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      Mixed Berry-Lime Smoothie Bowl with Banana and Granola

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      Recipe courtesy of Safeway and Albertsons Total time: 10 minutesYield: 3 cups1          banana1/2       package (6 ounces) O Organics blackberries1/2       lime2          cups O Organics frozen mixed berries1          cup plain O Organics Greek yogurt4          fluid ounces O Organics whole milk1/8       cup O Organics honey1/4       teaspoon ground cinnamon2/3       cup O Organics granola of choiceWash and dry banana and blackberries.Peel and thinly slice banana; set aside.Zest and juice lime into blender. Add frozen mixed berries, yogurt, milk, honey and cinnamon. Blend on high speed until smooth, 1-2 minutes.To serve, divide smoothie between bowls and top with banana, blackberries and granola. More

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      Ribeye Steak, Grape Tomato and Mushroom Kebabs

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      Recipe courtesy of Safeway and AlbertsonsTotal time: 30 minutes2          cloves garlic1/2       small bunch Italian (flat-leaf) parsley1/4       cup O Organics extra-virgin olive oil1/8       cup red wine vinegar2          teaspoons O Organics Dijon mustard1/2       teaspoon salt1/2       teaspoon black pepper3/4       pound O Organics ribeye steak1/2       pint O Organics grape tomatoes1/4       pound O Organics white mushrooms            green pepper, sliced (optional) 1/2       medium red onion6          skewersPeel and mince garlic. Wash and dry parsley. Shave leaves off stems; discard stems and mince leaves.In large bowl, whisk minced garlic, half the minced parsley (reserve remainder for garnish), olive oil, vinegar, Dijon mustard, salt and pepper.Cut steak into cubes; transfer to marinade bowl and toss to coat.Wash tomatoes, mushrooms and green pepper. Halve mushrooms. Add tomatoes, mushrooms and green pepper to marinade. Peel onion and cut into chunks; add to marinade. Toss beef and vegetables until well coated.Heat grill pan, outdoor grill or skillet to medium-high heat.Thread steak and vegetables onto six skewers. Cook kebabs in batches until steak is browned and vegetables are tender, 3-5 minutes per side. Transfer to plate and repeat with remaining kebabs.To serve, plate kebabs and sprinkle with remaining minced parsley.  More

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      3 Easy-to-Make Recipes to Fuel Kids Heading Back to School

