Gatherings Winter 2023

A new year presents opportunities for new routines. Whatever being healthy looks like to you – whether it’s eating more nutritious meals or prioritizing your mental well-being – we’ve incorporated recipes, kitchen hacks and self-care solutions throughout Gatherings that will help you wherever you are on your health journey.

If you’re looking to improve your heart health in the new year, check out our “February is American Heart Month” section for heart-smart recipes that are not only good for you, but taste great, too.

After a hectic holiday season, we want to help you simplify mealtime. Our nutrient-packed “One-Pan Wonder” recipes are easier than ever to prep and clean up. For more stress-free meal solutions, find a handful of slow cooker recipes that create large-batch meals with minimal effort. No matter what healthy habits you’re working to achieve, we hope your year is full of good health and good food.

Building Healthy Habits

The new year is the perfect time to start building healthy habits. Try to set goals of realistic, sustainable habits that can help you improve your overall health and wellness throughout the year. Whether you want to eat healthier or improve your mental well-being, use our tips as a guide to build a healthier, happier you one small change at a time.

Healthy lifestyles go beyond nutrition and exercise. Kick off the new year with healthy habits that nurture your mental, emotional and physical health. Instead of grand goals, make small changes to create more sustainable, long-term healthy habits.

Simplify with Meal Planning: While it takes effort, planning and prepping meals in advance saves you time and money and helps you eat healthier. Build this worthwhile habit using these quick meal prep tips.

Pick & Prep Protein: Whether your protein source is from meat, dairy, vegetables or whole grains, prep a few options ahead of time to use as a foundation for dishes throughout the week.

Prep Produce in Advance: It may be time-consuming, but peeling, deseeding and chopping produce ahead of time can cut a solid 20 to 30 minutes out of your meal prep. When possible, prep fruits and veggies right when you return from the store; it’ll help you maximize freshness and flavor of your ingredients and save time in the long run.

Move More:

Moving your body more boosts energy, reduces stress, enhances memory and improves overall health and wellness. To build a better relationship with movement, engage in activities you enjoy and find meaningful. Whether it’s walking, biking or dancing, add any form of movement into your routine that you find fun and fulfilling, and turn up the challenge over time.

Cook Grains & Legumes: Grains provide protein and other essential nutrients while keeping you full and satisfied. Cook varieties like brown rice, quinoa or lentils and store them in the refrigerator for three to four days. Toss grains with veggies, beans and your favorite sauces for quick and easy meals.

Prioritize Rest:

Our brains aren’t designed to be endlessly productive; time spent resting can make you more productive. Rest reduces stress, encourages motivation and boosts your immune system, and it doesn’t just happen while sleeping. Whether it’s a nature walk, digital detox or deep breathing exercise, regularly check in with your senses to gift your mind and body with the type of rest they require.

Open-Faced Chicken BreakfastSausage Sandwiches

Prep: 15 minutes • Cook: 17 minutes

Serves: 6

½(12-ounce) package Italian-style chicken sausage, sliced

1small yellow onion, halved and chopped 3garlic cloves, minced 1can (14.5 ounces) diced tomatoes 1cup packed baby kale

1Tbsp. olive oil 6large eggs

3lite English muffins, split and toasted ¼tsp. salt ¼tsp. ground black pepper

Chopped fresh parsley for garnish (optional)

1. In large nonstick skillet, cook sausage over medium-high heat 5 minutes or until browned, stirring occasionally; transfer sausage to paper towel-lined plate.

2. In same skillet, cook onion 5 minutes or until tender-crisp, stirring occasionally. Add garlic; cook 1 minute or until fragrant, stirring occasionally. Add tomatoes with their juice; cook 5 minutes or until slightly thickened, stirring occasionally. Add kale and sausage; cook 1 minute or until kale is wilted and sausage is heated through, stirring occasionally. Makes about 3 cups.

3. In separate large nonstick skillet, heat oil over medium heat; add eggs and cook 3 minutes or until desired doneness.

4. Top muffins with sausage mixture and eggs; sprinkle with salt and pepper. Garnish sandwiches with parsley, if desired. Makes 6 sandwiches.

Approximate nutritional values per serving (1 sandwich): 185 Calories, 10g Fat (3g Saturated), 207mg Cholesterol, 520mg Sodium, 11g Carbohydrates, 3g Fiber, 3g Sugars, 0g Added Sugars, 13g Protein

Linguine

Get a full serving of flavor with linguine–it goes great with veggies.

steamed to perfection

Made with organic tomatoes and spinach

The best choices start with natural ingredients, like the ones inside Healthy Choice® Simply Steamers®. Learn what makes our meals so good for you and your taste buds too.

Organic Tomato

Madewithdelicious, organic,vine-ripened tomatoes for a fresh flavor.

Organic Spinach

This leafy green contains iron and mighty good flavor.

wondersone-pan

Looking to skip dish duty tonight? Take some of the stress out of cooking with our one-pan dinners. From Mediterranean gyros and chicken to juicy pork tenderloin, these one-pan recipes create mouthwatering meals using just one vessel, so you can spend more time savoring every flavor-packed bite without worrying about cleanup.

Sheet-Pan Flank Steak Gyros

Prep: 20 minutes plus marinating and standing • Roast: 18 minutes • Serves: 4

¾cup plain nonfat Greek yogurt

1Tbsp. Greek seasoning

1pound flank steak

Chef Tip

To toast pita bread, heat large skillet over medium-high heat; cook 2 minutes or until heated through, turning once.

2garlic cloves, minced ½Tbsp. chopped fresh dill ½Tbsp. fresh lemon juice

4 (6-inch) thick whole wheat pita breads, toasted 1cup shredded iceberg lettuce 1large Roma tomato, chopped ½small yellow onion, chopped

1. In medium bowl, stir ¼ cup yogurt and seasoning. Place steak on rimmed baking pan; brush both sides with yogurt mixture. Let steak stand at room temperature 1 hour or refrigerate up to 8 hours.

2. In medium bowl, stir garlic, dill, lemon juice and remaining ½ cup yogurt; cover with plastic wrap and refrigerate. Makes about ½ cup.

