(Family Features) Few things bring family and friends together quite like the holidays, and serving up an elegant, seasonal meal centered around a mouthwatering main dish is a recipe for creating lasting memories with the ones you love.

Forging a fabulous holiday experience for the special people in your life starts with choosing a flavorful, tender cut of meat to serve as the centerpiece of the meal. Hand-cut by expert butchers, options like Spiral-Sliced Ham, Boneless Heart of Prime Rib Roast and Butcher’s Cut Filet Mignons from Omaha Steaks can serve as the focal point of a memorable holiday dinner. Flash frozen to capture freshness and flavor, you can select a standout cut of meat from the comfort of your home and have it delivered directly to your door in time to put together a tender, juicy main course.

Find more holiday recipe inspiration at OmahaSteaks.com/blog/recipes.

Rum and Cola Holiday Ham

Recipe courtesy of Omaha Steaks Executive Chef David Rose
Prep time: 30 minutes
Cook time: 80 minutes
Servings: 10-12

Ham:

• 1 Omaha Steaks Spiral-Sliced Ham (8 pounds)

Glaze:

• 1 cup cherry fruit spread
• 3/4 cup dark spiced rum
• 3/4 cup cola
• 2 teaspoons Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1/4 teaspoon kosher salt

1. To make ham: Thaw frozen ham in refrigerator 24-48 hours.
2. Remove from refrigerator and let ham come to room temperature, about 30-45 minutes.
3. Preheat oven to 325 F. Remove ham from foil and film. Return ham to foil wrapping and place in oven-safe roasting pan. Roll foil down leaving 2 inches of foil around bottom of ham.
4. Place roasting pan with ham in oven on lower rack and heat uncovered 60-75 minutes, until ham starts to brown. While ham cooks, make glaze.
5. To make glaze: In medium saucepot, whisk fruit spread, rum, cola, Worcestershire sauce, Dijon mustard and salt until well incorporated. Bring to boil then reduce heat to medium. Simmer over medium heat 10 minutes then remove from heat. Cool to room temperature.
6. During last 15 minutes of cooking, glaze ham every 5 minutes.

Dijon-Herb Prime Rib Roast with Garlic Butter Mushrooms

Recipe courtesy of Omaha Steaks Executive Chef David Rose
Prep time: 15 minutes
Cook time: 3 hours
Servings: 4-6

Dijon-Herb Rub:

• 1/4 cup minced fresh Italian parsley
• 1/4 cup minced fresh oregano
• 1/4 cup minced fresh thyme leaves
• 1/4 cup minced fresh rosemary leaves
• 3 fresh garlic cloves, minced
• 1 tablespoon Dijon mustard
• 1/2 cup canola oil
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon smoked paprika

Prime Rib Roast:

• 1 Omaha Steaks Boneless Heart of Prime Rib Roast (4 pounds), thawed
• kosher salt, to taste
• ground black pepper, to taste
• 1/4 cup canola oil

Garlic Butter Mushrooms:

• 6 tablespoons olive oil
• 1/2 cup small diced yellow onion
• 4 fresh garlic cloves, minced
• 1 pound button mushrooms, cleaned and quartered
• 1 pinch kosher salt, plus additional, to taste, divided
• 1 pinch ground black pepper, plus additional, to taste, divided
• 1/2 cup chicken stock
• 2 tablespoons unsalted butter
• 1/4 cup finely chopped Italian parsley

1. To make rub: In medium bowl, whisk parsley, oregano, thyme, rosemary, garlic, Dijon mustard, oil, salt, black pepper and paprika until well incorporated.
2. To make prime rib roast: Pat prime rib roast dry on all sides with paper towels. Season generously with salt and pepper, to taste. Allow roast to come to room temperature about 30 minutes.
3. Rub Dijon herb rub all over prime rib roast and allow to stand 10 minutes.
4. Preheat oven to 250 F.
5. In large cast-iron pan, warm oil over medium-high heat.
6. Sear roast on all sides until golden brown, 2-3 minutes per side.
7. Place seared prime rib on wire rack-lined sheet pan and place in oven.
8. Cook until internal temperature is 10 F below desired cooking doneness.
9. Rest 15-20 minutes before slicing.
10. To make mushrooms: In large pan, warm olive oil over medium-high heat. Add diced onions and saute about 1 minute.
11. Add minced garlic and lightly saute until fragrant, about 20 seconds.
12. Add mushrooms and pinch of salt and ground pepper to pan. Saute 3-4 minutes, or until mushrooms are tender.
13. Add chicken stock and reduce to one-third in volume, 3-4 minutes.
14. Add butter and parsley to pan and saute until butter is melted and incorporated. Immediately remove from heat and season, to taste, with salt and pepper.
15. Serve mushrooms with prime rib roast.

