(Family Features) As you and your family embark on a mission to create delicious, nutritious meals all while saving money, it’s key to remember meal planning is essential for success. From tracking a list of ingredients you’ll need to noting your loved ones’ favorite foods, there are some easy steps you can take to make dinners at home enjoyable and budget friendly.

Getting on track with your own plan can start with these tips from Healthy Family Project’s Mission for Nutrition, which aims to help families find weekly meal success with an internationally inspired e-cookbook including grocery lists, recipe ideas and cooking hacks.

Work together. Before heading to the store or heating up the oven, sit down with your loved ones and make a list of easy-to-make recipes you all enjoy. Each time you discover a new favorite, add it to the list so you’ll have a reference guide when it’s time to plan a week’s worth of meals.

Stick to a schedule. Set a day and time each week your family can meet and plan out dinners. This also offers an opportunity to bring to light any newfound favorites or fresh ideas while bringing everyone to the same room for quality time together.

Plan time-saving processes. Think ahead while planning meals and consider the equipment you’ll need. Saving time while cooking can be as easy as sticking to recipes that call for hands-off appliances like a slow cooker or pressure cooker and using a food processor rather than a knife and cutting board.

Schedule a “leftovers night.” When you prep dinners that call for crossover ingredients, it’s easier to turn one meal into two. For example, buying sweet onions and chicken breast to make Chicken Apple Enchiladas means you’ll have those ingredients on hand for Greek Chicken Bowls later in the week.

Make a list. Once you’ve decided on recipes for the week, create a list of all the ingredients you’ll need. While you’re at the store, stick to your plan and avoid impulse buys to help stay on track while getting in and out quicker.

Find more recipes and meal planning tips by downloading the free e-cookbook at healthyfamilyproject.com/mission-for-nutrition and join the conversation by following #missionfornutrition on social media.

Chicken Apple Enchiladas

Recipe courtesy of Healthy Family Project's Mission for Nutrition

• 1/2 sweet onion, diced
• 1 jalapeno, diced
• 1 Envy or Jazz apple, diced
• 2 cups cooked shredded chicken
• 8 flour tortillas
• 6 ounces shredded Mexican blend cheese, divided
• 1 can red enchilada sauce
• cilantro (optional)

1. Heat oven to 350 F.
2. In skillet, cook onions until translucent. Add jalapeno and apple; saute 2-3 minutes.
3. Add cooked chicken and mix well. Remove from heat.
4. Lay out tortillas and sprinkle cheese on each. Add chicken mixture and roll. Place in baking dish and cover with enchilada sauce.
5. Bake 20 minutes, or until heated throughout.

Greek Chicken Bowls

Recipe courtesy of Healthy Family Project's Mission for Nutrition

• 1 cup cooked white or brown rice
• 1 grilled chicken breast, sliced
• 1 RealSweet onion, sliced
• 1 cup cherry tomatoes
• 1 cucumber, cut into quarters
• 1/2 cup black olives
• 1 tablespoon feta cheese
• 2 tablespoons tzatziki sauce

1. Place cooked rice and chicken in bowls.
2. Top each bowl with sweet onions, tomatoes, cucumbers and black olives. Sprinkle each with feta cheese. Drizzle each with tzatziki sauce.

Source: Healthy Family Project

(Family Features) Whether you’re hosting a big game party at home or hitting the road to join friends and family, scoring a touchdown with the crowd starts by supplying superstar snacks.

As one of the most popular foods at many watch parties, the options are endless when it comes to America’s favorite guac. From spicy versions with a cayenne pepper kick to bacon-loaded recipes worthy of a trophy, what’s your guac of choice? Check out these game worthy recipes, and surprising facts from Avocados From Mexico.

A Hall of Fame-Worthy Food

Did you know that guacamole from all of the avocados sold for big game parties could fill an entire stadium 12 feet high? You can join the millions of game watchers who plan to enjoy their guac with this Championship Guacamole recipe, a real craving crusher that can help make your crowd go wild. Smooth, crunchy, smoky and salty flavors all team up to sack hunger with a bacon blitz.

Spark Good Times

Light a fire under your crowd this year with Victory Guacamole, a perfect party recipe sure to spark good times. Take your tacos to the next level or dip a chip in this fiery recipe. Just one taste will win you over and victory is always good.