3. Preheat oven to 425°; line rimmed baking pan with aluminum foil. Place steak on prepared pan; roast 18 minutes or until internal temperature reaches 135° for medium-rare, turning once. Transfer steak to cutting board; loosely tent with aluminum foil and let stand 10 minutes. (Internal temperature will rise to 145° upon standing.) Slice steak ¼-inch thick.

4. Tear 4 (12-inch) squares aluminum foil. Spread 1 side of each pita bread with yogurt mixture; top with steak, lettuce, tomato and onion. Roll bread around fillings to enclose; wrap tightly in aluminum foil. Makes 4 gyros. Approximate nutritional values per serving (1 gyro): 354 Calories, 9g Fat (3g Saturated), 71mg Cholesterol, 373mg Sodium, 35g Carbohydrates, 4g Fiber, 4g Sugars, 0g Added Sugars, 34g Protein

Sheet-Pan Pork Tenderloin

with Sweet Potatoes & Pears

Prep: 15 minutes plus standing • Roast: 25 minutes Serves: 4

Nonstick cooking spray

2Tbsp. olive oil

2tsp. pumpkin pie spice

1tsp. chopped fresh thyme

½tsp. salt

½tsp. ground black pepper

1 ¼pounds pork tenderloin

2medium Bartlett pears, halved, cored and sliced ¼-inch thick

1large sweet potato, peeled and chopped

1medium shallot, thinly sliced ¼cup dried sweetened cherries

1. Preheat oven to 400°; spray rimmed baking pan with cooking spray. In small bowl, whisk oil, pumpkin pie spice, thyme, salt and pepper. Brush pork with half oil mixture; place in center of prepared pan.

2. In large bowl, toss pears, potato, shallot, dried cherries and remaining half oil mixture; spread around pork on pan.

3. Roast 25 minutes or until internal temperature of pork reaches 145° and vegetables are tender. Let pork stand 5 minutes before slicing.

Approximate nutritional values per serving: 356 Calories, 11g Fat (2g Saturated), 79mg Cholesterol, 387mg Sodium, 34g Carbohydrates, 5g Fiber, 17g Sugars, 6g Added Sugars, 30g Protein

One-Pot Chicken & Mushroom Orzo

Prep: 15 minutes • Cook: 24 minutes • Serves: 4

4thin-sliced boneless, skinless chicken breasts (about 1 ½ pounds)

1tsp. kosher salt ½tsp. ground black pepper 3Tbsp. unsalted butter

1package (8 ounces) sliced baby bella mushrooms

½medium yellow onion, chopped 3garlic cloves, minced

1tsp. chopped fresh thyme plus additional sprigs for garnish (optional)

2Tbsp. all-purpose flour

3cups chicken broth

1 ½Tbsp. fresh lemon juice

1cup orzo

1cup packed baby kale

½cup grated Parmesan cheese ⅓cup heavy whipping cream Lemon wedges for garnish (optional)

1. Sprinkle both sides of chicken with ½ teaspoon salt and pepper. In large skillet, melt butter over medium-high heat; add chicken to skillet and cook 6 minutes or until internal temperature reaches 165°, turning once. Transfer chicken to plate.

2. In same skillet over medium-high heat, add mushrooms and onion; cook 6 minutes or until tender, stirring occasionally. Add garlic and thyme; cook 1 minute or until fragrant, stirring frequently. Whisk in flour; cook 1 minute or until lightly browned, whisking frequently. Whisk in broth and lemon juice; heat to a simmer, whisking occasionally. Reduce heat to low; add orzo and cook 6 minutes or until tender, stirring occasionally. Stir in kale, cheese, cream and remaining ½ teaspoon salt; cook 2 minutes or until kale is wilted, stirring frequently. Add chicken back to skillet; cover and cook 2 minutes or until heated through. Makes about 4 cups orzo mixture.

3. Serve orzo mixture garnished with lemon wedges and thyme sprigs, if desired.

Approximate nutritional values per serving (1 chicken breast, 1 cup orzo mixture): 468 Calories, 24g Fat (13g Saturated), 152mg Cholesterol, 1408mg Sodium, 21g Carbohydrates, 2g Fiber, 3g Sugars, 0g Added Sugars, 42g Protein

CHICKEN MEATBALLS AND ZOODLES

8 SERVINGS

INGREDIENTS

For the meatballs:

1 pound ground chicken

1 cup zucchini, finely shredded

1⁄4 cup Parmesan cheese

1⁄4 cup almond flour

1⁄4 cup onion, finely minced

2 garlic cloves, finely minced

1 teaspoon Italian seasoning

1 teaspoon sea salt Black pepper to taste

3 Tablespoons

Pompeian Smooth Extra Virgin Olive Oil

TO SERVE

1 cup marinara sauce

2 zucchinis large, spiralized

1 Tablespoon Pompeian Smooth Extra Virgin Olive Oil

PREPARATION

1. Into a mixing bowl, add chicken and all meatball ingredients. Use a spoon to mix it up thoroughly.

2. Scoop the mixture into balls (about 3 Tablespoons each), and roll to form a smooth ball.

3. Heat a skillet over medium high heat, and drizzle with Pompeian Smooth Extra Virgin Olive Oil.

4. Add the meatballs into the pan, giving them space so they brown without steaming.

5. When one side of the meatballs have browned, use a fork to gently turn them, and brown on all sides. The meatballs will cook through in about 10 minutes.

6. If desired, add marinara sauce, and cook until it’s simmering along with the meatballs.

7. Spiralize zucchini, and then drizzle zoodles with more Pompeian Smooth Extra Virgin Olive Oil. Toss to coat, and then serve topped with chicken meatballs, marinara, and optional Parmesan cheese to garnish.

red lentils

Barilla ® Red Lentil Rotini with Traditional Marinara Sauce & Yellow Squash

INGREDIENTS

1 box Barilla® Red Lentil Rotini

3 tablespoons extra virgin olive oil

1 jar Barilla® Traditional Marinara Sauce

2 yellow squash

INSTRUCTIONS

1. Bring a large pot of water to a boil; cook pasta according to package directions.

2. Meanwhile, in a skillet sauté squash with olive oil over high heat for three minutes, season with salt and pepper.

Salt and black pepper to taste

pp

3. Stir in sauce and one cup of pasta cooking water; bring to simmer. Drain pasta, toss with sauce.

4 SERVINGS

Enjoy belVita Breakfast Biscuits as part of a balanced breakfast with a serving of low fat dairy and fruit.

citruscreations

Citrus &

Kale Salad

with Green Goddess Dressing

Bursting with bright, tangy flavors, citrus fruits seem almost out of place in the middle of winter. Thankfully, that’s when they’re in season and when we need them most. Citrus fruits provide a boost of powerful antioxidants, plus they’re rich in vitamin C, fiber, folic acid and potassium. Get your citrus fix in a variety of ways this season! Enjoy your favorite citrus varieties tossed in salads, paired with chicken or blended in smoothies.

