(Family Features) Seeking comfort from the cold in the form of a wholesome meal is a perfect way to cap off a day with loved ones. During the winter months when brisk temperatures chill you to the bone, warming up with hearty dishes at the family table can bring everyone together.

• Full of seasonal flavors with top-notch taste, Pecan-Crusted Pork Tenderloin offers a delicious main course you don’t have to feel guilty about. This easy yet elegant entree puts a unique spin on a dinnertime staple thanks to a crunchy pecan crust.

• With cheddar and ricotta cheeses, sour cream and cavatappi noodles, this Mac and Cheese with Pecan Breadcrumbs is an extra creamy, creative twist on the kid-friendly classic. Pair this family favorite with the pork tenderloin for an easy weeknight combination that little ones can help with in the kitchen by stirring together the cheesy goodness.

This family dinner is made possible with tasty pecans, which are among the lowest in carbs and highest in fiber compared to other tree nuts, helping you stay fuller longer. As a nutrient-dense powerhouse, they have 3 grams of plant-based protein and 3 grams of fiber per 1-ounce serving with 12 grams of “good” monounsaturated fat and only 2 grams of saturated fat. Essential nutrients like thiamin, zinc, copper and manganese – a mineral that’s essential for metabolism and bone health – mean you can feel good about serving pecan-infused dishes to your loved ones.  

Visit americanpecan.com to find more winter weeknight recipe inspiration.

Pecan-Crusted Pork Tenderloin

Total time: 35 minutes
Servings: 6

• 1 pork tenderloin (about 1 1/2 pounds)
• salt, to taste
• pepper, to taste
• 1/2 cup brown sugar, divided
• 2 tablespoons soy sauce, divided
• 2 teaspoons minced garlic
• 1/2 cup pecan pieces
• 1/4 cup pineapple juice
• 2 tablespoons Dijon mustard

1. Preheat oven to 400 F and lightly grease large baking dish. Season pork tenderloin with salt and pepper, to taste; set aside.
2. In small bowl, stir 1/4 cup brown sugar, 1 tablespoon soy sauce and minced garlic. Spread mixture over pork.
3. Press pecan pieces into brown sugar mixture on pork. Bake, uncovered, 20 minutes.
4. In medium saucepan over medium-high heat, combine remaining brown sugar, remaining soy sauce, pineapple juice and Dijon mustard. Bring mixture to boil; reduce to simmer 3-5 minutes then remove from heat.
5. Slice pork, spoon sauce over top and serve.

Mac and Cheese with Pecan Breadcrumbs

Total time: 50 minutes
Servings: 6

• 8 ounces cavatappi pasta
• 1 tablespoon butter
• 1 block (8 ounces) cheddar cheese
• 1/2 cup raw pecan pieces
• 15 ounces part-skim ricotta cheese
• 4 tablespoons sour cream
• 1 teaspoon salt
• 1/4 teaspoon ground pepper
• 1 large egg, lightly beaten

1. Preheat oven to 375 F.
2. In salted boiling water, cook pasta according to package instructions. Drain, reserving 1/2 cup pasta cooking water. Return pasta to pot and stir in butter.
3. Using box grater, shred cheddar cheese.
4. Using food processor, process 1/4 cup shredded cheese with pecans to coarse breadcrumb consistency.
5. Add remaining cheddar cheese, ricotta, sour cream, salt and pepper to warm pasta. Stir until thoroughly combined. Add egg; stir. Add reserved pasta water to loosen mixture; stir until smooth.
6. Pour into buttered 9-inch square or round casserole dish and top evenly with pecan topping.
7. Bake 30 minutes.

Source: American Pecan Council

(Family Features) When tried-and-true family favorites turn stale and boring, digging through cookbooks and sorting through blogs for new recipes may seem far too time-consuming for your busy evenings. However, a simple ethnic twist in the kitchen can turn bland dinners into exciting meals.

You don’t need a plane ticket to explore international cuisines. Start with a versatile ingredient like rice, one of the most common kitchen staples around the world. It can transport you to another country in recipes like Korean-inspired Kimchi Fried Rice Bowl with Fried Egg, which provides a savory blend of veggies, basmati rice, soy sauce, sesame oil and more. A quick and easy recipe complete in less than 30 minutes, it’s a simple option for exploring new flavors and encouraging kiddos to expand their horizons.

For a spicy take on ethnic cuisine, you can push mealtime over the top with Thai Cashew Chicken Fried Rice, ready to eat in half an hour. Aromatic jasmine rice is cooked to fluffy perfection then cooled before being combined with sauteed chicken, sugar snap peas and garlic. The dish gets a kick from a Thai red chili pepper, which offers a moderate to hot level of spice; simply omit if spice isn’t nice for you or your loved ones. Mix in soy sauce and a sprinkle of cashews for a truly traditional Thai flavor.

Ready in just 10 minutes, Success Rice’s no measure, no mess, boil-in-bag options make these recipes and other delicious ethnic staples possible with perfectly fluffy rice and quinoa. As a foolproof solution for dishes worth savoring, it takes all the guesswork out of making rice and gives home cooks more time to focus on the rest of the recipe and dinner together as a family.

Find more family meal ideas with an ethnic twist at SuccessRice.com.

