Food and Beverage
Quick, Easy Recipes to Add to Your Dinner Rotation: Simple, nutritious meals to make more time for family
Making time for meals together can have a positive impact on the well-being of families, including children and adolescents.
Last Updated on July 12, 2024 by Daily News Staff
(Family Features) Making time for meals together can have a positive impact on the well-being of families, including children and adolescents. In fact, regular meals at home can help reduce stress and boost self-esteem, according to research published in “Canadian Family Physician.”
Mealtime conversations are also a perfect opportunity to connect with your loved ones. A study published in “New Directions for Child and Adolescent Development” showed these conversations help improve children’s vocabularies more than being read aloud to.
Making time for meals together shouldn’t require spending all night in the kitchen, however. A simple-to-prepare ingredient like eggs can help you spend less time cooking and more time with family.
For example, these heart-healthy recipes for Poached Egg Tostadas with Avocado-Tomatillo Salsa, Sweet Potato Hash with Eggs and Poblano Frittata from the Healthy for Good Eat Smart initiative, nationally supported by Eggland’s Best, are ready in 15 minutes or less. They include a wide variety of vegetables, fruit, whole grains and healthy protein sources, which are recommended by the American Heart Association to help prevent heart disease and stroke.
To find more tips for family mealtimes and recipe inspiration, visit heart.org/eatsmart.
Poached Egg Tostadas with Avocado-Tomatillo Salsa
Servings: 4 (1 egg and 1/2 cup salsa per serving)
- Nonstick cooking spray
- 4 corn tortillas (6 inches each)
- 4 cups water
- 1 tablespoon white vinegar
- 4 large eggs
Salsa:
- 1 medium avocado, diced
- 1 medium Anaheim or poblano pepper, seeds and ribs discarded, diced
- 1 medium tomatillo, papery husk discarded, washed and diced
- 1/2 medium tomato, diced
- 1/4 cup diced red onion
- 1/4 cup chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 1 medium garlic clove, minced
- 1/8 teaspoon salt
- Preheat oven to 400 F. Line baking sheet with aluminum foil. Lightly spray foil with nonstick cooking spray.
- Arrange tortillas in single layer on foil. Lightly spray tortillas with nonstick cooking spray. Using fork, pierce tortillas to prevent from filling with air. Bake 5-6 minutes on each side, or until golden brown. Transfer to serving plates.
- In large skillet over high heat, bring water and vinegar to boil.
- Once water is boiling, reduce heat and simmer. Break egg into cup then carefully slip egg into simmering water. Repeat with remaining eggs, avoiding eggs touching in water. Simmer 3-5 minutes, or until egg whites are completely set and yolks are beginning to set but aren’t hard. Using slotted spoon, drain eggs. Place each egg on tostada.
- To make salsa: In medium bowl, gently stir together avocado, pepper, tomatillo, tomato, red onion, cilantro, lime juice, garlic and salt. Serve with tostadas.
Nutritional information per serving: 185 calories; 11 g total fat; 2.5 g saturated fat; 3 g polyunsaturated fat; 5 g monounsaturated fat; 186 mg cholesterol; 169 mg sodium; 15 g carbohydrates; 3 g fiber; 2 g total sugars; 9 g protein.
Poblano Frittata
Servings: 4 (2 wedges per serving)
- 4 large eggs
- 1/4 cup fat-free milk
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon olive oil
- 2 medium poblano peppers, seeds and ribs discarded, chopped
- 2 cups frozen whole-kernel corn, thawed
- 2 medium green onions, chopped
- 1/4 cup finely shredded Cotija cheese or crumbled queso fresco
- 1 medium tomato, chopped
- 1/4 cup fat-free sour cream
- In medium bowl, whisk eggs, milk and cilantro.
- In medium skillet over medium heat, heat oil, swirling to coat bottom of skillet. Cook poblano peppers 3 minutes, or until browning on edges, stirring frequently.
- Stir in corn and green onion. Reduce heat to medium-low and carefully pour in egg mixture. Cook, covered, 10 minutes, or until mixture is just set on edges and still soft in center. Avoid overcooking. Remove from heat.
- Sprinkle with cheese. Cut into eight wedges. Place two wedges on each plate. Top with tomatoes and sour cream.
Nutritional information per serving: 244 calories; 8.5 g total fat; 2.5 g saturated fat; 1.5 g polyunsaturated fat; 3 g monounsaturated fat; 192 mg cholesterol; 177 mg sodium; 27 g carbohydrates; 4 g fiber; 8 g total sugars; 13 g protein.