Suya-Dusted Filet Mignon with "Red Rice" Risotto

Recipe courtesy of Omaha Steaks Executive Chef David Rose
Prep time: 15 minutes
Cook time: 1 hour
Servings: 4

Suya Dust:

• 2 cups roasted cashews
• 1 tablespoon chicken bouillon
• 1 tablespoon, plus 1 teaspoon, smoked paprika
• 1/4 teaspoon cayenne pepper
• 1 teaspoon ground black pepper
• 2 teaspoons. ground ginger
• 2 teaspoons garlic powder
• 2 teaspoons onion powder

"Red Rice" Risotto:

• 3 tablespoons canola oil
• 1/2 cup diced yellow onion
• 3 fresh garlic cloves, smashed
• 1/2 cup diced red bell pepper
• 1 tablespoon tomato paste
• 1 large beefsteak tomato (about 1/2 pound), chopped
• 1 tablespoon Worcestershire sauce
• 1/4 teaspoon smoked paprika
• 1 teaspoon kosher salt, plus additional, to taste, divided (optional)
• 1/2 teaspoon ground black pepper, plus additional, to taste, divided (optional)
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 1/2 cups Arborio rice
• 4 cups warmed chicken stock, divided
• 1/2 cup finely chopped Italian parsley
• 1 cup freshly shredded Parmesan cheese

Filet Mignon:

• 4 Omaha Steaks Butcher's Cut Filet Mignons (6 ounces each)
• kosher salt
• ground black pepper
• 4 tablespoons canola oil
• 2 tablespoons unsalted butter
• 1 clove garlic
• 1 thyme sprig

1. To make suya dust: In food processor, blend cashews, chicken bouillon, paprika, cayenne pepper, bell pepper, black pepper, ginger, garlic powder and onion powder into fine powder.
2. To make "red rice" risotto: In medium saucepan, warm canola oil over medium-high heat. Add onions, garlic and red bell pepper, sauteing until lightly caramelized, about 1 minute.
3. Add tomato paste to pan and saute until fragrant, about 1 minute. Add chopped tomato, Worcestershire sauce, paprika, 1 teaspoon kosher salt and 1/2 teaspoon ground black pepper; continue sauteing until tomato starts to break down and soften, 3-4 minutes. Reduce heat to simmer and cook 3-4 minutes.
4. Remove from heat and finely blend in food processor. Set aside.
5. In separate medium saucepan, warm olive oil and butter over medium-high heat.
6. Add Arborio rice and stir until slightly nutty and translucent, about 1 minute.
7. Add pureed tomato-pepper mixture and 1 cup chicken stock; bring to boil then reduce heat to medium.
8. Add 1 cup stock each time Arborio rice absorbs almost all broth. Continuously stir risotto each time stock is added to rice. Keep adding stock until risotto is al dente and still viscous then stir in parsley and Parmesan cheese. Season, to taste, with salt and pepper, if desired.
9. To make filet mignon: Pat steaks dry with paper towels and liberally season with salt and ground black pepper on both sides.
10. In large cast-iron skillet, warm canola oil over medium-high heat.
11. Place filets in skillet and sear 3 minutes.
12. Flip steaks and add butter, garlic clove and thyme. Baste steaks with butter and allow filets to finish cooking, 3-4 minutes for medium-rare doneness.
13. Rest filets 7-8 minutes. Serve over "red rice" risotto and sprinkle suya dust over filets.

Source: Omaha Steaks

(Family Features) The school year can be full of challenges, but fueling kids for a full day of learning tops the priority list. Affordable and easy to prepare, eggs are a key ingredient for successful days in the classroom. From a wide variety of breakfast options for even the pickiest of eaters to a nearly limitless menu of lunches, eggs keep kids full and energized to conquer each school day.

As one of the only foods that naturally have vitamin D, eggs offer a nutrient critical for building strong bones. Eggs also help the body absorb nutrients like vitamin E and carotenoids that are found in plant foods, making them a perfect partner for veggies that might be a hard sell for some kids. Additionally, they’re one of the best sources of choline, which is critical for brain health and development at every age and stage.

What’s more, between learning and down time, many kids spend a lot of hours in front of electronic screens. The lutein and zeaxanthin found in egg yolks can help protect their eyes from harmful blue light.

