(Family Features) Permanent heat may be on the way, but spring still offers plenty of chilly, rainy opportunities for a warmup from the inside-out. Serve a comforting bowl of Lemon Chicken Orzo Soup to keep spring chills away.

Lemon chicken orzo soup
Recipe courtesy of “Cookin’ Savvy”
Servings: 4-6

Ingredients:

• 2 carrots
• 2 celery stalks
• 3 tablespoons butter
• 2 cups cooked, chopped chicken
• 1/3 cup lemon juice
• 2 teaspoons lemon pepper
• 6 cups broth
• 1 cup orzo
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon thyme
• 1 tablespoon sugar
• 1 cup heavy cream
• salt, to taste
• pepper, to taste
• cucumber sandwiches, for serving

Directions

• Chop carrots and celery. In pot, sauté with butter.
• In bowl, mix chicken with lemon juice and lemon pepper then set aside.
• After carrots and celery are tender, add broth and orzo to pot. Then add garlic powder, onion powder, thyme and sugar. Simmer 10 minutes then add chicken and cream; simmer about 5 minutes.
• Add salt and pepper, to taste. Serve with cucumber sandwiches.

(Family Features) Whether you’re a seasoned grilling expert or new to backyard barbecuing, expanding your menu with seafood offers a fun, flavorful way to bring life to outdoor entertaining.

Grilling fish is different than traditional fare like burgers and steaks, however. One method capturing the attention of chefs and amateur barbecue enthusiasts alike is electric grilling. With technology innovations that enable higher heat and more precise control, along with easy-to-use, guided cooking delivered via smartphone apps, grilling seafood can be simpler than ever.

Find more recipes and electric grilling advice at CurrentBackyard.com.

Grilled whole branzini with fresh herb sauce
Recipe courtesy of chef Alton Brown on behalf of Current Backyard
Prep time: 30 minutes
Cook time: 10 minutes
Serves: 4

Fresh Herb Sauce:
2 tablespoons chopped dill
1/4 cup chopped parsley
2 tablespoons chopped chives
1 small garlic clove, minced
1/2 teaspoon kosher salt
1/4 teaspoon red pepper flakes
1 tablespoon lemon zest
1 tablespoon lemon juice
3/4 cup extra-virgin olive oil

Branzini:
2 head-on whole branzini (about 1 pound each), cleaned and scaled
2 teaspoons kosher salt
1 lemon, sliced into six rounds
6-8 sprigs dill
6-8 sprigs parsley
2 teaspoons extra-virgin olive oil

To make fresh herb sauce:
In small bowl, combine dill, parsley, chives, garlic, salt, red pepper flakes, lemon zest, lemon juice and olive oil; set aside.

Set both sides of grill to 650 F (high) and close lid.

To prepare branzini:
Season fish inside and out with kosher salt. Fill cavity of each fish with lemon slices, dill sprigs and parsley sprigs then tie with kitchen twine to secure. Refrigerate until ready to grill.

Evenly coat skin of both fish with olive oil. Insert temperature probe into thickest part of flesh of each fish, parallel to dorsal fin, then place on grill with belly sides toward you. Close lid and cook 5 minutes.

Open lid and gently turn fish over with thin metal spatula or two forks. Close lid and cook 5 minutes, or until internal temperature reaches 145 F.

Transfer fish to platter and remove twine. Serve fish topped with fresh herb sauce.

(Family Features) Permanent heat may be on the way, but spring still offers plenty of chilly, rainy opportunities for a warmup from the inside-out. Serve a comforting bowl of Lemon Chicken Orzo Soup to keep spring chills away. Discover more seasonal recipes at Culinary.net.


Lemon chicken orzo soup
Recipe courtesy of “Cookin’ Savvy”
Servings: 4-6

Ingredients:
2 carrots
2 celery stalks
3 tablespoons butter
2 cups cooked, chopped chicken
1/3 cup lemon juice
2 teaspoons lemon pepper
6 cups broth
1 cup orzo
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon thyme
1 tablespoon sugar
1 cup heavy cream
salt, to taste
pepper, to taste
cucumber sandwiches, for serving

Directions
Chop carrots and celery. In pot, sauté with butter.

In bowl, mix chicken with lemon juice and lemon pepper then set aside.

After carrots and celery are tender, add broth and orzo to pot. Then add garlic powder, onion powder, thyme and sugar. Simmer 10 minutes then add chicken and cream; simmer about 5 minutes.

Add salt and pepper, to taste. Serve with cucumber sandwiches.

(Family Features) Checking all the boxes with family meals - convenience, nutrition and, of course, deliciousness - can be a tall task. If you're aiming to add recipes to your dinner rotation that are equally flavorful and easy to make, look no further than Fettuccine with Pesto, Prosciutto and Asparagus.

This two-pan meal serves four and provides a warm, comforting taste without making a mess of the kitchen. The classic combination of fettuccine and pesto are complemented by prosciutto and thick, flavorful asparagus for a recipe practically made for spring.

As an added (but important) bonus, it's easy to prepare — just don't overcook it. All it needs is 5-8 minutes in boiling water, or, in this case, 5-6 minutes in a heated skillet for perfectly cooked, firm and delicious spears.


Fettuccine with pesto, prosciutto and asparagus

Recipe courtesy of Michigan Asparagus
Servings: 4

Ingredients:

• 1 tablespoon olive oil
• ½ pound fresh Michigan Asparagus, trimmedand cut into bite-sized pieces
• 1 pound fettuccine pasta
• ½ cup basil pesto
• 6 slices prosciutto
• ¼ cup whole milk ricotta cheese
• fresh cracked black pepper, to taste

Directions:

• In medium skillet over medium heat, heat olive oil. Add asparagus and cook 5-6 minutes until tender.
• While asparagus is cooking, bring large pot of water to boil. Add pasta and cook according to package instructions. Drain and set aside.
• Add pesto to asparagus and add pasta. Toss pasta with pesto and asparagus.
  Divide between four plates. Top with prosciutto and 1 tablespoon ricotta per plate. Top with fresh cracked black pepper, to taste.

(Family Features) On those unpredictably chilly spring days, you may long for a warming meal. Try this Roasted Tomato Soup for an easy, savory option that pairs well with a grilled cheese sandwich then find more delicious soup recipes at Culinary.net.


Roasted Tomato Soup
Recipe courtesy of “Cookin’ Savvy”
Servings: 4-6

Ingredients:

• 3          pounds tomatoes
• 1/2       onion (optional)
• 1          garlic bulb (optional)
• 1          tablespoon garlic powder
• 2          teaspoons onion powder
• 1          tablespoon sugar
• 1          tablespoon mesquite seasoning
• avocado oil
• 1 1/2    cups broth of choice
• 1          cup heavy whipping cream
• salt, to taste
• pepper, to taste
• grilled cheese sandwiches, for serving (optional)

Directions:

• Heat oven to 375 F.
• Slice tomatoes. Slice onions and garlic, if desired. Place in baking dish.
• Sprinkle garlic powder, onion powder, sugar and mesquite seasoning over tomatoes. Drizzle avocado oil over top and mix well.
• Bake about 1 hour. Blend until smooth.
• Pour into pot and mix in broth and whipping cream. Bring to simmer and add salt and pepper, to taste.
• Serve with grilled cheese sandwiches, if desired.

(Family Features) If you’ll be hosting friends and family for Easter this year, opting for an array of appetizers can help keep hungry people out of the kitchen until the main course is ready. Featuring easy prep and short cook times, these apps from “Cookin’ Savvy” can let you spend more time creating memories with loved ones. Find more recipe inspiration to make your Easter celebration extraordinary at Culinary.net.

Spinach bites
Recipe courtesy of “Cookin’ Savvy”
Yield: 24 spinach bites

• 1 package (8 ounces) cream cheese, softened
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 cup thawed frozen spinach
• 1/2 cup Parmesan cheese
• 1/2 cup mozzarella cheese
• 1 package (2 1/2 ounces) real bacon pieces
• 1 teaspoon garlic powder
• 2 teaspoons onion powder
• salt, to taste
• pepper, to taste
• 1 package (2 sheets) frozen puff pastry

Directions

• With hand mixer, blend cream cheese, mayonnaise, sour cream, spinach, Parmesan cheese, mozzarella, bacon pieces, garlic powder, onion powder and salt and pepper, to taste.
• Heat oven to 400 F.
• Thaw and roll out puff pastry sheets. Cut each sheet into 12 squares. Place each puff pastry square into hole in muffin pan then spoon spinach mixture into each square and pinch corners together. Bake 15 minutes and serve warm.
• Notes: Spinach mixture can be made in advance and kept in refrigerator up to five days before using. Recipe can be halved or doubled depending on needs.

(Family Features) If you’ll be hosting friends and family for Easter this year, opting for an array of appetizers can help keep hungry people out of the kitchen until the main course is ready. Featuring easy prep and short cook times, these apps from “Cookin’ Savvy” can let you spend more time creating memories with loved ones. Find more recipe inspiration to make your Easter celebration extraordinary at Culinary.net.

