(Family Features) Maintaining a healthy lifestyle includes a variety of commitments, from exercising to eating right. However, serving up healthy meals doesn’t have to be boring.

From earthy and nutty black ripe olives to rich and fruity kalamata olives, Lindsay adds a hearty and flavorful punch to just about any dish, including soups, salads and main courses. Plus, these fruits are cholesterol-free, high in “good fats” and low in carbohydrates and calories, making them an ideal ingredient for keto, Mediterranean and paleo diets.  

Whether they help elevate dishes like Taco-Stuffed Spaghetti Squash and Baked Eggs Puttanesca or are simply enjoyed as a snack, olives are a guilt-free food to ensure your healthy mealtime is anything but boring.

For more recipes and information, visit ilovelindsay.com.

Taco-Stuffed Spaghetti Squash

Prep time: 30 minutes
Cook time: 50 minutes
Servings: 4

• 2          spaghetti squash (2 pounds each)
• 6          tablespoons extra-virgin olive oil, divided
• 1          teaspoon salt, plus additional to taste, divided
• pepper, to taste
• 1          pound ground chicken
• 1          cup diced red onion, divided
• 3          cloves garlic, minced
• 1          can (14 ounces) diced tomatoes
• 1          teaspoon cumin
• 2          teaspoons chili powder
• 1          can (2 1/4 ounces) Lindsay Black Ripe Sliced Olives
• 1          lime, juice only
• 1          cup Monterey Jack cheese
• 1          avocado, diced
• 1          large tomato, diced
• 1          jalapeno, minced
• 1/2       cup Lindsay Black Ripe Medium Olives
• 1          lime, wedged

1. Heat oven to 400° F.
2. In microwave, cook one whole squash 3 minutes. Repeat with second squash. Cut each in half and scrape out seeds. Drizzle 1 teaspoon oil over each half and rub around until insides are coated. Sprinkle each with salt and pepper, to taste; place on parchment-lined baking sheet center down to lay flat. Bake 50 minutes.
3. Heat large saute pan over medium-high heat. Put 2 teaspoons oil in pan then chicken, 3/4 cup onion and garlic. Cook until chicken is cooked through.
4. Add tomatoes, cumin, chili powder and remaining salt; stir to combine. Bring mixture to boil and cook, uncovered, 15 minutes to reduce liquid, stirring occasionally.
5. Remove from heat. Stir in sliced olives and lime juice.
6. When squash is cooked, scrape insides with fork to release from edge then create nest. Put 1/4 of chicken mixture and 1/4 cup cheese in each squash half.
7. Bake 5 minutes, or until cheese is melted. Top with avocado, diced tomatoes, remaining onions, jalapeno, whole olives and lime wedges.

Baked Eggs Puttanesca

Prep time: 15 minutes
Cook time: 45 minutes
Servings: 4-6

• 3          tablespoons olive oil
• 1/2       yellow onion, chopped
• 2          cloves garlic, chopped
• 3          anchovy filets, chopped
• 1/4       teaspoon crushed red pepper flakes
• 2          tablespoons tomato paste
• 1          can (35 ounces) chopped tomatoes
• 2          tablespoons Lindsay Capers, drained
• 1/3       cup Lindsay Pitted Kalamata Olives, drained and halved
• salt, to taste
• pepper, to taste
• 1 1/2    cups chopped kale
• 6          eggs

1. Heat oven to 400° F.
2. In non-reactive saucepan over medium-high heat, warm olive oil. Add onion and saute, stirring occasionally, until soft, about 6 minutes.
3. Add garlic, anchovies and red pepper flakes; cook 1 minute. Stir in tomato paste then add chopped tomatoes with juices, capers and olives.
4. Bring to boil then reduce heat to low. Simmer, stirring occasionally, 15 minutes. Season with salt and pepper, to taste.
5. Transfer puttanesca sauce to 9-by-13-by-2-inch baking dish and spread to cover bottom. Stir in kale then, using wooden spoon, make six wells. Crack one egg into each well and season yolks with salt and pepper, to taste.
6. Transfer to oven and cook until white is set and yellow is cooked to preference, 12-16 minutes. Spoon into bowls and serve.

Source: Lindsay

(Family Features) School is back in session, and so are hectic weeknights with little time to cook dinner. Instead of reaching for ready-made meals or takeout, serve up tasty one-pot dinners made with wholesome ingredients like spaghetti squash and quinoa. These seven kid-friendly recipes bring everything together in a single baking dish or skillet, so there's less prep and clean up, and more time for reconnecting around the dinner table.