Chef Tip

To toast almonds: In large skillet, cook almonds over medium heat 3 minutes or until lightly browned and fragrant, stirring frequently; transfer to plate to cool.

Prep: 15 minutes • Serves: 4

¼cup packed fresh tarragon leaves ¼cup sour cream

2Tbsp. coarsely chopped fresh chives

2Tbsp. mayonnaise

2Tbsp. whole milk

1Tbsp. fresh lemon juice ¼tsp. salt ¼tsp. black pepper

1medium grapefruit

1medium orange

1 container (5 ounces) baby kale

1avocado, peeled, pitted and chopped ⅓cup sliced almonds, toasted

1. In blender, purée tarragon, sour cream, chives, mayonnaise, milk, lemon juice, salt and pepper until herbs are finely chopped. Makes about 6 tablespoons.

2. Slice off ends of grapefruit and orange; place cut side down on cutting board. With paring knife, slice down sides of fruits to remove skin and white pith. Working with 1 fruit at a time, hold fruit over small bowl and gently cut along sides of membranes to release each segment.

3. In large bowl, toss kale, avocado, almonds and dressing.

4. Serve kale mixture topped with grapefruit and orange segments. Makes about 4 cups.

Approximate nutritional values per serving (1 cup): 280 Calories, 21g Fat (4g Saturated), 14mg Cholesterol, 240mg Sodium, 18g Carbohydrates, 8g Fiber, 5g Sugars, 0g Added Sugars, 6g Protein

Spiced Marinated Chicken with Orange, Fennel & Zucchini

Prep: 20 minutes plus marinating Roast: 45 minutes • Serves: 6

½ cup fresh orange juice

¼ cup olive oil

3Tbsp. Dijon mustard

3Tbsp. honey

1½ Tbsp. orange zest

1Tbsp. ground coriander

2 tsp. salt

2tsp. ground black pepper

2tsp. sweet smoked paprika

1tsp. ground turmeric

6skin-on chicken leg quarters

3 medium zucchini, cut diagonally into 1-inch pieces

2 medium bulbs fennel, quartered into wedges

2medium oranges, sliced

½ cup dry white wine

¼ cup coarsely chopped fresh parsley leaves

2 Tbsp. coarsely chopped fresh mint leaves

⅓ cup coarsely chopped pistachios (optional)

1. In large bowl, whisk together orange juice, oil, mustard, honey, zest, coriander, salt, pepper, paprika and turmeric. Divide chicken into 2 large zip-top plastic bags; place zucchini, fennel and orange slices into separate large zip-top plastic bag. Evenly pour orange juice mixture into each bag; seal bags pressing out excess air. Massage ingredients in bags to coat with marinade; refrigerate 3 hours.

2. Preheat oven to 425°. Evenly spread chicken mixture, skin side up, onto large rimmed baking pan; evenly spread zucchini mixture onto second large rimmed baking pan. Roast chicken and vegetables 45 minutes or until internal temperature of chicken reaches 165° and vegetables are tender.

3. Transfer chicken and vegetables to large serving plate; cover to keep warm. Pour off fat from drippings in chicken pan; place chicken pan across 2 burners. Add vegetable pan drippings and wine to chicken pan; heat to simmering over medium heat, stirring frequently to remove browned bits from bottom of pan. Reduce heat to medium-low; simmer 5 minutes or until slightly reduced.

4. Serve chicken and vegetables sprinkled with parsley, mint and pistachios, if desired, along with pan juices.

Approximate nutritional values per serving: 535 Calories, 28g Fat (7g Saturated), 138mg Cholesterol, 1139mg Sodium, 31g Carbohydrates, 6g Fiber, 34g Protein

Kiwi, Clementine & Blackberry Salad with Creamy

Poppy Seed

Dressing

Prep: 10 minutes • Cook: 4 minutes • Serves: 4

½cup unsalted pepitas

½cup plain nonfat Greek yogurt

2Tbsp. fresh lemon juice

2Tbsp. raw honey

1Tbsp. grapeseed oil

1tsp. poppy seeds

3clementines, peeled and separated

2kiwis, peeled and thinly sliced crosswise

4 ½cups spring mix salad greens

1 ½cups halved blackberries

1. In large skillet, toast pepitas over medium-high heat 4 minutes or until lightly browned and fragrant, stirring frequently; transfer to plate to cool.

2. In large bowl, whisk yogurt, lemon juice, honey, oil and poppy seeds; fold in clementines, kiwis, spring mix and blackberries. Makes about 6 cups.

3. Transfer 2 cups salad and 2 tablespoons pepitas to zip-top plastic bag; freeze overnight or up to 1 month.

4. Serve remaining salad sprinkled with remaining 6 tablespoons pepitas.

Approximate nutritional values per serving (1 cup): 173 Calories, 8g Fat (1g Saturated), 1mg Cholesterol, 56mg Sodium, 21g Carbohydrates, 5g Fiber, 14g Sugars, 6g Added Sugars, 7g Protein

Winter Kiwi, Clementine & Blackberry Smoothie

Smooth and Seriously Creamy

Made with 3 kinds of almonds for the best almondmilk.

February is American heart month

Nonstick cooking spray

1 cup chopped walnuts

2 Tbsp. lemon zest

2 Tbsp. maple syrup

1 tsp. dried dill

1 pound asparagus, trimmed, cut into 2-inch pieces

1 sweet potato, peeled and sliced 1∕8 -inch thick

2 Tbsp. olive oil

½tsp. salt

½tsp. ground black pepper

4 skinless halibut fillets (about 1½ pounds) ¼cup Dijon mustard

1. Preheat oven to 450°. Spray large rimmed baking pan with cooking spray. In medium bowl, stir walnuts, zest, syrup and dill.