Pimento cheese bites
Recipe courtesy of “Cookin’ Savvy”
Yield: 12 shells and 12 tops
 

• 2 cups shredded cheddar cheese
• 8 ounces cream cheese, softened
• 1/2 cup mayonnaise
• 1 jar (4 ounces) pimentos, drained
• 1/4 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 package (2 1/2 ounces) real bacon pieces
• salt, to taste
• pepper, to taste
• 2 packages frozen puff pastry shells

Directions

• With hand mixer, blend cheddar cheese, cream cheese, mayonnaise, pimentos, garlic powder, onion powder, bacon pieces and salt and pepper, to taste, until smooth; set aside.
•  
• Heat oven to 400 degrees F.
•  
• Thaw then bake pastry shells 15 minutes.
•  
• Remove tops and set aside. Spoon pimento cheese mixture into each shell.
•  
• Place dab of pimento cheese mixture on tops for smaller appetizers.
•  
• Notes: Pimento cheese mixture can be made in advance and kept in refrigerator up to five days before using. Recipe can be halved or doubled depending on needs.

(Family Features) If you’ll be hosting friends and family for Easter this year, opting for an array of appetizers can help keep hungry people out of the kitchen until the main course is ready. Featuring easy prep and short cook times, these apps from “Cookin’ Savvy” can let you spend more time creating memories with loved ones. Find more recipe inspiration to make your Easter celebration extraordinary at Culinary.net.


Deviled eggs
Recipe courtesy of “Cookin’ Savvy”
Yield: 16 deviled eggs

Ingredients:

• 8 boiled eggs
• 1/2-3/4 cup mayonnaise
• 2 tablespoons mustard
• 2 tablespoons dill pickle juice
• 1 package (2 1/2 ounces) real bacon pieces
• 1 teaspoon garlic powder
• 2 teaspoons onion powder
• salt, to taste
• pepper, to taste
• smoked paprika, for garnish (optional)

Directions

• Slice each egg and place whites on plate and yolks in bowl.
• In bowl of yolks, add 1/2 cup mayonnaise, mustard, pickle juice, bacon pieces, garlic powder, onion powder and salt and pepper, to taste. With fork or hand mixer, blend until smooth. Add more mayonnaise until mixture reaches desired smoothness.
• Spoon or pipe mixture into egg whites. Garnish with smoked paprika, if desired.
• Note: Deviled eggs can be made day before and kept covered in refrigerator until needed.

(Family Features) While some St. Patrick’s Day celebrations call for green beer and large gatherings, you may instead opt for a cozy evening at home with comforting foods and close friends. Whether your shamrock spirit leads you out for a local parade or you’re more of a stay-at-home leprechaun, there is one tradition all can agree on: delicious Irish food.

Perfect for serving as a sweet complement to coffee or tea, or all on its own as a nightcap nibble, Irish Sweet Soda Bread comes together in a snap so you can let it bake while enjoying the main course. Offering an easy way to participate in the festivities, it might just become a household favorite to be savored year-round.

Make your home a St. Patrick’s Day haven with these hearty recipes then discover more celebratory meal ideas from “Cookin’ Savvy” by visiting Culinary.net.

Irish Sweet Soda Bread
Recipe courtesy of “Cookin’ Savvy”
Servings: 4-6
 

• 4 tablespoons butter, melted
• 1 cup sugar
• 1 1/2 cups buttermilk
• 4 cups self-rising flour
• 1 cup currants
• 2 tablespoons sanding sugar (optional)
• coffee or tea, for serving (optional)

Directions

• Heat oven to 375 F.
• Mix melted butter and sugar then add buttermilk. Mix in flour and currants.
• Flour hands and counter. Add sanding sugar to dough, if desired, and knead into ball.
• Grease small Dutch oven or pie plate and bake 40 minutes. Serve with coffee or tea, if desired, or as a dessert.

Substitutions

• Raisins can be used in place of currants.

(Family Features) While some St. Patrick’s Day celebrations call for green beer and large gatherings, you may instead opt for a cozy evening at home with comforting foods and close friends. Whether your shamrock spirit leads you out for a local parade or you’re more of a stay-at-home leprechaun, there is one tradition all can agree on: delicious Irish food.
A hearty home-cooked meal loaded with flavor and sure to fill you with cheer, Irish beef and beer pot pie is made piping hot to warm up any St. Patrick’s Day party. Full of hashbrowns, carrots, peas and beef, it’s a twist on tradition served with puff pastry topping the tasty stew. A cup of your favorite stout beer, of course, will come in handy for deglazing the skillet to ensure you enjoy every bit of beefy flavor.

Irish Beef and Beer Pot Pie
Recipe courtesy of “Cookin’ Savvy”
Servings: 4-6

Ingredients:
• 1 pound ground beef
• 1 cup stout beer
• 3 tablespoons flour
• 1 can (15 ounces) tomato puree
• 1 tablespoon Worcestershire sauce
• 1 tablespoon garlic powder
• 1 cup beef broth
• 1 bag (28 ounces) hashbrowns with peppers and onions
• 1 can (14 ounces) carrots, drained
• 1 can (14 ounces) peas, drained
• salt, to taste
• pepper, to taste
• 1 sheet puff pastry, thawed
• 1 egg
Directions:
Heat oven to 400 F.
In large skillet or Dutch oven, brown ground beef; drain and set aside.
Over medium heat, deglaze skillet with beer and whisk in flour. After thickening, whisk in tomato puree and add Worcestershire sauce. Mix in ground beef, garlic powder and beef broth. Add hashbrowns, carrots and peas. Season with salt and pepper, to taste. Simmer 20-25 minutes, stirring occasionally.
Place puff pastry sheet on cookie sheet. Beat egg and brush over pastry. Bake 10 minutes. Place hot puff pastry on top of beef mixture and serve.

(Family Features) It’s tough to beat an easy dinner that’s equal parts comforting, convenient and delicious. This loaded hamburger potato casserole is no exception. Just brown ground beef then mix in a casserole dish with potatoes, bacon, cheese and more before baking for an hour.

Loaded hamburger potato casserole
Recipe courtesy of “Cookin’ Savvy”
Servings: 4-6

Ingredients:
• 1 pound ground hamburger
• 1 tablespoon garlic powder
• 1 bag (1 1/2 pounds) tri-colored baby potatoes
• 1 can (10 ounces) cream of mushroom soup
• 1/2 cup sour cream
• 1/4 cup milk
• 1/2 cup fried onions (optional)
• 1 cup shredded cheddar cheese
• 2 1/2 ounces bacon pieces
• salt, to taste
• pepper, to taste
• chives or green onions, for topping

Directions:
Heat oven to 375 F.
In skillet over medium heat, brown ground beef with garlic powder; drain and set aside.
Cut potatoes into small pieces. In casserole dish, mix beef; potatoes; soup; sour cream; milk; fried onions, if desired; cheese; and bacon pieces
Season with salt and pepper, to taste. Bake, covered, 50 minutes then uncover and bake 10 minutes.
Top with chives or green onions.

(Family Features) Whether your brunch favorites include pastries and pancakes or fruits and French toast, enjoying a meal together is a heartwarming way to start the day.
Now, you can savor all your favorite flavors inspired by wish kids. This Peanut Butter and Apple breakfast recipe is made with the freshness and irresistibly soft texture of Butterbread from Nature’s Own, which partnered with Make-A-Wish on a $500,000 donation to highlight and support wish kids through 2026.
Since 1980, the global nonprofit has granted more than 375,000 wishes in the U.S. to children with critical illnesses, helping them build the strength and hope needed to fight their illnesses. Granted wishes can be life-changing, bringing a sense of normalcy to families that can impact entire communities.
To celebrate the partnership, the Slice of Hope Campaign was launched, introducing in-store displays as well as a digital “Well Wish Wall” where shoppers can submit their well wishes for kids to see.
Special-edition bread loaf packaging also highlights the collaboration by sharing inspiring stories from three wish kids: Addison, who fulfilled her dream of experiencing the wonders of Pearl Harbor; Aden, who ventured out for an epic fishing trip; and Joanna, born with an adventurous spirit that wouldn’t rest until she learned to surf the breathtaking shores of Hawaii.
“We are truly honored to partner with Make-A-Wish on this meaningful two-year journey, committing to help grant life-changing wishes,” said Krystle Farlow, senior director of brand management for Nature’s Own. “Together, we hope to continue to inspire and spread goodness, one wish at a time.”

Peanut Butter and Apple
Total time: 10 minutes
Servings: 1

Ingredients:
• 2 tablespoons peanut butter
• 1 slice Nature’s Own Butterbread
• 1/2apple, thinly sliced
• 1 teaspoon honey

Directions:
Spread peanut butter on one side of bread.
Arrange apple slices on top of peanut butter.
Drizzle honey over apple slices.

(Family Features) A cozy morning at home sharing a delicious breakfast. For many families, it’s a picture of perfection. Whether your brunch favorites include pastries and pancakes or fruits and French toast, enjoying a meal together is a heartwarming way to start the day.
Now, you can savor all your favorite flavors inspired by wish kids. This Bananas Foster French Toast recipe is made with the freshness and irresistibly soft texture of Butterbread from Nature’s Own, which partnered with Make-A-Wish on a $500,000 donation to highlight and support wish kids through 2026.
Since 1980, the global nonprofit has granted more than 375,000 wishes in the U.S. to children with critical illnesses, helping them build the strength and hope needed to fight their illnesses. Granted wishes can be life-changing, bringing a sense of normalcy to families that can impact entire communities.