Try these easy recipes that support eye health, brain health and nutrient absorption, and are easy to prepare ahead of time. To learn more about the nutritional benefits of eggs and find more family-friendly recipes featuring eggs, search #ProteinPrepSchool on social media or visit IncredibleEgg.org.

Broccoli and Cauliflower Cheddar Quinoa Bites

Prep time: 20 minutes
Total time: 40 minutes
Servings: 6

• Nonstick cooking spray
• 10 large eggs
• 1 cup shredded cheddar cheese
• 1 cup cooked quinoa
• 1 cup tomatoes, quartered
• 1/2 cup finely chopped broccoli florets
• 1/2 cup finely chopped cauliflower florets
• 2 tablespoons finely chopped fresh basil (optional)

1. Preheat oven to 350 F. Lightly oil or coat 12 muffin cups with nonstick cooking spray and set aside.
2. In large bowl, crack eggs. Whisk until well combined. Stir in cheese, quinoa, tomatoes, broccoli, cauliflower and basil, if desired, until well combined.
3. Use 1/4-cup measuring cup to divide mixture evenly into prepared muffin cups.
4. Bake 16-18 minutes until eggs are set. Allow to cool slightly before serving.
5. Refrigerate leftovers up to 3 days or freeze up to 1 month.

Simple Egg Salad Sandwich

Prep time: 10 minutes
Total time: 10 minutes
Servings: 8

• 6 large hard-boiled eggs, peeled
• 1/4 cup mayonnaise
• 1 tablespoon lemon juice
• 1 tablespoon yellow mustard
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup finely chopped celery
• 1/4 cup thinly sliced green onions
• 8 slices rustic wheat bread
• 4 lettuce leaves

1. Chop eggs.
2. In medium bowl, mix mayonnaise, lemon juice, mustard, salt and pepper. Add chopped eggs, celery and green onions; mix well.
3. Refrigerate, covered, to blend flavors.
4. Serve on wheat bread with lettuce leaves.

Blueberry, Avocado and Banana Muffins

Prep time: 10 minutes
Total time: 35 minutes
Servings: 12

• 1 1/4 cups all-purpose flour
• 1 cup rolled oats
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 medium banana (about 1/3 cup), peeled
• 1 large avocado (about 3/4 cup), peeled and pitted
• 3/4 cup unsweetened applesauce
• 1 large egg
• 1/4 cup milk
• 1 cup blueberries

1. Preheat oven to 350 F. Prepare standard muffin tin with paper liners.
2. In bowl, whisk flour, oats, baking powder, baking soda and salt.
3. In separate bowl, mash banana and avocado together. Add applesauce, egg and milk. Stir to combine then stir into flour mixture. Fold in blueberries and divide batter into prepared muffin tins.
4. Bake 25-30 minutes. Allow to cool completely. Store leftovers in airtight container up to 3 days.

Veggie and Cheese Frittata Fingers

Prep time: 10 minutes
Total time: 40 minutes
Servings: 4

• Nonstick cooking spray
• 1 tablespoon olive oil
• 1/2 cup red bell pepper, diced
• 1/2 cup yellow onion, diced
• 1/2 cup zucchini, diced
• 3 cloves garlic, minced
• 2 cups baby spinach, roughly chopped
• 12 large eggs
• 1 cup cheddar cheese, shredded
• 1 teaspoon salt
• 1/2 teaspoon pepper

1. Preheat oven to 350 F. Spray 9-by-9-inch baking dish with nonstick cooking spray.
2. In skillet over medium heat, add olive oil then saute bell pepper, onion and zucchini until tender. Add garlic and spinach; cook until wilted.
3. In bowl, beat eggs then add sauteed vegetables, cheese, salt and pepper. Pour mixture into prepared baking dish.
4. Bake 25-30 minutes until fully set. Allow to cool.
5. Cut into seven strips then down the middle to create 14 pieces.
6. Refrigerate leftovers in airtight container up to 4 days.
7. To freeze, place cooled frittata fingers in freezer bag and lay flat until frozen. When ready to eat, microwave 60-90 seconds, or until warmed.

Source: American Egg Board

(Family Features) When bright, sunny days offer opportunities to take it outside for a celebration or casual weeknight dinner, take advantage with the fresh flavors of grilled fare. Good food and good company can combine for a meal to remember with loved ones while enjoying the outdoors.