1. Spaghetti Squash Shrimp Lo Mein
   

   Load up on veggies with this weeknight version of an Asian takeout favorite. Carrots, bell pepper and shrimp are flavored with soy sauce, ginger and garlic. Try a microwave shortcut to cook the spaghetti squash and have it on the table in no time.

2. Fall Skillet Pot Pie
   

   Rotisserie or leftover chicken, refrigerated biscuits and an oven-proof skillet make this comfort food favorite a weeknight reality. Add sweet potatoes, peas and flavor with thyme, cinnamon and garlic powder.

3. Quinoa Taco Skillet
   

   McCormick Organics Taco Seasoning Mix adds kid-friendly flavor to this skillet dinner made with quinoa, ground turkey, fresh tomatoes and corn.

4. Creamy Tomato Italian Parmesan Chicken
   

   Tender chicken simmered in a creamy red sauce, fresh parmesan and freshly ground Italian herbs make for a perfect weeknight dish. Whether you serve with pasta, atop Italian bread or let the chicken be the star, this dish is a guaranteed crowd-pleaser.

5. Chicken Noodle Casserole
   

   Everyone's favorite soup gets a casserole treatment. Simply combine pasta, chicken, vegetables and gooey cheese with the flavors of pepper, garlic and Italian seasoning for a comforting weeknight meal, perfect for leftovers.

6. Chicken Fajita Soup
   

   Warm up with a one-pot wonder that gets a Tex-Mex twist from McCormick Organics Fajita Seasoning Mix. Let the family customize with toppings like avocado, cheese, sour cream and tortilla strips.

7. Chicken Chili with Apple and Sweet Potato
   

   Say goodbye to beans and whip up a new fall chili the whole family will love. Kitchen Basics Organic Chicken Stock gives the quick dish a rich, cooked-all-day flavor.

Find more tips and recipe inspiration for back-to-school season at McCormick.com and be sure to check out Pinterest and Facebook.

Source: McCormick Spice

(Family Features) Putting healthy meals on the table continues to be a year-round goal for many families, one that can become more difficult with the satisfying and savory flavors of comfort-food season. From breakfast to dinner and every meal in-between, it can feel daunting to prepare simple and nutritious recipes without sacrificing taste.

While seeking healthier options for day-to-day meal planning and preparation, it’s important to start your decision-making at the grocery store. Look for items like all-natural Pure Farmland Bacon, made from pork raised without antibiotics. In addition, it contains no artificial ingredients, preservatives, MSG or added hormones, so you can feel good about incorporating a family favorite like bacon into any meal of the day.

Start the day with Baked Eggs in Avocado with Bacon, combining superfoods with a protein boost for an ideal, health-conscious breakfast. When it’s time to gather for a family dinner, try something new such as Bacon and Spaghetti Squash Fritter with Roasted Red Pepper Sauce for a filling and flavorful meal that can please nearly any palate.

Find more recipes that keep nutrition top of mind without forgoing flavor at farmlandfoods.com.

Baked Eggs in Avocado with Bacon

Prep time: 30 minutes
Servings: 2

•             Nonstick cooking spray
• 1          avocado, halved and pitted
• 2          eggs
• kosher salt, to taste
• freshly cracked pepper, to taste
• 2          slices Pure Farmland All-Natural Uncured Bacon, cooked, crumbled
• 2          tablespoons grated Parmesan cheese
• 1          tablespoon chopped chives
• smoked paprika, for garnish
• hot sauce, for garnish (optional)

1. Heat oven to 425° F. Spray baking sheet or glass baking pan with nonstick cooking spray.
2. Scoop additional 1-2 tablespoons out of avocado halves to create wells for eggs.
3. Place avocados flesh-side up on prepared baking sheet or glass pan. Gently crack one egg in each avocado well, keeping yolks intact. Bake 15-18 minutes, or until eggs reach desired temperature.
4. Add salt and pepper, to taste. Top with crumbled bacon, Parmesan cheese and chopped chives. Garnish with paprika and hot sauce, if desired.