Bananas Foster French Toast
Total time: 30 minutes
Servings: 4

French Toast:
• 4 eggs
• 2 cups half-and-half
• 1 teaspoon cinnamon
• 1/2 cup sugar
• 1 tablespoon vanilla extract
• 1/4 stick butter
• 1 loaf Nature’s Own Butterbread

Bananas Foster Sauce:
• 1/2 stick butter
• 1 1/2 cups brown sugar
• 1 teaspoon cinnamon
• 3 bananas, sliced lengthwise and quartered

Directions:
To make French toast: In mixing bowl, combine eggs, half-and-half, cinnamon, sugar and vanilla. Beat until well blended.
On nonstick griddle or griddle pan on medium heat, melt butter.
Dip each bread slice into egg mixture until fully coated (two times each). Place on griddle and cook until each side is slightly brown.
To make bananas foster sauce: Melt butter and brown sugar together; add cinnamon. Once melted into caramel, add sliced bananas.
Continue spooning sauce over bananas in pan.
Plate French toast and spoon bananas with sauce on top of each French toast stack.

(Family Features) Perfect for any occasion — from family dinners to football watch parties — these mini beef Wellingtons pair nicely with mashed potatoes and green beans or can be served as an easy appetizer before the big game. It’s a downsized version of a hearty favorite that’ll leave everyone asking for more.

Mini Beef Wellingtons
Recipe courtesy of “Cookin’ Savvy”

Mushroom Sauce:
• 1 can (14 ounces) mushrooms
• 1 1/2 cups chicken broth
• 3 tablespoons butter
• 3 tablespoons flour
• 1 tablespoon garlic powder
• salt, to taste
• pepper, to taste
• 1/2 cup heavy cream
• 8 ounces beef tenderloin steaks, cubed
• 1 package (17 ounces, 2 sheets) puff pastry
• water
• garlic and herb spreadable cheese
• 1 package (2 1/2 ounces) real bacon pieces
• mashed potatoes, for serving

Directions:
To make mushroom sauce: In blender, blend mushrooms and chicken broth; set aside.
In skillet over medium heat, melt butter and mix in flour. Slowly add mushroom broth while stirring. It should start to thicken; if it doesn’t, add 1 tablespoon flour and stir well.
Add garlic powder and salt and pepper, to taste. Mix in heavy cream while continuing to stir. Remove from heat and set aside.
Heat oven to 400 F.
Cube steaks and place in bowl then cover and mix well with 1 cup mushroom sauce.
Cut each puff pastry into six squares for 12 total. Use water to moisten each corner of squares and bring them together, forming small box shape. Place 1 heaping tablespoon meat mixture into each pastry square.
Place squares on parchment paper-covered cookie sheets and bake 15 minutes.
Spoon spreadable cheese over hot squares and top with bacon pieces.
Serve with mashed potatoes and use leftover mushroom sauce as gravy.
Serve with French bread or breadsticks.

(Family Features) Because this time of year can be crazy busy, drive-thru meals can easily become the norm. While fast-food burgers may do the trick once in a while, they can get old quick if your family is eating them every other night. This quick and easy baked spaghetti can bring everybody back to the table, and it won’t break the bank either. 

Baked spaghetti
Recipe courtesy of “Cookin’ Savvy”
Servings: 4-6

Ingredients:
• 1 pound ground beef
• 1 pound spaghetti noodles
• 1 jar (16 ounces) alfredo sauce
• 1 jar (24 ounces) marinara sauce
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• salt, to taste
• pepper, to taste
• 2 cups shredded cheese
• French bread or breadsticks, for serving

Directions:
Heat oven to 350 F.
Brown and drain ground beef. Cook noodles according to package instructions. Drain noodles; add alfredo sauce and mix well.
Add marinara sauce, garlic powder and onion powder to ground beef. Season with salt and pepper, to taste.
Place noodles in 9-by-13-inch baking dish. Spoon beef mixture on top but do not mix in. Cover with shredded cheese then cover with foil and bake 30-40 minutes.
Serve with French bread or breadsticks.

(Culinary.net) After a busy season of groups and gatherings, sometimes a new year calls for easy, filling meals you can enjoy with your nearest and dearest. Warm, hearty Meatball Tortellini Soup can do just that as a delicious one-pot solution. Visit Culinary.net to find more warming winter recipes.

Meatball Tortellini Soup
Recipe courtesy of “Cookin’ Savvy”
Servings: 6-8

Ingredients:
• 4 cups beef broth
• 1 can (14 ounces) diced tomatoes
• 16 ounces frozen meatballs
• 19 ounces tortellini
• 6 ounces frozen spinach
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 tablespoon Italian seasoning
• 3/4 cup Parmesan cheese, plus additional for serving, divided
• salt, to taste
• pepper, to taste
• 1/4 cup heavy cream
• bread, for serving

Directions:
In Dutch oven, pour in beef broth and diced tomatoes. Fill empty diced tomatoes can with water and add to pot. Stir in meatballs, tortellini and spinach. Cook over medium heat then add onion powder, garlic powder, Italian seasoning and 3/4 cup Parmesan cheese. Add salt and pepper, to taste.
Cook 25 minutes, stirring occasionally. Add heavy cream and cook 5 minutes.
Serve with bread and additional Parmesan cheese.

(Family Features) Starting the morning on the right foot can set the tone for a productive day. Even when crunched for time before work or school, eating a filling breakfast before heading out the door is an important part of setting yourself up for success.
Between work, kids and making it to that early morning workout session, finding time to prepare a quick and tasty meal can be a real challenge. For a flavorful and easy breakfast try something new and delicious with this One-Pot Rice Shakshuka. A dish with origins in the Middle East and Northern Africa, shakshuka is traditionally made with a base of tomatoes, vegetables and seasonings, such as cumin and paprika. Then eggs are cracked on top and cooked in the sauce.
This version takes it a step further with the addition of Minute Instant White Rice, which provides a heartier texture to keep you feeling satisfied longer. Simply precooked and dried — nothing added but convenience — you can enjoy its light, fluffy texture after just 5 minutes in the microwave or on the stove. Plus, it works for those with dietary restrictions, including gluten-free, vegan or vegetarian.

One-Pot Rice Shakshuka
Prep time: 10 minutes
Cook time: 25 minutes
Servings: 6

Ingredients:
• 2 tablespoons olive oil
• 1 onion, diced
• 1 red bell pepper, seeded and diced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1 can (28 ounces) diced tomatoes with garlic and herbs
• 2 cups water
• 1 1/2 cups Minute Instant White Rice
• 6 eggs
• 1 tablespoon finely chopped fresh parsley
Directions:
Heat oven to 400 F.
In high-sided, ovenproof skillet over medium heat, heat oil. Add onion, bell pepper, cumin and smoked paprika; saute 8-10 minutes until vegetables are tender.
Add tomatoes and water to skillet. Bring to boil. Stir in rice and reduce heat to low. Cover and cook 3-5 minutes, or until most water is absorbed.
Using spoon, create six small wells in rice mixture. Crack one egg into each well. Transfer skillet to oven; cook 12-15 minutes, or until rice is tender, egg whites are set and yolks are runny, or until cooked as desired.
Garnish shakshuka with parsley before serving.
Tip: For spicy eggs, stir 1 tablespoon harissa paste into rice mixture before adding eggs. Or serve shakshuka with hot sauce.

(Family Features) Starting the morning on the right foot can set the tone for a productive day. Even when crunched for time before work or school, eating a filling breakfast before heading out the door is an important part of setting yourself up for success.
Between work, kids and making it to that early morning workout session, finding time to prepare a quick and tasty meal can be a real challenge. For a flavorful and easy breakfast that can be on the table in just 8 minutes when you’re in a rush, try this Quick Breakfast Skillet. With crispy bacon, scrambled eggs and rich cheddar cheese, it’s a perfect way to fuel your morning.
The secret, convenient ingredient: fluffy Minute Butter & Sea Salt Jasmine Rice Cups. Ready in just 60 seconds to fit into the day with no hassle, this versatile and flavorful ingredient is perfectly portioned in a BPA-free cup and features a delicious blend of familiar flavors to liven up breakfast.

Quick Breakfast Skillet
Prep time: 2 minutes
Cook time: 6 minutes
Servings: 1

Ingredients:
• 1 Minute Butter & Sea Salt Jasmine Rice Cup
• 1 slice bacon, chopped
• 1 egg
• 1/4 cup cheddar cheese, shredded
• cracked black pepper

Directions:
Heat rice according to package directions.
Heat medium frying pan over medium heat and add bacon. Cook about 4 minutes, or to desired doneness.
Scramble egg and add to frying pan. Cook 1 minute, or to desired doneness.
In bowl, mix rice, egg and bacon mixture and cheese. Top with cracked black pepper.
Tips:
Breakfast sausage or breakfast potatoes can be substituted for bacon. Add favorite hot sauce for a little heat.

