(Family Features) It's time to enjoy summer entertaining with easy, no-bake desserts that let you relax and enjoy time with friends and family while your creations are chilling in the fridge. To help you keep your cool, Eagle Brand(r) Sweetened Condensed Milk is sharing expert tips and recipes to satisfy your family, friends and guests alike without ever turning on the oven.

Foolproof Ice Cream: Homemade ice cream is easy to make with Eagle Brand Sweetened Condensed Milk. It lends a rich, thick consistency, so no eggs are required - and you don't need an ice-cream maker, either. Try this luscious Butter Pecan Ice Cream recipe, or use your favorite fruit, candy pieces, nuts or coffee to create your own delicious and refreshing ice cream flavors.

Make It Mini: Mini desserts are perfect for summer parties - small, bite-sized treats are easy to handle and let guests enjoy something sweet without feeling like they're overindulging. Try different variations of Creamy Mini Tarts using chocolate, peanut butter or your favorite fruit to satisfy everyone's taste. Also try making mini-size Raspberry Mocha Mousse Parfaits by layering the ingredients in small juice glasses.

Fresh and Fun: Make the most of the season's freshest flavors with this Fresh Fruit Cream Cheese Pie. Mix and match your favorites for a show-stopping dessert.

Sweet Inspiration: If life hands you lemons, make easy, no-bake party desserts. When combined with acidic fruit juice from a lemon or lime, Eagle Brand Sweetened Condensed Milk thickens - without heating - to form velvety pie fillings, puddings and other desserts. Get inspired and whip up these Creamy Mini Tarts.

To get more easy dessert recipes, see how-to videos, and to down­load a free recipe book, visit www.eaglebrand.com.

Fresh Fruit Cream Cheese Pie

Prep Time: 10 Minutes
Chilling Time: 3+ hours
Yield: 8 servings

• 1 8-ounce package cream cheese, softened
• 1 14-ounce can Eagle Brand Sweetened Condensed Milk OR 1 14-ounce can Eagle Brand Low Fat Sweetened Condensed Milk
• 1/3 cup lemon juice
• 1 teaspoon vanilla extract
• 1 9-inch frozen deep-dish pie crust, baked
• Fresh fruit (blueberries, strawberries, bananas*)
• Seedless red raspberry jam

1. BEAT cream cheese in large bowl with an electric mixer until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla. Pour into baked pie crust.
2. REFRIGERATE 3 hours or until set. Arrange fruit on top of pie. If coating berries, stir jam until smooth. Brush berries with jam and serve.

*If using bananas, dip in lemon juice before placing on pie to keep them from turning brown. Do not coat with jam.

Butter Pecan Ice Cream

Prep Time: 15 minutes
Freezer Time: 6+ hours
Yield: 1 3/4 quarts

• 2 cups heavy cream
• 1 14-ounce can Eagle Brand Sweetened Condensed Milk
• 1 to 1 1/2 cups chopped pecans, toasted*
• 3 tablespoons butter, melted
• 1 teaspoon maple extract

1. WHIP heavy cream to stiff peaks in large bowl. Combine sweetened condensed milk, pecans, butter and maple flavoring in large bowl. Mix well. Fold in whipped cream.
2. POUR into 9 x 5-inch loaf pan or 2-quart container; cover. Freeze 6 hours or until firm. Store in freezer.

*To toast nuts: Place nuts in dry nonstick skillet. Cook over medium heat, shaking pan until nuts are lightly browned. To avoid over-browning, remove from pan immediately.

Raspberry Mocha Mousse Parfaits

Prep Time: 40 Minutes
Chilling Time: 20 Minutes
Yield: 8 servings

• 4 1-ounce squares unsweetened chocolate
• 1 14-ounce can Eagle Brand Sweetened Condensed Milk
• 1 1/2 teaspoons vanilla extract
• 1 tablespoon Folgers® Instant Coffee Crystals
• 1 teaspoon hot water
• 1 cup (1/2 pint) heavy cream
• 1 can refrigerated whipped cream
• 2 cups Nature's Peak® Frozen Raspberries OR 2 cups fresh raspberries