Bacon and Spaghetti Squash Fritter with Roasted Red Pepper Sauce

Prep time: 45 minutes
Servings: 4

Bacon-Spaghetti Squash Fritter:

• 4          cups cooked spaghetti squash
• 6          slices Pure Farmland All-Natural Uncured Bacon, cooked, chopped, fat reserved
• 4          green onions, white parts only, sliced thin
• 2          eggs, lightly beaten
• 1/2       cup Parmesan cheese, grated
• 1/3       cup all-purpose flour

Romesco Sauce:

• 2          roasted red peppers, fresh or jarred
• 4          plum tomatoes, roasted, skins removed
• 3/4       cup almonds, toasted
• 4          cloves garlic, roasted
• 2          tablespoons sherry vinegar
• 2          teaspoons smoked paprika
• 1/2       teaspoon cayenne pepper
• 1/2       cup olive oil
• salt, to taste
• pepper, to taste

1. To make Bacon–Spaghetti Squash Fritter: Place spaghetti squash in large bowl. Add bacon, green onions, eggs and cheese. Stir to combine. Add flour and mix until combined. Form into patties.
2. Heat large saute pan over medium-high heat. Add 2 tablespoons reserved bacon fat. Add fritters in batches and cook until well browned on both sides, approximately 2-3 minutes per side.
3. To make Romesco Sauce: In food processor, pulse roasted red peppers, plum tomatoes, almonds, garlic, sherry vinegar, smoked paprika and cayenne pepper to combine. Slowly add in olive oil and season with salt and pepper, to taste.
4. Pour Romesco Sauce over Bacon-Spaghetti Squash Fritter before serving.

Source: Farmland

(Family Features) When it comes to balancing heart-healthy meals with appealing flavors, it’s important to lean on nutritious ingredients that pack mouthwatering taste. For example, grapes are a delicious yet subtle way to incorporate a little something extra into your diet while adding a juicy burst of flavor.

Grapes of all colors – red, green and black – can be enjoyed as a ready-to-eat, on-the-go food anytime and anywhere. Grapes are also a healthy choice, as they’re a natural source of antioxidants and other polyphenols, and contain no fat and virtually no sodium.

Because of their versatility, heart-healthy grapes can also be used as an ingredient to add fresh appeal, vibrant color and a light touch of sweetness to almost any dish, like Roasted Cod with Fennel and Grapes or Spaghetti Squash with Pesto and Grapes. For something quick and nutritious featuring fresh fruits and vegetables, try this Vegetarian Poke Bowl with tofu, fresh grapes, avocado and crunchy, raw beets and carrots.

Grape Goodness for Healthy Aging

In addition to helping maintain heart health, grapes may also play a role in healthy aging. A review of the science linking the consumption of grapes to health highlights grapes’ potential to impact many areas of health, according to research published in “Grapes and Health: A Monograph.” The evidence that grapes support heart health is well-established, and emerging research in other areas of health suggests that grapes’ ability to promote antioxidant and anti-inflammatory activities at the cellular level may also play a protective role in eye, brain and joint health, among others.

Find more recipes to make healthy eating easy at GrapesfromCalifornia.com.

Vegetarian Poke Bowl

Prep time: 20 minutes
Servings: 4

• 5          cups cooked brown or white jasmine rice
• 2          packages (6 ounces each) extra-firm tofu, cubed
• 2          cups red California grapes, halved
• 1          avocado, pitted, peeled and thinly sliced
• 1          large golden beet, peeled and shredded
• 1          large carrot, peeled and shredded
• 2          scallions, thinly sliced
• sprinkle of toasted sesame seeds
• 6          ounces light Asian ginger-sesame salad dressing

1. Divide rice between four bowls and arrange tofu, grapes, avocado, beets and carrots on top. Sprinkle with scallions and sesame seeds; serve with dressing.

Nutritional information per serving: 620 calories; 19 g protein; 101 g carbohydrates; 17 g fat (25% calories from fat); 2.5 g saturated fat (4% calories from saturated fat); 450 mg sodium; 11 g fiber.