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      By Family Features | ContributorBetween morning routines, days spent in the classroom, extracurriculars and homework, it may seem like there’s never enough time in the day during the school year. However, making time for tasty meals and snacks doesn’t have to be another burden on jam-packed schedules.These quick recipes for a flavorful twist on a breakfast favorite, easy-to-make sliders featuring kid-friendly flavors and delightful treats to enjoy at the end of the day can help keep little learners (and older family members, too) fueled up and ready to tackle all the school year throws their way.Find more recipes to get you through busy back-to-school season at Culinary.net.Simple, Kid-Friendly SlidersFor those busy school nights when time is at a premium and you need to get a meal on the table quickly, these simple yet savory Pepperoni Pizza Sliders can be a perfect solution. A modified take on a kid favorite – pizza – they’re easy to make after work and extracurricular activities to steal a few moments of family time enjoying the cheesy pepperoni goodness before completing homework and beginning preparations for a new day.Pepperoni Pizza SlidersRecipe adapted from MilkMeansMore.org1          package slider rolls1/2       cup pizza sauce1/2       cup mini pepperoni1 1/2    cups shredded, low-moisture, part-skim mozzarella cheese1/4       cup butter, melted1          teaspoon parsley flakes1/2       teaspoon dried oregano1/2       teaspoon garlic powder1/2       cup shredded Parmesan cheese            nonstick cooking sprayHeat oven to 350 F.Keeping rolls connected, cut sheet of rolls horizontally, separating tops from bottoms. Place bottom halves of rolls in baking dish. Spread pizza sauce evenly over bottom halves. Sprinkle pepperoni over sauce. Sprinkle mozzarella over pepperoni and cover with top halves of rolls.Mix melted butter with parsley flakes, dried oregano, garlic powder and shredded Parmesan cheese. Spoon evenly over sliders.Cover baking dish with aluminum foil sprayed with nonstick cooking spray to keep cheese from sticking.Bake 20 minutes.Remove foil and bake additional 5-10 minutes, or until Parmesan is melted and golden brown.Cut sliders and serve immediately.A Fresh-Baked After-School SweetAfter a long day of learning or a tough homework assignment, many kids love a warm, chocolatey homemade cookie. Once your kiddos pack away the calculators and put their pencils down, serve up an ooey-gooey delight as a reward for all that hard work.These Brown Butter Chocolate Chip Cookies are ready in just 30 minutes and made with high-quality ingredients you can count on like C&H Dark Brown Sugar for that familiar homemade flavor.Find more sweet after-school desserts at chsugar.com.Brown Butter Chocolate Chip CookiesPrep time: 15 minutesCook time: 15 minutesYield: 18 cookies  1          cup (2 sticks) unsalted butter, softened2          cups all-purpose flour1          teaspoon baking powder1/2       teaspoon baking soda1/2       teaspoon salt1 1/4    cups C&H Dark Brown Sugar2          large eggs, at room temperature2          teaspoons pure vanilla extract1          cup chopped pecans, toasted1 1/2    cups semisweet chocolate chipsIn medium saucepan over medium heat, melt butter and cook until foaming and golden brown. Remove from heat and transfer to heatproof bowl. Place in refrigerator until solidified, about 45 minutes.In medium bowl, whisk flour, baking powder, baking soda and salt. Set aside.Once butter has solidified, remove from refrigerator. In bowl of electric stand mixer, using paddle attachment, beat butter and sugar at medium speed 2-3 minutes until light and fluffy. Add eggs, one at a time, and vanilla. Mix until combined. Scrape sides of bowl as needed. Reduce speed, add flour mixture and beat to combine. Add pecans and chocolate chips; mix at low speed until combined. Place dough in refrigerator and rest 30 minutes.Preheat oven to 350 F and line baking sheets with parchment paper. Using 2-ounce ice cream scoop, portion out dough on prepared baking sheets, spacing about 3 inches apart. Gently flatten dough balls using palm.Bake 13-15 minutes, or until golden brown. Allow cookies to cool on baking sheets 10 minutes then transfer to wire rack. Serve warm.A Traditional Breakfast with a TwistThe same bowl of cereal can get boring after eating it for breakfast day in and day out. You may find yourself looking for something new and exciting to start school day mornings on the right foot.Kids can be picky when it comes to breakfast foods, but this recipe for Sausage French Toast Roll-Ups is a quick and easy way to fill their bellies with a taste of several flavors they may already love. A sizzling sausage link wrapped with French toast, it combines a favorite breakfast protein and traditional deliciousness in one roll.Sausage French Toast Roll-UpsServings: 1212        sausage links2          eggs2/3       cup milk3          teaspoons almond extract1/2       teaspoon ground cinnamon6          bread slices, crust removed, cut in half3          tablespoons buttersyrupIn skillet, cook sausage links according to package directions. Set aside.In medium bowl, whisk eggs, milk, almond extract and cinnamon.Dip bread slice in egg mixture. Wrap bread slice around cooked sausage link, pressing seam to keep from unrolling. Repeat with remaining bread slices and sausage links.In large skillet over medium-high heat, melt butter. Place roll-ups in skillet, seam-sides down, and cook until all sides are browned, approximately 10 minutes.Drizzle with syrup. More

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      Peanut Butter Ice Cream Sandwiches

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      By Georgia Peanut Commission | Contributor When the sun is shining and you need to beat the heat, cool down with a little shade and a nutty, frozen treat. This kid-favorite is a childhood classic you can customize with favorite toppings, too.Made with the protein power of peanuts, these Peanut Butter Ice Cream Sandwiches are easy to prepare on hot days that call for a cold dessert. Just bake chocolate chip cookies, spread them with peanut butter, add a scoop of ice cream and roll in chopped peanuts, chocolate chips or toasted coconut for a sweet bite of perfection.With approximately 4,000 active peanut farmers, it’s likely your peanuts – often referred to as “nutrition in a nutshell” – came from Georgia, which produces 52% of the country’s supply.Visit GAPeanuts.com for more delicious dessert ideas.[embedded content]Peanut Butter Ice Cream SandwichesRecipe courtesy of Peanut Butter Lovers and the Georgia Peanut CommissionYield: 1224        fresh baked chocolate chip cookies (about 3 inches in diameter), cooled 1 1/2    cups creamy or crunchy peanut butter1 1/2    quarts vanilla ice cream, slightly softened            chopped peanuts, for topping (optional)mini chocolate chips, for topping (optional)toasted coconut, for topping (optional)On 12 cookies, top sides down, spread layer of peanut butter. Add one scoop of ice cream to each. Create sandwiches by topping with remaining cookies.Roll edges of ice cream in chopped peanuts, mini chocolate chips or toasted coconut, if desired. Place on baking sheet in freezer and freeze until firm.Serve slightly frozen. More