From the Farm to Your Table

If you’re eating guacamole during the big game, it’s likely to come from No. 1-selling Avocados From Mexico. During January and leading up to the big game, more than 95% of avocados in the U.S. come from Mexico, according to the Hass Avocado Board. Michoacan is the state in Mexico where avocados grow all year and can meet the U.S. demand due to its rich volcanic soil, natural irrigation and unique topography.

With a unique combination of good health (with naturally good fats and nearly 20 vitamins and minerals) and good taste, adding avocados to your big game party sparks good times.

To find more information about avocados, explore AFM’s digital kitchen and find even more guacamole recipes, visit avocadosfrommexico.com/big-game/kitchen.

Source: Avocados From Mexico

(Family Features) When cooking, keep in mind small changes that can make a big impact on heart health.

High cholesterol is one of the major controllable risk factors for heart disease and stroke, with about 38% of American adults diagnosed with high cholesterol, according to the American Heart Association. It can be managed by getting levels regularly tested and making lifestyle changes like eating a heart-healthy diet.

• Reduce saturated fat – Select lean cuts of meat or opt for plant protein, limit processed meats, broil or bake rather than pan-fry meats and remove skin from poultry before cooking.
• Eat more fish – Fish can be fatty or lean, but it’s still low in saturated fat. Choose oily fish like salmon or trout, which are high in omega-3 fatty acids.
• Use liquid oils in place of solid fats – For roasting, sauteing and more, use non-tropical liquid vegetable oils like canola, safflower, soybean or olive instead of butter, lard or shortening.
• Lower dairy fats – Low-fat, fat-free or non-dairy milk can be used in many recipes instead of whole milk or half-and-half.
• Increase fiber and whole grains – Add high-fiber vegetables to meals, serve fruit instead of juice and try brown rice instead of white.

These simple tips and better-for-you recipes like Chicken Tortilla Soup and Air Fryer Crispy (Un) Fried Chicken can help you eat healthy without sacrificing taste.

Find tips for managing cholesterol and other risk factors at heart.org/cholesterol.

Chicken Tortilla Soup

This recipe is reprinted with permission from "Healthy Slow Cooker Cookbook, 2nd Edition." Copyright 2018 by the American Heart Association. Published by Harmony Books, an imprint of Penguin Random House, LLC.
Servings: 4

• 1 pound boneless, skinless chicken breasts, visible fat discarded, cut into 1/2-inch cubes
• 2 cups frozen whole-kernel corn, thawed
• 2 cups fat-free, no-salt-added chicken broth
• 1 can (14 1/2 ounces) no-salt-added, diced tomatoes, undrained
• 1/4 cup finely chopped onion
• 1 teaspoon sugar
• 1 teaspoon ancho powder
• 2 medium garlic cloves, minced
• 1/4 teaspoon salt
• 2 corn tortillas (6 inches each), cut into 1/4-inch-wide strips
• 1 corn tortilla (6 inches), torn into pieces
• 2-4 tablespoons snipped fresh cilantro
• 1/4 cup finely chopped avocado
• 1/4 medium red bell pepper, cut into matchstick-size strips

1. In slow cooker, stir chicken, corn, broth, tomatoes, onion, sugar, ancho powder, garlic and salt. Cook, covered, on low, 6-8 hours, or on high, 3-4 hours.
2. Preheat oven to 350 F.
3. On baking sheet, arrange tortilla strips in single layer. Bake 8-10 minutes, or until crisp. Transfer baking sheet to cooling rack. Let strips stand 15 minutes, or until cool. Transfer to airtight container and set aside.
4. When soup is ready, transfer 1 cup to food processor or blender. Stir in tortilla pieces. Let mixture stand 1 minute. Process until smooth. Stir mixture into soup. Stir in cilantro.
5. Ladle soup into bowls. Sprinkle with avocado, bell pepper and reserved tortilla strips.

Air Fryer Crispy (Un) Fried Chicken

Recipe courtesy of the American Heart Association
Servings: 4

• 1/2 cup all-purpose flour
• 2 tablespoons minced fresh parsley
• 1/2 teaspoon ground oregano
• 1/4 teaspoon pepper
• 1/4 teaspoon cayenne pepper (optional)
• 1/2-1 cup low-fat buttermilk
• 1/2 tablespoon hot pepper sauce (optional)
• 1/3 cup whole-wheat panko breadcrumbs
• 1/3 cup shredded or grated Parmesan cheese
• 4 boneless, skinless chicken breasts (about 4 ounces each), visible fat discarded, flattened to 1/4-inch thickness, patted dry with paper towels
• nonstick cooking spray