Roasted Cod with Fennel and Grapes

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

• 1          pound cod loin, cut into four equal pieces
• 2          tablespoons extra-virgin olive oil, divided
• 1          tablespoon fresh lemon juice
• 1/2       teaspoon orange zest
• 1/4       teaspoon sea salt, divided
• fresh ground pepper
• 1          tablespoon white wine vinegar
• 1          tablespoon orange juice
• 1          tablespoon minced shallot
• 1/4       teaspoon ground coriander
• 1          teaspoon honey
• 1          tablespoon fresh chopped oregano
• 1          medium fennel bulb, fronds removed, chopped and reserved
• 1          cup red California grapes, halved

1. Heat oven to 400° F. Arrange cod pieces in baking dish.
2. In small bowl, combine 1 tablespoon olive oil with lemon juice, orange zest, 1/8 teaspoon salt and pepper. Spoon mixture onto cod in equal amounts. Bake 10-12 minutes, or until desired doneness is reached.
3. While cod is baking, in small bowl, combine remaining olive oil, remaining salt, pepper, vinegar, orange juice, shallot, coriander, honey and oregano; set aside. Halve and core fennel bulb then thinly slice and place in separate bowl. Add grapes and dressing; toss to combine.
4. Serve cod topped with fennel and grape salad. Garnish each serving with 1 tablespoon chopped fennel fronds.

Nutritional information per serving: 200 calories; 19 g protein; 15 g carbohydrates; 8 g fat (36% calories from fat); 1 g saturated fat (4% calories from saturated fat); 45 mg cholesterol; 240 mg sodium; 2 g fiber.

Spaghetti Squash with Pesto and Grapes

Prep time: 15 minutes
Cook time: 45 minutes
Servings: 6

• 1          large spaghetti squash
• 1/3       cup extra-virgin olive oil, divided
• 1/2       cup chopped walnuts, divided
• 2          cloves garlic
• 2          cups packed basil leaves
• 1          cup packed arugula
• 1          tablespoon lemon juice
• 1          teaspoon lemon zest
• 1/3       cup freshly grated Parmesan cheese
• 1/4       teaspoon salt
• freshly ground pepper, to taste
• 1          cup cannellini beans, rinsed and drained
• 1 1/2    cups red California grapes, halved

1. Heat oven to 400° F. Cut squash in half lengthwise and remove seeds. Using fork, poke shallow holes in skin of squash then brush with 1 tablespoon oil and place it, cut-side down, in rimmed baking dish. Bake 30-40 minutes, or until tender.
2. To make pesto: In food processor, process 1/4 cup walnuts, garlic, basil, arugula, lemon juice and lemon zest until well chopped. Add remaining olive oil, Parmesan, salt and pepper; process until well blended.
3. Once squash is done baking, remove from oven. Cool squash 5-10 minutes then, using fork, scrape inside flesh of squash, removing “spaghetti,” and place it in large bowl. Add pesto and beans to cooked squash and toss gently with tongs to combine. Divide equally into six bowls and top each with 1/4 cup grapes and 2 teaspoons chopped walnuts.

Nutritional information per serving: 290 calories; 7 g protein; 24 g carbohydrates; 20 g fat (62% calories from fat); 3 g saturated fat (9% calories from saturated fat); 5 mg cholesterol; 160 mg sodium; 6 g fiber.

Source:  California Table Grape Commission

Savory dishes featuring pesto

(Family Features) One of the best times of each day is gathering with family members to enjoy home-cooked meals. Using fresh and versatile ingredients, adults can be at ease that everyone is eating right with a nutritious dinner and kids are eating something delicious and relaxing each evening.

Pesto can be used as an ingredient in many recipes and brings a punch of flavor to each dish on the table. For example, it can be served mixed in potatoes, as a spread on sandwiches, dolloped on soups or dips and as a sauce on pasta.

With authentic Italian taste capturing the recipes of the region, Filippo Berio Pestos are made to suit any taste. The versatile flavors include Classic Basil, Sun Dried Tomato, Tomato & Ricotta and Hot Chili and Olive. Each variety is vegetarian, gluten-free and GMO-free, making it the perfect addition to any dinner.

Pesto can be served hot or cold, so it is easy to cook with or add to dishes featuring fresh vegetables, like this recipe for Chicken Caprese Stuffed Spaghetti Squash. Add Savory Zucchini and Fontina Muffins to the meal for a fun twist on muffins.

For a more traditional meal the whole family can enjoy, try this Tomato and Tortellini Soup made with Tomato & Ricotta Pesto. This pesto is based on an age-old Sicilian recipe, combining the sweetness of tomatoes with the smoothness of ricotta cheese and the rich taste of Filippo Berio Extra Virgin Olive Oil.

For more flavorful recipes and ways to cook with pesto, visit FilippoBerio.com.