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      Easy Honey Orange Tangerine Code

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      This easy seafood meal will make the whole family smile! Mild cod fish is cooked in butter and topped with a bright and cheerful salsa made with fresh oranges, cilantro and red onion. Parents will love that it’s ready in under 30 minutes, and kids will enjoy the natural sweetness from Orange Tangerine Juicy Juice® 100% Juice, fresh oranges and a drizzle of honey.Total Time: 25 minutes.Active Time: 25 minutes.Makes 4 servings of 3 oz cod plus ⅓ cup salsa and about 1 tablespoon sauce per serving.Ingredients1 pound boneless skinless cod, cut into 4 portions¾ teaspoon coarse kosher salt plus a pinch, divided¼ teaspoon pepper2 tablespoons unsalted butter1 cup Orange Tangerine Juicy Juice® 100% Juice1 tablespoon honey2 oranges2 tablespoons chopped cilantro or parsley2 tablespoons finely chopped red onion3 to 8 dashes hot sauce, to taste, optionalPat cod filets dry with paper towel. Sprinkle ¾ teaspoon salt and ¼ teaspoon pepper all over the cod. Melt butter in a large skillet over medium-high heat. Add cod and cook without moving until the bottom is golden brown, 2 to 4 minutes. Carefully flip the filets over with a slotted spatula, and reduce heat to medium low. Allow fish to continue cooking until just barely cooked through and fish flakes when gently probed with a knife, 2 to 4 minutes longer depending on thickness.Remove the fish to a plate and tent with foil to keep warm. Add Orange Tangerine Juicy Juice® 100% Juice and honey to the skillet, increase heat to high and bring to a boil while scraping up any browned bits. Let boil, whisking occasionally until the juice is reduced to about ⅓ cup and has thick syrupy consistency, 5 to 8 minutes.Meanwhile, cut peel off orange. Chop orange into small chunks. Stir orange, cilantro, red onion, hot sauce and the remaining pinch salt in a small bowl.Place fish on four dinner plates, drizzle with the orange honey sauce and top with the orange salsa. More

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      Fresh Summer Recipes Perfect for the Patio