Sweet Potato Hash with Eggs
Servings: 4 (1 cup per serving)
- 2 teaspoons canola or corn oil
- 1/2 medium onion, chopped
- 4 medium sweet potatoes, peeled and cut into 1/2-inch cubes
- 1/2 medium red or green bell pepper, chopped
- 2/3 cup fat-free, low-sodium vegetable broth
- 2 teaspoons minced garlic
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon dried thyme, crumbled
- 1/2 teaspoon coarsely ground pepper
- 1/8 teaspoon salt
- 4 large eggs
- hot pepper sauce (optional)
- In pressure cooker set on saute, heat oil. Cook onion 3 minutes, or until soft, stirring frequently. Turn off pressure cooker.
- Stir in potatoes, bell pepper, broth, garlic, paprika, cumin, thyme, pepper and salt. Secure lid. Cook on high pressure 3 minutes. Quickly release pressure. Turn off pressure cooker.
- Remove pressure cooker lid. Crack one egg into small bowl. Using back of spoon, make small well in potatoes. Slip egg into well. Repeat with remaining eggs, making separate well for each egg. Secure lid with pressure vent open. Saute 2 minutes. Let stand on “keep warm” setting 2 minutes, or until eggs are cooked to desired consistency.
- Serve hash sprinkled with dash of hot pepper sauce, if desired.
Nutritional information per serving: 258 calories; 7.5 g total fat; 2 g saturated fat; 1.5 g polyunsaturated fat; 3 g monounsaturated fat; 186 mg cholesterol; 244 mg sodium; 39 g carbohydrates; 6 g fiber; 9 g total sugars; 10 g protein.
SOURCE:
American Heart Association
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recipes
Beef for Breakfast: 3 Savory Recipes for Protein-Packed Mornings
People often think of beef as a dinner staple, but it deserves a spot at the breakfast table, too. Endlessly versatile and packed with protein, beef can turn everything from breakfast burritos to sandwiches into hearty, satisfying fuel for the day.
(Feature Impact) People often think of beef as a dinner staple, but it deserves a spot at the breakfast table, too. Endlessly versatile and packed with protein, beef can turn everything from breakfast burritos to sandwiches into hearty, satisfying fuel for the day.
Breakfast is important even though mornings are busy, according to a study published in “Pediatrics & Adolescent Medicine,” which found children who eat breakfast tend to have higher math scores, fewer absences and better on-time attendance at school. That’s why Beef Loving Texans is inviting families to join its free 30-Day Breakfast Challenge. You’ll receive breakfast inspiration, nutrition and meal prep tips and encouragement to help your household start the day right.
If you need something you can grab on the way out the door, BeefBreakfast Burritos combine sauteed ground beef, peppers and onions with scrambled eggs and flavorful sauces, all wrapped inside a warm tortilla.
For a make-ahead breakfast or brunch, whip up a Beef and Veggie Quiche, folding beef and vegetables into a savory mixture of eggs, cheese and cream before baking it in a flaky, buttery crust.
Or give leftover steak a second life with a Beef and Spinach Breakfast Sandwich, a portable take on the classic cowboy-style steak and eggs that combines leftover beef with spinach, cheese and eggs.
Whether you’re feeding growing kids before school or trying to instill healthier habits for yourself, the challenge helps to make consistent, protein-rich breakfasts feel realistic, even on your busiest mornings.
Discover more recipes and join the 30-Day Breakfast Challenge at BeefLovingTexans.com/BreakfastChallenge.com.
Beef Breakfast Burritos
Recipe courtesy of Beef Loving Texans
Cook time: 30 minutes
Servings: 4
- 12 ounces ground beef (93% lean or leaner)
- 1 medium red bell pepper, chopped
- 1 small onion, finely chopped
- 2 teaspoons ground ancho chili powder
- 1/2 teaspoon ground cumin
- 4 eggs, beaten
- 2 tablespoons water
- 1 tablespoon finely chopped fresh cilantro
- nonstick cooking spray
- 1/4 teaspoon salt (optional)
- 1/3 cup reduced-fat shredded Mexican cheese blend or shredded cheddar cheese
- 4 medium spinach or plain flour tortillas (10-inch diameter), warmed
- salsa (optional)
Lime-Cilantro Cream:
- 1/2 cup reduced-fat dairy sour cream
- 1 tablespoon fresh lime juice
- 1 tablespoon finely chopped fresh cilantro
- To make lime-cilantro cream: In small bowl, combine sour cream, lime juice and cilantro. Cover and refrigerate until ready to use.
- To make burritos: Heat large nonstick skillet over medium heat until hot. Add ground beef, bell pepper, onion, chili powder and cumin; cook 8-10 minutes, or until internal temperature reaches 160 F, breaking into small crumbles and stirring occasionally. Pour off drippings, as necessary. Remove beef mixture from skillet; keep warm.
