(Family Features) For busy families, finding time to eat together isn't always easy, but coming together around the dinner table regularly isn't just about keeping hungry bellies full. Family meals nourish the spirit, brain and overall health.

Children who grow up sharing family meals are also more likely to exhibit prosocial behavior as adults, such as sharing, fairness and respect. Research has also shown that with each additional family meal shared during the week, adolescents are less likely to show symptoms of violence, depression and suicide; less likely to use or abuse drugs or run away; and less likely to engage in risky behavior or delinquent acts.

In addition, adults and children who eat at home more regularly are less likely to suffer from obesity, and increased family meals are associated with greater intake of fruits and vegetables.

If you struggle to make family meal time happen, try these tips from the experts at the Food Marketing Institute Foundation, creators of the National Family Meals Movement, which aims to help families reap the benefits of enjoying more meals together at home. Or you can find inspiration to make one extra family meal happen each week with recipes like Barbecue St. Louis Ribs, Meatballs or Turkey Pot Pie from the family-focused cookbook "Family Table by Robert Irvine."

Plan ahead. Prepare staples or extras of your favorite recipes that you can refrigerate or freeze to use when you're rushed for time.

Mix and match. Challenge yourself to see how many different ways you can use a grocery item until it's gone.

Embrace convenience. Grocery stores have many time-saving solutions, and frozen and canned produce can be quick additions to many recipes.

Incorporate the kids. Involve your children in shopping, meal planning and meal preparation whenever possible.

Make nutritional balance easy. Plan your family's plates by making sure you are getting all the food groups over the course of the day.

"By quieting the noise and being truly present with the people around us, simple tasks you might normally take for granted - like putting a good meal on the table - take on a deeper meaning," Irvine writes in his book. "The meal ceases to be a time for physical nourishment and becomes something that feeds your family's soul. It's not possible to forge that kind of a connection if you've got one eye fixed on your smartphone at the dinner table."

Look for more tips and meal planning resources at your favorite grocery store.

Meatballs

Recipe courtesy of "Family Table by Robert Irvine" on behalf of the Food Marketing Institute Foundation
Serves: 6

• 1 Spanish white onion
• 3 cloves garlic, minced
• 3 cups diced bread (such as baguette)
• water
• 2 large eggs
• 1/2 cup ricotta cheese
• 1/2cup Parmesan cheese
• 1 pound ground pork
• 1 pound ground veal
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon fresh Italian parsley, chopped
• 1 tablespoon fresh oregano, chopped
• 2 tablespoons grapeseed oil
• 3 cups basic tomato sauce

1. In small saucepan over medium heat, sweat onion and garlic.
2. In large bowl, soak bread in water 1-2 minutes. Strain excess liquid.
3. In separate large bowl, add eggs, ricotta cheese, Parmesan cheese and onion-garlic mixture. Combine then add ground meat, soaked bread, extra-virgin olive oil, parsley and oregano. Mix thoroughly.
4. Divide mixture evenly to form 10-12 meatballs and use hands to roll into shape.
5. In large saute pan over high heat, brown meatballs in grapeseed oil on all sides.
6. Place browned meatballs in separate saucepot with basic tomato sauce. Bring to simmer and finish cooking, about 1 hour.

Barbecue St. Louis Ribs

Recipe courtesy of "Family Table by Robert Irvine" on behalf of the Food Marketing Institute Foundation
Serves: 12

Barbecue Sauce:

• 2 cups ketchup
• 2 cups apple cider vinegar
• 1 cup Dijon mustard
• 1 cup brown sugar
• 2 tablespoons cayenne pepper
• 2 tablespoons kosher salt
• 1 tablespoon black pepper

Spice Rub:

• 1/2 cup kosher salt
• 1/4 cup ground mustard
• 1/4 cup paprika
• 1/4 cup black pepper
• 1/4 cup cayenne pepper
• 1/4 cup ground white pepper
• 1/4 cup seafood seasoning
• 2 tablespoons ground cumin