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      By Family Features | ContributorGatherings in the summer sun are all about easy, convenient recipes combined with the joy warm weather brings. Spend those special occasions with those you love most and make this summer one to remember with flatbreads, sliders and sweet treats for all to share. Summery Flatbreads for Family and FriendsWhen dining outdoors with family, friends and neighbors, there are few things better than a tasty dish the whole family can enjoy like these Chipotle Chicken Flatbreads.Perfect for al fresco entertaining when served alongside a fresh salad, they’re simple to make and allow guests to personalize with preferred toppings before popping in the oven. As a colorful and fresh dish, it’s an ideal meal for get-togethers on the patio.For more summer recipe ideas, visit Culinary.net.Chipotle Chicken FlatbreadsRecipe adapted from butteryourbiscuit.com2          flatbreads2          cups shredded mozzarella cheese1          clove garlic, diced4          chicken tenders, cooked and cubed1          pint cherry tomatoes, quartered            salt, to taste            pepper, to taste1/2       cup ranch dressing1 1/2    teaspoons chipotle seasoning2          tablespoons cilantro leaves, choppedPreheat oven to 375 F. Place parchment paper on baking sheet and add flatbreads. Sprinkle cheese on flatbreads. Top with garlic, chicken and tomatoes. Season with salt and pepper, to taste. Bake 16 minutes until cheese is melted.In small bowl, mix ranch and chipotle seasoning. Drizzle ranch dressing on flatbreads and sprinkle with cilantro leaves. Shareable Sliders for a Nutritious Summer MealFresh, mouthwatering foods hot off the grill are a sure sign of summer fun. Hosting sunny get-togethers this year can be made easy when you show off your grilling skills with a simple, nutritious and flavorful recipe.These Chicken Shawarma Sliders are a delicious example of how to grill healthy summer meals without forgoing favorite flavors. They’re part of a curated 12-recipe collection of healthy, balanced dishes from the snacking experts at family-owned Fresh Cravings, known for its chilled salsas, hummus and other dips, which teamed up with eMeals, America’s leading provider of meal plans.“These sliders are a fantastic – and healthy – option for your next gathering,” said eMeals Senior Nutrition Writer and Editor Rachel West, RD. “The marinade uses a mix of pantry-friendly dried herbs and fresh garlic to give the lean grilled chicken breast some oomph. The lettuce and red onion add cool crispness and crunch to the sandwiches while Fresh Cravings’ creamy, flavor-packed hummus gets some nutritional bonus points by providing a dose of protein and fiber.”Find the entire recipe collection by visiting emeals.com/campaign/Fresh-Cravings-Healthy-Eats.Chicken Shawarma SlidersRecipe courtesy of eMeals Registered Dietitian Rachel WestPrep time: 25 minutesCook time: 10 minutes2          pounds boneless, skinless chicken breasts3          tablespoons olive oil4          cloves garlic, minced1/2       tablespoon smoked paprika1/2       tablespoon ground cumin1/2       tablespoon ground coriander1          teaspoon salt1/2       teaspoon cayenne pepper1          package (12) slider buns1          container (17 ounces) Fresh Cravings Honey Jalapeno Hummus1          package (8 ounces) shredded lettuce1/2       small red onion, slicedIn zip-top plastic bag, use meat mallet or heel of hand to pound chicken to even thickness. Cut into 2-inch pieces and place in large bowl. Add oil, garlic, paprika, cumin, coriander, salt and cayenne; toss.Cover chicken and chill 8 hours, or up to 2 days.Preheat grill or grill pan to medium-high heat. Grill chicken 4-5 minutes per side, or until done.Serve chicken on buns with hummus, lettuce and onion.Unforgettable Fruity FlavorSummertime often brings cravings for fresh fruits that add a hint of sweetness to warm-weather gatherings. Serving up a delicious dessert for family and guests starts with favorite produce in this Lemon Cheesecake with Fruit. The touch of tangy tartness is enough to bring loved ones to the dessert table even after a filling meal as fresh lemon juice in the cheesecake base is complemented perfectly when topped with orange slices and raspberries. Garnished with mint leaves, this brightly colored treat is even sweeter when shared with loved ones. Find more sweet summer desserts at Culinary.net. Lemon Cheesecake with FruitServings: 6-81 1/4    cups graham cracker crumbs1/4       cup sugar1/4       cup butter, melted2          packages (8 ounces each) cream cheese, softened1          can (14 ounces) sweetened condensed milk3          eggs1/4       cup fresh lemon juice1          teaspoon vanilla extract1          orange, peeled and separated8          raspberries3          mint leaves, for garnish Preheat oven to 350 F.In medium bowl, combine graham cracker crumbs, sugar and melted butter. Press firmly into 9-inch springform pan.In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs, fresh lemon juice and vanilla extract; mix until combined.Pour into pan. Bake 50-55 minutes, or until center springs back when lightly pressed.Chill in refrigerator until completely cooled. Arrange orange slices around border of cake and place raspberries in middle. Top with mint leaves. Visit Culinary.net to find more simple summer recipes to share with loved ones.  More

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      Cook with Heart Health in Mind