Kimchi Fried Rice Bowl with Fried Egg

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

• 2 bags Success Basmati Rice
• 2 tablespoons canola oil
• 1/2 pound mushrooms, sliced
• 1 onion, diced
• 1 cup kimchi, chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 4 cups baby spinach
• 2 tablespoons soy sauce
• 4 teaspoons sesame oil
• 4 eggs, fried

1. Prepare rice according to package directions.
2. In large wok or skillet over medium-high heat, heat oil. Stir-fry mushrooms and onions 3-5 minutes, or until softened. Stir in kimchi, garlic and ginger; stir-fry 1-2 minutes, or until well coated.
3. Stir in rice, spinach, soy sauce and sesame oil. Stir-fry 2-3 minutes, or until spinach starts to wilt and rice is heated through.
4. Divide rice between four bowls and top each with one fried egg.

Thai Cashew Chicken Fried Rice

Prep time: 20 minutes
Cook time: 10 minutes
Servings: 4

• 2 bags Success Jasmine Rice
• 2 tablespoons canola oil
• 1/2 teaspoon salt
• 3/4 pound boneless, skinless chicken breast, cubed
• 1/2 pound sugar snap peas, trimmed
• 3 cloves garlic, thinly sliced
• 1 Thai red chili pepper, thinly sliced (optional)
• 3 tablespoons soy sauce
• 1/3 cup roasted cashews

1. Prepare rice according to package directions. Let cool completely.
2. In large wok or skillet over medium-high heat, heat oil. Season chicken with salt. Cook chicken, stirring, 3-5 minutes, or until starting to brown. Stir in sugar snap peas, garlic and chili pepper, if desired. Cook, stirring, 3-5 minutes, or until chicken is cooked through and snap peas are tender-crisp.
3. Stir in rice. Cook 2-3 minutes, stirring to combine. Stir in soy sauce. Cook 2-3 minutes, or until rice is heated through.
4. Sprinkle with cashews before serving.

Source: Success Rice

(Culinary.net) If you’re looking for a dinner or lunch combination that is wholesome, filling and, of course, easy, you’re not alone. Meal prepping is a popular trend for many people (and families) who are working on healthy eating habits but are constantly on the go.

No matter if you’re searching for a healthy family dinner, a quick lunch at home or an easy idea to meal prep for the week ahead, this Orange Shrimp Quinoa Bowl is perfect for seafood lovers who also enjoy a hint of spice. It’s fresh, healthy and full of deliciously prepared shrimp and veggies, including mushrooms, peppers and cucumbers.

The sauce is light and has a sweet yet spicy vibe. Everything rests over 1 cup of steamy quinoa – a filling base that also serves as an easy way to add some healthy grains to your diet.
To make this quick and easy recipe, prepare the quinoa according to the package directions and set aside.

Next, combine orange juice, hot sauce, honey, soy sauce, vegetable oil, lime juice and miso in a medium bowl and whisk together.

Pour about one-fourth of the liquid into a separate bowl and set aside the smaller portion.

In the medium bowl, add shrimp to marinate for about 15 minutes.

Add butter to a hot skillet, along with the shrimp mixture. Cook shrimp for 2 minutes on each side then add mushrooms and cook until tender.

Now it’s time to assemble your bowls. Start with quinoa then top with bell peppers, cucumbers, green onions, avocado and the perfectly pink shrimp. Sprinkle with sesame seeds and cilantro for some extra texture. Drizzle bowls with the remaining sauce.

Find more wholesome and healthy recipes at Culinary.net.

Watch video to see how to make this recipe!

Orange Shrimp Quinoa Bowls

Serves: 2

• 1          cup quinoa
• 1          cup orange juice
• 1          tablespoon hot sauce
• 1          tablespoon honey
• 1          tablespoon soy sauce
• 4          tablespoons vegetable oil
• 1          tablespoon lime juice
• 1          tablespoon white miso
• 1/4       cup butter
• 1 1/2    pounds shrimp, peeled, deveined and tails removed
• 1/4       teaspoon salt
• 1/8       teaspoon pepper
• 1          cup mushrooms, sliced
• 1          red bell pepper, diced
• 1          cucumber, sliced into half moons
• 5          green onions, sliced
• 1          avocado, sliced
• 1          teaspoon sesame seeds
• 2          tablespoons cilantro, chopped

1. Cook quinoa according to package instructions. Set aside.
2. In medium bowl, whisk orange juice, hot sauce, honey, soy sauce, vegetable oil, lime juice and miso until combined. Pour one-quarter of liquid into separate bowl. Set aside.
3. Add shrimp to remaining mixture and marinate 15 minutes.
4. Heat large skillet over medium heat with butter. Add shrimp, salt and pepper. Cook 2 minutes on each side until pink. Add mushrooms and cook until tender.
5. In two serving bowls, divide quinoa, bell pepper, cucumber, onions, avocado and shrimp. Sprinkle sesame seeds and cilantro over both bowls.
6. Drizzle with reserved dressing.

(Family Features) Taking care of your heart health requires a commitment to the right routines and smart decisions, such as adopting a heart healthy diet. Foods you might already have in your kitchen can offer powerful vitamins, minerals and beneficial plant compounds that may help contribute to heart health.

