocolate, strawberry; no matter the flavor, all milk provides the same nine nutrients.
• Build a breakfast parfait with your favorite yogurt, fruit and whole grain cereal, or mix things up with milk or yogurt by blending a smoothie.
• Sneak in healthier eating by pairing cheese with fresh fruit or vegetables. Research shows when cheese is coupled with these foods, it helps kids eat more of all of them.
• After a workout, recover with a tall glass of chocolate milk, which studies have proven to be effective in aiding tired muscles.
• Boost nutrition and flavor by adding shredded cheese to casseroles, soups and pasta dishes, or sprinkle on top of tacos and chili.

To find more delicious recipes to support your nutrition goals and to pledge Dairy 3 for Me, visit MidwestDairy.com.

Raspberry-Strawberry Yogurt Smoothie

Recipe courtesy of Midwest Dairy Association
Prep time: 5 minutes
Servings: 4

• 1 cup low-fat vanilla yogurt
• 1 cup unsweetened frozen raspberries
• 1 cup unsweetened frozen strawberries
• 3/4 cup low-fat milk
• 1 cup ice (about 12 cubes)

1. Blend all ingredients in blender until smooth. Serve immediately.

Pulled Pork Soft Tacos

Recipe courtesy of Midwest Dairy Association
Prep time: 8 hours, 35 minutes
Servings: 6

For pork:

• 2 pounds boneless pork loin roast
• 2 tablespoons brown sugar
• 1 tablespoon ground ginger
• 2 garlic cloves, smashed
• 1 small white onion, coarsely chopped
• 1/2 cup orange juice
• 2 limes, cut in half

For tacos:

• 1/2 cup nonfat sour cream
• 1 teaspoon cumin
• 2 scallions, trimmed and chopped
• 12 soft corn tortillas (6 inches each)
• 1 1/2 cups shredded reduced-fat Colby Jack
• 1  bag (8 ounces) shredded red cabbage
• 3/4 cup fresh salsa

1. Trim excess fat off roast. In small bowl, combine brown sugar and ginger; rub generously over roast. Place in slow cooker with garlic, onion and orange juice; cook on low heat 8 hours (or high 4-6 hours.)
2. Transfer pork to large bowl and shred with forks. Strain pork liquid from slow cooker and pour over pulled pork to moisten. Squeeze lime juice on top and mix well. Divide into 12 servings.
3. In small bowl, mix together sour cream, cumin and scallions.
4. Cover each corn tortilla with 2 tablespoons cheese; microwave 20 seconds. Top with pulled pork, 2 teaspoons sour cream mix, 1 1/2 tablespoons shredded cabbage and 1 tablespoon salsa. Fold and serve immediately.

Source: Midwest Dairy Association