Try taking your grilling game to the next level with Atkins Ranch grass fed ground lamb – available at Whole Foods Market – for lean, delicate flavor perfect for burgers, skewers, meatballs and sausages. Grass fed lamb is a versatile option that’s easy to cook, even on the grill – simply treat it the way you would beef.

If you’re new to cooking lamb, consider these Grilled Lamb Burgers that showcase 100% grass-fed lamb topped with a light herb salad, sliced tomato and yogurt sauce on a brioche bun. Or you can combine a robust herb dipping sauce with Lamb Meatball and Veggie Skewers for a customizable meal hot off the grates.

Visit Take-It-Outside.AtkinsRanch.com for more grilling inspiration.

Lamb Meatball and Veggie Skewers with Herb Sauce

Total time: 1 hour, 30 minutes
Yield: 6 skewers

• 6          wooden skewers
• 1          pound Atkins Ranch ground lamb
• 2          large eggs
• 2/3       cup Italian breadcrumbs
• 1          teaspoon olive oil
• 1/2       cup finely minced yellow onion
• 1          clove minced garlic
• 1/4       teaspoon coriander seeds, crushed
• 1/4       teaspoon red pepper flakes
• 1/2       teaspoon kosher salt
• freshly ground black pepper, to taste
• 1          medium red onion, cut into 1-inch stacks
• 1          medium green bell pepper, cut into 1-inch stacks
• 1          medium red bell pepper, cut into 1-inch stacks

Herb Sauce:

• 1          cup flat leaf parsley
• 2          teaspoons fresh rosemary leaves, minced
• 2          tablespoons capers
• 1          lemon, juice only
• 2          cloves garlic
• 1/4       cup extra-virgin olive oil

• grilled Italian bread, for serving

1. Soak skewers in water 10 minutes.
2. In large bowl, break apart ground lamb; add whisked eggs and breadcrumbs.
3. In small saute pan, add olive oil then saute yellow onion, garlic clove, coriander seeds, red pepper flakes, salt and pepper, to taste, about 5 minutes, until onion is translucent and spices are fragrant. Add to bowl with lamb. Mix until combined and form into roughly 1 1/2-ounce balls.
4. Add meatballs to skewers, alternating with onions and peppers. Cover and refrigerate 1 hour to ensure meatballs hold together during grilling.
5. To make herb sauce: In immersion blender, blend parsley, rosemary, capers, lemon juice, garlic and olive oil until smooth. Refrigerate until serving.
6. Preheat grill to medium-high heat.
7. Grill skewers about 3 minutes on each side, or until meatballs reach 150 F internal temperature. Rest 5 minutes. Serve with dipping sauce and grilled Italian bread.

Grilled Lamb Burgers

Total time: 1 hour, 20 minutes
Servings: 4

• 1 1/2    pounds Atkins Ranch ground lamb
• 1/4       teaspoon kosher salt

Spread:

• 2/3       cup full-fat Greek yogurt
• 1          clove raw garlic, grated
• 1/3       cup mayonnaise
• 1          tablespoon Dijon mustard

Salad:

• 1          small English cucumber, thinly sliced
• 2          green onions, thinly sliced
• 2          tablespoons chopped flat leaf parsley
• 2          tablespoons chopped fresh mint leaves
• 1          tablespoon chopped fresh dill
• 1/4       cup microgreens
• 2          tablespoons lemon juice
• 1          teaspoon lemon zest
• 2          teaspoons olive oil

• 4          brioche buns
• 1          medium tomato, sliced into rounds

1. Gently divide lamb into four parts, 6 ounces each, and shape into rounds slightly larger than buns. Place covered in refrigerator, 1 hour.
2. To make yogurt sauce: In small bowl, mix yogurt, garlic, mayonnaise and Dijon mustard; refrigerate until ready to assemble burgers.
3. To make salad: In medium bowl, mix cucumber, onions, parsley, mint leaves, dill, microgreens, lemon juice, lemon zest and olive oil; refrigerate until ready to assemble burgers.
4. Preheat grill to medium-high heat with direct and indirect zones. Salt patties then add to grill, cooking about 6 minutes on each side until internal temperature reaches 150 F. As patties near this temperature, or start to brown, move to indirect zone to regulate doneness. Transfer to plate and let rest about 5 minutes.
5. To build burgers, add dollop of yogurt spread to bottom buns. Top each with tomato slice, lamb burger, herb salad and top bun.

Source: Atkins Ranch

(Family Features) Adding delicious, new flavors to your homecooked meals this spring may be easier than you think. A secret ingredient like cooking wine is a simple way to add a boost of flavor to all kinds of recipes.