• 4 full racks St. Louis-style ribs

1. To make Barbecue Sauce: In bowl, mix ketchup, vinegar, Dijon mustard, brown sugar, cayenne pepper, salt and black pepper. Transfer to thick-bottomed saucepot over medium-low heat. Allow sauce to warm and mix over heat 10-15 minutes, stirring continuously. Remove and cool.
2. To make Spice Rub: In bowl, mix salt, ground mustard, paprika, black pepper, cayenne pepper, white pepper, seafood seasoning and cumin. Keep dry and covered until ready to use.
3. Remove silver skin from bottom side of ribs. Evenly rub each rack with 1/4 cup Spice Rub on top and bottom. Wrap each in plastic wrap and keep overnight in refrigerator or cooler.
4. Heat smoker with pecan or other fruit wood to 165 F and maintain temperature. Remove plastic and place ribs in smoker 4 hours then check doneness. Ribs should be cooked but not falling off bone.
5. Remove ribs from smoker and glaze each rack with 1/2 cup Barbecue Sauce. Return to smoker 30-40 minutes. Remove and glaze again with 1/2 cup sauce for each rack and cook 20 minutes.
6. Remove ribs from smoker. Allow to rest 5 minutes then cut into single or double bone sections and serve.

Turkey Pot Pie

Recipe courtesy of "Family Table by Robert Irvine" on behalf of the Food Marketing Institute Foundation
Serves: 4

• 2 tablespoons butter
• 1 Spanish white onion, chopped
• 2 celery ribs, medium diced
• 3 carrots, small diced
• 3 cups cooked, shredded turkey (dark meat preferred)
• 2 tablespoons fresh tarragon, chopped
• 2 tablespoons fresh parsley, chopped
• 4 tablespoons all-purpose flour
• 4 cups turkey stock (or leftover gravy)
• 2 potatoes, peeled and medium diced
• 1 square prepared puff pastry
• 1 egg, beaten

1. Heat oven to 375 F.
2. In medium saucepot, melt butter; add onion and sweat 4 minutes. Add celery and carrots; cook 4-5 minutes.
3. Add turkey and cook 4 minutes. Add tarragon, parsley and all-purpose flour; cook 4 minutes. Add stock and bring to simmer. Add potatoes and simmer until fork tender.
4. Pour filling into pie pan and top with pastry. Brush pastry with egg.
5. Bake pie 20-30 minutes, or until crust is golden brown.

Photos courtesy of "Family Table by Robert Irvine"

Source: Food Marketing Institute Foundation

(Family Features) Keep warm with hearty dishes that satisfy appetites and comfort food cravings. From russets to reds, fingerlings to purples, the hearty potato comes in many beautiful varieties that add color and texture to beloved comfort dishes. Bring out the flavors of your down-home creation by pairing it with a perfectly suited wine.

Comforting Complements
A spicy red with raspberry and peppery flavors, Zinfandel pairs particularly well with the flavors of winter — the season where comfort food is king. When searching for the perfect complement to your hearty, comfort fare, go for wines that deliver on quality at a fair price.
Discover Amador County, an up-and-coming wine region nestled in the rolling Sierra Foothills of California, through the wines of Renwood Winery. The winery runs under the direction of Joe Shebl, a talented winemaker whose artistic vision and passion for both Zinfandel and Amador County shows in every bottle.
For more information, visit www.renwood.com.

One Healthy Spud
Beyond their appearance in some of the most beloved dishes, potatoes also boast many benefits to your diet. Here are few reasons to add this versatile vegetable into meals:
Potassium — Potatoes are a great source of potassium, which may help lower high blood pressure, making them a heart-healthy choice. In fact, potatoes contain more potassium than a banana or spinach.
Vitamins — A spud a day may keep the cold germs away. One medium-sized spud has nearly half the recommended daily value of vitamin C and is also a good source of vitamin B6.
Dietary fiber — Potatoes are also a source of dietary fiber, a complex carbohydrate, which is known to increase satiety and help with weight loss.
Gluten free — Potatoes are a naturally gluten-free food, so those with gluten sensitivity can enjoy this flavorful vegetable.

For more on potatoes and healthy recipe ideas, visit www.eatwisconsinpotatoes.com.