1. MELT chocolate in a microwave-safe dish on HIGH (100% power) in 20 second intervals until melted. Stir until smooth.
2. POUR sweetened condensed milk into large bowl. Beat in melted chocolate and vanilla. Dissolve coffee in hot water. Add to chocolate mixture, beating until smooth. Chill 15 min­utes. Chill beaters and mixing bowl from electric mixer 10 minutes in preparation for next step.
3. BEAT cream in chilled bowl with chilled beaters until stiff. Fold into chilled choco­late mixture. Reserve 8 raspberries for garnish. Layer parfait glasses as follows: 1/4 cup chocolate mousse, refrigerated whipped cream, 1/4 cup rasp­berries, 1/4 cup chocolate mousse. Refrigerate parfaits 20 minutes before serving. Just before serving, garnish each with refrig­erated whipped cream and a single raspberry.

Creamy Mini Tarts

Prep Time: 1 hour
Chilling Time: 2 hours
Yield: 60 mini tarts

• 1 8-ounce package cream cheese, softened
• 1 14-ounce can Eagle Brand Sweetened Condensed Milk
• 1/3 cup lemon juice
• 1 teaspoon vanilla extract
• 4 1.9-ounce boxes mini phyllo shells
• 2/3 cup Smucker's® Blueberry Preserves

1. BEAT cream cheese in large bowl until fluffy. Gradually beat in sweetened con­densed milk until smooth. Stir in lemon juice and vanilla until blended. Spoon about 2 teaspoons into each mini shell. Refrigerate 2 hours or until firm.
2. MAKE a slight indentation in the filling using the back of small round measuring spoon. Fill with 1/2 teaspoon preserves. Refrig­erate until ready to serve.

Variations
Fresh Fruit: Top mini tarts with fresh fruit such as strawberries, blueberries, bananas, raspberries, cherries, kiwi, grapes or pine­apple. Garnish with mint leaves.

Hot Fudge: Place 2 tablespoons hot fudge topping into corner of resealable plastic bag. Cut small corner off bag. Squeeze to drizzle over top of mini tarts.

Preserves: Use different flavors of preserves or orange marmalade to create a colorful assortment. Garnish with mint leaves.

Source: Eagle Brand Sweetened Condensed Milk

(Family Features) Quick, effortless recipes are the cornerstone of making hassle-free meals and snacks that work for active families. Adding simplicity to your kitchen repertoire can make it a little easier on everyone, creating more quality time spent around the table and less time in the kitchen.

Whether you’re meal prepping the kids’ school lunches for the week or whipping up a last minute snack, one kitchen staple to consider picking up on your next grocery run is Eckrich deli meats.

As a make-ahead meal that can be sent with your kids (or yourself) for lunch, these Ham and Turkey Roll-ups take just a few minutes of rolling together some family-favorite tastes. Using simple recipes with Oven Roasted Turkey Breast and Black Forest Ham as the main ingredients allows you to spend less time in the kitchen and more time enjoying life’s little moments with loved ones.

While creating make-ahead lunches can come in handy, arguably just as important is the meal that gets the day started: breakfast. Saving time in the morning, especially on busy weekdays, can be a lifesaver for families who value spending time together.

One solution can be these Deli Ham Breakfast All Day Tacos, featuring the consistent quality of perfectly seasoned Eckrich Deli Ham Off the Bone. A handful of ingredients and a pan are all you need to create a handheld breakfast for everyone in the family.

Find more fast, flavorful meals the entire family can enjoy at eckrich.com .

Ham and Turkey Roll-ups

Cook time: 10 minutes
Servings: 2

• 4          ounces Eckrich Deli Oven Roasted Turkey Breast
• 4          ounces Eckrich Deli Black Forest Ham
• lettuce leaves
• 2          tablespoons chunky guacamole
• 1/4       cup cucumbers, chopped
• 1          tablespoon shredded cheddar cheese
• 2          slices bacon, cooked and chopped

1. Layer turkey and ham slices. Layer lettuce, guacamole, cucumber, cheese and bacon crumbles. Roll meat and insert toothpick to hold. Include additional toppings, as desired.