- In medium bowl, combine eggs, water and cilantro. Spray same skillet with nonstick cooking spray. Pour into skillet; cook over medium heat 2-3 minutes, or until scrambled, stirring occasionally. Season with salt, if desired. Stir in beef mixture and cheese; cook 1 minute or until heated through, stirring occasionally.
- Spoon beef mixture evenly in row across center of each tortilla, leaving 1-inch border on right and left sides. Fold right and left sides of tortilla over filling. Fold bottom edge up over filling and roll up; cut diagonally in half. Serve with lime-cilantro cream and salsa, if desired.
Cooking Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160 F. Color is not a reliable indicator of ground beef doneness.
Substitution: 1 cup egg substitute may be used in place of beaten eggs and water.
Beef and Veggie Quiche
Recipe courtesy of Beef Loving Texans
Cook time: 59 minutes
Servings: 8
- Nonstick cooking spray
- 1 refrigerated pie crust (1/2 of 14.1-ounce package)
- 1/2 pound ground beef (80% lean or leaner)
- 1 tablespoon beef sausage seasoning mix
- 1 cup fresh baby spinach
- 1/4 cup cut fresh asparagus
- 1/4 cup chopped onion
- 1/4 cup chopped bell pepper
- 6 eggs
- 1/2 cup heavy whipping cream
- Preheat oven to 350 F. Coat 9-inch pie plate with nonstick cooking spray. Unfold pie crust on flat surface, pressing out fold lines with fingers. Place crust in pie plate, crimping edge as desired; set aside.
- Heat large skillet over medium heat until hot. Add ground beef and seasoning mix; cook 4-5 minutes, breaking into small crumbles, stirring occasionally. Pour off drippings, as necessary.
- Add spinach, asparagus, onion and bell pepper to skillet; cook 3-5 minutes, or until softened. Cool slightly.
- In large mixing bowl, whisk eggs and cream. Gently stir in beef mixture. Pour into prepared pie crust; sprinkle with cheese. Bake 40-45 minutes, or until egg mixture is set and just beginning to brown. Cool 5-10 minutes; cut into wedges.
Beef and Spinach Breakfast Sandwich
Recipe courtesy of Beef Loving Texans
Cook time: 20 minutes
Servings: 4
- 4 eggs or 1 cup egg substitute
- 1/2 cup chopped fresh baby spinach
- 1/2 cup diced tomatoes
- nonstick cooking spray
- salt (optional)
- pepper (optional)
- 4 slices reduced-fat Swiss cheese
- 12 ounces leftover cooked beef (such as steak, prime rib roast, pot roast or deli roast beef), thinly sliced
- 4 whole-wheat round, thin sandwich breads, split and toasted
- In medium bowl, combine eggs, spinach and tomatoes. Spray large nonstick skillet with nonstick cooking spray; heat over medium-high heat until hot. Add egg mixture; cook 2-4 minutes, or until eggs are almost set, stirring occasionally. Sprinkle with salt and pepper, if desired.
- Divide egg mixture into four separate portions in pan. Evenly top with cheese and beef. Remove from heat and cover. Let stand 1-2 minutes, or until cheese is melted.
- Place one egg portion on each bread bottom. Close sandwiches with bread tops; serve immediately.
SOURCE:
For more recipes visit our Food and Drink page.
Community
Veggies for Veterans Distributes 600 Produce Bags at Phoenix VA
Volunteers distributed 600 bags of fresh produce in less than an hour during the latest Veggies for Veterans event at the Phoenix VA Medical Center. Santander participated for the first time, while Peddler’s Son donated watermelons.
Last Updated on September 17, 2026 by Daily News Staff
Santander made its first appearance alongside volunteers and partners supporting the fresh-food distribution.
PHOENIX — Volunteers distributed 600 bags of fresh fruits and vegetables to veterans in less than an hour during the September 10 Veggies for Veterans event at the Phoenix VA Medical Center.
Hosted by Diana Gregory Outreach Services, the event brought volunteers together in an assembly line to pack grocery bags and distribute them to waiting veterans. Participating volunteer groups and partners included SRP, State Farm, Fry’s, Legacy and Santander. This marked Santander’s first appearance at a Veggies for Veterans event.
“It’s been almost a decade since we’ve been doing Veggies for Veterans,” Diana Gregory said. “We want to thank all the volunteers, our partners and everyone who makes this possible.”
Veterans received an additional seasonal treat during the distribution. Peddler’s Son donated watermelons for the event, providing a bonus item alongside the bags of produce.
Dr. Isabel Kozak, a partner in the outreach effort, said the fresh food can be especially meaningful for veterans managing chronic health conditions.