1. reheat air fryer to 390 F.
2. In shallow dish or pie pan, whisk flour, parsley, oregano, pepper and cayenne.
3. In separate shallow dish or pie pan, whisk buttermilk and hot sauce.
4. In third shallow dish or pie pan, stir panko and Parmesan.
5. Place dishes and large plate in row. Dip chicken in flour mixture then buttermilk mixture then panko mixture, turning to coat at each step and gently shaking off excess. Using fingertips, gently press panko mixture so it adheres. Place chicken on plate. Cover and refrigerate 30 minutes.
6. Lightly spray chicken with nonstick cooking spray. Arrange chicken in single layer in air fryer basket, working in batches if needed. Cook 10-15 minutes, or until chicken is no longer pink in center and coating is golden brown, turning once halfway through and lightly spraying with nonstick cooking spray.

Source: American Heart Association

(Family Features) Adding salmon to your weekly menu can take dinnertime from drab to delicious. Combining it with bright, fresh veggies heightens the savory experience even more for a burst of seafood flavor.

Loaded with salmon and shrimp, this Salmon and Shrimp Coconut Curry is a perfect option for putting together a quick yet delicious meal.

Fast becoming a leading source of seafood worldwide, aquaculture is similar to typical agriculture but with fish, shellfish and seaweeds. Farmed seafood can be raised and harvested in either fresh or seawater, where natural conditions are recreated.

However, not all seafood you find in the grocery aisles is the same. Despite industry advances, aquaculture still faces challenges with fraud, mislabeling and questionable conditions. That’s why it’s important to look for responsible seafood products that are labeled by a trusted certification process.

For example, the Aquaculture Stewardship Council is a non-profit certification program that has created and enforced the world’s strictest and highest standards for seafood farming since 2010. Today, it is transforming the seafood industry with a new level of certification for farmed seafood. This “new way to seafood” includes:

• Seafood that can be traced all the way from the farm to the store, ensuring the seafood you buy is what it claims to be
• The strictest combination of requirements to protect the environment, workers and communities on the farms where seafood is raised
• Improving farmed seafood quality and safety

Visit NewWaytoSeafood.com to find more information about the certification process.

Watch video to see how to make this recipe!

Salmon and Shrimp Coconut Curry

Recipe courtesy of MOWI on behalf of the Aquaculture Stewardship Council
Servings: 2

• 2          pieces of MOWI Pure portions salmon
• 1          cup wild rice
• 1          tablespoon coconut oil
• 1          clove garlic, sliced
• 1/4       cup red onion, diced
• 1          cup pumpkin or butternut squash, diced
• 1          tablespoon lemongrass, finely chopped
• 1 1/2    tablespoons red curry paste
• 1/2       cup coconut milk
• 1          tablespoon fish sauce
• 1/4       cup tomatoes
• 4          shrimp
• 1          lime, quartered
• 2-3       cilantro leaves, for garnish

1. Cut salmon into 1/2-inch cubes. Cook rice according to package instructions.
2. In large skillet, heat coconut oil over medium-high heat. Add garlic, onion and pumpkin or squash; saute 5 minutes, or until onions are translucent. Mix in lemongrass and curry paste. Cook 2-3 minutes, or until fragrant.
3. Add coconut milk, fish sauce and tomatoes; mix thoroughly. Add shrimp and salmon; cook until done.
4. Serve with rice and lime quarters. Sprinkle with cilantro.

Source: Aquaculture Stewardship Council

(Family Features) Taking time to nurture your health and well-being starts with building healthier habits. As the seasons change, challenge yourself to make small yet consistent choices that help you and your family through transitions at school, the office or wherever your days take you.

To help you establish (or re-establish) healthy habits during mealtime and beyond, consider these tips.

Eat Meals Together

“Making time for meals together as a family provides a chance to connect and decompress,” said Bridget Wojciak, director of nutrition at Kroger Health, a national sponsor of the American Heart Association’s Healthy for Good initiative. “In fact, regular meals at home can help reduce stress, boost self-esteem and improve feelings of connection.”

Bring everyone together with a better-for-you seasonal favorite like Turkey and Bean Tostadas.

Make Time for Yourself

Chronic stress can have a negative impact on mental and physical health, but turning lost moments – like a meal by yourself spent mindlessly scrolling through social media – into mindful moments can help. Try practicing gratitude at the table by thinking of three things you’re grateful for or putting your fork down between each bite to savor the flavor and consider the nourishment you’re receiving.