Deli Ham Breakfast All Day Tacos

Cook time: 20 minutes
Servings: 4

• 8          soft corn tortillas
• oil
• 1          cup Eckrich Deli Ham Off the Bone, cubed
• handful green bell peppers, chopped
• handful red bell peppers, chopped
• 8          eggs
• 2          tablespoons milk
• pinch salt
• pinch pepper
• 1/2       cup shredded cheddar cheese
• sour cream (optional)
• cilantro (optional)
• salsa (optional)

1. In pan over low heat, warm tortillas, flipping after 15 seconds. Remove. Increase heat to medium; add oil and warm ham; set aside.
2. In same pan, saute peppers. Add eggs, milk, salt and pepper until eggs are cooked. Add cheese and ham.
3. Spoon mixture onto tortillas. Top with sour cream, cilantro and salsa, if desired.

Source: Eckrich

(Family Features) The weeknight dinner meal can be a challenge...it must taste good, appeal to the family and be easy to prepare. Economical would also be a plus.

Sound like a tall order? Not when Salsa Verde Bean Enchiladas are on the menu. Just five ingredients...tortillas, prepared salsa verde, shredded Mexican cheese blend, cumin and canned Southwestern Bean Salad...are all that's needed for an easy Tex-Mex entrée.

The zesty bean salad, straight from the can, has just the right blend of chili powder and spices to provide a hint of heat to the black beans, kidney beans, corn and bell peppers. To make the filling, simply purée one can of the salad, and stir in a second can along with a dash of cumin. Spread onto corn or flour tortillas, roll up, and place in a baking dish. Pour on the salsa, sprinkle with the pre-shredded cheese blend and bake.

How easy is that? Add precooked chopped chicken or cooked ground beef or turkey to the bean filling if you like. Mixed greens and orange segments tossed with a vinaigrette would make a great accompaniment, or assorted favorite fruits would be tasty, too.

Southwestern Bean Salad is great to have in the pantry. It's equally delicious at room temperature or chilled. For a quick accompaniment, serve with grilled meats and poultry, burgers or sandwiches. Use it to top a mixed green salad, or add cooked pasta such as rotini or penne for a quick main dish pasta salad. Or, puree and serve as a zesty bean dip with tortillas.

For other great recipes made with READ salads, visit www.readsalads.com.

Salsa Verde Bean Enchiladas

Preparation Time: 20 minutes
Baking Time: 40 minutes
Standing Time: 10 minutes

• 2 cans (15 ounces each) READ Southwestern Bean Salad
• 1 teaspoon ground cumin
• 12 soft corn or flour tortillas (6 to 8 inch diameter)
• 2 cups prepared salsa verde
• 1-1/2 cups shredded Mexican cheese blend

Optional Toppings:
Sour cream, chopped avocado, fresh chopped cilantro, lime wedges

1. 1. Drain 1 can of salad; discard liquid. Place in food processor. Process until pureed but still slightly chunky.
2. 2. In large bowl, stir together pureed salad, second can of salad with liquid, and ground cumin. Spoon mixture evenly down center of tortillas. Roll up and place seam-side down in 13x9-inch baking dish sprayed with nonstick cooking spray.
3. 3. Pour salsa verde evenly over enchiladas. Top with cheese. Cover with foil. Bake at 350°F 30 minutes. Remove foil; continue baking 10 to 15 minutes until beginning to brown around edges. Let stand about 10 minutes before serving with optional toppings, if desired.

Makes 6 servings.

Nutrition information per serving (1/6 of recipe): 418 calories; 15 g protein; 53 g carbohydrate; 16 g fat; 1438 mg sodium; 27 mg cholesterol; 9 g dietary fiber; 15 mg iron; 0.06 mg thiamin; 1224 IU vitamin A; 3 mg vitamin C.

Source: Aunt Nellie’s Beets (Seneca Foods Corporation)

(Family Features) Dining out in the fresh air always seems to turn even a simple meal into an event. You can turn your next dinner party into a memorable event with these simple and delicious recipes.

- Rosemary Almond Crackers make a terrific appetizer served alongside cheese or a savory dip.
- Spiced Almonds can be served in a martini glass for a stylish addition to any party.
- Almond Crusted Shrimp are deceptively easy - and distinctly delicious.
- Banana Almond Kahlúa Frappés are a cool and creamy way to finish off the evening.

California Almonds aren't just delicious, crunchy, and ideal for any snack or mealtime, they're also a nutritious solution that adds a burst of flavor and texture to any recipe.