2. In large bowl, toss asparagus, potatoes, 1 tablespoon oil, and ¼ teaspoon each salt and pepper; spread in single layer on prepared pan. Roast 15 minutes.

3. Coat fish with remaining 1 tablespoon oil; sprinkle with remaining ¼ teaspoon each salt and pepper. Spread top of fish with mustard; press walnut mixture over mustard. Push vegetables to 1 side of pan; place fish on opposite side of pan.

4. Roast 10 minutes or until internal temperature of fish reaches 145° and vegetables are tender-crisp.

Approximate nutritional values per serving: 511 Calories, 30g Fat (3g Saturated), 87mg Cholesterol, 824mg Sodium, 22g Carbohydrates, 5g Fiber, 10g Sugars, 6g Added Sugars, 40g Protein

Cucumber-Hummus Cups

Prep: 25 minutes • Serves: 4

1 English cucumber, ends trimmed, cut crosswise into ¾-inch-thick slices

½cup garlic hummus ¼cup finely chopped carrots

3 cherry tomatoes, quartered

2 Tbsp. finely crushed pita chips

1. With ½ teaspoon measuring spoon, starting on 1 cut side of each cucumber slice, carefully scoop out and discard center, making sure bottom and sides of slices are intact.

2. In small bowl, stir hummus and carrots. Transfer hummus mixture to small zip-top plastic bag; snip off bottom corner. Makes about ¾ cup.

3. Fill cucumber cups with hummus mixture; top with tomatoes and sprinkle with chips. Makes 12 cups.

Approximate nutritional values per serving (3 cups): 100 Calories, 6g Fat (1g Saturated), 0mg Cholesterol, 170mg Sodium, 10g Carbohydrates, 2g Fiber, 2g Sugars, 3g Protein

Heart-Smart Selections

February is American Heart Month, a time to focus on maintaining or improving cardiovascular health. For an instant boost of heart-loving nutrients, regularly include these foods in your cart and on your plate.

Avocados: Avocados offer nearly 20 vitamins and minerals and contribute monounsaturated “good” fats that can help improve the intake of dietary fat without raising LDL cholesterol levels. Spread mashed avocado on toast, toss cubed avocado in salads or add sliced avocado to wraps or sandwiches.

Walnuts: Walnuts offer more omega-3s than any other tree nut. One ounce of walnuts also provides four grams of protein and two grams of fiber. This versatile plantbased protein adds a heart-smart crunch to sweet and savory recipes.

Oats: Whole-grain oats supply beta-glucan – a soluble fiber that binds some LDL cholesterol in your digestive tract and keeps it from entering your bloodstream. Enjoy one bowl of old-fashioned oatmeal a day to consume two grams of this beneficial fiber.

Leafy Greens: Dark, leafy greens like kale, spinach and Swiss chard supply potassium, calcium and magnesium – all nutrients linked to heart health. They also deliver folic acid, which may lower risk factors associated with heart disease. Add leafy greens to soups, salads, casseroles and more.

While it’s getting colder outside, ovens are heating up for some long-awaited comfort food inside. Our Mini Chicken Pot Pies are easy to make and a sure crowd pleaser for kids and grown-ups alike. It’s one of our many family recipes sure to keep yours warm and snug all season.

BIG GAME

bites

Hosting a healthier tailgate doesn’t mean sacrificing flavor. Kick off game day with a winning spread of delicious appetizers and snacks made with good-for-you ingredients. From pop-in-your-mouth taco cups and crispy baked egg rolls to touchdown-worthy dips, nachos and sliders, our gameday recipes are sure to become your new football faves.

Mini Taco Cups

Prep: 30 minutes • Bake: 15 minutes • Serves: 8

Nonstick cooking spray 8 ounces wild mushrooms such as oyster, shiitake and/or baby bella ½pound ground beef 1 ½Tbsp. taco seasoning 6(6-inch) corn tortillas, quartered ¼cup shredded Mexican cheese blend ½cup chopped tomato ½cup thinly sliced romaine lettuce ¼cup thawed frozen corn 1green onion, sliced ¼cup sour cream or plain Greek yogurt

1. Preheat oven to 375°. Spray 24-cup mini muffin pan with cooking spray. In food processor, pulse mushrooms until small pieces remain.

2. Heat large skillet over medium-high heat; spray with cooking spray. Add mushrooms; cook 5 minutes or until moisture is released, stirring occasionally. Add beef; cook 8 minutes or until browned, breaking up beef with side of spoon. Stir in taco seasoning and ½ cup water; cook 2 minutes or until liquid is absorbed, stirring occasionally.

3. Press 1 tortilla quarter into each prepared muffin cup; fill cups with beef mixture and cheese. Bake 15 minutes or until cheese melts and tortillas are crisp; serve topped with remaining ingredients. Makes 24 taco cups.

Approximate nutritional values per serving (3 taco cups): 130 Calories, 6g Fat (2g Saturated), 23mg Cholesterol, 128mg Sodium, 12g Carbohydrates, 2g Fiber, 7g Protein, 2g Sugars, 0g Added Sugars

Oven-Baked Nashville Hot Chicken Sliders

Prep: 20 minutes plus standing

Bake: 20 minutes • Serves: 6 Nonstick cooking spray

2 ½ cups shredded rotisserie chicken breast meat

½cup chicken broth

2Tbsp. dark brown sugar

1Tbsp. ground cayenne pepper 1tsp. garlic powder 1tsp. paprika ½tsp. chili powder

1 package (12 rolls) favorite Hawaiian rolls, split lengthwise 12 sweet bread & butter pickle chips plus additional for garnish (optional) 1cup pimento cheese spread

1Tbsp. unsalted butter, melted ½tsp. poppy seeds

1. Preheat oven to 350°; spray 11 x 7-inch baking dish with cooking spray. In large

skillet, cook chicken, broth, sugar, cayenne pepper, garlic powder, paprika and chili powder over medium-high heat 4 minutes or until heated through, stirring occasionally.

2. Place bottom rolls, cut side up, in prepared dish; top with chicken mixture, pickles, cheese and top rolls, cut side down. Brush tops of rolls with butter and sprinkle with poppy seeds; cover dish with aluminum foil.

