(Family Features) Every day seems to bring a new food trend, and while it can be tempting to go all-in on the latest craze to hit the shelves, there are lots of tried-and-true foods that still deserve a place at the table. One of those is real, wholesome dairy milk.

If you’re thinking about passing over real milk in favor of one of the non-dairy milk alternatives, like oat, almond or coconut milk, it’s important to know they’re not a one-to-one swap. In fact, while they might have similar packaging, real milk and non-dairy alternatives differ in several key areas including nutrition, ingredients, added sugars and taste.

Starting with nutrition, few non-dairy alternatives can match the full nutrient package found in real milk, which naturally contains high-quality protein, calcium, phosphorus and B vitamins. Real milk is also the top food source of calcium, vitamin D and potassium in the American diet – three of the nutrients the current Dietary Guidelines say people most often lack – and it’s hard to get enough important nutrients without it, according to research published in the Journal of the American Dietetic Association and The FASEB Journal.

Real milk is also simple, with a short ingredient list of just milk, vitamin A and vitamin D and no added sugar. Some non-dairy milk alternatives have 10 or more ingredients, including added sugar, salt, stabilizers and emulsifiers.

On top of being a fresh, nutritious beverage, milk plays a key role in wholesome, classic recipes to share with family and friends. From this Easy Creamy Macaroni and Cheese to a classic alfredo, real milk not only boosts nutrition, it also adds dimension, accentuates flavor and serves as a creamy base to many of your favorite dishes.

For more recipe inspiration, visit milklife.com.

Easy Creamy Macaroni and Cheese

Servings: 4

• 12        ounces small pasta noodles, like elbows or shells
• 2          teaspoons olive oil
• 3          tablespoons unsalted butter
• 3          tablespoons flour
• 2 1/2    cups low-fat milk, divided
• 1/2       teaspoon garlic powder
• 2          cups freshly grated sharp cheddar cheese
• salt, to taste
• pepper, to taste
• chopped parsley, for garnish (optional)
• 1          glass milk (8 ounces) paired with each serving

1. Add pasta to pot of boiling, salted water; boil until tender then drain and rinse with cold water. Toss pasta with olive oil and set aside.
2. In large skillet, melt butter over medium-high heat. Stir in flour. Gradually whisk in 2 cups milk until smooth and creamy. Stir in garlic powder.
3. Stir in cheese until completely melted and fully incorporated. Add remaining milk to thin. Season with salt and pepper, to taste.
4. Stir in cooked pasta, garnish with pepper and chopped parsley, if desired, and serve with glass of real milk.

Nutritional information per serving: 660 calories; 36 g fat; 21 g saturated fat; 105 mg cholesterol; 33 g protein; 51 g carbohydrates; 2 g fiber; 540 mg sodium; 905 mg calcium. Nutrition figures include 8-ounce glass of low-fat milk.  

Source: MilkPEP

Create kid-friendly meals using canned foods

(Family Features) Back-to-school season means busy schedules filled with extracurricular activities, homework and carpools. It can be challenging to find quality time to spend with loved ones, let alone get a wholesome, homemade meal on the table.

A simple way to create more moments with your family and still serve up nutritious and delicious dinners is to make sure you have canned foods on-hand.

According to a study published in “Nutrients,” a pantry stocked with canned produce helps adults and kids eat more nutrient-rich foods, leading to healthier overall diets. Canned foods also help cut down on meal prep, so you spend less time in the kitchen and more time together with your family doing the things you love.

“As a busy mom, canned foods are my secret weapon in the kitchen and ensure that I always have the makings of a nutritious meal for my family all year long, and especially when the kids are back in school,” said Holley Grainger, registered dietitian and mother of two. “Fresh fruits and vegetables are harvested at the peak of ripeness and canned within only four hours after being picked, sealing in their nutrition and flavor. So, I know I have year-round access to my family’s favorite seasonal fruits and vegetables right in my pantry.”

Canned foods also make it easy to get the kids involved in the kitchen, with recipes like Pumpkin Mac and Cheese or Hearty Chickpea Vegetable Soup, so you can help build a positive connection to healthy eating for your children. Plus, the family can “go green” and recycle the cans after they’re used; in fact, cans are the most recycled food and beverage containers in America.
 
For more flavorful recipes, and to learn more about the benefits of cooking with canned foods, visit CansGetYouCooking.com.