For more entertaining tips and recipes, visit AlmondBoard.com.

Nutrition Made Easy - and Delicious

California Almonds are an excellent source of Vitamin E (35% DV), magnesium (20% DV), manganese (.648 mg), fiber (3.5 g), protein (6 g), copper (0.3 mg), phosphorus (137 mg), and riboflavin (0.3 mg). Plus, a one-ounce serving has 13 grams of good unsaturated fats, just 1 gram of saturated fat, and is always cholesterol- and gluten-free.

Here are some more ideas for making your next gathering a little more special - and a little more nutritious.

- Craving something sweet? Try adding toasted sliced almonds and crumbled biscotti to your favorite gelato.
- In a nonstick skillet over medium-low heat, toss whole natural or slivered almonds in a small amount of vegetable oil until golden. Add your choice of dried herbs and then sprinkle over salads, vegetables, or pasta for the perfect accent. And - if you don't have time to make your own, grab your favorite flavored almonds from your local grocer.

Rosemary Almond Crackers

Created by Elana Amsterdam author of "The Gluten-Free Almond Flour Cookbook"
Makes 24 crackers

• 1 3/4 cups blanched almond flour
• 1/2 teaspoon sea salt
• 2 tablespoons finely chopped fresh rosemary
• 1 tablespoon extra virgin olive oil
• 1 egg

1. In large bowl, combine almond flour, salt and rosemary. In medium bowl, whisk together olive oil and egg. Stir wet ingredients into almond flour mixture until thoroughly combined.
2. Roll dough into a ball and press between 2 sheets of parchment paper to 1/8-inch thickness. Remove top piece of parchment paper.
3. Transfer the bottom piece with rolled out dough onto baking sheet. Cut dough into 2-inch squares with a knife or pizza cutter.
4. Bake at 350°F for 12 to 15 minutes, until lightly golden. Let crackers cool on baking sheet for 30 minutes, then serve.

Almond Crusted Shrimp

Created by Almond Board of California
Makes 4 servings

• 1/2 cup ground almonds
• 3 tablespoons all-purpose flour
• 1 teaspoons minced fresh parsley, or 1/2 teaspoon dried
• 1/2 teaspoon seafood seasoning
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 pound (61- to 70-count) shrimp, with tails and veins removed
• 1 egg white
• 2 tablespoons almond or corn oil, divided
• 1 lemon, cut into wedges

1. Stir together almonds, flour, parsley, seafood seasoning, salt and pepper.
2. Dip each shrimp in egg white, then in almond mixture; lay on a baking sheet or platter until ready to cook. Heat 1 tablespoon oil in a large skillet; grill shrimp in batches on medium heat, cooking 3 to 4 minutes, turning once, until pink and golden. Use remaining 1 tablespoon oil as necessary.
3. Serve shrimp immediately, accompanied by lemon wedges.

Spiced Almonds

Created by Ellie Krieger author of "So Easy: Luscious Healthy Recipes for Every Meal of the Week"
Makes 8 servings

• 1 large egg white
• 2 teaspoons sweet paprika
• 2 teaspoons dark brown sugar
• 3/4 teaspoon salt
• 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon cayenne pepper
• 2 cups natural almonds

1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
2. In large bowl whisk together egg white, paprika, sugar, salt, Worcestershire sauce, and cayenne pepper until well combined. Add almonds and toss until evenly coated.
3. Transfer almonds to parchment lined baking tray; spread out to form a single layer. Bake for 20 minutes, until the coating is crisp. Almonds will continue to crisp as they cool. Allow to cool completely then break up any nuts that are stuck together. Nuts will keep up to 5 days in an airtight container.

Banana Almond Kahlúa Frappé

Created by Almond Board of California
Makes 4 servings

• 1 cup crushed ice or 1 1/2 cups ice cubes
• 2 medium bananas, cut into chunks
• 4 ounces almond milk
• 2 ounces Kahlúa or other coffee liqueur
• 1/2 ounce Irish cream liqueur
• 4 whole natural or blanched almonds

1. Combine ice, bananas, almond milk and liqueurs in a blender; blend until smooth. Divide among 4 old-fashioned glasses and garnish each with an almond; serve immediately.