Decades of research shows that each 8-ounce serving of 100% orange juice, such as Florida Orange Juice, is packed with key nutrients and valuable plant compounds, which may play a beneficial role in helping lower blood pressure and other risk factors for heart disease. Consider these additional heart health benefits of 100% orange juice:

• While many people associate vitamin C with its ability to help promote a healthy immune system, it’s also been shown to support cardiovascular health. Orange juice is an excellent source of vitamin C providing more than 100% of the recommended daily value in an 8-ounce glass.
• In several research studies, higher intakes of the flavonoids typically found in citrus were associated with reduced risk for cardiovascular disease and stroke.
• In one 8-ounce serving, 100% orange juice provides 10% of the daily value of potassium, which is an electrolyte that helps maintain fluid balance affecting blood pressure. Diets containing foods that are good sources of potassium and low in sodium may reduce the risk of high blood pressure and stroke.
• Some studies found folate and vitamin B6, both water-soluble vitamins, may help protect against heart disease by lowering homocysteine levels in the blood, an amino acid believed to cause damage to the arteries and increase the risk of blood clots when elevated. One 8-ounce glass of orange juice contains 15% of the daily value of folate and 8% of the daily value of vitamin B6.

“Drinking Florida Orange Juice is not only delicious, it delivers a powerful combination of vitamins, minerals, antioxidants and beneficial plant compounds,” said Dr. Rosa Walsh, director of scientific research at the Florida Department of Citrus. “From helping to reduce hypertension to fighting inflammation, it is an excellent choice to include in a heart-healthy diet.”

You can add the heart health benefits of 100% orange juice to your diet with the powerfully nutritious punch of Orange Juice Shrimp Quinoa Bowls, the perfect mixture of textures with tangy, spicy and sweet flavors. Or start the day strong with a Florida Sunshine Grapefruit Smoothie for a breakfast beverage that requires just a few minutes of prep and blending.

Find more heart healthy inspiration at floridacitrus.org.

Orange Juice Shrimp Quinoa Bowls

Servings: 2

• 2          cups water
• 1          cup quinoa
• 1          cup Florida Orange Juice
• 1          tablespoon hot sauce
• 1          tablespoon honey
• 1          tablespoon soy sauce
• 6          tablespoons vegetable oil, divided
• 2          tablespoons lime juice
• 1          tablespoon white miso
• 1 1/2    pounds shrimp, peeled and deveined
• 1/4       teaspoon kosher salt
• 1/8       teaspoon ground black pepper
• 1          bell pepper, diced
• 1          English cucumber, sliced into half moons
• 3          scallions, sliced
• 1          avocado, sliced
• 1          teaspoon sesame seeds
• 2          tablespoons cilantro, chopped

1. In pot, bring water to boil.
2. Add quinoa, reduce to simmer, cover and cook 15 minutes. Fluff with fork.
3. In bowl, whisk orange juice, hot sauce, honey, soy sauce, 4 tablespoons vegetable oil, lime juice and miso. Remove half and set aside.
4. Add shrimp to remaining half and marinate 15 minutes.
5. Heat large skillet over medium-high heat and add remaining oil.
6. Season shrimp with salt and pepper then add shrimp to wok and saute, cooking approximately 2 minutes per side until pink and cooked through.
7. Place 1/2 cup quinoa in bowl and top with bell pepper, cucumber, scallions, avocado and shrimp.
8. Drizzle with dressing that was set aside and garnish with sesame seeds and cilantro.

Florida Sunshine Grapefruit Smoothie

Servings: 1

• 1          cup Florida Orange Juice
• 1/2       cup Florida Grapefruit Juice
• 1          ripe banana
• 1/2       cup low-fat vanilla yogurt
• 1/2       teaspoon vanilla extract

1. In blender, blend orange juice, grapefruit juice, banana, yogurt and vanilla extract until smooth. Serve immediately.

 Photo courtesy of Getty Images (smoothie)

Source: Florida Department of Citrus

(Family Features) Part of the fun of family meals is finding inspiration in the variety of dinner ideas you can create together. From a tangy twist on traditional tacos to a favorite to-go flavor in the comfort of your own kitchen, the options are nearly endless when you use versatile, ready-to-use ingredients.

When you include protein that’s prepared, seasoned and precooked, you can cut down on time in the kitchen, while adding precious seconds to spend with loved ones. For example, Chef’s Craft® Gourmet Chicken offers a line of gluten-free, preservative-free, all-natural chicken skillfully crafted by experts and perfectly suited for culinary creations. The varieties are always fresh and perfect for preparing in 30 minutes or less. They can be enjoyed on their own or in an array of family dishes.

Consider these Barbecue Ranch Breaded Chicken Tacos to call loved ones to the table with chunks of tender chicken piled high with homemade spicy vinegar slaw, fried onions and avocado drizzled with barbecue sauce and ranch dressing.

Or, for a taste of takeout you can make in your own home, turn to Honey Soy Chicken Stir-Fry. If you don’t own a wok, don’t fret – this dish can easily be made in a skillet. Just be sure to give the veggies enough room as a crowded skillet is likely to result in steamed veggies.

Find more quick, convenient family meal ideas, as well as a store locator, at chefscraftgourmet.com.