Pumpkin Mac and Cheese

• 8          ounces rotini or medium shell pasta
• 5          tablespoons butter, divided
• 1/4       cup all-purpose flour
• 1          can (12 ounces) evaporated milk
• 1          cup milk
• 1/2       cup canned pumpkin
• 1 1/2    teaspoons salt
• 1/4       teaspoon ground black pepper
• 1/4       teaspoon ground nutmeg
• 2          cups shredded Swiss or Gruyere cheese
• 1          cup shredded cheddar cheese
• 1/4       cup breadcrumbs

1. Cook pasta according to package directions; drain and set aside.
2. Heat oven to 375° F.
3. Grease 1 1/2-quart baking dish. In 4-quart saucepan over medium heat, melt 3 tablespoons butter. Stir in flour; cook 1 minute. Gradually stir in evaporated milk and milk; cook until mixture is thickened and smooth. Stir in pumpkin, salt, pepper and nutmeg.
4. Remove from heat; whisk in cheeses until smooth. Stir in cooked pasta; toss to mix well. Spoon into baking dish.
5. Melt remaining butter; stir in breadcrumbs to coat well. Sprinkle on top of casserole. Bake 30 minutes, or until sauce is bubbly and mixture is golden.

Hearty Chickpea Vegetable Soup

• 1          tablespoon olive oil
• 1          medium onion, chopped
• 1          large garlic clove, minced
• 2          teaspoons ground cumin
• 2          cans (14 3/4 ounces each) low-sodium vegetable or chicken broth
• 1          cup water
• 4          cups cubed butternut squash (about 1 medium squash)
• 1/4       teaspoon salt
• 1          can (15 1/2 ounces) garbanzo beans (chickpeas), drained and rinsed
• 1          can (14 1/2 ounces) sliced carrots, drained
• 3          cups kale, coarsely chopped

1. In 4-quart saucepan over medium-high heat, heat oil. Cook onion and garlic until just softened, stirring frequently. Stir in cumin; cook 1 minute.
2. Add broth, water, butternut squash and salt. Over high heat, heat to boil.
3. Reduce heat to low; cover and simmer 20 minutes until squash is tender.
4. Add garbanzo beans, carrots and kale. Continue to simmer about 5 minutes until vegetables are tender.

Source: Can Manufacturers Institute

(Family Features) Summer is typically a busy time for families, making those moments you spend together all the more precious. The hustle and bustle of the season doesn't have to mean sacrificing wholesome meals, however.

Take advantage of the warm weather and step outside the kitchen to focus on enjoying the outdoors with family around grilled favorites, such as burgers. You can even make meals on the grill your own by putting twists on a classic, such as Barbecue Macaroni and Cheese Burgers or Buffalo Macaroni and Cheese Burgers.

Another time-saving tip: Consider refrigerated side dish options like mashed potatoes and macaroni and cheese from Bob Evans Farms, which are ready in just six minutes and provide homemade taste. In addition to topping burgers, these sides can be used as an ingredient in appetizers like Crunchy Jalapeno Potato Poppers and Pulled Pork Mac and Cheese Sliders, which are perfect for snacking on while catching up on the events of the day.

Find more grilling recipes at Bobevansgrocery.com/recipe-ideas/

Watch video to see how to make recipe!

Buffalo Macaroni and Cheese Burger

Prep time: 5 minutes
Cook time: 25 minutes
Servings: 8

• 1 pound ground beef
• 1 pound Bob Evans Original Roll Sausage
• 1 package (20 ounces) Bob Evans Macaroni and Cheese
• 8 hamburger buns
• 1 package crumbled blue cheese (optional)
• 4 teaspoons Buffalo sauce

1. In large mixing bowl, blend ground beef and sausage; divide into eight patties.
2. On grill over medium heat, cook burgers on each side until no longer pink in center and internal temperature reaches 160° F, about 15 minutes.
3. Heat macaroni and cheese according to package instructions.
4. Place patties on buns and top each with 1/4 cup macaroni and cheese, 1/2 teaspoon Buffalo sauce and sprinkle with blue cheese, if desired.

Barbecue Macaroni and Cheese Burger

Prep time: 5 minutes
Cook time: 25 minutes
Servings: 8

• 1 pound ground beef
• 1 pound Bob Evans Original Roll Sausage
• 1 package (20 ounces) Bob Evans Macaroni and Cheese
• 8 hamburger buns
• 4 tablespoons barbecue sauce
• 1/2 cup French fried onion straws

1. In large mixing bowl, blend ground beef and sausage; divide into eight patties.
2. On grill over medium heat, cook burgers on each side until no longer pink in center and internal temperature reaches 160° F, about 15 minutes.
3. Heat macaroni and cheese according to package instructions.
4. Place patties on buns and top each with 1/4 cup macaroni and cheese, 2 teaspoons barbecue sauce and fried onion straws.