Enjoy the Cooler Temperatures

Cooler temperatures can make it more enjoyable to take advantage of outdoor exercise, which is a good way to soak in vitamin D to improve your mood and boost immunity. Going for a brisk walk after mealtime (solo or with your pet), jogging and even raking leaves are examples of activities that count toward the American Heart Association’s recommended 150 minutes of moderate physical activity per week.

Visit heart.org/healthyforgood to download more heart-healthy recipes and find more tips for a healthier you in mind, body and heart.

Tuna Pasta Casserole

Recipe courtesy of the American Heart Association's Healthy for Good initiative
Servings: 4

• 4 ounces dried whole-wheat rotini pasta (about 1 1/2 cups)
• nonstick cooking spray
• 16 ounces frozen mixed vegetables, thawed
• 1 pouch (11 ounces) low-sodium chunk light tuna
• 1 can (10 3/4 ounces) low-fat, low-sodium condensed cream of chicken soup
• 1/2 cup chopped roasted red bell peppers
• 1/2 cup fat-free half-and-half
• 1 teaspoon all-purpose, salt-free seasoning blend
• 3/4 cup crushed low-sodium, whole-grain crackers
• 1/4 cup shredded or grated Parmesan cheese

1. Prepare pasta according to package directions, omitting salt. Using colander, drain well. Transfer to large bowl.
2. Preheat oven to 350 F. Lightly spray 2-quart glass baking dish with nonstick cooking spray.
   Stir mixed vegetables, tuna, soup, roasted peppers, half-and-half and seasoning blend into pasta until combined. Transfer to baking dish. Top with crackers and Parmesan cheese.
3. Bake, uncovered, 25-30 minutes, or until casserole is warmed through and topping is golden brown.

Nutritional information per serving: 400 calories; 7 g total fat; 2.5 g saturated fat; 0 g trans fat; 2 g polyunsaturated fat; 2 g monounsaturated fat; 30 mg cholesterol; 537 mg sodium; 52 g carbohydrates; 8 g dietary fiber; 7 g sugars; 32 g protein.

Turkey and Bean Tostadas

Recipe courtesy of the American Heart Association's Healthy for Good initiative
Servings: 5

Salsa:

• 2 cups chopped tomatoes (about 2 medium tomatoes)
• 1 medium avocado, halved, pitted and diced
• 1 large ear of corn, husks and silk discarded, kernels removed
• 1-2 medium fresh jalapenos, seeds and ribs discarded, finely chopped
• 2 tablespoons finely chopped red onion
• 2 tablespoons fresh lime juice

Tostadas:

• nonstick cooking spray
• 5 corn tortillas (6 inches each)
• 8 ounces ground skinless turkey breast
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 can (15 1/2 ounces) no-salt-added black beans, rinsed and drained
• 2 tablespoons water

1. To make salsa: In small bowl, stir tomatoes, avocado, corn, jalapenos, onions and lime juice. Set aside.
2. Preheat oven to 400 F.
3. To make tostadas: Line baking sheet with aluminum foil. Lightly spray foil with nonstick cooking spray. Place tortillas on baking sheet. Lightly spray tortillas with nonstick cooking spray. Using fork, pierce tortillas several times to prevent from filling with air.
4. Bake tortillas 5-6 minutes on each side, or until golden brown.
5. In medium nonstick saucepan over medium-high heat, cook turkey, chili powder, cumin and coriander 5-6 minutes, or until turkey is no longer pink, stirring occasionally to turn and break up turkey.
6. Add beans and water. Cook 5 minutes, or until beans are heated through. Using potato masher, coarsely mash beans. Remove from heat.
7. To assemble tostadas, spread turkey mixture over each tortilla. Top with salsa.

Nutritional information per serving: 260 calories; 7.5 g total fat; 1 g saturated fat; 0 g trans fat; 1 g polyunsaturated fat; 4.5 g monounsaturated fat; 18 mg cholesterol; 60 mg sodium; 33 g carbohydrates; 8 g dietary fiber; 7 g sugars; 19 g protein.