(Culinary.net) Whether you’re hosting a holiday celebration or enjoying a weeknight meal during this busy season, easy recipes can help make the most of your time. Enjoy more of those precious moments with loved ones and less time in the kitchen with cranberry pulled pork, a slow-cooked solution with sweet cranberries perfectly complementing pork shoulder.

Cranberry Pulled Pork
Recipe courtesy of “Cookin’ Savvy”
Servings: 6-8

Ingredients:
• 2 cans whole berry cranberry sauce
• 1/4 cup balsamic vinegar
• 1/2 cup brown sugar, divided
• 1 pork shoulder (7-8 pounds)

Directions:
In bowl, mix cranberry sauce, balsamic vinegar and 1/4 cup brown sugar.
Place pork shoulder in slow cooker and rub remaining brown sugar into meat.
Cover meat with cranberry mixture. Cook on low 6-8 hours or high 4-6 hours.

(Culinary.net) Instead of assigning cake cutting duty at your holiday party, let dessert serve itself with these Mini Pecan Cheesecakes from “Cookin’ Savvy.” Individually wrapped for ease and convenience – or for giving as parting gifts – they’re a rich and delicious holiday treat. 

Mini Pecan Cheesecakes
Recipe courtesy of “Cookin’ Savvy”
Yield: 20 mini cheesecakes

Ingredients:
• 1 package plain round shortbread cookies
• 1 tablespoon flour
• 3/4 cup sugar
• 2 packages (8 ounces each) cream cheese, softened
• 2 large eggs
• 1 teaspoon vanilla
• 1/4 cup sour cream
• 1 stick butter, melted
• 3/4 cup brown sugar
• 3/4 cup crushed pecans

Directions:
Heat oven to 325 degrees.
In muffin pan, fill each hole with paper cupcake liners. Place one cookie in bottom of each cup.
Whisk flour and sugar. Mix in cream cheese. Using hand mixer, blend in eggs one at a time then add vanilla and sour cream. Mix until smooth then spoon on top of cookies.
Mix butter, brown sugar and crushed pecans. Spoon on top of cheesecake mixture.
Bake 25 minutes. Let cool before serving.

(Culinary.net) No matter what your main course looks like at the holidays, this Asparagus with Cranberry Sauce offers a sweet yet savory complement. Plus, the surprise pop of flavor and color are perfect for a festive tablescape. 

Asparagus with Cranberry Sauce
Recipe courtesy of “Cookin’ Savvy”
Servings: 6

Ingredients:
• 1/2 pound bacon
• 1 tablespoon butter
• 1 tablespoon garlic powder
• salt, to taste
• pepper, to taste
• 1 bunch fresh asparagus
• 1 can (14 ounces) whole cranberry sauce
• 1 tablespoon brown sugar
• 2 tablespoons balsamic vinegar

Directions:
Using kitchen shears, cut bacon into pieces then fry in skillet. Drain and set aside.
In same skillet, add butter and garlic powder. Add salt and pepper, to taste. Saute asparagus then add bacon back to pan.
In saucepan over medium heat, heat cranberry sauce, brown sugar and balsamic vinegar.
Place asparagus on platter and pour sauce on top.

(Culinary.net) This time of year is all about food and sweet desserts, but don’t forget to quench guests’ thirst with a seasonal sip. This Christmas Cranberry Punch offers a slightly less sweet take on traditional punch so you can add a touch of tart to the beverage cart. Visit Culinary.net to find more delicious holiday recipe ideas.

Christmas Cranberry Punch
Recipe courtesy of “Cookin’ Savvy”

Ingredients:
• 1 package fresh cranberries
• 1 can pineapple chunks
• 3-4 rosemary twigs
• 6 cans lemon-lime soda, divided
• 64 ounces cranberry juice
• 20 ounces orange pineapple juice
• 1 orange

Directions:
The night before, place four cranberries, two pineapple chunks and a few rosemary sprigs in each hole of silicone muffin pan or ice tray. Cover with 1 can lemon-lime soda and freeze.
Chill remaining soda, cranberry juice and orange pineapple juice overnight.
In punch bowl, mix remaining soda, cranberry juice and orange pineapple juice. Slice orange into 5-6 slices. Add lemon-lime soda ice cubes, handful of cranberries and orange slices. Serve.

(Family Features) Once your holiday feast comes to pass, you’re almost certain to find your refrigerator stuffed with leftovers. However, that doesn’t mean you want to eat the same meal again and again in the days that follow.
The star of many seasonal celebrations, turkey can be reused in a variety of post-holiday dishes to cut down on food waste and create fresh new meals your whole family can enjoy. Featuring a unique blend of 100% natural chili peppers, lime and sea salt, Tajín pairs perfectly with turkey, making it a go-to for creative leftovers.
Gone are the days of simply reheating turkey and stuffing or making a turkey sandwich. Instead, reinvent your holiday extras through fresh takes on classic dishes like leftover turkey carnitas tacos.

Leftover Turkey Carnitas Tacos
Total time: 25 minutes
Servings: 2 (2-3 tacos each)

Ingredients:
• 4-6 garlic cloves, peeled and separated
• 1 pinch salt
• 1⁄2 cup fresh bitter orange juice or fresh lime juice with fresh orange juice combo
• 1⁄2 cup olive oil
• 1 teaspoon Tajín Clasico Seasoning
• 1 cup leftover turkey, shredded
• 1 cup duck fat, ghee or high smoke point oil of choice
• 4-6 tortillas

Toppings (optional):
• pico de gallo
• pickled onions
• cilantro
• pomegranate seeds
• avocado

Direction:
In mixing bowl, combine flour, baking powder, sugar, salt and cream of tartar.
Grate butter and mix with dry ingredients.
Carefully add buttermilk and mix until incorporated.
Fold over 5-6 times, roll out and cut into 10-12 rounds.
Place cut biscuits on floured surface.
Refrigerate 30 minutes.

To make turkey pot pie filling:
With mortar and pestle, crush together garlic cloves and salt, make paste and place in medium bowl.
Stir in juice, olive oil and seasoning.
Fold mojo into shredded turkey meat.
In large, heavy-bottomed pot over high heat, melt duck fat and wait until it forms a wave. Add turkey, in batches, stirring often, until meat turns light golden brown, then lower heat to medium. Turn off heat.
Heat up tortillas, place turkey carnitas on top and add pico de gallo, pickled onions, cilantro, pomegranate seeds or avocado as desired.
Note: Once browned in duck fat, carnitas can be stored in the fat overnight and reheated over low heat to melt fat and warm carnitas.

(Family Features) Once your holiday feast comes to pass, you’re almost certain to find your refrigerator stuffed with leftovers. However, that doesn’t mean you want to eat the same meal again and again in the days that follow.
The star of many seasonal celebrations, turkey can be reused in a variety of post-holiday dishes to cut down on food waste and create fresh new meals your whole family can enjoy. Featuring a unique blend of 100% natural chili peppers, lime and sea salt, Tajín pairs perfectly with turkey, making it a go-to for creative leftovers.

Leftover Holiday Biscuit Pot Pie
Total time: 45 minutes
Servings: 4

Biscuits:
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 1/2 teaspoons sugar
• 1/4 teaspoon salt
• 2 teaspoons cream of tartar
• 1/2 cup cold unsalted butter
• 2/3 cup buttermilk
• 1 tablespoon butter, melted

Turkey Pot Pie Filling:
• 1/2 cup turkey fat
• 1 1/2 cups diced onion
• 1 1/2 cups diced carrots
• 1 1/2 cups diced celery
• 1 bay leaf
• 1 tablespoon minced garlic
• 1 tablespoon chopped thyme
• 1 tablespoon diamond crystal coarse salt
• 1 tablespoon coarse black pepper
• 1 cup all-purpose flour, divided
• 8 cups cold turkey stock
• Tajín Clasico Seasoning, to taste (about 1 tablespoon)
• 6 cups leftover cooked turkey, chopped

To make biscuits:
In mixing bowl, combine flour, baking powder, sugar, salt and cream of tartar.
Grate butter and mix with dry ingredients.
Carefully add buttermilk and mix until incorporated.
Fold over 5-6 times, roll out and cut into 10-12 rounds.
Place cut biscuits on floured surface.
Refrigerate 30 minutes.

To make turkey pot pie filling:
Preheat oven to 375 F.
Heat large pot over high heat and add turkey fat.
Add onions, carrots, celery, bay leaf, garlic, thyme, salt and pepper; gently sweat.
Add 1/2 cup flour and cook 2-3 minutes.
Add turkey stock 2 cups at a time, allowing to thicken before adding more.
In bowl, mix remaining flour with turkey.
Add turkey pot, bring to simmer until thickened.
Add seasoning, to taste.
Add pot pie filling to casserole dish and gently place biscuits closely together on top.
Brush biscuits with melted butter and bake 25-30 minutes.
Remove from oven and cool 10-15 minutes before serving.

(Family Features) Rally the family together to make and eat these bite-sized versions of corn dogs for an enjoyable, kid-friendly activity and snack.  Parents will enjoy them, too, because they’re easy to make, easy to eat and clean up is a snap.