Crunchy Jalapeno Potato Poppers

Prep time: 25 minutes
Cook time: 15 minutes
Servings: 48

• 1 package (24 ounces) Bob Evans Original Mashed Potatoes
• 1 cup Monterey Jack cheese, shredded
• 1 cup sharp cheddar cheese, shredded
• 4 ounces diced jalapeno peppers, drained
• 8 ounces taco flavored tortilla chips
• 2 large eggs
• 6-8 tablespoons vegetable oil
• 1/3 cup all-purpose flour
• sour cream (optional)

1. Stir together cold mashed potatoes with Monterey Jack and cheddar cheeses and diced jalapenos.
2. Scoop 48 tablespoonfuls of potato mixture and place on parchment- or wax paper-lined baking sheet. Refrigerate 15-20 minutes.
3. In bowl of food processor, pulse tortilla chips to fine crumbs or place chips in large, zip-top bag and smash using rolling pin. Pour crumbs into shallow bowl.
4. Beat eggs and pour into separate shallow bowl. Set aside.
   In fryer or Dutch oven, heat oil to 350° F.
5. Remove mashed potato scoops from refrig­erator and roll into balls. Roll each mashed potato ball in flour, tapping off excess. Once potato balls are coated in flour, dip each into egg, allowing excess to drip off, then into tortilla chip crumbs, making sure to coat evenly. Set on clean baking sheet. Discard excess flour, egg and tortilla chip crumbs.
6. In hot oil, fry small batches of mashed potato poppers until golden brown, 30-40 seconds. Remove from fryer and place on paper towel to drain excess oil. Repeat until all poppers are cooked. Serve hot with sour cream, if desired.

Note: To reheat poppers, bake 6-8 minutes at 350° F.

Pulled Pork Mac and Cheese Sliders

Recipe courtesy of Karly Campbell of Buns in My Oven
Prep time: 15 minutes
Cook time: 10 minutes
Servings: 12

• 1 pound pre-packaged, fully cooked pulled pork in sauce
• 12 slider rolls
• 1 package (20 ounces) Bob Evans Macaroni and Cheese
• 2-3 tablespoons barbecue sauce
• 6 slices cheddar cheese
• 1 tablespoon barbecue dry rub
• 1/4 cup butter, melted
• 1 teaspoon dried parsley

1. Heat oven to 350° F.
2. In microwave, warm pulled pork according to package instructions.
3. Slice rolls in half. Place bottom halves of slider rolls in 9-by-13-inch baking dish and top each with pulled pork.
4. Microwave macaroni and cheese according to package directions and spoon evenly over pork on each sandwich roll.
5. Drizzle barbecue sauce over sandwiches.
6. Lay cheese in two rows of three over sliders.
7. Top with top halves of slider rolls.
8. Stir dry rub into butter. Spoon evenly over tops of sandwiches. Sprinkle with parsley.
9. Bake, uncovered, 10 minutes.

Source: Bob Evans Grocery

(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) Preparing side dishes can be time consuming. Save those precious minutes to enjoy the holidays by using refrigerated, never-frozen options like mashed potatoes, mashed sweet potatoes, baked apples and even macaroni and cheese that can be heated in the microwave and ready to serve in minutes.

Like many hosts, you are likely searching for perfection in your holiday get-togethers. With an ever-expanding guest list, each year may seem more and more difficult to pull off the perfect gathering. Make things easier and still delicious by serving ready-to-eat options like refrigerated macaroni and cheese made with real milk and cheese.

Perfect Holiday Potatoes

Mashed potatoes are a staple on many holiday menus, but all that peeling and mashing can take hours. This year, save time by using refrigerated, ready-to-eat mashed potatoes, such as Bob Evans Original Mashed Potatoes, which taste just like homemade.

• Add your family’s special ingredient, like sage butter, and no one will know they aren’t homemade.

• Microwave the mashed potatoes just before dinner or throw them in a crockpot on low and pitch the packaging so no one knows you didn’t make them ahead of time.

• Buy a couple extra and store them in the fridge in case you have unexpected holiday guests.

Find more ideas to make your holiday sides simply delicious at bobevansgrocery.com.

