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    Mexican Lasagna

    Recipe courtesy of “Cookin’ Savvy”Servings: 4-61          pound ground beef1          can (15 ounces) black beans1          can (4 ounces) chiles2          cans (14 ounces each) fire-roasted diced tomatoes, divided1          can (15 ounces) whole kernel corn1          tablespoon garlic powder1          tablespoon onion powder1          tablespoon taco seasoning6          cups shredded cheese18        taco-sized tortillas of choicefresh cilantro, for garnishsour cream, for servingHeat oven to 350 F. In large skillet, brown ground beef; drain grease. Add black beans, chiles with juices, 1 can tomatoes with juices, drained corn, garlic powder, onion powder and taco seasoning. Open remaining can of tomatoes; take out half and set aside. Add remaining half with juices to beef mixture. Mix well and turn off heat. In 9-by-13-inch pan, line bottom with six tortillas, slightly overlapping. Cover with 1/3 of beef mixture and top with 2 cups shredded cheese. Repeat with remaining ingredients then top with reserved tomatoes.Cover pan with foil and bake 30-40 minutes. Garnish with cilantro and serve with sour cream.Visit Culinary.net to find more Hispanic-inspired meal ideas. More

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    Save Your Pumpkin Seeds and Make a Delicious Snack

    By Culinary.net | Contributor Don’t throw out your seeds after this year’s pumpkin carving. This healthy snack is easy to make at home and a fun project to get the kids involved.Plus, this versatile Roasted Pumpkin Seeds recipe can be modified with any of your favorite seasonings or spices.Roasted Pumpkin Seeds            Water1 1/2    cups raw pumpkin seeds2          teaspoons sea salt, plus additional for seasoning (optional)2          teaspoons salted butter, melted1          teaspoon garlic powder1          teaspoon paprikaIn pot over high heat, bring water to boil. Add pumpkin seeds and 2 teaspoons salt; boil 15 minutes. Drain water and spread seeds evenly on paper towels to dry.Preheat oven to 350 F. Line baking sheet with foil or parchment paper.In medium bowl, toss seeds and butter until coated well. Sprinkle with garlic powder, paprika and additional salt, if desired. Spread seeds evenly on baking sheet.Bake 25-30 minutes, or until golden brown and lightly toasted. Stir every 10 minutes.Visit Culinary.net to find more quick, simple snacks.[embedded content] More

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    Spooky Popcorn Snack

    Embrace the taste of autumn – pumpkin spice – with these White Chocolate and Pumpkin Pie Spice Popcorn Bites. This easy-to-make treat included melted pumpkin pie spice-seasoned chocolate, toffee bits and sea salt.By Family Features | ContributorWhite Chocolate and Pumpkin Pie Spice Popcorn BitesServings: 12 12        cups unsalted, unbuttered popped popcorn3          cups chopped white chocolate or white chocolate chips1          tablespoon light olive oil2          teaspoons pumpkin pie spice1/2       cup toffee bits1          teaspoon flaked sea salt, crushedLine large, rimmed baking sheet with parchment paper or wax paper. Place popcorn in large mixing bowl.In microwave-safe bowl, combine white chocolate, olive oil and pumpkin pie spice; microwave on medium 2-3 minutes, or until melted and smooth, stirring after each minute.Pour melted white chocolate mixture over popcorn; add toffee bits and toss to combine. Transfer to prepared baking sheet, spreading to edges of pan; sprinkle sea salt over top.Let cool; refrigerate 1-2 hours, or until set. Break into chunks for serving.Tip: Homemade pumpkin pie spice can be made by combining 3 parts ground cinnamon with 1 part ground nutmeg, 1 part allspice and 1 part ginger.Visit Popcorn.org to find more Halloween-inspired snacks. More

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    Apple Crumble

    By Family Features | ContributorRecipe courtesy of Culinary.net.Apple Crumble1          can (20 ounces) apple pie filling1          box yellow cake mix1/2       cup chopped pecans (optional)1 1/2    butter sticks, melted            vanilla ice cream or whipped cream topping (optional)Heat oven to 375 F.In baking dish, spread apple pie filling across bottom. Mix cake mix with pecans, if desired, then evenly cover apple pie filling.Cover cake mix with melted butter. Do not mix. If butter pools in one spot, pick dish up and move from side to side until covered evenly.Bake 30 minutes until crust is brown.Serve with vanilla ice cream or whipped cream topping, if desired. More

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    Mixed Berry Whole-Wheat Muffins