Barbecue Ranch Breaded Chicken Tacos

Servings: 4

Spicy Vinegar Slaw:

• 2 1/2    cups shredded purple cabbage
• 1/2       cup shredded carrot
• 2          jalapenos, thinly sliced
• 1 1/2    tablespoons canola or vegetable oil
• 2          tablespoons apple cider vinegar
• 1          teaspoon sugar
• kosher salt
• freshly ground black pepper

Fried Onions:

• canola or vegetable oil, for frying
• 1/2       cup all-purpose flour
• kosher salt
• freshly ground black pepper
• 1          yellow or Vidalia onion, cut into 1/4-inch slices

• 8          taco-sized flour tortillas, warmed
• 1          package Chef’s Craft® Breaded Chicken Chunks, cooked according to package directions
• spicy vinegar slaw
• 1          avocado, chopped
• fried onions
• 1/2       cup barbecue sauce
• 1/2       cup ranch dressing
• chopped cilantro (optional)

1. To make spicy vinegar slaw: In medium mixing bowl, combine cabbage, carrot and jalapenos.
2. In separate small bowl, whisk oil, vinegar and sugar; season generously with salt and pepper.
3. Drizzle over coleslaw mix and stir to combine. Let sit at least 10 minutes before serving.
4. To make fried onions: In small skillet over medium-high heat, heat 1/2 inch oil.
5. In small bowl, season flour well with salt and pepper. Coat onion slices in flour mixture and shake to remove excess flour.
6. Fry in batches until golden brown and crisp, about 30-45 seconds per batch. Remove to paper towel-lined plate and immediately sprinkle with salt.
7. Top each tortilla with cooked breaded chicken chunks, spicy vinegar slaw, chopped avocado, fried onions, barbecue sauce and ranch dressing. Garnish with cilantro, if desired.

Honey Soy Chicken Stir-Fry

Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Serves: 4

Honey Soy Glaze:

• 1/2       cup chicken broth
• 1/2       cup soy sauce
• 6          tablespoons honey
• 1/2       teaspoon granulated garlic
• 1/2       teaspoon dried ground ginger
• 4          teaspoons cornstarch
• 3          teaspoons water

• 2          tablespoons canola or vegetable oil
• 1          large yellow onion, sliced
• 3          bell peppers, sliced
• 1          large zucchini, sliced
• 4          ounces snow peas
• 10        ounces sliced mushrooms
• 2-3       cups broccoli florets, steamed to tender crisp
• 1          package Chef’s Craft® Chicken Breast Fillets, cooked according to package directions, sliced
• sesame seeds, for garnish

1. To make honey soy glaze: In small saucepan over medium heat, combine chicken broth, soy sauce, honey, garlic and ginger. Bring to simmer.  In small bowl, combine cornstarch and water; stir into honey soy sauce and let cook approximately 1 minute, stirring occasionally, until sauce thickens.
2. In large skillet or wok over medium-high heat, heat oil. Add onion, pepper and zucchini; cook 2-3 minutes. Add snow peas and mushrooms; cook 2 minutes until vegetables are crisp tender but maintain texture. 
3. Add broccoli and chicken to pan; stir all but 3 tablespoons sauce; cook 1 minute, stirring frequently. Drizzle with remaining sauce and garnish with sesame seeds.

Source: Wayne Farms

(Family Features) As families ponder Lenten recipes fit for the season with flavorful seafood as a filling protein, one important aspect to take into account is the kid-friendliness of the dish. Offer up a dinnertime delight the whole family can enjoy with shrimp-based options that provide familiar flavors in appetizing ways.

For example, you can take your taste buds on an international trip with tasty Cuban Shrimp and Rice Tacos for an easy-to-prepare meal bursting with the flavors of citrus and herbs for a winning weeknight dinner. You can even increase the fun by serving with toppings like salsa, guacamole, sour cream, shredded cheese and shredded lettuce to allow kids to garnish their tacos however they’d like.

Lime-Ginger Shrimp Fried Rice is an Asian-inspired option with additions of bok choy, lime juice, fresh ginger root and mango for zesty flavor. Both dishes require half an hour or less in the kitchen, leaving more time for family fun in the evenings.

Plus, you can add to the convenience of these meals by incorporating an option like Success Rice with its taste, texture and quality that help make mealtime a cinch. With its “Boil-in-Bag” cooking process that provides a satisfying shortcut, simply add water to a saucepan, drop the BPA-free bag into the water, boil for 10 minutes and remove with a fork for a no measure, no mess timesaver that pairs perfectly with sauteed shrimp for Lent-inspired dinners.

Find more family-friendly Lenten meal ideas at SuccessRice.com.

Lime-Ginger Shrimp Fried Rice

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

• 2          bags Success Jasmine Rice
• 2          tablespoons canola oil
• 1          pound large shrimp, peeled and deveined, tails removed
• 8          baby bok choy, trimmed and quartered
• 1/2       cup diced fresh mango
• 1          tablespoon minced fresh ginger root
• 1/4       teaspoon salt
• 3          tablespoons soy sauce
• 2          tablespoons lime juice

1. Prepare rice according to package directions. Let cool completely.
2. In wok or large skillet over medium-high heat, heat oil. Cook shrimp, bok choy, mango, ginger and salt, stirring, 3-5 minutes, or until shrimp start to curl and bok choy starts to wilt.
3. Stir in rice. Cook 2-3 minutes, or until well coated. Stir in soy sauce and lime juice. Cook 2-3 minutes, or until rice is heated through.