Mini Corn Dog Bites

Ingredients:
• Nonstick cooking spray
• 1 package all-beef bun-length hot dogs
• 1 cup flour
• 1 cup yellow cornmeal
• 2 tablespoons sugar
• 1 teaspoon salt
• 1/2  teaspoon baking powder
• 1 stick butter, melted
• 1 cup milk
• 1/4 cup sour cream
• 2 eggs

Dipping Sauce:
• 2/3 cup sour cream
• 3 tablespoons Dijon Mustard
• 2 tablespoons honey

Directions:
Heat oven 375°F.
Prepare muffin pan with nonstick cooking spray.
Cut each hot dog into six pieces.
In large bowl, whisk flour, cornmeal, sugar, salt and baking powder.
In medium bowl, whisk melted butter, milk, sour cream and eggs. Combine butter mixture with flour mixture.
Fill each muffin cavity halfway with batter. Place one hot dog piece in center of each cavity.
Bake 14-16 minutes. Cool completely.
To make dipping sauce: In small bowl, stir sour cream, mustard and honey. Serve with corn dogs.

(Family Features) Your guests won’t be able to have just one of these sweet and savory poppers. With a touch of heat from the cayenne pepper, and sweetness from brown sugar, you’re almost sure to watch them quickly disappear.

Bacon-Wrapped Jalapeno Poppers
Recipe courtesy of Bob Evans
Prep time: 30 minutes
Cook time: 30 minutes
Serves: 40

Ingredients:
• 2 packages Bob Evans Thick Sliced Hardwood Smoked Bacon, slices cut in half
• 1 package Bob Evans White Cheddar Mashed Potatoes
• 1 package garlic herb cheese spread
• 20 jalapeno peppers, halved, seeded with membranes removed
• 1/4 cup brown sugar
• 1 teaspoon ground cayenne pepper

Directions:
Heat oven to 400° F. Set bacon out to thaw to room temperature so it is pliable.
In mixing bowl, use rubber spatula to combine mashed potatoes and garlic herb cheese. Stir until incorporated. Spread 1 teaspoon mashed potato mixture in each jalapeno half; level each with butter knife or spatula.
Wrap each jalapeno with bacon; use three half slices for large jalapenos or two halves for smaller sizes. Be sure bacon is wrapped sealing in mashed potato mixture tightly.
In small mixing bowl, combine brown sugar and cayenne pepper. Generously sprinkle over bacon and pat gently to make it stick.
Line cookie sheet with piece of parchment paper so sugar does not burn to pan. Bake until bacon reaches desired crispiness, around 25-35 minutes.
Let peppers cool slightly before serving, about 5 minutes.

(Family Features) With football season in full swing, it’s time to break out game day favorites that get the crowd on their feet. This Bison Barbecue Meatloaf may not be a traditional tailgate item, but it’s a perfect way to bring the family together for weeknight games.

Bison Barbecue Meatloaf
Recipe courtesy of “Cookin’ Savvy”
Servings: 4-6

Meatloaf:
• 1 pound ground bison
• 1/3 pound hamburger (optional)
• 2 tablespoons mesquite seasoning or barbecue seasoning
• 1 egg
• 1/2 cup barbecue sauce

Glaze:
• 1 cup barbecue sauce
• 2 tablespoons brown sugar

Directions:
Heat oven to 350 F.
In bowl, mix bison; hamburger, if using; seasoning; egg; and barbecue sauce. Place in loaf pan.
To make glaze, mix barbecue sauce and brown sugar. Spread over meatloaf.
Bake 45 minutes.

(Family Features) If your family’s taste buds have grown tired of apple-inspired fall desserts, simply look toward another quintessential autumn flavor: pumpkin. Quick and easy to prepare using a spice cake mix that provides all the flavor without the stress, this cake can be dressed to impress at a fall gathering or served after weeknight dinner.

Pumpkin spice bundt cake
Recipe courtesy of “Cookin’ Savvy”
Servings: 8-12

Bundt Cake:
• 1 box spice cake mix
• 1 can (15 ounces) pumpkin
• 1 stick butter, softened
• 2 eggs

Topping:
• 3 tablespoons caramel sauce
• 2cups powdered sugar
• 1/2 cup chopped nuts of choice

Directions:
Heat oven to 350 F. Grease Bundt pan.
In mixing bowl, mix cake mix, pumpkin, butter and eggs well then pour into Bundt pan.
Bake 45-50 minutes until toothpick inserted in middle comes out cleanly. Let cool in pan 5 minutes then remove from pan and let cool completely on rack.
Once cooled, mix caramel sauce and powdered sugar; drizzle over Bundt cake. Sprinkle with chopped nuts.

(Family Features) Sweet potatoes seem to scream “fall,” especially this roasted version that pairs well with a wide variety of family favorites like fried chicken. It can be your go-to recipe when comfort cravings call for a savory (not sweet) side.

Roasted Sweet Potatoes
Recipe courtesy of “Cookin’ Savvy”
Servings: 4

Ingredients:
• 2 large sweet potatoes, washed and cubed
• 1/2 tablespoon garlic powder
• 1/2 tablespoon onion powder
• salt, to taste
• pepper, to taste
• oil, for drizzling
• 2 tablespoons butter


Directions:
Heat oven to 425 F.
In bowl, mix cubed sweet potatoes with garlic powder, onion powder and salt and pepper, to taste. Drizzle with oil; mix well.
Place sweet potatoes in baking dish and bake 30 minutes. Remove from oven and spoon butter over sweet potatoes, mixing well.
Note: If using small sweet potatoes, use four (one per serving).

(Family Features) With a powerful influence across the United States, Latino food has become a regular feature of family dinners. Bring your family to the table for a true fiesta with this Mexican lasagna, a hearty solution that’s both filling and easy to make.

Mexican lasagna
Recipe courtesy of “Cookin’ Savvy”
Servings: 4-6

Ingredients:
• 1 pound ground beef
• 1 can (15 ounces) black beans
• 1 can (4 ounces) chiles
• 2 cans (14 ounces each) fire-roasted diced tomatoes, divided
• 1 can (15 ounces) whole kernel corn
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon taco seasoning
• 6 cups shredded cheese
• 18 taco-sized tortillas of choice
• fresh cilantro, for garnish
• sour cream, for serving

Directions:
Heat 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.
Serve with tofu on top of hot or cold salad and noodle meal kit.

(Family Features) Many busy weeknights come down to one decision for frazzled families: cook at home or give in to takeout cravings. Instead of stressing over a decision, enjoy the best of both worlds and make Asian-inspired dishes from the comfort of your own kitchen.
For a quick and delicious solution that may just become a family go-to, these Teriyaki Tofu Bowls are jam-packed with flavor, noodles and fresh veggies.
These homemade favorites feature a delicious blend of broccoli, red and green cabbage, kale, shredded carrots, radish and green onions in Fresh Express’s Hot or Cold Teriyaki Salad and Noodle Meal Kit. The vegetable blend is tossed with pre-cooked Udon noodles, white sesame seeds and crunchy wontons then finished with a gourmet teriyaki dressing sauce for familiar Asian flavor.

Teriyaki Tofu Bowls
Prep time:  20 minutes
Cook time: 10 minutes
Servings: 4

Ingredients:
• 1 tablespoon rice wine vinegar
• 2 tablespoons dark soy sauce
• 1 tablespoon honey
• 1 teaspoon fresh grated ginger
• 1 tablespoon minced garlic
• 2 teaspoons white pepper
• 2 teaspoons Chinese five-spice
• 1/3 cup neutral oil
• 1 package (16 ounces) extra-firm tofu, cut into 1/2-inch pieces
• 1 bag (16.9 ounces) Fresh Express Teriyaki Hot or Cold Salad and Noodle Meal Kit
Directions:
In bowl, whisk vinegar, dark soy sauce, honey, ginger, garlic, white pepper and Chinese five-spice until combined.
Slowly pour oil into mixture while whisking vigorously. Place cut tofu in mixture and allow to sit 15 minutes.
Bring large saute pan to medium-high heat and place tofu in, turning when crust forms.
When tofu is finished, set aside and prepare hot or cold salad and noodle meal kit.
Serve with tofu on top of hot or cold salad and noodle meal kit.

(Family Features) Many busy weeknights come down to one decision for frazzled families: cook at home or give in to takeout cravings. Instead of stressing over a decision, enjoy the best of both worlds and make Asian-inspired dishes from the comfort of your own kitchen.
Featuring a blend of chilled, freshly chopped vegetables; ready-to-eat, pre-cooked noodles; gourmet dressing sauce; and crispy toppings, Fresh Express Hot or Cold Salad and Noodle Meal Kits offer two meal options in every bag — hot or cold — so you can make your salad, your way. Available in Teriyaki, Asian Sweet Ginger and Korean Sesame flavors, they’re the perfect inspiration for making takeout-style dishes at home.
Consider this Marinated Teriyaki Steak with Teriyaki Noodle Salad recipe, which combines juicy steak with crisp vegetables and pre-cooked Udon noodles for the ultimate at-home comfort food in an effortless meal.