3. Bake sliders 15 minutes or until heated through; uncover and bake 5 minutes or until tops of sliders are lightly browned. Let stand 5 minutes; cut into sliders and serve with additional pickles, if desired. Makes 12 sliders. Approximate nutritional values per serving (2 sliders): 378 Calories, 14g Fat (7g Saturated), 101mg Cholesterol, 606mg Sodium, 40g Carbohydrates, 1g Fiber, 17g Sugars, 26g Protein

Chef Tip

Cheesy Chicken Enchilada Dip

Prep: 20 minutes • Bake/Broil: 30 minutes • Serves: 12

1 can (10 ounces) medium or hot red enchilada sauce

1package (8 ounces) cream cheese

1cup light sour cream

2Tbsp. fresh lime juice

1 can (10 ounces) diced tomatoes with green chiles, drained

1 package (8 ounces) fancy shredded sharp Cheddar cheese

1 whole rotisserie chicken, skin removed, meat shredded (about 3½ cups)

1tsp. chopped fresh cilantro

1bag (12 ounces) white corn tortilla chips

1. Preheat oven to 350°. In medium saucepan, cook enchilada sauce and cream cheese over medium heat 3 minutes or until smooth, whisking constantly; remove from heat. Whisk in sour cream and lime juice; fold in tomatoes, 1 cup Cheddar cheese and chicken. Makes about 6 cups.

2. Transfer chicken mixture to 2-quart baking dish. Bake dip 25 minutes or until edges are bubbly; sprinkle with remaining 1 cup Cheddar cheese and broil 5 minutes or until golden brown. Sprinkle with cilantro; serve with tortilla chips.

Approximate nutritional values per serving: 411 Calories, 27g Fat (13g Saturated), 86mg Cholesterol, 661mg Sodium, 22g Carbohydrates, 1g Fiber, 18g Protein

Slow Cooker Shredded Beef Skillet Nachos

Prep: 5 minutes • Slow Cook: 5 hours • Serves: 8 1can (14 ounces) beef broth

2Tbsp. Worcestershire sauce

1Tbsp. yellow mustard Tabasco® sauce

1(3- to 4-pound) boneless bottom round beef roast 1Tbsp. Montreal steak® seasoning

1. In medium bowl, stir broth, Worcestershire, mustard and Tabasco sauce to taste. Place beef in bottom of 5- to 6-quart slow cooker. Pour broth mixture over beef; sprinkle with steak seasoning. Cover slow cooker with lid; cook on high 4 hours or on low 7 hours.

2. Transfer beef to large bowl. With 2 forks, shred beef; return shredded beef to slow cooker. Cover slow cooker with lid; cook on low 1 hour.

Approximate nutritional values per serving: 286 Calories, 85g Fat (4g Saturated), 117mg Cholesterol, 485mg Sodium, 1g Carbohydrates, 0g Fiber, 42g Protein

Layer tortilla chips with shredded beef, cheese, black beans and grilled fresh corn in a cast iron skillet and bake at 350° for 5 minutes or until the cheese melts. Top with chopped tomatoes, chopped jalapeño peppers, sour cream and cilantro, and serve with guacamole.

Baked Teriyaki Chicken Egg R ls

Prep: 35 minutes plus cooling Bake: 25 minutes • Serves: 10

Nonstick olive oil cooking spray 2tsp. canola oil 2garlic cloves, minced 1pound ground chicken 1package (16 ounces) coleslaw mix ⅓cup lower sodium teriyaki sauce ⅓cup chopped green onions 20egg roll wrappers

Less-sodium soy sauce and/or sweet red chili sauce for serving (optional)

1. Preheat oven to 400°; spray rimmed baking pan with cooking spray. Heat oil in large, deep skillet over medium-high heat. Add garlic, cook 2 minutes or until fragrant, stirring frequently. Add chicken; cook 8 minutes or until browned, breaking up chicken with side of spoon.

2. Reduce heat to medium. Stir in coleslaw and teriyaki sauce; cook 5 minutes or until coleslaw is heated through and tender, stirring occasionally. Remove from heat and stir in onions; cool 10 minutes.

3. Place wrappers on work surface with 1 corner of each facing you; place about ¼ cup chicken mixture in center of each wrapper. Brush edges of wrappers with water; fold bottom corner over filling, roll up tightly twice, fold in sides and roll up tightly. Place on prepared pan; spray generously with cooking spray.

4. Bake egg rolls 15 minutes; turn and bake 10 minutes or until golden brown and crisp. Serve with sauces for dipping, if desired. Approximate nutritional values per serving (2 egg rolls): 213 Calories, 5g Fat (1g Saturated), 39mg Cholesterol, 443mg Sodium, 28g Carbohydrates, 1g Fiber, 3g Sugars, 2g Added Sugars, 13g Protein

Cheeseburger Soup

Prep: 15 minutes Cook: 30 minutes • Serves: 8

1 pound ground chuck 4 slices bacon, chopped 1 small white onion, chopped 2 garlic cloves, minced 2 Tbsp. all-purpose flour 2 cans (14 ounces each) chicken broth

1 cup heavy cream 1 tsp. dry mustard 1¼ cups shredded mild Cheddar cheese ½ cup chopped American cheese singles 1 Roma tomato, chopped

cup seasoned croutons 3 Tbsp. chopped dill pickles 2 Tbsp. cayenne pepper hot sauce

1. In large saucepot, cook ground chuck over medium-high heat 8 minutes or until browned, breaking up ground chuck with side of spoon; transfer to paper towel-lined plate. In same saucepot, cook bacon over

Better-For-You Pizza Mushroom Poppers

Prep: 25 minutes plus cooling • Bake: 25 minutes • Serves: 6

Nonstick cooking spray

18 cremini mushrooms, caps separated from stems, stems finely chopped ¼cup low sodium chicken broth

1Tbsp. olive oil

2 slices lower sodium turkey bacon, chopped

2Tbsp. finely chopped green bell pepper

2garlic cloves, minced ⅓ cup shredded low-moisture part-skim mozzarella cheese

¼cup low sodium marinara sauce

⅛tsp. salt

⅛tsp. ground black pepper

1Tbsp. grated Parmesan cheese

1Tbsp. whole wheat panko breadcrumbs Chopped fresh rosemary for garnish (optional)

1. Preheat oven to 375°; spray rimmed baking pan with cooking spray. Place mushroom caps, gill side up, on prepared pan; drizzle with broth. Bake mushrooms 15 minutes; reserve any liquid remaining in caps.