Fancy Mac

Prep time: 20 minutes
Cook time: 20 minutes
Serves: 4

• Nonstick cooking spray
• 1          package Bob Evans Macaroni and Cheese
• 1          package (10 ounces) frozen chopped spinach, thawed and drained
• 1 1/4    cups shredded Gouda cheese, divided
• 1          package Bob Evans Thick Sliced Hardwood Smoked Bacon, cooked and broken into pieces
• 1/2       teaspoon salt
• 1/2       teaspoon freshly ground black pepper
• 2          eggs, lightly beaten

1. Heat oven to 400° F. Spray four ramekins with cooking spray.
2. Heat macaroni and cheese according to package directions. Once cooked, stir in spinach, 1 cup cheese, bacon, salt and pepper.
3. Let mixture stand 10-15 minutes to cool. Add eggs. Spoon evenly into ramekins. Sprinkle with remaining cheese.
4. Bake 20 minutes, or until centers are set.

Watch video to see how to make this delicious recipe!

Sweet Potato Cookies

Prep time: 28-33 minutes
Cook time: 10-12 minutes
Serves: 36

• 3/4       cup vegetable shortening
• 3/4       cup brown sugar
• 1          large egg
• 1          cup Bob Evans Mashed Sweet Potatoes
• 2          cups all-purpose flour
• 1          teaspoon baking soda
• 1          teaspoon kosher salt
• 1          teaspoon pumpkin pie spice
• 1          cup butter, unsalted
• 3          cups powdered sugar
• 1/2       teaspoon maple extract
• chopped honey roasted pecans (optional)
• mini marshmallows (optional)

1. Heat oven to 350° F.
2. In large bowl, using hand mixer or paddle attachment, cream shortening and brown sugar. Add egg and sweet potatoes; mix until combined.
3. In small bowl, combine flour, baking soda, salt and pumpkin pie spice. With mixer on low speed, slowly add flour mixture to egg mixture until well mixed. Using small cookie scoop, drop rounds onto greased baking sheets.
4. Bake 10-12 minutes, or until golden brown. Cool completely before frosting.
5. In separate bowl, beat together butter, powdered sugar and maple extract until frosting is light and fluffy. Frost each cooled cookie with maple butter cream frosting.
6. Sprinkle with pecans and mini marshmallows, if desired. Carefully toast marshmallows with culinary torch, if desired, while avoiding melting frosting.

Mini Hash Brown Casseroles

Prep time: 10 minutes
Cook time: 30 minutes
Serves: 24

• 1          pound Bob Evans Original Roll Sausage
• 4          large eggs
• 1/2       cup milk
• 1          package (20 ounces) Simply Potatoes Shredded Hash Browns
• 3          tablespoons butter, melted
• 1          cup ham, cubed
• 1/2       teaspoon black pepper
• 1 cup shredded cheddar cheese

1. In skillet, cook sausage according to package directions.
2. Heat oven to 350° F. Lightly grease two 12-cup muffin tins.
3. In bowl, whisk eggs and milk. Add hash browns, butter, ham, black pepper and cheese; mix thoroughly. Fill muffin tins two-thirds full. Bake 27-30 minutes, or until toothpick or knife inserted in center comes out clean.
4. Substitution: For healthier alternative, substitute 1 cup AllWhites liquid egg whites instead of eggs.

Watch video to see how to make this delicious recipe!

Bacon-Wrapped Jalapeno Poppers

Prep time: 30 minutes
Cook time: 30 minutes
Serves: 40

• 2          packages Bob Evans Thick Sliced Hardwood Smoked Bacon, slices cut in half
• 1          package Bob Evans White Cheddar Mashed Potatoes
• 1          package garlic herb cheese spread
• 20        jalapeno peppers, halved, seeded with membranes removed
• 1/4       cup brown sugar
• 1          teaspoon ground cayenne pepper

1. Heat oven to 400° F. Set bacon out to thaw to room temperature so it is pliable.
2. In mixing bowl, use rubber spatula to combine mashed potatoes and garlic herb cheese. Stir until incorporated. Spread 1 teaspoon mashed potato mixture in each jalapeno half; level each with butter knife or spatula.
3. Wrap each jalapeno with bacon; use three half slices for large jalapenos or two halves for smaller sizes. Be sure bacon is wrapped sealing in mashed potato mixture tightly.
4. In small mixing bowl, combine brown sugar and cayenne pepper. Generously sprinkle over bacon and pat gently to make it stick.
5. Line cookie sheet with piece of parchment paper so sugar does not burn to pan. Bake until bacon reaches desired crispiness, around 25-35 minutes.
6. Let peppers cool slightly before serving, about 5 minutes.

Source:  Bob Evans