Cuban Shrimp and Rice Tacos

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

• 1          bag Success Jasmine Rice
• 2          tablespoons olive oil
• 1          pound large shrimp, peeled and deveined, tails removed
• 2          cloves garlic, minced
• 1          teaspoon chili powder
• 1          teaspoon ground cumin
• 1/2       teaspoon dried oregano
• 1/2       teaspoon salt
• 1/4       teaspoon black pepper
• 1          can (15 ounces) black beans, drained and rinsed
• 1/2       cup orange juice
• 3          tablespoons lime juice
• 8          corn tortillas, warmed
• 1          ripe avocado, halved, pitted, peeled and sliced
• 1/4       cup chopped fresh cilantro leaves

1. Prepare rice according to package directions.
2. In large skillet over medium heat, heat oil. Add shrimp, garlic, chili powder, cumin, oregano, salt and pepper; saute 2-3 minutes, or until shrimp start to curl.
3. Stir in rice, black beans, orange juice and lime juice. Cook 5-8 minutes, or until shrimp are cooked through and liquid is mostly absorbed.
4. Serve shrimp and rice in warm tortillas garnished with avocado and cilantro.

Source: Success Rice

(Family Features) If feeding your family wholesome meals is a daily goal, keep in mind you can serve up tasty foods that also feed your immune system by including ingredients like mushrooms. With their earthy flavor, mushrooms – like many other fruits and vegetables – can also play a positive role in supporting a healthy immune system.

Studies at Oregon State University concluded there are a variety of micronutrients important for supporting a healthy immune system. Consider that three of these nutrients (vitamin D, selenium and B vitamins) can be found in mushrooms, meaning these family-friendly recipes for Roasted Chicken Thighs and Veggies with Mushroom Orzo Risotto; Grilled Portobello Gyros with Yogurt Dill Sauce; Creamy Spinach, Mushroom and Lasagna Soup; and Asian Barbecue Sesame Salmon with Noodles and Veggies can help you add all-important nutrients to your family’s menu.

Find more ways to add mushrooms to family meals at mushroomcouncil.com.

Grilled Portobello Gyros with Yogurt Dill Sauce

Recipe courtesy of Emily Weeks of “Zen and Spice”
Cook time: 15 minutes
Total time: 25 minutes
Servings: 4

• 4          portobello mushrooms
• 1          tablespoon extra-virgin olive oil
• 1/2       teaspoon dried oregano
• 1/4       teaspoon smoked paprika
• 2          yellow bell peppers, sliced

Yogurt Dill Sauce:

• 1          English cucumber, grated
• 1          cup whole-milk

Greek yogurt

• 1/2       cup sour cream
• 2          tablespoons extra-virgin olive oil
• 1/2       small lemon, juice only
• 2          cloves garlic, minced
• 1          teaspoon salt
• 1          tablespoon minced fresh dill
• 4          pita breads or naan
• 2          tomatoes, thinly sliced
• 1/2       red onion, thinly sliced
• 1/2       head green lettuce
• crumbled feta cheese (optional)

1. Remove stems from mushrooms and brush caps with wet towel. Using spoon, carefully scrape out gills. Slice mushrooms into 1/4-inch pieces and place in medium bowl with olive oil, oregano and smoked paprika.
2. Preheat indoor grill pan over medium-high heat. Add mushrooms and peppers; grill, tossing occasionally, until tender, 5-7 minutes.
3. To make yogurt dill sauce: Squeeze grated cucumber in clean towel to remove excess liquid. Add to large bowl with yogurt, sour cream, olive oil, lemon juice, garlic, salt and dill. Stir to combine.
4. To serve, place mushrooms and peppers in middle of pita bread. Top with tomatoes, onion, lettuce, feta, if desired, and big dollop of yogurt dill sauce.

Creamy Spinach, Mushroom and Lasagna Soup

Recipe courtesy of Emily Weeks of “Zen and Spice”
Cook time: 30 minutes
Total time: 40 minutes
Servings: 4

• 1          tablespoon extra-virgin olive oil
• 2          cloves garlic, minced
• 1          medium onion, small diced
• 8          ounces crimini mushrooms, sliced
• 1          jar (24 ounces) marinara sauce
• 1          can (15 ounces) diced tomatoes
• 2          tablespoons tomato paste
• 2          teaspoons balsamic vinegar
• 1          teaspoon granulated sugar
• 1          tablespoon dried basil
• 1/2       teaspoon salt
• 1          teaspoon oregano
• 1/2       teaspoon black pepper
• 1          bay leaf
• 3          cups vegetable broth
• 6          lasagna noodles, broken into pieces
• 1/2       cup heavy cream
• 5          ounces fresh baby spinach
• 1          cup whole-milk ricotta cheese
• 1/2       cup shredded mozzarella cheese, for topping

1. Heat large pot over medium heat.
2. Add olive oil, garlic, onion and mushrooms. Cook, stirring occasionally, until onions and mushrooms soften, 4-5 minutes.
3. Add marinara, diced tomatoes, tomato paste, vinegar, sugar, basil, salt, oregano, pepper, bay leaf and broth. Bring to boil over high heat then reduce heat to low and simmer.
4. Add lasagna noodles and cook, stirring often, until softened, about 15 minutes. Remove from heat and remove bay leaf.
5. Stir in heavy cream and spinach until wilted, 2-3 minutes.
6. Divide between bowls and top with dollop of ricotta and sprinkle of mozzarella.