During the spring months, few people would prefer cooking in the kitchen for hours rather than enjoying the outdoors. Make spending time with family and friends even more special by sharing a quick, delicious, spring-inspired meal together. Time-saving dishes at home begin with an option like Holland House® Cooking Wines that add an extra boost of flavor to recipes like Chicken Gyro Bowls. Perfect for a weeknight meal, the recipe combines pantry staples and enticing seasonings for an easy-to-make dish using a slow cooker.

Featuring savory chicken gyro meat atop a scoopful of rice, crisp and vibrant veggies, and garnished with crumbly feta and tangy tzatziki sauce, the bowls are bursting with flavor and perfect for the season.

Cooking wines are flavor-enhancing ingredients that can quickly transform an ordinary meal into an extraordinary one. Available in four flavors – Marsala, Sherry, White and Red – Holland House Cooking Wines are made with fine grapes and perfectly blended seasonings, aged to perfection, to offer bold flavor to your springtime cooking. Consider these uses for each variety:

Sherry cooking wine works equally well in dessert recipes, main dishes, sides, soups and sauces. One example is these delicious Chicken Gyro Bowls, which you can leave cooking in the Crockpot™ throughout the day. The remaining preparation is fast for a weeknight meal that’s ready in next to no time.

Best known for its use in chicken marsala, marsala cooking wine lends flavor to other preparations, too. Marinate sliced meat in marsala cooking wine before grilling, roasting or sauteing, or swirl it into gravies and soups to add delicious, savory flavor.

Stir red cooking wine into gravies and red sauces, or try marinating less-tender cuts of beef, lamb or pork in the refrigerator (for up to 24 hours) to boost flavor and tenderness.

White cooking wine pairs well with fish and lighter fare like chicken and turkey, as well as rice dishes.

Find more recipes to bring mouthwatering flavor to your springtime table at HollandHouseFlavors.com and crock-pot.com/slow-cookers.

Chicken Gyro Bowls

Recipe courtesy of Jillian of Food, Folks and Fun
Prep time: 20 minutes
Cook time: 4-6 hours
Servings: 6

Chicken Gyro Meat:

• 1/4 cup Holland House Sherry Cooking Wine
• 3/4 cup chicken broth
• 2 tablespoons lemon juice
• 1 1/2 tablespoons dried oregano
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 medium yellow onion, roughly chopped
• 2 pounds boneless, skinless chicken breasts, thawed
• 4 large garlic cloves, minced

Gyro Bowls:

• 2 cups long-grain rice
• 1 medium cucumber, seeded and sliced
• 1 large tomato, chopped
• 1 cup shredded iceberg lettuce
• 1/2 cup crumbled feta cheese
• 1 1/2 cups tzatziki sauce
• black pepper, to taste
• 4 pitas, warmed and cut into wedges

1. To make chicken gyro meat: In small bowl or liquid measuring cup, whisk cooking wine, chicken broth and lemon juice; set aside.
2. In separate small bowl, combine dried oregano, salt and pepper; set aside.
3. Add chopped onion to bottom of slow cooker and lay chicken breasts on top of onions.
4. Pour cooking wine mixture over onions and chicken.
5. Sprinkle half of oregano mixture over top of chicken. Flip chicken over and sprinkle remaining oregano mixture over chicken.
6. Evenly distribute minced garlic over chicken.
7. Cover slow cooker with lid and cook on high 4-6 hours or low 6-8 hours.
8. Shred cooked chicken then use wooden spoon to mix shredded chicken, onions and remaining liquid together. Turn off slow cooker and let mixture sit, with lid on, while preparing rice.
9. To make gyro bowls: Cook rice according to package instructions.
10. Place rice in bowls and top with chicken gyro mixture, cucumber, tomato, lettuce, feta, tzatziki sauce and black pepper, to taste. Serve with pita wedges.

Souce: Holland House

(Family Features) Enjoying a meal together at the table is surely one of the all-time holiday traditions for many families. Make this holiday season one to remember by turning to a centerpiece that’s tough to top: steak.

By combining Premium Ground Beef from Omaha Steaks with flavorful additions like mushrooms and onion, you can turn a seasonal meal into a truly sensational dish to savor. While family and friends focus on sides or dessert, you can be the host with the most by serving up a flavorful main course to please nearly everyone’s palate.

Visit OmahaSteaks.com to find more steak-inspired holiday solutions.

Watch video to see how to make this recipe!