2. In large skillet, heat oil over medium-high heat. Add bacon; cook 4 minutes or until crisp, stirring occasionally. With slotted spoon, transfer bacon to paper towel-lined plate.

3. In same skillet with drippings, cook bell pepper and mushroom stems 2 minutes, stirring occasionally. Add garlic; cook 1 minute or until fragrant, stirring frequently. Add reserved liquid; cook 3 minutes or until liquid is absorbed, stirring occasionally. Remove from heat and cool slightly; stir in mozzarella cheese, sauce, salt and black pepper. Makes about ¾ cup.

4. In small bowl, stir Parmesan cheese and breadcrumbs. Fill mushrooms with bell pepper mixture; top with bacon and breadcrumb mixture. Bake mushrooms 10 minutes or until golden brown and heated through; sprinkle with rosemary, if desired. Makes 18 poppers. Approximate nutritional values per serving (3 poppers): 72 Calories, 5g Fat (1g Saturated), 8mg Cholesterol, 161mg Sodium, 4g Carbohydrates, 1g Fiber, 2g Sugars, 0g Added Sugars, 4g Protein

medium heat 5 minutes or until crisp, stirring occasionally; with slotted spoon, transfer to separate paper towel-lined plate.

2. To drippings in saucepot, add onion; cook 4 minutes or until softened, stirring occasionally. Add garlic; cook 30 seconds, stirring occasionally. Add flour; cook 1 minute, whisking constantly. Add broth, cream and dry mustard; cook 2 minutes or until slightly thickened, whisking frequently. Add 1 cup Cheddar cheese, American cheese and ground chuck; reduce heat to medium-low and cook 10 minutes or until heated through and cheese melts. Makes about 6 cups.

3. Serve topped with bacon, tomato, croutons, pickles, remaining ¼ cup Cheddar cheese and hot sauce.

Approximate nutritional values per serving: 356 Calories, 28g Fat (15g Saturated), 99mg Cholesterol, 900mg Sodium, 7g Carbohydrates, 0g Fiber, 3g Sugars, 0g Added Sugars, 19g Protein

WITHOUT THE SUGAR Sweetens Like Sugar

Truvia® is a registered trademark of The Truvia Company LLC.

BEYOND ORDINARY

Better taste. Better nutrition. Better eggs.

Valentine's Day for two~

Whether celebrating Valentine’s Day or planning a romantic dinner any time of year, skip the reservations and cozy up for an intimate meal at home instead! Make a stunning spread that’s easy and delicious, starting with a hearty pasta dish alongside a nutrient-dense salad. Then, finish the night with heart-shaped dairy-free “cheesecakes” that you’ll fall in love with.

Ang Hair Pri mav a with Chicken

Nothing says “I love you” like a plate of pasta. Serve elegance and simplicity with this romantic angel hair primavera featuring chicken and veggies that comes together in less than 40 minutes.

Chef Tip

Serve pasta garnished with red pepper flakes for a spicy kick.

It’s love at first bite with these “cheesecakes,” perfect for those who eat dairy-free or those simply looking for a sweet treat.

Day for two

Ang Hair Primav a with Chicken

Prep: 15 minutes

Cook: 18 minutes • Serves: 4

½ (16-ounce) package angel hair pasta

2Tbsp. olive oil

1pound boneless, skinless chicken breasts, cut into ½-inch cubes

1medium red bell pepper, halved, seeded and chopped

1small red onion, halved and chopped

3garlic cloves, minced

1cup less-sodium chicken broth

½ Tbsp. fresh lemon juice

¼ tsp. salt

Roasted Beets with Oranges, Rico a & Honey

Prep: 15 minutes plus standing Roast: 1 hour • Serves: 4

4medium fresh beets, ends trimmed

1Tbsp. olive oil

3medium oranges

1cup whole milk ricotta cheese ¼ cup honey

Valentine’s Day Raspb y “Cheesecake”

Hearts

Prep: 20 minutes plus soaking, chilling and freezing • Serves: 4

½ cup raw cashews

Nonstick cooking spray

1 cup pitted fresh Medjool dates

½ cup chopped pecans

½ cup old-fashioned rolled oats

1Tbsp. ground cinnamon

1 cup coconut cream

¾ cup fresh raspberries plus additional for garnish (optional)

¼ cup maple syrup

¼ tsp. ground black pepper ¼ cup grated Parmesan cheese

Sliced fresh chives for garnish (optional)

1. Prepare pasta as label directs; reserve ¼ cup cooking water. Drain pasta; return to saucepot and cover to keep warm.

2. In large skillet, heat 1 tablespoon oil over medium-high heat. Add chicken; cook 5 minutes or until lightly browned, stirring occasionally. With tongs, transfer chicken to bowl; cover to keep warm.

3. In same skillet, heat remaining 1 tablespoon oil over medium-high heat. Add bell pepper and onion; cook 5 minutes or until vegetables are tender-crisp, stirring occasionally.

Chopped fresh rosemary for garnish (optional)

1. Preheat oven to 375°. Rub beets with oil; wrap individually in aluminum foil and place on rimmed baking pan. Roast beets 1 hour or until tender and easily pierced with knife. Carefully open aluminum foil to allow steam to escape; let stand 20 minutes or until cool enough to handle. Peel and dice beets.

2. Slice off ends of oranges; place each cut side down on cutting board. With a paring knife, slice down sides

1. Line rimmed baking pan with parchment paper. Heat 1 cup water to a boil over high heat. In medium bowl, pour boiling water over cashews; soak 1 hour, drain and rinse.

2. Place 2 (4-inch) heart-shaped cookie cutters on prepared pan; spray insides of cutters with cooking spray.

3. In food processor, pulse dates, pecans, oats and cinnamon until small crumbs remain; divide into cookie cutters, pressing with back of spoon to pack tightly, cover and refrigerate 30 minutes.

4. In food processor, purée coconut cream, raspberries, syrup and cashews; gently spread over date

Add garlic; cook 1 minute or until fragrant, stirring frequently. Add broth and reserved cooking water; heat to a simmer and cook 5 minutes, stirring occasionally. Add chicken; simmer 2 minutes or until internal temperature of chicken reaches 165°, stirring occasionally. Stir in lemon juice, salt and black pepper; pour over pasta and toss. Makes about 6 cups.