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      By Family Features | ContributorHealthy eating doesn’t have to be difficult or require you to take favorite meals off your family’s menu. In fact, making smart choices when cooking at home can give you more control over the types of tasty, heart-healthy dishes you put on the table.High cholesterol is one of the major controllable risk factors for heart disease and stroke, with about 38% of American adults diagnosed with high cholesterol, according to the American Heart Association. These cooking tips can help you prepare heart-healthy meals that could help improve cholesterol levels by reducing excess saturated fat and trans fat.Cook Fresh Vegetables the Heart-Healthy WayRoasting, steaming, grilling or baking can help bring out the natural flavors of vegetables. Adding herbs and spices can also help make veggies tastier, including combinations like basil with tomatoes, oregano with zucchini, dill with green beans or rosemary with peas and cauliflower.Reduce Saturated Fat in Meat and PoultryThe amount of saturated fat in meats can vary widely, depending on the cut and how it’s prepared. Opt for poultry and fish over red meat and look for lean cuts of meat with minimal visible fat, which should be trimmed away before cooking. Also limit processed meats such as sausage, bologna, salami and hot dogs, which are often high in calories, saturated fat and sodium.Use Liquid Vegetable Oils in Place of Solid FatsSome fats are better for you than others. Liquid vegetable oils such as canola, safflower, sunflower, soybean and olive oil can often be used instead of solid fats, such as butter, lard or shortening. If you must use margarine, try the soft or liquid kind.Find more heart-healthy recipes and tips for lowering cholesterol at heart.org/cholesterol.Grilled Tequila-Lime Chicken with Grilled AsparagusRecipe courtesy of the American Heart AssociationServings: 41/4       cup tequila or white vinegar2          teaspoons lime zest1/2       cup fresh lime juice2          medium garlic cloves, minced1          tablespoon chipotle pepper canned in adobo sauce, minced, plus 2 tablespoons adobo sauce1 1/2    pounds boneless, skinless chicken breasts, fat discardednonstick cooking spray3          bunches asparagus spears, trimmed1/4       teaspoon salt1/2       teaspoon black pepper, divided2          tablespoons canola oil or corn oilIn small bowl, stir tequila, lime zest, lime juice, garlic, chipotle pepper and adobo sauce. Pour into large resealable plastic bag. Add chicken and seal bag tightly; turn bag to coat. Refrigerate 2-12 hours.Preheat grill to medium-high heat. Lightly spray grates with nonstick cooking spray.In large dish, sprinkle asparagus with salt and 1/4 teaspoon pepper. Drizzle with oil. Turn asparagus over to coat.Remove chicken from marinade. Discard marinade and wipe most of it off chicken. Sprinkle chicken with remaining pepper. Grill 8-12 minutes, or until chicken is no longer pink in center. Transfer to plate and cover with aluminum foil.Place asparagus on grill, facing opposite direction of grates. Grill 7 minutes, or until tender crisp.Serve asparagus with chicken.Frozen Yogurt BarkRecipe courtesy of the American Heart AssociationServings: 8  1 1/2    cups 2% low-fat plain Greek yogurt2          tablespoons honey2          tablespoons chopped, unsalted almonds1/2       cup chopped mango1/4       cup blackberries or raspberries1/2       cup blueberriesIn medium bowl, mix yogurt and honey.Line 9-by-13-inch baking dish with parchment paper. Use spatula or knife to spread yogurt over entire bottom of dish.Pour chopped nuts over yogurt. Use fingers to slightly press into yogurt. Top yogurt with mango, blackberries and blueberries and slightly press into yogurt.Cover with plastic wrap or foil and place in freezer overnight.To serve: Lift parchment paper from baking dish onto cutting board. Use hands to break bark into pieces. More

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      Margherita Pizza Pierogy Skewers

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      Margherita Pizza Pierogy SkewersPrep time: 10 minutesTotal time: 35 minutesServings: 9Pizza Skewers:1          box (12.8 ounces) Mrs. T’s Mini Classic Cheddar Pierogies3          cups cherry tomatoes2          tablespoons olive oil, plus additional for brushing pierogies, divided1          teaspoon salt1/2       teaspoon ground black pepper1/2       teaspoon oregano1-2       cups mozzarella balls (18 total)fresh basil leavesbamboo skewers (10 inches)Fresh Pesto:2          cups fresh basil2          garlic cloves, peeled1/2       cup olive oil1/4       cup pine nuts1/4       grated Parmesan cheesesalt, to taste ground black pepper, to tastePreheat air fryer to 400 F.To make pizza skewers: In small bowl, combine cherry tomatoes, olive oil, salt, ground black pepper and oregano; toss to coat. Transfer tomatoes to air fryer tray or basket. Cook in air fryer 10 minutes, or until tomatoes are slightly charred; remove and set aside.Lay pierogies on same tray or basket. Make sure not to overlap. Lightly brush each side with olive oil. Cook about 12 minutes, or until golden brown and crispy. Flip halfway through cooking.To make pesto: In food processor, process basil; garlic; olive oil; pine nuts; Parmesan cheese; salt, to taste; and pepper, to taste, until smooth. (If preferred, use store-bought pesto.)Add one pierogy to bamboo skewer followed by one tomato, one mozzarella ball and one basil leaf. Repeat with ingredients until each skewer is filled. Drizzle with pesto.Visit MrsTsPierogies.com for more recipe inspiration. More