Salisbury Steak

Prep time: 5 minutes
Cook time: 30 minutes
Servings: 4

• 1          large egg
• 1          cup fresh breadcrumbs or 1/2 cup dried plain breadcrumbs
• 2          tablespoons Worcestershire sauce, divided
• 1/2       teaspoon kosher salt
• 1          pound Omaha Steaks Premium Ground Beef, thawed
• 1          tablespoon canola oil
• 1          tablespoon butter
• 8          ounces mushrooms, thinly sliced
• 1          yellow onion, halved and thinly sliced
• 1          clove garlic, minced
• 1          tablespoon tomato paste
• 1 1/2    cups beef broth
• 1          tablespoon cornstarch

1. In medium bowl, whisk egg. Add breadcrumbs, 1 tablespoon Worcestershire sauce and salt; stir to combine. Add beef and mix until combined. Divide mixture into four portions and shape each into oval patty about 1/2-inch thick.
2. In large skillet over medium heat, heat canola oil until shimmering. Add patties and sear until dark brown crust forms, about 5 minutes. Flip patties and cook until second side is browned, 4-5 minutes. Transfer patties to platter.
3. In same pan, add butter, scraping up browned bits from bottom of pan. Add mushrooms and onions. Cook, stirring frequently, until mushrooms are tender and onions are beginning to brown, about 8 minutes. Add garlic and tomato paste; cook until fragrant, about 1 minute. Mix beef broth, remaining Worcestershire sauce and cornstarch; add to pan, stirring until combined. 
4. Return patties and any accumulated juices to pan; cover and simmer until patties are cooked through and sauce thickens slightly, 10-12 minutes.

Source:  Omaha Steaks

(Family Features) While this autumn season will likely look different than years past, wholesome meals celebrating fall flavors provide something to look forward to. Eating foods like walnuts, colorful fruits and vegetables, and whole grains can be a solution for improving overall well-being in an enjoyable, delicious way.

Along with fall favorites like root vegetables, Brussels sprouts, apples and cranberries, kitchen staples like walnuts also have their own prime season. Walnuts harvested during autumn from the fertile soils of California supply more than 99% of walnuts in the U.S. and more than half of the world’s walnut trade.

Each harvest produces enough walnuts for you to enjoy the tasty and nutrient rich benefits year-round. Pro tip: Storing them in the fridge or freezer maintains freshness longer.

Welcome the flavors of fall with this Apple Pear Walnut Crisp and Pumpkin Walnut Sage Risotto, and find more recipes to celebrate the season at walnuts.org/fall-favorites.

Apple Pear Walnut Crisp

Total time: 1 hour, 5 minutes
Servings: 4

Walnut Crisp Topping:

• 1 1/2    cups California walnuts, divided
• 1/4       cup all-purpose flour
• 1/3       cup brown sugar
• 1/2       cup quick-cooking oats
• 1/2       teaspoon ground cinnamon
• 1/2       cup butter, chilled and sliced into 1-tablespoon pieces

Apple Pear Filling:

• 3          Granny Smith apples, peeled and sliced into 1/4-inch slices
• 2          D’Anjou pears, peeled and sliced into 1/4-inch slices
• 1/2       cup granulated sugar
• 2          tablespoons cornstarch
• 1          teaspoon cinnamon
• 1/8       teaspoon salt
• 1          tablespoon lemon juice
• ice cream (optional)
• caramel sauce (optional)

1. To make walnut crisp topping: In food processor, pulse 1 cup walnuts until finely ground.
2. In small bowl, combine ground walnuts, flour, brown sugar, oats and cinnamon. Cut butter into mixture until coarse crumb forms.
3. Coarsely chop remaining walnuts and stir into crumb mixture until incorporated. Set aside.
4. To make apple pear filling: Preheat oven to 350 F.
5. In bowl, toss apples, pears, sugar, cornstarch, cinnamon, salt and lemon juice.
6. Place fruit mixture in bottom of 10-inch cast-iron pan or baking dish.
7. Sprinkle walnut crisp topping mixture over fruit.
8. Bake 45 minutes, or until fruit mixture is hot and bubbly and topping is golden brown.
9. Top with ice cream and caramel sauce, if desired.