Ginger Pumpkin Soup

Recipe courtesy of the American Heart Association's Healthy for Good initiative
Servings: 4

• 1 1/2 teaspoons canola or corn oil
• 1 medium onion, finely minced
• 3/4 tablespoon minced peeled gingerroot or 1/2 teaspoon ground ginger
• 2 medium garlic cloves, minced, or 1 teaspoon bottled minced garlic
• 1/2 teaspoon dried thyme, crumbled
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon freshly ground pepper
• 1/8 teaspoon salt
• 1 tablespoon all-purpose flour
• 1 3/4 cups fat-free, low-sodium vegetable broth
• 1 cup water
• 2 cans (15 ounces each) solid-pack pumpkin
• 1 cup fat-free milk
• 1/4 cup fat-free sour cream (optional)
• 2 tablespoons chopped chives (optional)

1. In large heavy pot, heat oil over medium-high heat, swirling to coat bottom. Cook onion 6-8 minutes, or until soft, stirring occasionally.
2. Stir in gingerroot, garlic, thyme, cinnamon, pepper and salt. Cook 1 minute, stirring constantly. Stir in flour. Pour in broth and water. Using spatula, scrape bottom of pot to dislodge any browned bits. Stir in pumpkin. Bring mixture to boil. Reduce heat to low and simmer 10 minutes.
3. Stir in milk. Remove from heat. Ladle soup into bowls.
4. Garnish with sour cream and chives, if desired.

Nutritional information per serving: 138 calories; 2.5 g total fat; 0 g saturated fat; 0 g trans fat; 0.5 g polyunsaturated fat; 1 g monounsaturated fat; 1 mg cholesterol; 199 mg sodium; 27 g carbohydrates; 10 g dietary fiber; 14 g sugars; 6 g protein.

Photo courtesy of Getty Images (Tuna Pasta Casserole)

Source: American Heart Association

(Family Features) Whipping up family favorites all winter long is a perfect activity to keep loved ones warm in the kitchen while avoiding the bitter chill outdoors. Delicious, heartwarming snacks offer a simple and savory way to bring everyone in from the cold while enjoying comforting flavors together.

Lean on beloved ingredients like go-to RAGÚ sauces when it’s time to come together for quick bites. The possibilities are nearly endless with delicious recipes using classics like the RAGÚ Old World Style Traditional or RAGÚ Simply Traditional options.

Hearty flavors can take away the chill of winter in recipes like Snowman Pizza Bombs, Polenta Bites and Baked Tomato Goat Cheese Dip. Easy to make and fun to create together, these simple snacks are perfect for a cold afternoon spent together in the kitchen or watching a family-movie marathon.

Originally started by an Italian mother more than 80 years ago, RAGÚ sauce, known for its distinctive yellow cap, is the perfect have-on-hand pantry staple to help you create easy and delicious home cooking. As an invaluable resource and family favorite since 1937, RAGÚ sauces easily allow anyone, regardless of gender or culinary skillset, to “cook like a mother” and serve up delicious, homemade favorites. The brand’s rich heritage and array of sauce choices ensures that your next cold-weather day spent inside will be elevated with family-favorite snacks and easy and taste-tempting meals made with RAGÚ.

Find more recipes perfect for warming up this winter at Ragu.com.

Baked Tomato Goat Cheese Dip

Recipe courtesy of Marzia Aziz of "Little Spice Jar"
Prep time: 10 minutes
Cook time: 20 minutes
Servings: 4-6

• Nonstick cooking spray
• 2 cups RAGÚ Simply Traditional Sauce
• 3 cloves garlic, divided
• 1/ 4 cup fresh basil, chopped, divided
• 1/8-1/4 teaspoon red pepper flakes
• 1 log (10-10 1/2 ounces) goat cheese, softened at room temperature
• 2 teaspoons olive oil, plus additional for brushing, divided
• 1/4 teaspoon fresh thyme
• kosher salt, divided
• pepper
• 1 large baguette, sliced on bias
• blistered tomatoes, for serving (optional)

1. Position one rack in upper third of oven and one in lower third. Preheat oven to 375 F. Spray small, round baking dish with nonstick cooking spray; set aside.
2. Add sauce to small bowl. Grate in two garlic cloves then add 1/8 cup basil and red pepper flakes. Stir to combine then pour sauce into baking dish.
3. Smash goat cheese log into ball. Place ball between two sheets plastic wrap. Using hands, flatten cheese into thick, round disc about 1 inch smaller in diameter than baking dish. Remove goat cheese from plastic wrap and place in center of sauce. Drizzle cheese with 2 teaspoons olive oil. Sprinkle with fresh thyme, kosher salt and pepper. Bake on lower rack, uncovered, 20-25 minutes, or until sauce is bubbly and cheese is warmed through.
4. Place baguette slices on baking sheet. Drizzle or brush with olive oil and sprinkle with kosher salt. Bake crostini on upper rack 10-12 minutes, flipping halfway through. When bread is done, remove from oven, cut last garlic clove in half and rub cut side on bread.
5. Top dip with remaining basil and blistered tomatoes, if desired, and serve with crostini.