4. Serve pasta sprinkled with cheese garnished with chives, if desired.

Approximate nutritional values per serving (1½ cups): 420 Calories, 12g Fat (2g Saturated), 71mg Cholesterol, 421mg Sodium, 47g Carbohydrates, 3g Fiber, 30g Protein

of oranges to remove skin and white pith. Hold oranges over large bowl; gently cut along sides of membranes to release each segment. Add beets; toss. Makes about 4 cups.

3. Serve beet mixture topped with cheese, drizzled with honey and garnished with rosemary, if desired. Approximate nutritional values per serving (1 cup beet mixture, ¼ cup cheese, 1 tablespoon honey): 279 Calories, 12g Fat (6g Saturated), 32mg Cholesterol, 111mg Sodium, 38g Carbohydrates, 4g Fiber, 9g Protein

mixture in cutters. Freeze at least 2 hours or up to overnight until firm.

5. To release “cheesecakes,” run small knife around edge of cookie cutters to loosen; remove cookie cutters. Let “cheesecakes” stand at room temperature 5 minutes before serving. Makes 2 “cheesecakes.”

6. Serve “cheesecakes” garnished with raspberries, if desired.

Approximate nutritional values per serving (½ “cheesecake”): 361 Calories, 17g Fat (7g Saturated), 0mg Cholesterol, 17mg Sodium, 54g Carbohydrates, 4g Fiber, 4g Protein

®

© SARGENTO FOODS INC. All Rights Reserved. RITZ and WHEAT THINS are registered trademark of Mondelēz International group, used under license.

Upgrade your winter – and your dinners – with two new recipes from Bush’s® Beans and Red Gold®.

SAUSAGE TORTELLINI SOUP

PREP TIME: 15 minutes | COOK TIME: 23 minutes | SERVINGS: 8

INGREDIENTS

lbItalian sausage

onion, chopped

garlic clove, crushed

(14.5oz) cans chicken broth

(14.5oz) cans Red Gold® Diced Tomatoes or

(28oz) can Red Gold® Diced Tomatoes

(15.5oz) can Bush’s® Cannellini Beans or Great Northern Beans, rinsed and drained

tspdried oregano

tspdried marjoram

tspcrushed red pepper

pkg three cheese tortellini, cooked and drained

Tbspfresh parsley, chopped

INSTRUCTIONS

In a large saucepan brown sausage. Stir in onion and garlic; cook until onion is soft, about 3 minutes. Drain off excess fat.

Stir in chicken broth, diced tomatoes, beans, oregano, marjoram, red pepper and tortellini; bring to a boil. Lower heat and simmer for 15 to 20 minutes. Sprinkle with parsley on top of each serving.

ITALIAN BRUSCHETTA

SAUSAGE TORTELLINI SOUP

PREP TIME: 15 minutes | SERVINGS: 6

INGREDIENTS

can (15.8oz) Bush's® Great Northern Beans, rinsed and drained

(14.5oz) can Red Gold® Diced Tomatoes

Tbspchopped fresh basil

Tbspolive oil

clove garlic, chopped

tspblack pepper or red pepper flakes

slices (½-inch thick) French or Italian bread, grilled or lightly toasted*

Prep Time: 15 minutes | Cook Time: 23 minutes | Servings: 8 INSTRUCTIONS

In a medium bowl, combine all ingredients except bread; mix well.

mixture on bread and serve.

©2022 Bush Brothers & Company. Red Gold is a registered trademark of Red Gold, LLC. Elwood IN.

dinner made easy

Looking for ways to make dinner prep effortless? Grab your slow cooker and five (or less!) simple ingredients to make these easy, flavor-packed meals. Whether you’re craving comforting a hearty pot roast, comforting chili or tacos with a kick of heat, turn to these slow-cooked recipes that are stress-free yet full of flavor.

Chef Tip

For a vegetarian version, 2 cups of your favorite cooked grain can be substituted for the ground meat. Add all ingredients to the saucepot at once, and heat to a simmer over high heat; reduce heat to medium-low and simmer 10 minutes. Garbanzo beans or cannellini beans, and any canned diced tomatoes (up to 15.5 ounces) can be used in this recipe.

4-Ingredient Slow Cooker Pot Roast

Prep: 15 minutes • Slow Cook: 5 hours Serves: 6

2Tbsp. olive oil

1(3-pound) boneless top round beef roast 1 package (16 ounces) frozen stew vegetables

1 package (13 ounces) slow cooker pot roast sauce

1. In large skillet, heat oil over medium-high heat; add roast and cook 10 minutes, turning to sear all sides.

2. Place vegetables in 5- to 6-quart slow cooker; place roast on top of vegetables and pour sauce over roast. Cover and cook on high 5 hours or low 10 hours or until beef is very tender.

Approximate nutritional values per serving: 411 Calories, 15g Fat (5g Saturated), 134mg Cholesterol, 737mg Sodium, 16g Carbohydrates, 0g Fiber, 53g Protein

5-Ingredient Pantry Chili

Prep: 5 minutes • Cook: 20 minutes • Serves: 4

1pound ground beef, turkey or chicken

1Tbsp. chili powder 1can (15.5 ounces) black, kidney or pinto beans, drained and rinsed 1can (10 ounces) Mexican-style diced tomatoes 1cup beef, chicken or vegetable broth

Toppings: sour cream or plain Greek yogurt, shredded Cheddar cheese and/or pickled jalapeño slices (optional)

In large saucepot, add beef and chili powder; cook over medium-high heat 8 minutes or until browned, stirring occasionally. Stir in beans, tomatoes and broth; heat to a simmer. Reduce heat to medium-low; cook 10 minutes. Stir in salt and pepper to taste; serve topped with toppings, if desired.

Approximate nutritional values per serving: 307 Calories, 12g Fat (4g Saturated), 67mg Cholesterol, 980mg Sodium, 24g Carbohydrates, 6g Fiber, 28g Protein

Slow Cooker Chipotle Chicken & Sweet Potato Tacos

Prep: 10 minutes • Slow Cook: 2 hours

Serves: 6

1pound boneless, skinless chicken breasts 2medium sweet potatoes, peeled and chopped 1jar (16 ounces) chipotle salsa

1 package (11.5 ounces) Southwest-style chopped salad kit with yogurt dressing 12(8-inch) soft taco flour tortillas

1. In 4- to 5-quart slow cooker, add chicken, potatoes and salsa; cover and cook on high 2 hours or low 4 hours or until chicken and potatoes are tender.