Pumpkin Walnut Sage Risotto

Total time: 30 minutes
Servings: 6

Risotto:

• 6          cups vegetable stock
• 1/4       cup olive oil
• 1/2       large yellow onion, finely diced
• 1 1/2    cups Arborio rice
• 1          cup pumpkin puree
• 1/4       cup grated pecorino cheese

Walnut Sage Pesto:

• 2          cloves fresh garlic
• 1          cup California walnuts
• 1/2       cup fresh sage leaves, plus additional for garnish, if desired
• 1/2       cup grated pecorino cheese, plus additional for garnish, if desired
• 2          tablespoons olive oil
• kosher salt, to taste
• black pepper, to taste

1. To make risotto: In medium pot over medium-low heat, heat vegetable stock.
2. In large, heavy pot over medium heat, heat olive oil. Add onion and cook, stirring often, 5 minutes, or until soft.
3. Add rice and cook, stirring often, 2-3 minutes until rice is translucent except for white center.
4. Add hot stock 1 cup at a time, stirring frequently. As stock is absorbed, add another cup. Continue until all stock has been incorporated and rice is cooked al dente, about 20 minutes. Stir in pumpkin and cheese.
5. To make walnut sage pesto: In bowl of food processor, combine garlic and walnuts; pulse until minced. Add 1/2 cup sage leaves, 1/2 cup cheese and olive oil; pulse until coarse pesto forms. Season with salt, to taste.
6. In final few minutes, add 1/2 cup walnut sage pesto to risotto, stirring until well incorporated. Season with kosher salt and black pepper, to taste. Garnish with remaining pesto, cheese and fresh sage, if desired.

Source: California Walnuts

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

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

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

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

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

Pot Roast Tacos with Chimichurri

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

Chimichurri:

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

Tacos:

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

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

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

Chili Loaded Baked Potato

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

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

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

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

Cheesy Ground Beef Skillet

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

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

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

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

Source: Promote A Book

(Family Features) Cook once, eat twice. It’s a kitchen practice as simple as it sounds. Cook a base dish that can be enjoyed today and used for an entirely different meal tomorrow. For example, bake some fish for tonight’s dinner, and enjoy fish tacos for tomorrow’s lunch.

With so many Americans preparing meals at home, the practice of cooking once and eating twice can extend your grocery budget while also making meal planning less stressful and more comforting.

Cooking meals that feed the entire family is essential and even better if they give you a jump on a second meal. Whether your love for cooking runs deep or is being newly discovered, keep the following in mind when planning to cook once and eat twice:

Stock up on staples. Before heading out to the store, develop a list of ingredients that can be used for multiple dishes. Canned goods, such as black beans and corn, are great items to store in the pantry and have on hand for a variety of favorite family recipes. Other basics like corn tortillas can be used in multiple ways, such as tacos, casseroles and even salads.

Don’t forget produce. To increase flavor and nutrition, adding produce is key in your planning. Mushrooms are a favorite among chefs and home cooks alike for many reasons. Traditionally known for their inherent umami flavor, mushrooms are filling, healthy and versatile. Crimini and portabella are excellent sources of selenium, an antioxidant that protects cells from damage that may lead to serious chronic diseases. For example, four crimini mushrooms provide 38% of your daily recommended value. Also, the variety of mushrooms contain essential vitamins and nutrients, such as vitamins B and D and riboflavin.

Make meat go further. A three-step cooking technique called “The Blend” combines finely chopped mushrooms with ground meat to create dishes that are more nutritious while still tasting delicious. You can use the process to create multiple dishes such as tacos, pasta sauce and burgers. Mushrooms’ ability to mimic the texture of meat makes them easy to incorporate, and the addition of finely chopped mushrooms to meat dishes stretches portions, allowing the family to enjoy a meat-mushroom base two days in a row in two different ways in dishes like Mexican Lasagna and Blended Tacos, both of which include a Mexican Mushroom-Beef Blend.

For more simple and delicious recipes, visit MushroomCouncil.com

Blended Tacos

Makes: 8 tacos

• 1          cup sour cream
• 6          tablespoons cilantro, chopped
• 2          tablespoons lime juice
• 8          yellow corn tortillas
• 2          cups Mexican Mushroom-Beef Blend
• diced avocado (optional)
• shredded lettuce (optional)
• shredded cheese (optional)
• salsa (optional)

1. In small bowl, mix sour cream, cilantro and lime juice. Cover and refrigerate.
2. Warm tortillas in microwave or on stovetop according to package directions. Spoon 1/4 cup Mexican Mushroom-Beef Blend into each tortilla. Top with sour cream mixture and avocado, lettuce and cheese as desired.