Source: California Almond Board

(Family Features) As summer comes to an end and the reality of back-to-school season sets in, it can be challenging to get organized and jump back into your day-to-day routine. But even as things get hectic, it's still possible to create delicious dishes that leave you plenty of time to savor meals together as a family using a few simple tips and tricks.

Whether the weeknight dinner rush puts you in a panic or you're simply looking to spice up the same old lunchbox staples, these three steps will make it easy to assemble quick, flavorful dishes ideal for the busy back-to-school season.

1. Plan a weekly menu and shop accordingly so you can avoid scrounging to piece together a meal from the odds and ends in the pantry on a night when you're already pressed for time. Meal planning eliminates all of the guesswork, so your family can enjoy healthy, home-cooked meals while also saving time, money and stress.

2. Rely on a versatile, easy meal-helper that lends itself to a variety of preparations, such as Smithfield Marinated Fresh Pork. Packed with protein and already seasoned with juicy, delicious flavor, it's the perfect base for any weeknight meal. For a hassle-free dinner, try Pork with Balsamic Glaze and Rosemary, which is ready in just 30 minutes from start to finish - less time than it takes the kids to finish their homework.

3. Opt for simple, flavorful dishes that don't require a ton of ingredients or multiple sides. A zesty take on a traditional favorite, this South of the Border Pizza is convenient, kid-friendly and a great way to banish lunchtime boredom. Use this recipe as a starting point then experiment with more toppings to create your own unique family recipe.

Find more family friendly and time-saving recipe ideas at Smithfield.com.

Pork with Balsamic Glaze and Rosemary

Prep time: 5 minutes
Cook time: 25 minutes

• 1 tablespoon olive oil
• 1 Smithfield Applewood Smoked Bacon Marinated Fresh Pork Loin Filet, cut into 3/4- to 1-inch thick chops
• 1/4 cup prepared balsamic vinegar glaze
• 1 teaspoon chopped fresh rosemary

1. In large, nonstick skillet, heat half the oil over medium heat.
2. Working in two batches, cook pork chops 4-5 minutes on each side until internal temperature reaches 150 F. Remove pork from skillet and place on rimmed serving platter; cover to keep warm. Repeat with remaining oil and pork chops.
3. Serve pork chops drizzled with balsamic glaze and sprinkled with rosemary.

South of the Border Pizza

Prep time: 5 minutes
Cook time: 15 minutes

• 2 French bread sandwich rolls, halved
• 8 tablespoons refried black beans
• 8 tablespoons (2 ounces) Smithfield Anytime Favorites Hickory Smoked Diced Ham
• 8 slices pepper jack cheese
• 4 tablespoons picante sauce
• 4 tablespoons low-fat sour cream

1. Heat oven to 375 F.
2. Place four French bread halves on ungreased sheet pan. Spread 2 tablespoons beans evenly over each bread half.
3. Top each half with 2 tablespoons ham and two cheese slices.
4. Bake 8-10 minutes, or until cheese is melted and lightly browned.
5. Remove from oven; top each pizza with 1 tablespoon picante sauce and 1 tablespoon sour cream.

Source: Smithfield

(Family Features) Summer is a great time to get kids into the kitchen to make some snacks and desserts. Whether you need something to take to a picnic or just something to do on a rainy day, making easy, no-bake goodies like Rice Krispies Treats(r) can show kids just how fun cooking can be.

Even young children can be kitchen helpers, so the whole family can get involved. What can your child do to help prepare a recipe?

2 to 3-year-olds can
-Wash and scrub fruits and vegetables
-Name and count foods

3 to 4-year-olds can
-Shape foods
-Mix dry ingredients together
-Pour pre-measured liquids into batter

4 to 5-year-olds can
-Help measure ingredients
-Open packages
-Pour cereal
-Mash soft fruits and vegetables
-Press cookie cutters into dough or soft food

6 years old and up can
-Beat recipe ingredients with a whisk
-Help locate ingredients in a spice rack or pantry

Make some summer magic with these tasty no-bake recipes for Choco P'Nutty Bars, Itsy Bitsy Fruit Pies, and Ice Cream Sandwich Treats. For even more kid-friendly recipes you can make together, visit www.Ricekrispies.com.