    These Mixed Berry Whole-Wheat Muffins are a perfect solution when you need to hustle out the door. As a healthy, delicious treat kids can take with them to school or eat during the commute, they’re quick and easy to make. Loaded with blueberries – a bona fide superfood that’s high in fiber, low in calories and high in vitamin C, potassium and vitamin K – you may even need to make a double batch so you have plenty for breakfasts and after-school snacks.Recipe courtesy of Healthy Family ProjectPrep time: 5 minutesCook time: 15 minutesServings: 121 1/4    cups white whole-wheat flour1          teaspoon baking powder1          teaspoon baking soda1/8       teaspoon salt1          large egg1/2       cup maple syrup2          teaspoons vanilla extract3/4       cup plain nonfat Greek yogurt3/4       cup unsweetened applesauce1/2       cup chopped strawberries1/2       cup blueberriesPreheat oven to 400 F. Grease muffin pan and set aside.In medium bowl, whisk flour, baking powder, baking soda and salt. In separate large bowl, mix egg, maple syrup, vanilla, yogurt and applesauce.Add dry ingredients to wet ingredients and stir until just combined. Do not overmix. Fold in strawberries and blueberries.Pour batter into prepared muffin tin, filling cups about 3/4 full.Bake 15 minutes, or until tops are golden brown and toothpick inserted in center comes out clean.Remove from oven and let cool in muffin tin 5 minutes before removing.Discover more ways to manage school-day schedules with easy, nutritious recipes at healthyfamilyproject.com. More

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    Grilled Glazed Salmon

    Recipe courtesy of “Cookin’ Savvy”Cook time: 15-20 minutesServings: 4-6Dry Brine:1/2       cup salt1          cup sugar1          cup brown sugar2          tablespoons lemon thyme or lemon zest3          tablespoons garlic powder1          tablespoon pepper1          salmon fillet (2-3 pounds) Glaze:1/4       cup brown sugar1/4       cup ketchup1/4       cup mustard1/4       cup apple cider vinegar1          tablespoon Worcestershire sauce1          tablespoon garlic2          tablespoons gingersalt, to tastepepper, to tasteTo make dry brine: In bowl, mix salt, sugar, brown sugar, lemon thyme, garlic powder and pepper. Place salmon on cookie sheet and cover with brine. Refrigerate 10-12 hours, or overnight. After brining, rinse salmon completely. Dry with paper towel and let rest at least 1 hour.Heat grill to medium heat.To make glaze: In bowl, mix brown sugar, ketchup, mustard, apple cider vinegar, Worcestershire sauce, garlic and ginger. Add salt and pepper, to taste. Brush over salmon.Place cookie sheet with glazed salmon on grill and cook 15-20 minutes until internal temperature reaches 130 F. Let rest 5 minutes before serving.Find more summer grilling ideas at Culinary.net More

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    Bring a Chill to Summer with Cool, Creamy Cheesecake

    By Family Features | ContributorFrench Style Cheesecake with Vanilla Wafer CrustRecipe courtesy of “Cookin’ Savvy”Total time: 25 minutes, plus 3 hours refrigeration Servings: 8Crust:2          cups vanilla wafers, crushed1          stick butter, melted1/4       cup brown sugarWhipped Cream:1          cup heavy cream3          tablespoons sugar1          teaspoon vanillaCheesecake:8          ounces cream cheese, softened1          teaspoon vanilla1/2       cup powdered sugarTo make crust: Mix crushed vanilla wafers, melted butter and sugar; press into pie pan or individual pudding cups.To make whipped cream: In large bowl, using electric mixer, mix heavy cream, sugar and vanilla until thickened into whipped cream.To make cheesecake: Add softened cream cheese, vanilla and powdered sugar to whipped cream bowl. Using electric mixer, mix until smooth. Pour over vanilla wafer crust and chill 3 hours.Find more summer dessert ideas at Culinary.net. More

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    Cheese Tortellini and Cauliflower with Creamy Spinach Marinara

    Recipe courtesy of AlbertsonsTotal time: 20 minutesServings: 42          bags (10 ounces each) cauliflower florets18        ounces cheese tortellini, fresh or frozen1/2       tablespoon salt1          jar (24 ounces) marinara sauce8          fluid ounces heavy whipping cream1/2       teaspoon basil, dried1/4       teaspoon black pepper2          packages (5 ounces each) baby spinachFill large pot halfway with hot water, cover and bring to boil. Uncover then add cauliflower, tortellini and salt; stir for a few seconds. Cook, stirring occasionally, until just tender, about 5 minutes, or cook according to package instructions.In separate large pot over medium heat, stir marinara sauce, cream, basil and black pepper to combine and bring sauce to simmer. Once simmering, reduce heat to medium-low and cook until slightly thickened, 3-4 minutes.Wash and dry spinach.When sauce has thickened, add spinach to pot in handfuls, waiting for spinach to wilt slightly before adding next handful. Remove from heat and cover to keep warm.When cauliflower and tortellini are done, drain and add to pot with creamy marinara sauce; stir to combine.To serve, divide pasta between plates or bowls.Find more information and a seemingly endless collection of recipes at Albertsons.com. More