Mexican Mushroom-Beef Blend

Makes: 8 cups

• 1          medium yellow onion
• 8          ounces fresh button or crimini mushrooms
• 1          pound lean ground beef
• 1          tablespoon olive oil
• 2          cans (15 ounces each) black beans, drained
• 1          package (1 ounce) reduced-sodium taco seasoning mix
• 1          can (15 ounces) crushed tomatoes
• 1          can (11 ounces) yellow kernel corn, drained

1. In food processor, pulse onion and mushrooms to coarse texture. Set aside.
2. In large frying pan, brown ground beef. Drain fat. Set aside.
3. In same frying pan, heat oil. Add mushroom mixture and saute 3-4 minutes, or until most moisture has been released. Add black beans and mix.
4. Add beef, taco seasoning, tomatoes and corn to black bean and mushroom blend. Mix and cook until heated through.

Mexican Lasagna

Servings: 6-8

• Nonstick cooking spray
• 16        yellow corn tortillas
• 6          cups Mexican Mushroom-Beef Blend
• 1          cup shredded, low-fat Mexican cheese blend
• sour cream (optional)
• chopped cilantro (optional)
• salsa (optional)

1. Heat oven to 350° F. Spray bottom of 9-by-13-inch baking dish with nonstick cooking spray. Place four corn tortillas on bottom of dish and layer 2 cups Mexican Mushroom-Beef Blend on top. Repeat layers, ending with tortillas as top layer. Top with cheese.
2. Bake uncovered 25 minutes, or until cheese melts and lasagna is heated through. Top with dollops of sour cream, cilantro and salsa as desired.

Source: Mushroom Council

(Family Features)Leading a busy lifestyle doesn’t always leave time for spending hours in the kitchen, and these Mystic Mini Turkey Loaves can be made in advance and frozen for later use. Perfect for simplifying busy evenings, they are made with mushrooms, yellow onions, oat milk, pumpkin pie spice and almond milk yogurt. This and other kid-friendly recipes are part of Dole’s healthy-living alliance with Disney’s Frozen 2.

For more details and recipes, visit dole.com/Disney. #Dole #DoleRecipes

Watch video to see how to make this recipe!

Mystic Mini Turkey Loaves

Prep time: 25 minutes
Cook time: 40 minutes
Serves: 8

• 1          large egg
• 2          pounds 93% lean ground turkey
• 1          medium DOLE® Yellow Onion, finely chopped
• 1/2       cup oat milk
• 1/2       cup whole-wheat panko breadcrumbs
• 2          teaspoons pumpkin pie spice
• 1          teaspoon salt, divided
• 1          tablespoon olive oil
• 1/2       package (8 ounces) Dole Mushrooms, sliced
• 2          cups unsalted chicken stock
• 3          tablespoons whole-wheat flour
• 1/4       cup plain almond milk yogurt
• 1/4       teaspoon ground black pepper
• 1          tablespoon chopped fresh parsley

1. Heat oven to 350° F. Line rimmed baking pan with parchment paper.
2. In large bowl, whisk egg; gently mix in turkey, onion, oat milk, breadcrumbs, pumpkin pie spice and 1/2 teaspoon salt. Form turkey mixture into eight (4-by-2 1/2-inch) loaves; place on prepared pan. Bake loaves 40 minutes, or until internal temperature reaches 165° F.
3. In large skillet over medium-high heat, heat oil; add mushrooms and cook 5 minutes, or until tender, stirring occasionally. In medium bowl, whisk chicken stock and flour; add to skillet and cook 3 minutes, or until thickened, whisking occasionally. Whisk in yogurt, pepper and remaining salt.
4. Serve loaves topped with gravy and sprinkled with parsley. 

Tip: To freeze loaves, prepare turkey loaves but do not bake; freeze 2 hours, or until frozen. Wrap loaves tightly with plastic wrap and freeze in freezer-safe, zip-top plastic bags up to 3 months. Thaw loaves in refrigerator overnight then bake on parchment-lined rimmed baking pan at 350° F 40 minutes, or until internal temperature reaches 165° F. Proceed with remaining instructions.

Approximate nutritional information per serving (1 loaf, 1/3 cup gravy): 216 calories; 94 calories from fat; 10 g fat; 3 g polyunsaturated fat; 4 g monounsaturated fat; 88 mg cholesterol; 397 mg sodium; 344 mg potassium; 11 g carbohydrates; 2 g fiber; 2 g sugars; 21 g protein; vitamin A 4%; vitamin C 2%; calcium 4%; iron 10%; vitamin E 2%; thiamin 8%; vitamin B6 20%; phosphorus 15%; magnesium 6%; manganese 10%.

Source:  Dole/Disney