Note: The following recipes should be made with adult supervision.

Itsy Bitsy Fruit Pies

Prep Time: 25 minutes
Total Time: 30 minutes
Servings: 24

• 1/2 cup butter or margarine
• 1 cup milk chocolate morsels
• 1/4 teaspoon cinnamon
• 4 cups Kellogg's® Rice Krispies® cereal
• 2 cups assorted fresh chopped fruits
• Frozen non-dairy whipped topping, thawed
• Assorted sprinkles

1. In medium saucepan, melt butter over low heat. Stir in chocolate morsels until melted. Remove from heat. Stir in cinnamon.
2. Place cereal in large bowl. Carefully pour melted chocolate mixture over cereal. Gently stir until cereal is completely coated with chocolate.
3. Spoon cereal mixture into twenty-four 1 1/2-inch muffin-pan cups coated with cooking spray. Using your finger or thumb, press cereal mixture onto bottoms and up the sides of each cup, forming crusts.
4. Place crusts in freezer for 30 minutes. Remove from freezer. Refrigerate, covered, until ready to serve.
5. Before serving, fill each crust with fresh fruit. Dollop with whipped topping. Decorate with sprinkles. Serve immediately.

Note: Extra unfilled crusts may be frozen in air-tight container for up to a month. Let stand at room temperature for 15 minutes before serving.

Kid-friendly Kitchen Tips:
-Children of all ages should have an adult assistant with them at all times when cooking.
-Chefs 7 and older can measure the ingredients and help stir the melted chocolate into the cereal.
-Little ones, ages 3 to 6, will enjoy pressing the mixture into the muffin cups and decorating with the fruits and whipped cream.
-Make sure to have plenty of extra fruits for snacking while making these little pies.

Ice Cream Sandwich Treats

Prep Time: 15 minutes
Total Time: 3 hours
Servings: 10 to 12

• 3 tablespoons butter or margarine
• 1 10 ounce-package (about 40) marshmallows, or 4 cups miniature marshmallows
• 2 teaspoons vanilla
• 6 cups Kellogg's Rice Krispies cereal
• 1/2 cup assorted sprinkles
• 2 pints desired flavor ice cream, frozen yogurt, sorbet or gelato

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Stir in vanilla.
2. Add cereal. Stir until well coated.
3. Using buttered spatula or wax paper, evenly press mixture to 1/4-inch thickness on baking sheet coated with cooking spray. Decorate with sprinkles. Refrigerate for 15 minutes.
4. Remove from refrigerator. Using 2-inch cookie cutters coated with cooking spray, cut into desired shapes. Place small scoop of ice cream on undecorated side of one cut-out. Top with another cut-out, decorated side up. Gently press together. Return to baking sheet. Repeat with remaining cut-outs and remaining ice cream.
5. Freeze for 30 minutes. Transfer to airtight container. Freeze for 2 hours to 1 week. Let stand at room temperature for 10 minutes before serving.

Choco P'Nutty Bars

Prep Time: 15 minutes
Total Time: 1 hour
Servings: 18

• 1 12-ounce package (2 cups) semi-sweet chocolate morsels
• 2/3 cup peanut butter
• 6 cups Kellogg's Rice Krispies cereal
• 3 cups miniature marshmallows
• 18 wooden or plastic sticks

1. In large saucepan, melt chocolate morsels and peanut butter over low heat; stirring constantly. Remove from heat. Stir in cereal and marshmallows.
2. Using buttered spatula or waxed paper, press mixture evenly into 13 x 9 x 2-inch baking pan coated with cooking spray. Chill in refrigerator about 45 minutes.
3. Cut into 18 bars. Serve by inserting plastic or wooden stick into each bar.

Microwave Directions: In large microwave safe bowl, melt chocolate morsels and peanut butter at medium power for 2 to 2 1/2 minutes. Stir until smooth. Add remaining ingredients, stirring until well coated. Continue with recipe directions.

Source: Rice Krispies

(Family Features) When your family is short on time, there's no need to shortchange them when it comes to a wholesome dinner. The key to getting dinner on the table in 30 minutes or less is to plan ahead. Here are some tips to help you do just that.