Country Stew

Pair with Renwood Zinfandel, California
Yield: 6 servings

• 5 pounds bone-in short ribs, trimmed and cut into 2-inch pieces
• 3/4 cup all-purpose flour
• 1/4 cup vegetable oil
• 2 cups water
• 1 1/3 cups Renwood Zinfandel
• 1 medium onion, chopped
• 1 clove garlic, minced
• 2 teaspoons salt
• 1/4 teaspoon pepper
• 2 beef bouillon cubes
• 6 large Wisconsin potatoes, washed, peeled and quartered
• 1/2 pound small fresh mushrooms, cleaned and trimmed
• 1 package (10 ounces) frozen whole green beans
• 1 can (16 ounces) peeled whole tomatoes, undrained

1. Dredge ribs in flour to coat; reserve leftover flour.
2. Heat oil in 8-quart Dutch oven on moderate heat.
3. Add half of ribs and brown on all sides. Once browned, remove ribs. Repeat instructions for remaining ribs.
4. Stir in the reserved flour. While stirring, add 1 cup water and wine and stir until thickened.
5. Return ribs to the pan.
6. Add onion, garlic, salt, pepper and bouillon and bring to a boil.
7. Cover and lower heat to simmer for about 1 hour, or until ribs are tender.
8. Remove ribs with slotted spoon and cover with foil to keep warm.
9. Add potatoes, mushrooms and beans. Simmer 20 to 30 minutes, or until vegetables are tender.
10. Add ribs and tomatoes with liquid, and heat through.
11. Use slotted spoon to remove meat and vegetables to large serving platter.
12. Remove gravy to serving container and serve with ribs.

Healthy Potato Lasagna

Pair with Renwood Premier Old Vine Zinfandel, Amador County
Yield: 4 servings

• 2 links Italian turkey sausage (3 1/2 ounces each)
• 1 1/2 cups chopped onion
• 1 cup fat-free ricotta cheese
• 1 teaspoon dried basil or Italian seasoning
• 1/2 teaspoon garlic powder
• 1 egg white
• 2 cups marinara sauce, divided
• 1 1/4 pounds Wisconsin Yukon gold potatoes, peeled and thinly sliced, divided
• 1 cup part-skim shredded mozzarella cheese, divided

1. Remove sausage from casing and crumble into medium skillet with onion.
2. Cook for 10 minutes or until both are browned, breaking up sausage with back of spoon.
3. Stir together ricotta, basil, garlic powder and egg white in small bowl.
4. Spread 1/2 cup marinara sauce in bottom of 9-inch square baking dish.
5. Place 1/3 of the potatoes in the bottom of the dish, forming solid layer with no gaps.
6. Drop 1/2 ricotta mixture in spoonfuls over top and spread out just a little.
7. Sprinkle with 1/3 of mozzarella and 1/2 sausage mixture.
8. Add 1/2 cup more sauce then repeat potato, cheese and meat layers.
9. Top with last layer of potatoes, remaining sauce and mozzarella.
10. Cover with plastic wrap and make small slit to vent.
11. Microwave on high for 30 minutes or until potatoes are tender.

Quick & Healthy Slow Cooker Chicken & Potatoes

Pair with Renwood Zinfandel, Fiddletown

• 2 teaspoons Herbs de Provence (or combination of dried thyme, fennel, basil and savory)
• 1 teaspoon garlic salt
• Freshly ground pepper to taste
• 1/2 cup flour
• 1 tablespoon canola oil
• 4 small (2 pounds) bone-in-chicken breasts, skin removed
• 1 1/4 pounds small Wisconsin red potatoes
• 3/4 cup frozen, thawed pearl onions
• 1 cup small baby carrots
• 3/4 cup reduced-sodium chicken broth
• 8 ounces small baby bella or white mushrooms
• Chopped fresh thyme (optional)

1. Combine Herbs de Provence, garlic salt, and pepper on a dinner plate.
2. Spoon flour onto a second dinner plate.
3. Coat each chicken breast with herb mixture; then dredge in flour.
4. Heat oil in a large skillet.
5. Add chicken and cook over medium-high heat until chicken is golden brown on both sides (approximately 3 to 4 minutes per side). If necessary, cook chicken in two batches so as not to crowd the pan.
6. Once browned, place chicken in large slow cooker and add all remaining ingredients, except fresh thyme.
7. Cover slow cooker and cook on high for 4 hours or on low for 8 hours.
8. Sprinkle with fresh thyme before serving, if desired.

Source: Renwood Winery / Wisconsin Potatoes