July 28, 2021 Issue, Page 8 of 8

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8 July 28, 2021 Lifestyle FAMILY FEATURES A s kids and parents return to busy schedules full of sports, homework and weeknight activities, building a plan for nutritious and easy meals can be challenging. Piecing together a menu that fuels active minds without spending hours in the kitchen is a common goal for many families. These recipes require minimal prep and call for on-hand ingre- dients like dairy food favorites that provide nutrients people of all ages need to grow and maintain strong bodies and minds. Whether you enjoy it together in the morning before getting the day started or mix it up with breakfast for dinner, this Sustainable Frittata is called “sustainable” because you can use leftover cheeses, veggies, ham, sausage and more to recycle ingredients you already have on hand. For a customizable kid-pleaser, turn to Chopped Chicken Taco Salad and garnish with your family’s favorite toppings. When it’s time to put a twist on a classic while changing up your dinner routine, Roasted Red Pepper and Pesto Grilled Cheese Sandwiches are perfect for putting something new on the table. Make supper a cinch with Slow Cooker Macaroni and Cheese, which lets you put the work in the hands of your slow cooker for a versatile dish that can be served when homework is finished. Visit milkmeansmore.org to find more recipes perfect for bringing loved ones together. Chopped Chicken Taco Salad Chopped Chicken Taco Salad 3 tablespoons chopped cilantro 1 pint grape or cherry To make salad: Season chicken on both Recipe courtesy of Megan Gundy of “What 2 tablespoons taco seasoning tomatoes, chopped sides with taco seasoning. Heat large skillet 1 cup shredded cheese (Monterey Jack over medium-high heat and add olive oil. Megan’s Making” on behalf of Milk Means More or Mexican) Prep time: 15 minutes Salad: Add chicken to pan and cook on both sides 2 pounds boneless, skinless tortilla strips or crushed tortilla until outside is golden brown and chicken is Cook time: 15 minutes chips, for topping chicken breasts cooked through. Remove to cutting board and Servings: 4 2 tablespoons taco seasoning To make dressing: In small bowl, stir yogurt, slice into strips. Dressing: 2 tablespoons olive oil buttermilk, lime juice, cilantro and taco 1 cup plain Greek yogurt 1 head leaf lettuce, chopped seasoning until combined. Taste and adjust On large platter, heap chopped lettuce. 1/3 cup buttermilk, plus 1 avocado, chopped into bite- lime juice and cilantro as needed. If dressing Sprinkle chicken over top. Add avocado, beans, additional (optional) sized pieces is too thick, add buttermilk 1 teaspoon at a corn, tomatoes and shredded cheese. Drizzle 1 tablespoon fresh-squeezed lime juice, 1 cup black beans, drained and rinsed time until desired consistency is reached. dressing on top and sprinkle with tortilla strips plus additional (optional) 1 cup corn Refrigerate until ready to serve. or crushed tortilla chips. Slow Cooker 8 ounces shredded Host an Exchange Macaroni and Cheese sharp cheddar cheese Recipe courtesy of Rachel 8 ounces grated Gurk of “Rachel Cooks” on provolone cheese Student Today ! behalf of Milk Means More Prep time: 20 minutes Cook time: 2 hours Servings: 8 Cook pasta al dente according to package directions. Drain and pour into large slow cooker. 16 ounces elbow pasta 4 tablespoons butter (for 3, 5 or 10 months) In small saucepan over medium heat, whisk butter and cream cheese 3 ounces reduced-fat cream cheese 2 cups whole milk Make a lifelong until melted. Stir in milk, evaporated milk and sour cream; whisk until combined. 12 ounces evaporated milk friend from abroad. Remove from heat; whisk in eggs, ground mustard and pepper, to taste. Stir in 1/2 cup light sour cream Enrich your family with cheeses. Pour mixture over 2 large eggs, beaten another culture. Now you cooked macaroni and stir to combine cheese and pasta. 3/4 teaspoon ground mustard can host a high school Cover and cook 2 hours on low. Switch to warm pepper, to taste exchange student (girl or until ready to serve. boy) from France, Germany, Slow Cooker Macaroni and Cheese Scandinavia, Spain, Roasted Red Pepper and Australia, Japan, Brazil, Italy Pesto Grilled Cheese Sandwiches Victoria from Australia, 17 yrs. or other countries. Single Giorgio Recipefrom Italy, courtesy 16 yrs. of Katie Serbinski Enjoys spending time with her parents, as well as couples Loves to play baseball and spend of “Mom to Mom Nutrition” on family and younger siblings. with or without children, timePrepbehalf of withtime: Milk his dogs. Means More Giorgio also 5 minutes Victoria plays volleyball and is may host. Contact us ASAP playsCook thetime: guitar,10and his dream minutes excited to learn new sports for more information or to is to join a Servings: drama 2 club at his while in America. American 4 high sliceschool. French or Sustainable Frittata select your student. Italian bread Sustainable Frittata fresh herbs, for garnish 3 tablespoons (optional) prepared pesto Recipe courtesy of Jenn Fillenworth of “Jenny With the Good Eats” on behalf of Milk Means More Preheat oven to 450 F. Preheat cast-iron pan or oven-safe skillet over medium heat. Amy at 1-800-733-2773 (Toll Free) 2 large roasted red peppers 4 slices mozzarella cheese 2 tablespoons Prep time: 5 minutes Cook time: 20 minutes Servings: 8 In large bowl, mix eggs, milk and salt then add shredded cheese. host.asse.com or email [email protected] butter, softened Preheat skillet or grill pan over Add cooked vegetables and meats medium-low heat. 12 eggs, beaten to pan to reheat. Once vegetables have Spread insides of bread slices 1/4 cup whole milk, half and half softened, add egg mixture to pan and evenly with pesto. Stack red or heavy cream scramble. Let sit over medium heat INTERNATIONAL STUDENT EXCHANGE PROGRAMS peppers and mozzarella cheese. 1/2 teaspoon salt 1 minute. Spread outer sides of bread 2 cups shredded cheese, Founded in 1976 Carefully transfer to oven and bake with softened butter and grill until any variety 10-15 minutes. Frittata is done when eggs ASSE International Student Exchange Program is a Public Benefit, Non-Profit Organization. toasted and cheese is melted, about 3 cups assorted cooked vegetables have set. Remove from oven and top with 5 minutes per side. For privacy reasons, photos above are not photos of actual students and pre-cooked meats fresh herbs. Roasted Red Pepper and Pesto Grilled Cheese Sandwiches Rest 1 minute before cutting.