* Make a Menu. Planning your meals for the week is the best way to save time and money. Stock up on quick dinner recipes, then stock up on the ingredients you need to make them. The two recipes here bring Bob Evans Food Products' farm-fresh taste to the family table in no time.

* Plan Your Leftovers. Instead of wondering what to do with the leftovers from Monday's meal - or worse, just throwing it out - plan your menu to turn one night's leftovers into another night's dinner. Leftover rotisserie chicken can turn into spicy quesadillas. Extra meatballs can morph into meatball grinders.

* Cut Down Prep Time. Take advantage of prepared foods in your grocery store. Pre-cut veggies, pre-washed bagged salads, pre-made pizza crusts, even Bob Evans Refrigerated Mashed Potatoes - they can all come in handy and save you time. Also, think about making double batches of food - one lasagna to serve now, one to freeze for later. Roasting two chickens tonight doesn't take that much longer than one and saves you from having to do it twice.

For more fast, family-friendly recipes, visit www.bobevans.com.

Sloppy Joes

Prep time: 5 minutes
Cook time: 20 minutes
Makes 4 servings

• 1 pound Bob Evans Original Recipe Roll Sausage
• 1 medium onion, chopped (optional)
• 1/2 cup chopped green bell pepper (optional)
• 1 1.3 ounce envelope Sloppy Joe seasoning mix
• 1 6-ounce can tomato paste
• 1 1/4 cups water
• 8 sandwich buns, split and toasted

1. In large saucepan, over medium heat crumble and cook sausage, onion and pepper until sausage is browned. Stir in seasoning mix, tomato paste and water. Bring to a boil, reduce heat to low and simmer 10 minutes. Serve on buns.

Speedy Spaghetti

Prep time: 10 minutes
Cook time: 10 minutes
Makes 4 servings

• 1 pound Bob Evans Original Recipe Roll Sausage
• 1 28-ounce jar of your favorite pasta sauce
• 1 8-ounce (minimum) package of your favorite pasta

1. In a skillet, crumble and brown sausage over medium heat until cooked. Stir in your favorite pasta sauce and heat until warm. Cook pasta according to package directions. Serve sauce over pasta.

Source: Bob Evans Foods

(Family Features) Macaroni and cheese, the classic American comfort food staple beloved by kids and adults alike, just got easier to prepare. No, not packaged or frozen-from your own stovetop (no baking) in under 30 minutes.

Stovetop Mac & Cheese begins with Dreamfields pasta, a premium pasta made from durum wheat semolina - just like traditional pasta, but with a healthful twist. A one cup serving of Dreamfields not only tastes great, but also has only five grams of digestible carbohydrates and five grams of fiber - which is twice the amount in traditional pasta. The fiber comes from inulin, a 100 percent natural prebiotic fiber (which may help promote healthy digestion) found in common foods like asparagus, raisins and chicory root.

To prepare this one pot, four ingredient, stovetop mac and cheese, simply cook the pasta according to package directions, drain, then add the prepared light Alfredo sauce, shredded reduced-fat cheddar cheese and nonfat milk. Stir for a couple of minutes and you'll be rewarded with a creamy, delicious dish.

Many people don't realize how versatile this iconic favorite is. Try different cheeses -Colby, Swiss, goat, Gouda, blue, or a combination. Don't stop there. Vegetables like broccoli florets, green peas and cherry tomatoes make great stir-ins, as do protein choices such as cooked turkey, chicken or ham, even meatballs. It's a deliciously doable winner...one pot, four ingredients, on the table in under 30 minutes.

For this and more amazing recipes, visit www.dreamfieldsfoods.com.

Stovetop Mac & Cheese

Makes 6 servings
Preparation Time: 10 minutes
Cook Time: 13 minutes

• 1 box Dreamfields Elbows
• 1 cup prepared light Alfredo sauce
• 2 cups shredded reduced-fat cheddar cheese or part-skim mozzarella cheese or a combination
• 1/2 cup skim milk

1. Cook pasta according to package directions. Drain and return to pan; remove from heat.
2. Immediately add Alfredo sauce, cheese and milk to pasta; stir constantly until cheese is melted. Add additional milk if necessary for desired consistency. Serve immediately.

Stir-ins: Cooked chicken, turkey, ham cubes, hot dog pieces, meatballs, cooked chicken or turkey sausage, cooked broccoli florets, green peas, chopped tomato or halved cherry tomatoes.

