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    Mexican Lasagna

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    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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      5 Steps to Grilled Vegetables

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      By Culinary.net | ContributorBurgers, brats, steak, chicken, pork chops and all the flavors of fresh meat get all the love on the grill, but a well-rounded meal calls for sides and veggies. Before you plan your next backyard barbecue, incorporate tasty vegetables – peppers, asparagus, onions, tomatoes, zucchini and more – for an all-out blitz of fresh-grilled flavor. Consider these simple steps to properly grill your crispy veggies: Light the grill. Step one, of course, is to prep a hot grill. For the best cooking experience, you’ll want medium-high heat or even high heat for quick, direct grilling. By lighting the grill ahead of veggie prep, you’ll allow plenty of heating time to complete your other tasks. Prepare vegetables. Depending on what you plan to cook, there’ll likely be some preparation to undertake, such as cutting off stems and blemishes or removing pits and seeds. In addition to cleaning up your ingredients, you may want to chop, dice or slice based on the recipe. Coat vegetables with olive oil. Drizzling just a small amount of olive oil over your vegetables and tossing to coat adds a couple benefits. First, it helps the outer layer crisp rather than dry out, plus it aids in seasonings – like salt and pepper – sticking to the vegetable instead of falling off while on the grill or in a pan. Consider using foil packets or skewers. If char marks aren’t your thing, tossing chopped or diced veggies into a foil packet before hitting the grill steams them for a bit of a softer texture. Alternately, wooden skewers soaked in water (to prevent burning) can help keep smaller chunks of veggies from slipping through the grill grates while still achieving a crispy exterior. Pay attention to grill times. Different types of vegetables and preparation methods call for different cook times, but 5-10 minutes over direct heat generally gets the job done. The smaller you chunk, chop, slice or dice, the less time it’ll take. Find more grilling tips at Culinary.net.Photo courtesy of Getty Images More

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      5 Basic Steps for Sizzling Steak

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      By Culinary.net | Contributor A sizzling steak is a surefire sound of summer, and the flavors achieved from one that’s perfectly grilled are hard to match. Before you fire up your grill, consider these five basics for cooking a chef-worthy steak: Prepare Your CutTaste preferences (and prices) may differ among sirloins, ribeyes, T-bones and more, but the way you prepare steaks likely won’t change much from cut to cut. You’ll want to trim the thickness down to 1/2-1 inch for proper cooking, and setting the meat out ahead of time allows it to warm to room temperature before hitting the grill. Placing a refrigerator-cool slab on hot grates works against you in two ways: first, the cold meat instantly chills your previously warm grill, and second, the inner portion of the steak will take longer to grill. Add Some SaltFeel free to add any spices that you prefer, but remember a good steak typically doesn’t require fancy seasoning – a pinch of salt works just fine. Add your salt anywhere between 30 minutes to a few hours before grilling time to help retain moisture and improve flavor. Aim for High HeatGrilling a steak correctly actually isn’t just about maintaining a sweltering flame. A two-zone fire is usually the way to go – one side of the grill should be hot (using direct heat) with the other side not quite as warm (indirect heat). This allows you to create a sear over direct heat before finishing cooking through – without burning – over indirect heat. Sear and SlideSpeaking of searing: Cooking your steak over direct heat 1-2 minutes on each side is normally about right for creating a proper sear. At this point, depending on the thickness of your steak, you’ll want to check for doneness. If it’s not quite to the temperature you’re looking to achieve, simply slide it over to the indirect heat for a finishing touch. Keep in mind these general guidelines for doneness: 120-125 F is rare, 130-135 F is medium-rare, 140-145 F is medium, 150-155 F is medium-well and 160-175 F is well done. Let RestFinally, as hungry as you may be at this point, resting steaks is an important last step before diving in. Giving your steaks 5-10 minutes (foil or no foil) allows flavors to redistribute and moisture to be retained in the meat. Find more cooking tips and recipes at Culinary.net. Photo courtesy of Getty Images More

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      Cheese Tortellini and Cauliflower and Garlic Parmesan Chicken Tenders Recipes