Note: To make blistered tomatoes: Heat skillet over medium-high heat until almost smoking. Add 1 pint cherry tomatoes to dry skillet and let sit 1 minute. Lower heat to low, toss tomatoes with 2 teaspoons olive oil and cook 2-3 minutes, or until tomatoes are about to burst. Remove from heat; sprinkle with pinch of salt and pepper.

Polenta Bites

• 1 tube (18 ounces) polenta
• 1 1/2 teaspoons olive oil
• 1 jar (24 ounces) RAGÚ Chunky Tomato, Garlic and Onion Sauce
• 1 package (8 ounces) shredded mozzarella
• 2 sprigs, rosemary, destemmed and chopped
• 3 basil leaves, chopped
• 1 block (8 ounces) hard Parmesan cheese

1. Cut polenta into slices. In skillet, heat olive oil over medium-high heat; fry polenta slices 10-12 minutes on each side until crispy and golden brown.
2. In saucepan over medium heat, warm sauce.
3. Place polenta slices on tray and sprinkle with mozzarella. Place 1/2 teaspoon warm sauce on each slice then sprinkle with chopped rosemary and basil. Grate hard Parmesan onto each slice for topping.

Snowman Pizza Bombs

• 1 tube (11.8 ounces) pizza dough
• 1 jar (24 ounces) RAGÚ Old World Style Traditional Sauce
• 1 package (6 ounces) pepperoni slices
• 1 package (6 ounces) Canadian bacon slices
• 1 package (8 ounces) shredded cheddar cheese
• 4 tablespoons melted butter
• 1 teaspoon garlic powder
• 1 1/2 teaspoons Italian seasoning
• 1 package (8 ounces) mozzarella cheese slices

Decorative vegetables (optional):

• multicolored sweet peppers
• olives
• spinach
• mushrooms
• cherry tomatoes

1. Preheat oven to 400 F.
2. Cut pizza dough into 12 squares. On each square, place 1/2 teaspoon sauce and evenly top with pepperoni, Canadian bacon and cheddar cheese.
3. Pinch corners of dough together to round into balls then place in muffin tins.
4. In small bowl, mix melted butter, garlic powder and Italian seasoning; brush generously over dough balls.
5. Bake 15-20 minutes until golden brown.
6. Remove from muffin tin and carefully shape dough balls into circles; place on baking sheet. Cover with mozzarella slices and bake until melted.
7. Create snowman faces by decorating each with peppers, olives, spinach, mushrooms and cherry tomatoes, if desired. Use remaining sauce for dipping.

Source: RAGÚ

(Family Features) Celebrating a special moment with your special someone this Valentine’s Day starts with a romantic meal. Cooking an elegant dish in your own kitchen offers a way to impress your valentine while enjoying the comforts of home.

Easy to make and ready in 30 minutes, these Pesto Caprese Veal Cutlets showcase the versatility and beauty of humanely raised veal in a flavor-packed recipe. One bite can transport you and your loved one from the kitchen to a garden in Italy.

For added fun, try making homemade pesto to mix with grape tomatoes for a burst of flavor. Top with pine nuts and serve alongside a fresh salad or your favorite pasta for an unforgettably romantic meal.

Find more Valentine’s Day dinner ideas at Veal.org. 

Watch video to see how to make this recipe!

Pesto Caprese Veal Cutlets

Funded by Beef Farmers and Ranchers
Prep time: 15 minutes
Cook time: 15 minutes
Servings: 6

• 1          pound veal cutlets (about 2 ounces each)
• 1          pint grape tomatoes, chopped
• 4          tablespoons prepared pesto
• 1/2       cup flour
• 2          large eggs
• 2          tablespoons whole or 2% milk
• kosher salt, to taste
• freshly ground black pepper, to taste
• 1/2       cup seasoned breadcrumbs
• 2          tablespoons butter, divided
• 6          ounces regular or part-skim fresh mozzarella, sliced into 1/4-inch slices
• 3          tablespoons toasted pine nuts (optional)