Nutrition information (1/6 of recipe): 385 calories; 20 g protein; 11 g digestible carbohydrates*; 13 g total fat; 7 g saturated fat; 35 mg cholesterol; 570 mg sodium; 6 g total dietary fiber.

NOTE: If traditional pasta is used in this recipe there is a total of 51 g carbohydrate. For more information go to www.dreamfieldsfoods.com.

Source: Dreamfields Foods

(Family Features) Dinner can be a daunting task for any family with multiple mouths to feed. Factor in complex schedules and individual tastes, and a family meal can become a stressful thought for home cooks.

However, with proper meal planning and preparation, those stressful evenings can become a thing of the past. Consider these steps to becoming a better meal prepper:

Start Slow
If you’re new to meal prepping, don’t bog yourself down trying to come up with ideas and ingredients multiple days in advance. Start by planning just one or two days ahead then consider lengthening your prep phases as you get more comfortable.

Shop Smart
Avoid overbuying by heading to the grocery store with a plan in mind or, even better, a specific list. While perusing the aisles, look for the Produce for Kids logo next to healthy, family-friendly items to help make nutritionally sound choices.

Go with What You Know
Rather than teaching yourself to meal prep while trying to learn new recipes at the same time, stick to the basics. Create dishes you’ve made in the past while you get into the habit of meal prepping.

Make It a Family Event
Recruit some help from your kids by enlisting them with some easier kitchen tasks. It can be a learning and bonding experience to make recipes like Easy One-Dish Chicken and Veggie Bake or Sweet Potato and Black Bean Quesadilla.

Plan for In-Season Produce
Certain fruits and veggies are stocked (and taste better) at certain times of year. Be sure to create shopping lists with these timeframes in mind.

To find family meal tips and more than 400 registered dietitian- and family-approved recipes, visit produceforkids.com.

Easy One-Dish Chicken and Veggie Bake

Recipe courtesy of Produce for Kids
Prep time: 10 minutes
Cook time: 50 minutes
Servings: 4

• 1          pound chicken breast, cut in fourths
• 12        small red potatoes, quartered
• 12        ounces green beans
• 1          tablespoon olive oil
• 3          cloves garlic, minced
• 1          tablespoon herbs de Provence
• 1/4       teaspoon salt
• 1/8       teaspoon pepper

1. Heat oven to 350 F.
2. Place chicken, potatoes and green beans in rows in 13-by-9-inch baking dish with chicken in middle. Drizzle with olive oil and season with garlic, herbs de Provence, salt and pepper.
3. Bake 50 minutes, or until chicken reaches internal temperature of 165 F and potatoes are tender.

Nutritional information per serving: 554 calories; 8 g fat; 65 mg cholesterol; 87 g carbohydrates; 11 g fiber; 37 g protein; 9 g sugar; 82 mg calcium; 5 mg iron; 282 mg sodium.

Sweet Potato and Black Bean Quesadilla

Recipe courtesy of Produce for Kids
Prep time: 5 minutes
Cook time: 10 minutes
Servings: 4

• 1          large sweet potato
• 1          can low-sodium black beans, drained and rinsed
• 1/4       cup chopped cilantro
• 1          tablespoon low-sodium taco seasoning
• 8          whole-wheat tortillas
• 1          cup low-fat shredded Monterey Jack cheese

1. Use fork to prick sweet potato. Microwave 5 minutes on high. Let cool slightly.
2. Cut potato in half lengthwise and scoop flesh into large bowl. Mash until smooth.
3. Combine beans, cilantro and seasoning with sweet potato; mix well.
4. Heat skillet over medium heat. Spread sweet potato mixture evenly on one side of tortilla, sprinkle with cheese and place second tortilla on top. Cook 3-4 minutes, or until cheese is melted. Flip and cook 2-3 minutes more.
5. Repeat with remaining tortillas and mixture. Cut each into quarters.

Nutritional information per serving: 293 calories; 9.34 g total fat; 34.82 g carbohydrates; 10.39 g fiber; 17.04 g protein; 2.33 g total sugars; 237 mg calcium; 2.65 mg iron; 146 mg sodium.

Source: Produce for Kids