2. Transfer chicken to cutting board; chop and stir back into slow cooker. Makes about 6 cups.

3. Prepare salad kit as label directs. Makes about 4 cups.

4. Serve chicken mixture in tortillas topped with salad mixture.

Approximate nutritional values per serving (2 tacos): 354 Calories, 9g Fat (3g Saturated), 52mg Cholesterol, 748mg Sodium, 46g Carbohydrates, 4g Fiber, 7g Sugars, 3g Added Sugars, 20g Protein

Slow Cooker Hacks that Make Cooking Easy

Imagine having dinner ready and waiting for you to enjoy after getting home from a long day. With a slow cooker, this can be your reality. Requiring minimal effort and cleanup, slow cookers can be left to work their magic and produce dishes that are as flavorful as they are easy. Change the way you cook with these slow cooker hacks.

1. Know Your Ingredients: Keep these simple practices in mind to make the most of your slow cooker. Foods cooked on the bottom of the slow cooker will cook fast and retain more moisture since they simmer in the liquid. Ingredients like meats and broths need time to cook and develop flavors, so be sure to cook these ingredients longer. H owever, you can add quick-cooking products like cheese, milk, cream and pasta during the last 10 to 15 minutes of cooking.

2. Keep a Lid on It: Unless your recipe instructs you to stir, resist the urge to lift the lid. Lifting the lid to check on the food’s progress releases too much heat, and it can take as long as 30 minutes to heat back up to where it was before opening it.

3. Satisfy Your Sweet Tooth: Along with enticing entrées, slow cookers are great for mouthwatering desserts. For desserts with melted elements like chocolate, caramel or peanut butter, add the ingredients to jars, place them in the slow cooker and melt on high for 30 minutes. This prevents creating multiple messy pots and pans while producing dips or drizzles for pretzels, cookies, popcorn and more.

Today, we take time together

REFRESHINGLY REAL

Every bite of an OUTSHINE® Fruit Bar tastes like biting into a piece of ripe fruit. Made with real fruit and fruit juice, it’s the snack that refreshes you from the inside out.

BECOME

INSTRUCTIONS

1.Arrange the oven rack in the center of the oven. Preheat oven to 325°F.

2.Coat the inside of an oven-safe skillet with Plant Butter. 3.Arrange layers of potato slices in the skillet. Sprinkle salt and black pepper evenly over the potatoes. 4.Distribute vegan cheese evenly on top of the potatoes. 5.Pour Plant Cream into skillet, and bring to a simmer over medium-high heat.

Kids' Corner

Who said tacos have to be savory? Involve the kids in putting a sweet twist on taco night! The little ones will love these dessert tacos they can help prepare and customize with their favorite fruits.

Fruit-Filled Choc ate Corn Tortilla Tacos

Prep: 20 minutes • Cook: 8 minutes Serves: 4

1 banana, peeled and sliced

1 kiwi, peeled and chopped

1 cup hulled and quartered strawberries

2 tsp. agave nectar

¼ cup plain nonfat Greek yogurt

1 tsp. brown sugar

½ tsp. lime zest nonstick cooking spray

4 white corn tortillas

2 Tbsp. dark chocolate chips

½ tsp. powdered sugar

1. In medium bowl, toss banana, kiwi, strawberries and agave. Makes about 1¾ cups.

2. In small bowl, stir yogurt, sugar and lime zest.

3. Heat large skillet over medium-high heat; spray with cooking spray. Add 1 tortilla; cook 1 minute. Spray tortilla with cooking spray; turn and sprinkle with ½ tablespoon chocolate chips. Cook 1 minute or until chocolate melts; transfer to plate and spread chocolate over tortilla with back of spoon. Repeat with remaining tortillas and chocolate, working quickly so chocolate doesn’t harden.

4. Fill tortillas with banana mixture; drizzle with yogurt mixture and dust with powdered sugar. Approximate nutritional values per serving: 183 Calories, 7g Fat (2g Saturated), 1mg Cholesterol, 9mg Sodium, 32g Carbohydrates, 2g Fiber, 14g Sugars, 14g Added Sugars, 4g Protein

Feeding Tips & Tricks for Kids

Battling over foods is stressful for parents and kids. Though getting your kids to eat new foods can be challenging, different strategies can help you find mealtime success with the little ones. Use our tips to encourage healthy habits in your resistant eaters and more enjoyable dinners for all.

Encourage eating new foods with these tricks.

> Stick to Routines: Children thrive with routine, so try your best to serve meals and snacks at about the same time each day. And remember, hungry kids are more likely to try new things.

> Patience & Persistence: Kids often must be exposed to new foods several times before liking them. Keep in mind that children’s preferences fluctuate as they age, so just try again later if they don’t like it once. Serve the same food in different ways; offering a dip to go with new food or pairing it with a favorite will help them be more open to trying it.

> The Power of Choice: Feeling more in control can help children try something new. Offer choices by asking things like, “Would you like an apple or a banana for a snack?”

> Focus on Food Attributes: Discuss the colors, textures, aromas and flavors of ingredients and how the foods they eat will help them grow.

> Model Good Eating: Researchers find that family meals help young children self-regulate their food intake. Try to eat more family meals together and model healthy choices for your kids. They’ll be more likely to accept new foods if they see their parents, siblings or extended family enjoying those foods too!

Get the kids engaged in cooking!

Turn picky eaters into budding chefs by getting them involved in the cooking process.

> When kids make the meal, they’re more likely to eat it. Assign age-appropriate kitchen tasks like measuring ingredients, washing produce, rolling dough, or whisking, mashing or garnishing.

> Provide the small chefs with their own kitchen tools like aprons, mixing spoons or colorful measuring cups to generate excitement for cooking.

> Encourage creativity! Ask for their input to modify recipes, helping them discover what flavors go together.

> Make the meal a hands-on experience by presenting new foods in miniature versions, in fun shapes, on skewers or with dips. Start with our kid-friendly recipe on the previous page!