1. Preheat oven to 350 F. Pound veal cutlets to 1/8-inch thickness.
2. In small bowl, toss tomatoes and pesto to mix well; set aside.
3. Place flour in shallow dish. In second shallow dish, beat eggs, milk, salt and pepper, to taste, until blended. Place breadcrumbs in third shallow dish. Dip each cutlet into flour then egg mixture then breadcrumbs to coat both sides.
4. In large nonstick skillet over medium heat, heat 1 tablespoon butter until hot. Place half of cutlets in skillet; cook 3-5 minutes, or until golden brown and veal is cooked through, turning once. Remove cutlets; place on baking sheet.
5. Wipe out skillet with paper towel. Repeat with remaining butter and cutlets.
6. Place one slice cheese on each cutlet. Bake 3-5 minutes until cheese is melted. Transfer cutlets to plate and evenly top with tomato mixture; sprinkle with pine nuts, if desired.

Source: New York Beef Council

(Family Features) Reconnecting with family and friends over the holidays means food takes center stage. Perhaps nothing says “happy holidays” quite like a plate of seasonal appetizers. Make your traditional recipes extra special this year with a plant-based twist that starts with cheese.

Holiday plant-based cheese dishes combine cheesiness that people love with fresh vegetables so your hors d’oeurve tray can be enjoyed by everyone no matter their lifestyle or dietary needs. Start holiday eating with a batch of Vegan Stuffed Mushrooms loaded with a colorful assortment of vegetables like onions, zucchini, tomatoes and spinach, and generously topped with plant-based cheese shreds to make an especially cheesy, indulgent and satisfying snack. Or try frying up a plate of Vegan Brussels Sprouts Fritters stuffed with melty, creamy plant-based cheddar cheese for a delicious bite of seasonal comfort.

Try the full range of Violife vegan cheeses to bring these party starters to life. There is no sacrificing taste to enjoy delectable holiday recipes made with melty, stretchy and flavorful vegan cheese. These cheeses are free from dairy, soy, nuts, gluten, preservatives and lactose and are non-GMO. They are made with plant-based ingredients and come in a variety of savory shreds, smokey slices, wedges, blocks or as a cream cheese alternative. Plus, these vegan cheeses are perfect for including in plant-forward holiday spreads and starting new holiday traditions.

Visit violifefoods.com to find more appetizers and snacks for your holiday gatherings.

Vegan Stuffed Mushrooms

Prep time: 20 minutes
Cook time: 20 minutes
Servings: 4

• 12 button mushrooms
• 2 tablespoons olive oil, divided
• 1 large sweet onion, diced
• 2 medium zucchinis, diced
• 4-6 sun dried tomatoes, chopped
• 2-3 garlic cloves, minced
• 1 large handful spinach
• 1 pinch rosemary
• salt, to taste
• freshly ground black pepper, to taste
• 1 pack Violife Just Like Cheddar Shreds
• finely chopped chives

1. Preheat oven to 350 F.
2. Use damp kitchen towel to clean mushrooms. Remove stalks from mushrooms. Rub with 1 tablespoon olive oil and place on lined baking sheet with empty sides up.
3. In frying pan, saute onions in remaining olive oil until soft then add zucchinis, tomatoes and garlic. Add spinach until wilted. Remove from heat and add rosemary, salt, to taste, and pepper, to taste.
4. Stuff each mushroom with vegetable mixture and sprinkle with cheese shreds. Bake 15-20 minutes. Sprinkle with finely chopped chives.

Vegan Brussels Sprouts Fritters

Prep time: 20 minutes
Cook time: 10 minutes
Servings: 8

• 35 ounces Brussels sprouts
• 3 green onions, finely chopped
• 1/4 cup gluten-free all-purpose flour
• 2 teaspoons salt
• 1 teaspoon black pepper
• pink pepper
• 1 teaspoon paprika
• 1/4 teaspoon garlic powder
• 1 flax egg (2 tablespoons flax and 2 tablespoons water)
• 1 pack Violife Just Like Cheddar Shreds
• 2-4 tablespoons olive oil
• mint, roughly chopped

1. Wash Brussels sprouts and finely slice. Place in bowl with green onions.
2. In separate bowl, whisk flour, salt, black pepper, pink pepper, paprika and garlic powder.
3. Add dry ingredients and flax egg to Brussels sprouts mixture then add cheddar shreds. Mix well and let rest in refrigerator 10 minutes.
4. In frying pan, heat olive oil. Use hands to make one patty with 2 tablespoons of mixture.
5. Shallow fry 4 minutes on each side. Remove and place on plate with paper towels to drain excess oil. Repeat with remaining mixture. Garnish with mint.

