By Family Features
Comforting family meals are a tradition in many homes with time spent around the table sharing stories and laughs while enjoying great food. These meals can include lavish or complicated recipes, but you can also enjoy dinner with loved ones by turning to easy-to-make dishes that still follow through with delicious flavor.
Serve up snack-sized sandwiches, for example, with this recipe for Pulled Pork Sliders with Tangy Red Slaw made using Aunt Nellie’s Whole Holland Style Onions and Sweet & Sour Red Cabbage to add a zesty zip to tender pork sandwiches.
Ready in less than half an hour and requiring only a handful of ingredients, Lemon-Butter 4 Bean Ravioli is an easy solution for a comfort food craving. Cheesy ravioli, READ Bean Salad and veggies make a simple, satisfying, meatless pasta dinner in minutes.
Visit auntnellies.com and READsalads.com for more easy family meal inspiration.
Lemon-Butter 4 Bean Ravioli (pictured above)
Recipe courtesy of “Winnie’s Balance” on behalf of Seneca Foods
Prep time: 15 minutes
Cook time: 12 minutes
1 package (10 ounces) fresh cheese ravioli
1 teaspoon olive oil
2 cups combination of sliced button mushrooms, chopped kale and grape tomatoes
2 tablespoons unsalted butter, divided
2 large cloves garlic, minced
1 can (15 ounces) READ 4 Bean Salad
1-2 tablespoons fresh lemon juice
crushed red pepper flakes (optional)
Cook ravioli according to package directions. Drain and set aside.
Heat medium skillet over medium heat. Add olive oil; swirl to coat.
Add mushrooms, kale, tomatoes and 1 tablespoon butter. Cook 6 minutes, or until mushrooms are soft and tomatoes burst, stirring occasionally. Remove from heat.
Return pasta to medium heat. Add remaining butter and minced garlic. Cook 2 minutes, or until garlic is fragrant, stirring frequently. Stir in bean salad; cook 1 minute, or until heated through.
Gently stir vegetables into pasta. Drizzle with lemon juice. Toss gently and top with red pepper flakes, if desired.
Pulled Pork Sliders with Tangy Red Slaw
Prep time: 25 minutes
1 tablespoon olive oil
2 tablespoons apple cider vinegar
3/4 teaspoon sugar
1/8 teaspoon cayenne pepper
1/4 cup thinly sliced celery
1/4 cup finely diced green bell pepper
1 cup Aunt Nellie’s Whole Holland Style Onions, drained and coarsely chopped
1 jar (16 ounces) Aunt Nellie’s Sweet & Sour Red Cabbage, drained
1 pound pulled pork, heated through
1/4 cup hickory smoked barbecue sauce, warm
12 small pull-apart dinner rolls, split crosswise and lightly toasted
To make slaw: In large bowl, combine oil, vinegar, sugar and cayenne pepper; whisk to combine. Add celery, bell pepper, onions and red cabbage; toss to coat.
To make sliders: In medium bowl, mix pork and barbecue sauce. To assemble, spoon pork evenly over bottom half of each roll. Top with slaw and top half of each roll.
Note: If desired, slaw can be served warm. In saucepan over medium-low or medium heat, cook slaw about 5 minutes, or until heated through, stirring frequently.
Easy Chicken Enchiladas with Black Beans
Recipe courtesy of “Wellness for the Win” on behalf of ALDI
Prep time: 25 minutes
Cook time: 25 minutes
Nonstick cooking spray
1 medium onion, chopped
1 pound chicken breasts
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon chili powder
1/4 teaspoon cumin
salt, to taste
pepper, to taste
15 ounces black beans, drained and rinsed
10 ounces diced tomatoes and green chilies, drained
2 cups shredded Mexican cheese, divided
16 ounces restaurant-style salsa, divided
10 whole-wheat tortillas
plain Greek yogurt
Preheat oven to 400 F. Spray 9-by-13-inch pan with nonstick cooking spray and set aside.
In medium skillet over medium-high heat, cook onion until translucent, about 3-5 minutes. Transfer to large bowl and set aside.
To make chicken: Season chicken breasts with garlic powder, onion powder, chili powder, cumin and salt and pepper, to taste. Add chicken to same skillet over medium-high heat. Cook 5-7 minutes on each side, or until cooked through. Use fork and knife to shred chicken.
To make enchiladas: In large bowl with cooked onion, add shredded chicken, black beans, diced tomatoes, green chilies and 1 cup shredded Mexican cheese. Use spoon to mix well.
Pour 1 cup salsa on bottom of greased pan and use spatula to spread evenly. Scoop about 1/2 cup chicken and veggie mixture into each tortilla. Roll tightly and place seam side down in pan.
Top enchiladas with 3/4 cup salsa and remaining shredded cheese; use spatula to spread evenly.
Cover pan tightly with foil and bake 25-30 minutes. Remove from oven; serve hot. Add avocado, yogurt and cilantro, if desired. Easy Chicken Enchiladas with Black Beans
This article appears in the August/September 2020 issue of Augusta Family Magazine.
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