Marinated Teriyaki Steak with Teriyaki Noodle Salad
Prep time: 1 hour
Cook time: 24 minutes
Servings: 4

Ingredients:
• 1/2 cup dark soy sauce
• 1/2 cup brown sugar
• 1 tablespoon Sriracha sauce
• 1/2 cup unsalted chicken stock
• 1 pound flank steak
• 1 tablespoon sesame oil
• 1 bag (16.9 ounces) Fresh Express Hot or Cold Teriyaki Salad and Noodle Meal Kit

Directions:
In saucepan, add soy sauce, brown sugar, Sriracha sauce and chicken stock; bring to simmer while whisking. Simmer 4 minutes.
Cool mixture down until cool to touch, about 20 minutes.
Slice steak into thin strips and place in bowl. Pour marinade over steak and marinate for 1 hour.
In large pan over medium-high heat, stir-fry steak 2 minutes.
Remove steak from pan and allow to rest.
In same pan used for steak, add oil and cook hot or cold kit according to instructions on bag.
Add steak back to pan and stir to incorporate.
Garnish with toppings from hot or cold kit and serve.

(Family Features) A comfy sweater, a crackling fire and a meal that warms you from the inside out are perfect ways to spend a cool autumn evening with the people you love.
Gather around the table for a hearty meal featuring some of the most comforting flavors of fall — pumpkin, apple and cinnamon — plus a special ingredient: pierogies. Found in the frozen food aisle, Mrs. T’s Pierogies are stuffed with creamy mashed potatoes, cheesy goodness and other big, bold flavors — a comforting addition to this creamy pumpkin soup with mini pierogies.
Available in 13 flavors, including 4 Cheese Medley, Loaded Baked Potato, Broccoli & Cheddar and other varieties in both full and mini sizes, they can be boiled, baked, sauteed, air fried and even grilled, making them a versatile addition to seasonal dishes of all kinds.

Creamy pumpkin soup with mini pierogies
Prep time: 5 minutes
Total time: 40 minutes
Servings: 4

Ingredients:
• 1 large shallot
• 1 large Honeycrisp apple (or 1 1/2 cups)
• 5 garlic cloves
olive oil
• 2 cups low-sodium chicken or vegetable broth, divided
• 2 cups canned pumpkin puree
• 2 teaspoons maple syrup
• pepper, to taste
• salt, to taste
• 1/4 teaspoon nutmeg
• 1/8 teaspoon cinnamon
• 2 tablespoons heavy cream
fresh thyme, to taste
• 1 box Mini 4 Cheese Medley Mrs. T’s Pierogies

Directions:
Slice shallot, peel and cube apple and crush garlic.
In pot over medium-low heat, add drizzle of olive oil and saute shallots, garlic and apple 20 minutes, covered.
Let mixture slightly cool then add to blender with 1/2 cup broth and blend until fully combined.
In pot, add pumpkin puree; blended shallot mixture; maple syrup; salt, to taste; pepper, to taste; nutmeg; cinnamon; remaining broth; heavy cream; and thyme, to taste. Bring to low boil then add frozen pierogies. Boil 3 minutes.

(Family Features) Don’t let hectic schedules and summer’s fade get you down; this warm apple crumble is perfect to put a smile on your loved ones’ faces. Visit Culinary.net for more comforting treats all year long.

Apple crumble
Recipe courtesy of “Cookin’ Savvy”
Servings: 4-6

Ingredients:
• 1 can (20 ounces) apple pie filling
• 1 box yellow cake mix
• 1/2 cup chopped pecans (optional)
• 1 1/2 butter sticks, melted
vanilla ice cream or whipped cream topping (optional)

Directions:
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.

(Family Features) When you’re looking for recipe inspiration, don’t be afraid to take things back to your childhood with a little home cooking. Even better, now you can enjoy those kid favorites as the main course (with an adult touch, to boot) in this baked broccoli mac.
It’s a warm, cozy solution that pairs with bread and a salad for dinner or can be halved and served as a side.

Baked Broccoli Mac
Recipe courtesy of “Cookin’ Savvy”
Servings: 4-6

Ingredients:
• 1 box (1 pound) pasta noodles, such as cellentani, elbow or penne
• 2 cups chopped broccoli
• 2 cups chicken broth
• 1 cup heavy whipping cream or half-and-half
• 2 cups mozzarella
• 1/2 block pasteurized cheese product, cubed
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• salt, to taste
• pepper, to taste

Topping ingredients:
• 2 cups breadcrumbs
• 1/2 stick butter
• 1/2 cup grated Parmesan cheese

Directions:
Heat oven to 350 F.
In large pot, cook pasta according to package instructions. Drain well then add broccoli, chicken broth, cream, mozzarella, pasteurized cheese product, garlic powder and onion powder. Season with salt and pepper, to taste. Mix well.
To make topping: In bowl, mix breadcrumbs, butter and Parmesan cheese.
Pour macaroni mixture into large baking dish then sprinkle with breadcrumb mixture. Bake 30 minutes.

(Family Features) The main course at family dinners may be the main event, but that doesn’t mean you should have to settle for bland, boring sides. Fret not. There is a better way to pair favorite proteins with tasty potatoes.
Try these Parmesan potato wedges that are boiled before they’re baked for a moist middle and crispy exterior that’s perfect alongside favorite meals. Discover more delicious side dishes at Culinary.net.

Parmesan potato wedges
Recipe courtesy of “Cookin’ Savvy”

Ingredients:
• 5 golden potatoes
• 2 cups grated Parmesan cheese
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• salt, to taste
• pepper, to taste
• 1 cup oil, for drizzling

Directions:
Boil whole potatoes 20 minutes. Remove from water and slice into wedges.
Heat oven to 375 F.
In medium bowl, mix Parmesan cheese, garlic powder and onion powder. Add salt and pepper, to taste.
Dip wedges in Parmesan mixture, covering potatoes well. Place on cookie sheet drizzled in oil then drizzle oil on wedges. Bake 15 minutes then turn wedges over and bake 15 minutes.

(Family Features) Enjoy this recipe that helps you get the kids up and out the door on those busy school mornings when nothing seems to run smoothly. While breakfast is widely recognized as the most important meal of the day, that doesn’t always mean you have time to sit down and enjoy it.
Solving your morning rush with grab-and-go breakfasts you can make ahead of time accomplishes both goals at once: staying on schedule and fueling your kiddos (and yourself) for the day ahead. These delicious and nutritious recipes come from Healthy Family Project’s 2024 Back to School Campaign, which is raising $12,000 for the Foundation for Fresh Produce to support children’s accessibility to fresh fruits and vegetables.
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.

Mixed Berry Whole-Wheat Muffins
Recipe courtesy of Healthy Family Project
Prep time: 5 minutes
Cook time: 15 minutes
Servings: 12

Ingredients:
• 1 1/4 cups white whole-wheat flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/8 teaspoon salt
• 1 large egg
• 1/2 cup maple syrup
• 2 teaspoons vanilla extract
• 3/4 cup plain nonfat Greek yogurt
• 3/4 cup unsweetened applesauce
• 1/2 cup chopped strawberries
• 1/2 cup blueberries

Directions:
Preheat 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.

(Family Features) Begin building tiny, healthier practices into routines you already have to help make it easier to establish habits you can stick to. This concept is called “habit stacking,” and it can help you improve habits from morning to night.
Consider those busy mornings when you need an on-the-go solution. Rather than opting for sugary foods and drinks, turn to Green Tea Berry Banana Smoothies that include unsweetened green tea. When incorporated as part of an overall healthy diet, unsweetened tea can support heart health.
This no-sugar-added recipe from Lipton, a proud national sponsor of the American Heart Association’s Life is Why campaign, can help you enjoy healthier mornings while checking emails or hydrating before heading to the office.

Green Tea Berry Banana Smoothies
Recipe courtesy of the American Heart Association
Servings: 4 (1 1/2 cups per serving)

Ingredients:
• 3 cups water
• 8 single-serving green tea bags
• 16 ounces frozen mixed berries (about 3 cups)
• 2 medium bananas, peeled, cut in half and frozen
• 1 cup fat-free plain Greek yogurt
• 2 teaspoons fresh-grated peeled gingerroot (optional)
• 2 teaspoons vanilla extract (optional)
• 2 teaspoons chia or flax seeds (optional)

Directions:
In small saucepan over high heat, bring water to boil. Remove pan from heat. Submerge tea bags. Steep 4 minutes. Discard tea bags. Let tea mixture cool 30 minutes. Pour into pitcher. Refrigerate 2 hours, or until chilled.
In food processor or blender, process tea, berries, bananas and yogurt until smooth. Add gingerroot and vanilla, if desired, and process until smooth. Pour into four glasses. Sprinkle with chia seeds, if desired.
Nutritional information per serving (without optional ingredients): 136 calories; 1 g total fat (0 g saturated fat, trans fat, polyunsaturated fat and monounsaturated fat); 3 mg cholesterol; 23 mg sodium; 29 g carbohydrates; 5 g fiber; 18 g total sugars (0 g added sugars); 8 g protein.