Source: Violife

(Culinary.net) On weeknights, many families rush around trying to prepare for the next day. While these moments can be stressful, the silver lining of the evening is when everyone pauses to enjoy a perfectly cooked family dinner together.

From tough homework assignments and soccer practice to getting everyone tucked into bed, the days can seem long, but those special moments make cooking a memorable meal worthwhile.

When life gets busy, you need a family recipe that is quick to make, easy to bake and mouthwatering to eat. Try this recipe for Stuffed Bell Pepper Casserole next time you are in a pinch.

It’s made with hearty ground turkey breast, delicious bell peppers, crushed tomatoes and brown rice then topped with gooey sharp cheddar cheese. This short ingredient list makes it easy to assemble. Brown the turkey and onions then combine all the ingredients, in a layered fashion, in a baking dish. It’s simple to prepare before baking to perfection.

It’s just right for little ones who are hungry and ready for a wholesome and appetizing home-cooked meal. Adults enjoy the natural flavors and fresh ingredients that keep all ages happy and content.

Find more family dinner recipes at Culinary.net.

If you made this recipe at home, use #MyCulinaryConnection on your favorite social network to share your work.

Watch video to see how to make this recipe!

Stuffed Bell Pepper Casserole

Servings: 4

• 20        ounces ground turkey breast
• 1          yellow onion, chopped
• 1/4       teaspoon salt
• 1/4       teaspoon pepper
• 3          large bell peppers, chopped (1 each red, yellow and green)
• 1          can (28 ounces) crushed tomatoes
• 1/2       cup long-grain brown rice
• 1          teaspoon oregano
• 1/2       teaspoon garlic powder
• 8          ounces shredded sharp cheddar cheese

1. Heat oven to 350 F.
2. In large skillet over medium heat, add turkey, onions, salt and pepper. Break up turkey and cook until browned.
3. Add turkey mixture to 9-by-13-inch baking dish. Add bell peppers, crushed tomatoes, brown rice, oregano and garlic powder. Mix until combined. Cover with aluminum foil. Bake 80-90 minutes until rice is tender.
4. Remove foil, add shredded cheese and bake 5 minutes until cheese is melted.

(Family Features) Finding time for a family meal during fall means navigating busy schedules full of school, jobs, social events and more. Squeezing in dinner together calls for an easy dish that takes less than an hour so you can catch up with loved ones.

Let your oven do the work for you with this Build-Your-Own Sausage Foil Packet Dinner recipe that requires just 10 minutes of prep before 30 minutes of baking, leaving you plenty of time to help little ones with homework. It all starts with Coleman Natural Uncured Polish Kielbasa, a traditional Polish sausage rope smoked and fully cooked so all you need to do is slice into 1/2-inch pieces and toss together with veggies and seasonings. You can feel good you are serving pork sourced from American family farms that raise their animals crate free with no antibiotics or added hormones ever.

An added benefit of this simple recipe is that it’s customizable, allowing you to substitute your family’s favorite flavors to satisfy everyone at the table. Or, if your loved ones are easily pleased and open to a variety of ingredients, you can try different veggies each time so it tastes like a new dish over and over again.

Visit ColemanNatural.com/Recipes to find more fall meal inspiration.

Watch video to see how to make this recipe!

Build-Your-Own Sausage Foil Packet Dinner

Prep time: 10 minutes
Cook time: 30 minutes
Servings: 4

• 1          package Coleman Natural Uncured Polish Kielbasa, sliced 1/2-inch thick
• 2          cloves garlic, minced
• 2          ears corn, each cut crosswise into four pieces
• 2          large tomatoes, chopped
• 1          medium red onion, thinly sliced
• 1          pound Yukon Gold potatoes, chopped into 1-inch pieces
• 2          tablespoons extra-virgin olive oil
• salt, to taste
• pepper, to taste
• 2          tablespoons parsley, chopped

1. Preheat oven to 425 F.
2. Cut foil into four sheets about 12 inches long.
3. Divide kielbasa, garlic, corn, tomatoes, onion and potatoes evenly over foil sheets. Drizzle with oil then season with salt and pepper, to taste. Toss gently to combine.
4. Top each packet with parsley and fold crosswise over kielbasa and vegetable mixture to completely cover food. Roll top and bottom edges to seal.
5. Place foil packets on baking sheet and bake 30 minutes.

Variations: Customize ingredients for personal preferences. Use broccoli in place of corn or substitute peppers for onions.

Source:  Coleman Natural