Roasted Chicken Thighs and Veggies with Mushroom Orzo Risotto

Recipe courtesy of Emily Weeks of “Zen and Spice”
Cook time: 50 minutes
Total time: 1 hour, 10 minutes
Servings: 4

Chicken:

• 8          boneless, skinless chicken thighs
• salt, to taste
• pepper, to taste
• 6          tablespoons unsalted butter
• 16        ounces crimini mushrooms, quartered
• 3          zucchini, sliced in half moons
• 3          large carrots, thinly sliced
• 4          sprigs fresh rosemary, leaves removed and roughly chopped
• 4          cloves garlic, minced

Orzo:

• 4          cups chicken or vegetable broth
• 1          tablespoon unsalted butter
• 1          tablespoon extra-virgin olive oil
• 1          small yellow onion, diced
• 2          garlic cloves, minced
• 16        ounces crimini mushrooms, finely chopped
• 1          cup uncooked orzo pasta
• 1/8       teaspoon black pepper
• 1/3       cup white wine
• 1/3       cup shredded Parmesan cheese

1. To make chicken: Preheat oven to 450 F.
2. Pat chicken dry. Season with salt and pepper, to taste. In large skillet over medium-high heat, melt butter. Sear chicken until browned, 4-5 minutes on each side.
3. In large bowl, toss mushrooms, zucchini, carrots, garlic and rosemary. On large baking sheet, spread vegetables. Nestle chicken into vegetables. Drizzle with butter and juices from pan.
4. Bake 20 minutes until chicken is cooked through and vegetables are tender.
5. To make orzo: In small pot over medium-low heat, warm broth.
6. Using skillet from chicken, add butter and olive oil over medium heat. Add onion, garlic and mushrooms. Cook, stirring occasionally, until onions soften, 3-4 minutes.
7. Add orzo and black pepper. Stir and cook 2 minutes. Add white wine and cook until evaporated, about 1 minute.
8. Add warm broth to orzo 2/3 cup at a time, stirring until liquid is absorbed. Repeat with remaining broth, waiting until last batch is absorbed before adding more. Remove from heat and stir in Parmesan.
9. Serve in individual bowls with chicken and roasted vegetables atop mushroom orzo risotto.

Asian Barbecue Sesame Salmon with Noodles and Veggies

Recipe courtesy of Emily Weeks of “Zen and Spice”
Cook time: 30 minutes
Total time: 40 minutes
Servings: 4

Sauce:

• 1/2       cup soy sauce
• 2          tablespoons brown sugar
• 1          tablespoon rice vinegar
• 2          cloves garlic, minced
• 1          teaspoon fresh ginger, minced
• 1          teaspoon chili garlic sauce (optional)
• 1          tablespoon toasted sesame oil
• 2          tablespoons barbecue sauce
• 2          tablespoons water
• 2          teaspoons cornstarch

• 1 1/2    pounds salmon (4 filets)
• 12        ounces stir-fry (pad thai) rice noodles
• 1          tablespoon toasted sesame oil
• 1          pound white mushrooms, sliced
• 1          cup sugar snap peas
• 1          large broccoli head, cut into bite-size florets
• 2-3       green onions, thinly sliced, for garnish
• sesame seeds, for garnish

1. Preheat oven to 400 F.
2. In small saucepan, whisk soy sauce; brown sugar; rice vinegar; garlic; ginger; chili garlic sauce, if desired; sesame oil; and barbecue sauce. Bring to boil over high heat then reduce heat to simmer.
3. In small bowl, whisk water and cornstarch. Pour into pan and cook on low, whisking often, until sauce thickens, 3-5 minutes. Remove from heat and set aside.
4. Pour 3 tablespoons sauce into small bowl. Brush salmon filets with reserved sauce and place on baking sheet. Bake 15 minutes, or until salmon is flaky. Discard small bowl sauce if any remains.
5. Cook stir-fry noodles according to package directions. Drain, rinse and set aside.
6. Heat large skillet over medium heat. Add sesame oil. Add mushrooms, snap peas and broccoli. Cook, stirring often, until veggies are tender-crisp, 7-8 minutes. Add noodles and remaining sauce from pan; toss to combine.
7. To serve, divide noodles, veggies and salmon between plates.
8. Top with sliced green onions and sesame seeds.

Source: Mushroom Council

(Family Features) Starting fresh with a new year is a chance to hit the reset button for many people, and your family can use this opportunity to rethink homemade meals while striving for nutritious (and still delicious) dishes. From snacks to the main course each evening, the options are nearly endless for planning a revamped menu with healthier ingredients.

Dinnertime can be a cinch with Peanut Butter Chicken, a simple dish that takes less than 20 minutes to make when busy evenings call for a quick solution. If a veggie-based option aligns better with your family's desires, try Veggie Sammies with Peanut Butter Satay Sauce or go full-on comfort food with Very Vegan Peanut Butter Jackfruit Chili. Snacking doesn't have to mean forgoing your dedication to nutritious choices either - these Peanut Granola Bars can be your made-at-home masterpiece for adults and children to enjoy.

These recipes from the Georgia Peanut Commission are powered by peanuts, a nutrient-rich superfood that delivers 19 vitamins and 7 grams of protein per serving for a health benefit punch in each bite.

Discover more nutritious recipe ideas at gapeanuts.com.