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      Bring joy back to family dinnertime with these two delicious recipes from Albertson’s.Cheese Tortellini and Cauliflower with Creamy Spinach MarinaraRecipe 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.Garlic-Parmesan Chicken Tenders with Green Beans and Honey Mustard DipRecipe courtesy of AlbertsonsTotal time: 30 minutesServings: 42          tablespoons extra-virgin olive oil, divided1/4       cup mayonnaise1          teaspoon garlic powder1          teaspoon salt, divided2/3       cup Parmesan cheese, shredded1/2       cup panko breadcrumbs1/2       teaspoon paprika1 1/2    pounds boneless, skinless chicken breasts1 1/2    pounds green beans1/2       cup honey mustard dressingPreheat oven to 450 F. Coat baking sheet with 2 teaspoons oil.In medium bowl, stir mayo, garlic powder and 1/2 teaspoon salt to combine.In separate medium bowl, stir Parmesan, breadcrumbs and paprika to combine.Pat chicken dry with paper towels and slice into 3/4-inch tenders. Add to bowl with mayo mixture and toss to coat.Working in batches, dredge tenders in breadcrumb coating, pressing to adhere. Transfer to baking sheet.Bake until tenders start to turn golden, about 10 minutes.On clean cutting board, wash, dry and trim green beans. Set aside.When chicken is golden, flip and bake until cooked through, 6-8 minutes. Remove from oven.Preheat large skillet over medium-high heat.Add remaining oil and swirl to coat bottom. Add green beans and remaining salt; cook, stirring occasionally, until tender-crisp, 4-5 minutes. Remove from heat.Divide chicken tenders and green beans between plates. Serve with dressing for dipping.Find more information and a seemingly endless collection of recipes at Albertsons.com. 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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      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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      Stress-Free Steps Toward Self-Care

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      By Family Features | ContributorOver the last few years, self-care has taken on heightened importance for moms across the country.That is why Mrs. T’s Pierogies is partnering with actress, entrepreneur and mom JoAnna Garcia Swisher for its “All-Star Moms” campaign to spotlight the importance of finding ways to recharge and help these real-life superheroes prioritize me-time.Simplifying self-care for All-Star Moms everywhere can be as easy as designating a “recharging room” in the home, which offers a personal space to reset and relax. When creating your recharging room, keep these tips from Garcia Swisher in mind:Balance Beautiful with Functional: Find hosting staples like cutting boards, utensils and napkins that match the vibe of your personal space so the area can double as an entertaining space. Keep it Easy to Clean: Choose furniture and decor that can handle a little mess from snacks, like Mrs. T’s Mini Pierogies and your favorite dip, which are perfect for enjoying while binge-watching favorite shows.Add a Personal Touch: Showcase a piece that tells a story, like a favorite embroidered pillow, piece of meaningful jewelry or framed photo of an amazing memory.Bring In Something Cozy: Add cozy touches like a blanket, fluffy pillow or favorite slippers for something comfortable.Make a Statement: Let your inner designer shine by taking a chance on something bold that represents a part of your personality you don’t normally indulge.Plan an Anchor Piece: This item is the foundation for everything, such as a vintage armchair, comfy couch or storage piece that tells a story. Choose this item first then build around it.Moms can also prioritize self-care by whipping up an easy-to-make recipe, like these Margherita Pizza Pierogy Skewers, for themselves, a gathering of friends or an afternoon family snack. Pasta pockets filled with creamy mashed potatoes, cheesy goodness and other big, bold flavors, Mrs. T’s Pierogies are simple to prepare. This means more time for moms to do the stuff they love like unwinding from the day with favorite foods in their recharging spaces. More

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      Pork Chops in Creamy Mustard-Peppercorn Sauce

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      By MilkMeansMore.Org | Contributor This simple yet flavorful recipe from Milk Means More call for limited instructions and ingredients lists fueled by dairy favorites that provide nutrients to recharge the entire family.Pork Chops in Creamy Mustard-Peppercorn Sauce feature the sharp yet balanced taste of mustard and cracked black peppercorns as an easy way to dress up pork chops. Pork Chops in Creamy Mustard-Peppercorn SauceRecipe courtesy of Marcia Stanley, MS, RDN, Culinary Dietitian, on behalf of Milk Means MoreTotal time: 20 minutesServings: 43/4       cup evaporated 2% milk3          tablespoons spicy brown mustard or Dijon mustard3/4       teaspoon coarsely cracked black peppercorns1/2       teaspoon all-purpose flour4          boneless pork loin chops (1 1/4 pounds), cut 3/4-inch thick 1/4       teaspoon salt1          tablespoon vegetable oil1          teaspoon minced garlic1/4       cup reduced-sodium chicken brothcooked noodles or rice (optional)chopped fresh parsley (optional)In bowl, whisk milk, mustard, peppercorns and flour. Set aside. Pat pork chops dry with paper towels. Sprinkle both sides of chops with salt.In large nonstick skillet, heat oil over medium-high heat. Cook pork chops 3-4 minutes, or until browned. Turn and cook 3-4 minutes, or until thermometer inserted in thickest part of chops reads 145 F. Transfer chops to serving platter. Loosely cover with foil to keep warm.Add garlic to drippings in skillet. Cook 15 seconds. Stir in broth. Cook, stirring constantly, until most liquid evaporates. Stir in milk mixture and any accumulated juices from cooked pork. Cook and stir until just boiling. Immediately remove from heat and spoon sauce over chops. Serve with noodles or rice, if desired. Garnish with parsley, if desired.Turn your hectic weeknights into cause for celebration with more quick and easy recipe ideas at MilkMeansMore.org. More