(Family Features) How you start your morning can impact the rest of your day. If you’re looking to incorporate healthier choices into your morning routine, try a concept known as “habit stacking.” Building tiny, healthier habits into routines you already have, like enjoying a morning beverage or breakfast before you check your email instead of jumping right into the day’s tasks, can make it easier to stick to a new habit when it’s built into an existing routine.
If you already enjoy the routine of breakfast to start the day, consider swapping sugary drinks for beverages without added sugars like unsweetened green or black tea. When incorporated as part of an overall healthy diet, unsweetened tea can help support heart health.
If you need help getting started, Lipton, a proud national sponsor of the American Heart Association’s Life is Why campaign, created this easy-to-make, better-for-you tea recipe.
For a little morning refreshment, simple Sparkling Green Tea Cranberry Spritzers offer a solution with 0 grams of added sugars.

Sparkling Green Tea Cranberry Spritzers
Recipe courtesy of the American Heart Association
Servings: 4 (1 1/2 cups per serving)

Ingredients:
• 4 cups water
4 single-serving green tea bags
1 cup 100% cranberry juice or 100% cranberry-pomegranate juice
2 cups ice cubes
1/2 cup seltzer (flavored or plain) or low-sodium club soda, chilled
4 orange slices or lime wedges (optional)

Directions:
In small saucepan over high heat, bring water to boil. Remove pan from heat. Submerge tea bags. Steep 4 minutes. Discard tea bags. Let tea mixture cool 30 minutes. Pour into pitcher. Stir in cranberry juice. Refrigerate 2 hours, or until chilled.
At serving time, put ice cubes in four glasses. Pour tea mixture into glasses. Top each serving with seltzer. Garnish with orange slices.
Tip: To create cranberry-flavored ice cubes, fill ice cube tray with 100% cranberry juice and freeze.
Nutritional information per serving: 32 calories: 0 g total fat (0 g saturated fat, trans fat, polyunsaturated fat and monounsaturated fat); 0 mg cholesterol; 4 mg sodium; 8 mg carbohydrates; 0 g fiber; 8 g total sugars (0 g added sugars); 1 g protein.

(Family Features) Grilling is a great way to feed a crowd, but that doesn’t have to be limited to just the main dish. Fresh veggies like asparagus are a perfect accompaniment to grilled favorites and can be placed on the grates right next to the protein you’re serving to make hosting a cinch and avoid heating up the kitchen. Before your next gathering, visit Culinary.net for more recipe inspiration.

Grilled asparagus
Recipe courtesy of “Cookin’ Savvy”
Prep time: 5 minutes
Cook time: 15 minutes

Ingredients:
• 1 bundle fresh asparagus
• 1 package (3-4 ounces) prosciutto
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon pepper
• 3 tablespoons butter

Directions:
Preheat grill to medium heat.
Wash and cut asparagus spears to equal sizes.
Wrap four asparagus spears with prosciutto. Repeat until all asparagus and prosciutto are used, about six bundles. Place in cast-iron skillet or disposable aluminum pan. Cover bundles with garlic powder, onion powder, pepper and butter.
Place skillet or pan on grill. Grill 15 minutes, turning bundles halfway through cooking.

(Family Features) When it’s hot but you crave something sweet, turn to a delicious dessert that’s cool and creamy. French Style Cheesecake with Vanilla Wafer Crust offers the best of both worlds as a fresh, no-bake, refrigerated favorite you can top with chocolate, fruit or vanilla wafer crumbs.

French Style Cheesecake with Vanilla Wafer Crust
Recipe courtesy of “Cookin’ Savvy”
Total time: 25 minutes, plus 3 hours refrigeration
Servings: 8

Crust:
•2 cups vanilla wafers, crushed
•1 stick butter, melted
•1/4 cup brown sugar

Whipped Cream:
•1 cup heavy cream
•3 tablespoons sugar
•1 teaspoon vanilla

Cheesecake:
•8 ounces cream cheese, softened
•1 teaspoon vanilla
•1/2 cup powdered sugar

Directions:
To 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.

(Family Features) In between summer adventures and hot afternoons spent poolside, you’re likely looking to combat rising temperatures with a cool, refreshing beverage. This year, quench your thirst with drinks that play up the trendiness of bold flavors.
While many concoctions can help you beat the heat, some gems seem to hit the spot better than others. Consider one of the trendiest beverages that is increasingly becoming available at smoothie and juice bars nationwide but which you can also prepare at home: the tempting, bold taste of the Mangonada. With a harmonious fusion of sweet, spicy and tangy flavors, this thirst-quencher captures the essence of tropical indulgence with the majestic mango at the center of its symphony of flavors.
“Mango not only adds a burst of flavor but also brings a unique depth to the beverage,” said Dan Spellman, director of marketing for the National Mango Board.
Central to the Mangonada is Tajín Fruity Chamoy Sauce and Clásico Seasoning — a zesty blend of chili peppers, lime and sea salt — which are must-have ingredients to make the beverage. They combine to infuse the drink with a subtle kick, balancing the mango’s sweetness with a hint of spiciness that hits different.

Mangonada
Recipe courtesy of the National Mango Board

Ingredients:
• 1 cup fresh mango cubes, plus 5-6 cubes for garnish, divided
• 2 ounces fresh mango nectar
• 1/2 ounce lime juice
• 2 cups ice
• 1/2 ounce agave nectar
• 2 tablespoons Tajín Fruity Chamoy Hot Sauce, plus 2 ounces for garnish, divided
• 1 tablespoon Tajín Clásico Seasoning, for garnish
• 1 tamarind candy, for garnish (optional)

Directions:
Measure 1 cup mango cubes, mango nectar, lime juice, ice and agave nectar into blender cup. Blend until smooth.
In separate small dishes, add 1 ounce hot sauce and 1 ounce seasoning.
Dip rim of 14-ounce Collins glass into hot sauce then seasoning to coat. Drizzle remaining hot sauce along inside of glass.
In glass, pour 1 tablespoon chamoy sauce followed by blended Mangonada. Top with remaining fresh mango cubes and sprinkle with additional seasoning. Add tamarind candy to glass, if desired.

(Family Features) From putting a family meal on the table after activities to hosting a large crowd at your next get-together, a seasonal favorite like Caesar salad can serve as the perfect canvas for creating quick, easy-to-prepare meals.
With more than 100 varieties of fresh, healthy and convenient ready-to-eat salads – including 11 Caesar salad varieties like the Caesar Chopped Salad Kit – Fresh Express provides tasty, versatile salad kits that can be modified to fit nearly any kind of meal you might be craving.
Available in the refrigerated produce department, these premium mixes can be eaten as a standalone salad when time is of the essence or taken beyond the bowl and fused with another beloved classic, like tacos, for a burst of flavor and texture in every bite. These Fried Chicken Caesar Tacos, ready in just 30 minutes, feature savory Caesar salad – crisp, chopped romaine; herb-seasoned crouton crumbles; cracked pepper; grated Parmesan cheese; and a delicious Parmesan Caesar dressing — enveloped in a crispy, golden chicken shell.

Chicken caesar tacos
Prep time: 10 minutes
Cook time: 20 minutes
Servings: 4

Ingredients:
• 3 eggs
• 3 cups all-purpose flour
• 1 packet taco seasoning
• 2 chicken breasts, sliced in half horizontally
• 3 cups neutral oil
• 1 bag (9.4 ounces) Fresh Express Caesar Chopped Salad Kit

Directions:
In shallow bowl, beat eggs. In separate bowl, combine flour and half packet of taco seasoning.
Place chicken in resealable bag and, using meat tenderizer, pound to 1/4-inch thickness.
In medium saute pan, heat oil over medium heat.
Season chicken breasts with remaining taco seasoning.
Coat chicken in flour mixture, dip into beaten eggs then coat chicken in flour mixture again, pressing firmly to adhere.
In pan with hot oil, cook battered chicken until golden brown, flipping halfway through, until chicken reaches minimum internal temperature of 165 F, 4-5 minutes per side (depending on thickness). Fry in batches to avoid overcrowding pan, if necessary.
Once fully cooked, fold chicken over to create taco shell shape. Place sheet pan on top to hold shape, 3-4 minutes.
In large bowl, combine lettuce, dressing, croutons and cheese from salad kit.
Once chicken taco shells set, carefully remove sheet pan. Fill each taco shell with prepared salad mixture.

To build sandwiches, place sliced pork on bottom halves of toasted buns. Top with prepared salad mixture and sauteed onions. Finish with top halves of buns.

(Family Features) From putting a family meal on the table after activities to hosting a large crowd at your next get-together, a seasonal favorite like Caesar salad can serve as the perfect canvas for creating quick, easy-to-prepare meals.
Even when time is limited, flavor doesn’t need to be compromised. Inspired by high-end dining experiences, the Fresh Express Twisted Creamy Truffle Caesar Chopped Salad Kit provides a gourmet twist to turn these Creamy Truffle Caesar Pork Sandwiches into a culinary delight. Ready is just 20 minutes and featuring tender pork strips; a Caesar salad mix of garden-fresh crispy romaine lettuce, delicate sprinkles of truffle Parmesan cheese, crunchy garlic brioche croutons and creamy dressing; and sauteed onions on a toasted bun, every bite is a sensation to be savored.