Savory Zucchini and Fontina Muffins

Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Serves: 12

• 2          cups all-purpose flour
• 1          tablespoon baking powder
• 1/2       teaspoon salt
• 1/4       teaspoon freshly ground pepper
• 1/2       cup Filippo Berio Sun Dried Tomato Pesto, divided
• 1/3       cup Filippo Berio Extra Virgin Olive Oil
• 3/4       cup milk
• 1/4       cup granulated sugar
• 1          egg
• 1          cup shredded zucchini
• 2          green onions, finely chopped
• 12        cubes (1/2 inch each) fontina cheese

1. Heat oven to 400° F. Line 12-cup muffin pan with large paper liners.
2.  
3. In large bowl, whisk flour, baking powder, salt and pepper. In separate bowl, whisk 1/4 cup pesto, olive oil, milk, sugar and egg; stir into flour mixture until moistened. Fold in zucchini and green onions.
4. Divide half the batter evenly among muffin cups; place cube of fontina on top of batter. Top each with 1 teaspoon remaining pesto; top with remaining batter.
5. Bake 15-20 minutes, or until golden brown and top of muffin springs back when pressed lightly. Let cool slightly; serve warm.

Tip: To make extra savory, add 1/2 cup cooked and crumbled bacon.

Chicken Caprese Stuffed Spaghetti Squash

Prep time: 10 minutes
Cook time: 45 minutes
Total time: 55 minutes
Serves: 4

• 2          small spaghetti squash
• 2          tablespoons Filippo Berio Robusto Extra Virgin Olive Oil, divided
• 3/4       teaspoons salt, divided
• 3/4       teaspoon pepper, divided
• 12        ounces boneless, skinless chicken breast, cut into 1/2-inch cubes
• 1          small onion, finely chopped
• 1/3       cup Filippo Berio Classic Pesto
• 1 1/2    cups halved cherry tomatoes
• 8          ounces fresh mozzarella cheese, sliced
• 2          tablespoons chopped fresh basil

1. Heat oven to 400° F. Halve spaghetti squash lengthwise and scrape out seeds; drizzle cut sides with 1 tablespoon olive oil and season with 1/4 teaspoon each salt and pepper. Bake, cut sides down, on parchment paper-lined baking sheet 45-50 minutes, or until tender. Let cool slightly. Using fork, scrape strands of squash into bowl; reserve squash shells.
2. In skillet, heat remaining oil over medium-high heat; cook chicken, onion and remaining salt and pepper about 5 minutes, or until chicken is browned. Stir in pesto; bring to simmer. Cook about 5 minutes, or until chicken is cooked through. Stir in cherry tomatoes; cook about 1 minute, or until slightly softened.
3. Toss spaghetti squash with chicken mixture; divide among reserved squash shells. Top with mozzarella cheese; broil 1-2 minutes, or until cheese melts. Sprinkle with chopped basil.

Tip: For a more savory dish, add chopped black olives or jarred artichokes, if desired.

Tomato and Tortellini Soup

Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes
Serves: 4-6

• 2          tablespoons Filippo Berio Olive Oil
• 1          onion, finely chopped
• 2          cloves garlic, minced
• 1          carrot, diced
• 1          stalk celery, diced
• 1/2       cup Filippo Berio Tomato & Ricotta Pesto
• 1          teaspoon dried basil
• 1          teaspoon oregano
• pinch of chili pepper flakes
• 1          can (28 ounces) whole Italian-style tomatoes
• 4          cups reduced sodium chicken broth
• 3/4       teaspoon salt
• 1/2       teaspoon pepper
• 1          package (12 ounces) fresh cheese tortellini
• 2          tablespoons chopped fresh parsley
• grated Parmesan cheese, for serving

1. In large saucepan over medium heat, heat oil; cook onion, garlic, carrot and celery about 5 minutes, or until softened. Add pesto, basil, oregano and chili flakes; cook 1 minute. Add tomatoes, chicken broth, salt and pepper; bring to boil. Reduce heat and simmer about 20 minutes, or until slightly thickened.
2. In blender or using immersion blender, puree tomato mixture; return to pan and bring to simmer. Add tortellini; cook 8-10 minutes, or until tender. Sprinkle with parsley and Parmesan.

Tip: Dried basil can be substituted for 1 tablespoon chopped fresh basil, if desired.

Source: Filippo Berio

Ingredients

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

Preparation

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

Serves

Makes 6 servings

Notes, Tips & Suggestions

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

Source Avocados from Mexico