Veggie Sammies with Peanut Butter Satay Sauce

Prep time: 30 minutes
Servings: 2

• 4 tablespoons creamy peanut butter
• 3 tablespoons lime juice
• 2 tablespoons water
• 4 teaspoons hoisin sauce
• 2 teaspoons soy sauce
• 2 teaspoons sriracha
• 2 French baguette rolls (6 inches each)
• 1/2 cup cucumber, sliced
• 1/2 cup white onion, sliced into thin strips
• 1/2 cup red bell pepper, sliced into thin strips
• 1/2 cup purple cabbage
• 1/2 cup fresh cilantro

1. In small bowl, combine peanut butter, lime juice, water, hoisin sauce, soy sauce and sriracha; mix well.
2. Spread sauce on both sides of each roll then layer with cucumber, onion and bell pepper. Top with cabbage and cilantro.

Very Vegan Peanut Butter Jackfruit Chili

Recipe courtesy of the National Peanut Board
Prep time: 5 minutes
Cook time: 35 minutes
Servings: 8

• 2 teaspoons oil
• 1/2 large white onion, chopped
• 1/2 green bell pepper, chopped
• 1/2 red bell pepper, chopped
• 2 garlic cloves, chopped
• 1/2 teaspoon salt
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 tablespoon tomato paste
• 1 can crushed tomatoes
• 1 can whole tomatoes
• 2 cups water
• 1 can red kidney beans, drained and rinsed
• 1 can green jackfruit, drained and chopped
• 1/4 cup peanut butter
• cornbread (optional)
• tortilla chips (optional)
• cinnamon rolls (optional)

1. eat large, heavy-bottomed pot over medium heat. Add oil, onion and peppers; cook 3 minutes, stirring often. Add garlic, salt, cumin, chili powder and tomato paste, stirring to coat. Cook 1-2 minutes, stirring constantly, then stir in crushed tomatoes, whole tomatoes, water, kidney beans and jackfruit; bring to boil then reduce heat to medium-low. Simmer 25-30 minutes. Stir in peanut butter and simmer 5 minutes.
2. Serve with cornbread, tortilla chips or cinnamon rolls, if desired.

Peanut Granola Bars

Prep time: 10 minutes
Cook time: 6 minutes, plus 30-45 minutes cooling time
Servings: 12-14

• 1/2 cup honey
• 6 tablespoons unsalted butter
• 2 tablespoons creamy peanut butter
• 1/2 cup light brown sugar, firmly packed
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• 2 cups rolled oats (quick or regular)
• 1 cup bran flakes
• 1 cup sweetened coconut flakes
• 1 cup dried fruit (raisins, blueberries or cranberries)
• 1 cup roasted peanuts, chopped

1. In large, shallow, microwavable dish, combine honey, butter, peanut butter, brown sugar, vanilla and salt. Microwave at 50% power 2 minutes then whisk to combine and microwave at 50% power 2 minutes.
2. Add oats, bran flakes, coconut flakes, dried fruit and peanuts; stir to combine. Microwave on high 1 minute. Stir and microwave 30 seconds.
3. Press mixture into 13-by-9-inch baking dish lined with parchment or wax paper with some extra hanging over edges to easily lift bars out. Use bottom of glass wrapped with plastic wrap to press granola mixture firmly into pan. Allow to cool completely 30-45 minutes. Cut into 12-14 bars.

Peanut Butter Chicken

Recipe courtesy of "Unsophisticook"
Prep time: 5 minutes
Cook time: 12 minutes
Yield: 6 cups

Peanut Sauce:

• 1/2 cup creamy natural peanut butter
• 3 tablespoons sweet red chili sauce
• 1 tablespoon apple cider vinegar
• 1 tablespoon soy sauce
• 1 tablespoon honey
• 1/8-1/4 cup hot water (optional)
• chopped unsalted roasted peanuts (optional)
   
• 2 tablespoons olive oil or avocado oil
• 1 1/2 pounds boneless skinless chicken breasts, diced into 1-inch cubes
• 1 tablespoon soy sauce
• 3/4 cup peanut sauce
• cooked brown rice
• assorted bell peppers, sliced
• chopped unsalted roasted peanuts (optional)

1. To make peanut sauce: In small glass bowl, whisk peanut butter, sweet red chili sauce, apple cider vinegar, soy sauce and honey until blended smoothly.
2. Thin sauce with hot water to desired consistency. Garnish with chopped unsalted roasted peanuts, if desired.
3. To make chicken: In large skillet over medium-high heat, drizzle oil. Add diced chicken then pour soy sauce over top. Saute about 10-12 minutes until chicken is fully cooked.
4. Serve with peanut sauce, brown rice and colorful sliced veggies. Garnish with chopped unsalted roasted peanuts, if desired.

Source: Georgia Peanut Commission

(Family Features) As a key part of a nutritious eating plan, protein intake can be a healthy step to take in the new year. One increasingly popular way to add protein to your at-home menu is with protein-packed, plant-based foods like tempeh.

Tempeh’s roots date back thousands of years and originate in Indonesia. It’s an all-natural protein source made with simple, whole-food ingredients – most often fermented soybeans, water and rice – and is high in protein, packed with fiber and low in fat, sodium and calories. Tempeh is also loaded with vitamins and minerals like calcium, manganese, phosphorus and iron, and has all nine essential amino acids. Because it’s fermented, the nutrients in tempeh are easy for the body to digest.

The health benefits of tempeh, including 18 grams of protein per serving, are one reason to give it a try, but another is it’s easy and versatile to cook. It has a firm texture, nutty taste and can be baked, fried, steamed or grilled. Tempeh also easily absorbs marinades, spices and sauces. To prepare tempeh, cut it into cubes, strips or crumble it then toss into a stir-fry, layer it onto a BLT sandwich or simply warm a skillet and sear it until golden brown.