Creamy Truffle Caesar Pork Sandwiches
Prep time: 5 minutes 
Cook time: 15 minutes 
Servings: 4 

Ingredients:
• 2 pounds boneless skinless pork chops
• 4 tablespoons Italian seasoning 
• 2 tablespoons canola oil
• 1 red onion
• 1 bag (9.3 ounces) Fresh Express Twisted Caesar Creamy Truffle Caesar Chopped Salad Kit
• 4 long sandwich rolls

Directions:
Preheat pan on stove over medium-high heat. Season pork chops with Italian seasoning.
When pan is hot, add oil and pork chops. Cook pork chops, turning halfway through, until they reach minimum internal temperature of 145 F, 6-8 minutes per side (depending on thickness).
Once pork chops are cooked through, remove from pan and let rest a few minutes.
Peel and slice onion. After resting, slice pork into strips; set aside.
In same pan, saute onion until translucent, about 5 minutes. Set aside.
In large bowl, combine lettuce, dressing, croutons and cheese from salad kit.
In separate pan, toast buns until golden brown; set aside.
To build sandwiches, place sliced pork on bottom halves of toasted buns. Top with prepared salad mixture and sauteed onions. Finish with top halves of buns.

(Family Features) Break out the red, white and blue and (safely) set off your favorite fireworks – it’s time to honor America’s birthday. Along with all the booms and blasts, make sure your crowd is satisfied with one of the country’s most beloved snack foods and a true firecracker in the kitchen: popcorn.
Celebrated for its seed-to-snack simplicity, popcorn’s smell, taste and versatility mean it can enhance any occasion as a budget-friendly solution for family gatherings. As a timeless treat nationwide, it is an especially perfect partner for Fourth of July get-togethers as it bursts while cooking and brings a thrill to the senses.
These Peanut Butter Cups are an ideal summer snack that’s easy to prepare with everyday ingredients. All you need to do is melt together peanut butter, butter and marshmallows then mix in popcorn, shredded wheat, peanuts and raisins. Bake in individual paper liners for grab-and-go convenience then share with your nearest and dearest. For added flair, use American flag-themed liners or finish your creation with toothpicks connected to miniature American flags.

Peanut Butter Cups
Yield: 24 cups

Ingredients:
• 1/2 cup peanut butter
• 1/2 cup butter or margarine
• 1 package (10 1/2 ounces) miniature marshmallows
• 6 cups freshly popped popcorn
• 6 cups spoon-size shredded wheat
• 1 cup dry roasted peanuts
• 1 cup raisins

Directions:
Preheat oven to 250 F.
In microwave on high heat using large, microwavable bowl, melt peanut butter and butter 1 minute.
Add marshmallows and microwave on high 1 minute, or until marshmallows puff; stir.
Add popcorn, shredded wheat, peanuts and raisins; stir gently.
Place paper liners in two 12-cup muffin pans. Divide mixture into 24 cups.
Bake 10 minutes.
Remove from oven and store “cups” in airtight container.

(Family Features) Break out the red, white and blue and (safely) set off your favorite fireworks — it’s time to honor America’s birthday. Along with all the booms and blasts, make sure your crowd is satisfied with one of the country’s most beloved snack foods and a true firecracker in the kitchen: popcorn.
Celebrated for its seed-to-snack simplicity, popcorn’s smell, taste and versatility mean it can enhance any occasion as a budget-friendly solution for family gatherings. As a timeless treat nationwide, it’s an especially perfect partner for Fourth of July get-togethers as it bursts while cooking and brings a thrill to the senses.
Add a touch of heat to this year’s celebrations with Cinnamon Candy Poppers that bring a real bang to the snack table. Inspired by those classic firecrackers that a Fourth of July party can’t do without, these balls of ooey-gooey goodness provide a truly patriotic spark.

Cinnamon Candy Poppers
Yield: 24 balls

Ingredients:
• Nonstick cooking spray
• 3 quarts popped popcorn
• 4 tablespoons (1/2 stick) butter or margarine
• 3 cups miniature marshmallows
• 1/2 cup cinnamon-flavored candies
• red and blue confection stars
• red licorice string

Directions:
Spread large sheet of plastic wrap on work surface and spray with nonstick cooking spray.
Spray large mixing bowl lightly with nonstick cooking spray and place popcorn inside.
In medium saucepan over low heat, melt butter. Stir in marshmallows until melted and mixture is smooth. Pour over popcorn. Add cinnamon candies and mix well until coated.
Spray hands with nonstick cooking spray and form mixture into 24 balls. Gently press red and blue stars onto each ball. Place piece of licorice string on top of each ball.

(Family Features) These Brown Sugar Meringues provide bursting summertime flavor in a little, handheld bite. They’re ideal for sharing with loved ones after a weekend barbecue or birthday celebration and, with just a few ingredients, they’re as easy to make as they are to enjoy.
To help bake this delicious dessert, you can trust Domino to deliver quality, consistency and results that only a century of experience can bring. Its Light Brown Sugar offers a buttery, caramel flavor, making it a perfect choice for sweets of all kinds.

Brown Sugar Meringues
Prep time: 20 minutes
Cook time: 1 hour, plus 1 hour rest time
Yield: 3 dozen meringues

Ingredients:
• Water
• 6 large egg whites, at room temperature
• 1 cup Domino Light Brown Sugar
• 3/4 cup Domino Granulated Sugar Easy Baking Tub
• 1⁄8 teaspoon salt
• 2 tablespoons Domino Turbinado Sugar (optional)

Directions:
Preheat oven to 225 F. Line three baking sheets with parchment paper. Set aside.
Pour 1 inch of water into medium saucepan and heat it until simmering. In heat-proof bowl, mix egg whites, brown sugar, granulated sugar and salt. Put bowl on top of saucepan and warm mixture until it reaches 125 F. Stir continuously and make sure mixture does not touch water.
Carefully remove from heat. Using electric mixer, beat mixture at high speed 8-10 minutes. Transfer meringue into piping bag fitted with star tip. Pipe 12 meringues per baking sheet.
Sprinkle turbinado sugar on top of meringues, if desired. Bake 1 hour. Turn off oven and allow meringues to rest inside oven 1 hour. Remove from oven and enjoy.

(Family Features) Keep your summer meals simple by leaning into versatile ingredients that can help you whip up a variety of side dishes.
These grilled red potato skewers display the delicious, nutritious, versatile qualities of Wisconsin potatoes. With a multitude of varieties, they’re a favorite among world-class chefs, home cooks, large and small supermarkets and even the pickiest of eaters.
It can be love at first bite with these 100% gluten-free potatoes that can add a touch of nutrition to summer cookouts. They’re a good source of vitamin B6, high in vitamin C, rich in potassium and an excellent source of fiber.

Grilled Red Potato Skewers
Recipe courtesy of the Wisconsin Potato & Vegetable Growers Association
Prep time: 10 minutes
Cook time: 20 minutes
Servings: 4

Ingredients:
• 2 medium russet or Yukon gold Wisconsin potatoes or 6 red Wisconsin potatoes
• 2 medium zucchini
• 1/2 smoked sausage rope
• 4 skewers (12 inches each)
• 1/2 cup Italian dressing

Directions:
Preheat grill to medium heat. Cut potatoes in half. Cut zucchini and sausage same width as potatoes. Skewer potatoes, zucchini and sausage. Repeat for each skewer.
Place skewers in dish and cover with Italian dressing. Marinate 5 minutes.
Place skewers on grill and cook 5 minutes on each side, or until potatoes are done. Remove from grill and serve.

(Family Features) Bright colors and fresh flavor bring out the best in summer meals, starting with seasonal salads that look as though the ingredients were just picked from a garden.
Orange, grapefruit and avocado are perfect accompaniments in this citrus spring mix salad when paired with Fresh Express Spring Mix. This garden-fresh blend combines carefully selected tender baby butter and red and green leaf lettuces with baby greens including spinach, arugula and kale that are picked when the tiny leaves are perfect and whole.
With more than 100 varieties of fresh, healthy and convenient ready-to-eat salads, as well as an assortment of salad greens you can use to create your ideal summer dishes, the kits and lettuce blends are available in the refrigerated product department of your favorite grocery store.

Citrus Spring Mix Salad
Prep time: 5 minutes
Total time: 10 minutes
Servings: 2

Dressing:
• 1/4 cup orange juice
• 1 teaspoon grated orange zest
• 1 teaspoon white wine vinegar
• 1/4 teaspoon Dijon mustard
• 1/2 teaspoon sugar
• 1/8 teaspoon salt
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Salad:
• 1 package (5 ounces) Fresh Express Spring Mix
• 1 navel orange, peeled and sectioned
• 1 red grapefruit, peeled and sectioned
• 1 avocado, peeled, pitted and sliced
• 1/4 cup red onion, thinly sliced

To make dressing:
In small bowl, whisk orange juice, orange zest, white wine vinegar, Dijon mustard, sugar and salt. Set aside.

To make salad:
In large bowl, toss spring mix with salad dressing. Divide salad evenly among two plates. Top with oranges, grapefruit, avocado and onion.