The possibilities for tempeh are nearly endless, and it’s also increasingly easy to find. For example, Lightlife, founded in 1979 as “Tempeh Works,” was among the first commercial producers of tempeh in the United States. Today, it offers its Original Tempeh at more than 18,500 retail stores nationwide.

Find protein-packed meal ideas, like Sesame Ginger Tempeh Power Bowls with Quinoa and Sweet Potatoes, at lightlife.com.

Sesame Ginger Tempeh Power Bowls with Quinoa and Sweet Potatoes

Pickled Pink Onions:

• 1/4       cup white wine vinegar
• 2          teaspoons white sugar
• 1/4       teaspoon salt
• 1/2       small red onion, peeled and thinly sliced

Sesame Ginger Vinaigrette:

• 2          tablespoons vegetable oil
• 2          teaspoons sesame oil
• 2          teaspoons grated fresh ginger
• 2          teaspoons rice wine vinegar
• 2          teaspoons soy sauce
• 2          teaspoons toasted sesame seeds

Sweet Potatoes:

• 1          tablespoon olive oil
• 1          large sweet potato, peeled and cut into 1/2-inch slices

Tempeh:

• 1          package (8 ounces) Lightlife Original Tempeh
• 1          teaspoon vegetable oil
• 2          tablespoons soy sauce
• 2          cups baby spinach or kale
• 2          cups cooked tri-color quinoa, at room temperature
• 1/2       ripe avocado, cubed
• 1/2       cup canned chickpeas, rinsed and drained
• 6          red grape cherry tomatoes, halved
• 6          yellow grape cherry tomatoes, halved
• 1/2       cup pea shoots

1. To make pickled pink onions: In small pot, bring white wine vinegar, sugar and salt to boil. Add onions and toss to coat 15 seconds. Turn off heat and let sit 20 minutes, stirring occasionally, until onions are soft and bright pink. Set aside.
2. To make sesame ginger vinaigrette: In small bowl, stir vegetable and sesame oils with ginger, rice wine vinegar, soy sauce and sesame seeds. Pour into two small ramekins. Set aside.
3. To make sweet potatoes: In large nonstick skillet over medium heat, heat olive oil. Add sweet potato slices and cook, turning occasionally, 15-17 minutes, adjusting heat as necessary until tender when pierced with knife. Remove to cutting board and cut each slice into quarters. Wipe out skillet.
4. To make tempeh: Cut tempeh crosswise into eight triangles. In nonstick skillet over medium-low heat, heat vegetable oil. Cook tempeh with soy sauce until golden brown and warm, 2-3 minutes per side. Remove tempeh from pan and add baby spinach or kale; stir 1-2 minutes just until wilted.
5. To assemble bowls: On bottoms of two shallow bowls or plates, spread cooked quinoa. Top with piles of warm sweet potatoes, pickled pink onions, sauteed spinach or kale, avocado, chickpeas, grape tomatoes and pea shoots. Top with tempeh and serve with sesame ginger vinaigrette.

Source: Lightlife

Appetizers are many people’s favorite part of a meal. From dips and finger foods to little treats and fried pieces of perfection, there is a wide array of considerations for a pre-meal snack.

Some appetizers are much more appropriate at certain events. For example, buffalo chicken wings are best enjoyed on game days, salads are normally served at showers and vegetable trays are a typical Thanksgiving Day classic.

However, there are recipes that are too easy to make and too satisfying not to serve at almost every festivity you and your family attend. This Easy Crab Rangoon shines above the rest for many reasons, but the main point of this heavenly sample is it’s easy to make and bake.

This appetizer is placed in the oven until it’s golden brown, topped with little green scallions with a creamy filling all packaged in a crispy outer layer.

Plus, the cream cheese is mixed with luscious amounts of crab meat. This is a seafood lover’s dream. Actually, it’s any appetizer lover’s dream. 

To make this mouthwatering recipe, you only need a handful of ingredients and a few kitchen tools.

The little bites of perfection come out of the oven steaming hot, waiting to be topped with more crunchy, fresh scallions. Once they have cooled for a few moments, they are ready to be devoured.

This bite-size, savory snack will be all the rage at family dinners and parties with the kids alike. They fit perfectly in the palms of hands and within a few bites, they are gone and your loved ones are asking for seconds.

Find more appetizer recipes that are simple and made to impress at Culinary.net.

Watch video to see how to make this recipe!

Easy Crab Rangoon

Servings: 12

• Nonstick cooking spray
• 12        wonton wrappers
• 4          ounces cream cheese, softened
• 4          ounces lump crabmeat
• 1          scallion, sliced thin, green and white parts separated
• 1          teaspoon fresh ginger, grated
• 1          teaspoon soy sauce

1. Heat oven to 350 F.
2. Spray muffin pan with nonstick cooking spray. Press wonton wrappers into muffin cups. Lightly spray wrappers with nonstick cooking spray and bake until lightly browned, 6-9 minutes. Let cool slightly.
3. In medium bowl, beat cream cheese until smooth. Combine with crabmeat, scallion whites, ginger and soy sauce. Fill each wonton wrapper with filling. Bake until filling is heated through, 6-8 minutes.
4. Sprinkle with scallion greens. Serve warm.