“We distributed 600 bags to veterans today, and I heard many, many heartfelt thank-yous,” Dr. Kozak said. “We have veterans who have hypertension and diabetes, and I think it’s really important that we provide this very nutritious food.”
The strong early turnout kept volunteers busy as veterans moved through the indoor distribution area and the outdoor setup near the medical center’s main entrance. Gregory praised the teamwork that allowed all 600 bags to be handed out in under an hour.
Diana Gregory Outreach Services plans to hold two more community events before the end of 2026. One will be another Veggies for Veterans distribution in November, featuring more fresh fruits and vegetables.
The organization’s continuing work supports its broader mission of uplifting veterans and seniors throughout the Phoenix community.
To learn more about Veggies for Veterans, upcoming community events, volunteer opportunities or ways to support Diana Gregory Outreach Services, visit DianaGregory.com.
Reporting and video production by STM Daily News and TNC Network, LLC.
Foodie News
Wingstop Kicks Off Football Season With Lemon Pepper Trio and First-Ever Wing Pass
Wingstop is kicking off football season with two new twists on its iconic Lemon Pepper flavor and its first-ever Wing Pass, offering select fans weekly Watch Party Bundles throughout the regular season.
Two new takes on Wingstop’s popular Lemon Pepper flavor are joining the menu as the chain rolls out a limited-edition Wing Pass aimed at football watch parties.
Football season is underway, and Wingstop is betting that wings will remain a major part of the weekly game-day spread.
The Dallas-based restaurant chain is expanding one of its signature flavors with the launch of its new Lemon Pepper Trio, featuring the familiar Original Lemon Pepper alongside two new variations: Lemon Pepper Chili Crunch and Lemon Pepper Chili Glaze.
The trio will receive an early release for Club Wingstop members beginning Sept. 10 before becoming available nationwide at participating U.S. locations on Sept. 15 for a limited time, according to the company.
Three Takes on Lemon Pepper
Wingstop’s Original Lemon Pepper combines lemon flavor with cracked black pepper in the dry rub that has become one of the chain’s best-known offerings.
The two newcomers take that familiar flavor in different directions.
Lemon Pepper Chili Crunch starts with the traditional Lemon Pepper dry rub and adds crispy Korean chili crunch, introducing additional texture and heat.
Lemon Pepper Chili Glaze goes in a sweeter and saucier direction, combining citrus flavor and sweet heat with crispy Korean chili crunch.
All three flavors can be ordered on Wingstop’s classic wings, giving customers the option of sticking with the original or trying one of the spicier variations.
“Lemon Pepper is an iconic flavor, and Wingstop is proud of the role we’ve played in bringing it to fans around the world,” Wingstop President and CEO Michael Skipworth said in announcing the promotion.
The new flavors arrive as restaurants and food brands compete for a place in one of the biggest recurring food occasions of the fall: football watch parties.
Wingstop Introduces Its First Wing Pass
Wingstop is also taking an unusual approach to football-season promotions with its first Wing Pass, essentially turning weekly wing orders into the restaurant equivalent of a season ticket.
Each Wing Pass provides access to as many as 18 Watch Party Bundles, representing one bundle for each week of the regular football season.
A Watch Party Bundle includes 20 classic wings in as many as four flavors, a large order of fries and a large ranch.
Here’s where the promotion becomes especially notable: Wingstop says the Wing Pass costs $27.99 — the price of a single Watch Party Bundle.
Only 100 passes are being made available.
Club Wingstop members can purchase the limited passes beginning Sept. 10 at noon Central Time through Wingstop’s Wingshop. Passholders will then receive a Watch Party Bundle offer through their Wingstop app account each Sunday morning during the 18-week season, subject to the promotion’s terms and conditions.
With only 100 passes available nationwide, the Wing Pass is less a traditional discount program than a limited promotional event designed to generate attention around Wingstop’s football-season push.
Wings and Football Remain a Powerful Combination
The promotion highlights just how closely chicken wings have become associated with watching football in the United States. Restaurants routinely introduce larger bundles, limited flavors and game-day promotions as fans gather at homes, sports bars and restaurants throughout the season.
For Wingstop, the strategy combines both sides of that equation.
The Lemon Pepper Trio gives customers something new to try, while the Wing Pass encourages the idea of making Wingstop part of a weekly football routine.
Founded in 1994, Wingstop has grown to more than 3,000 restaurants worldwide. The company reported more than $5 billion in system-wide sales during fiscal 2025 and has ambitions of becoming one of the world’s top 10 restaurant brands.
Whether Lemon Pepper Chili Crunch or Lemon Pepper Chili Glaze develops the following of Wingstop’s original version remains to be seen. But for Lemon Pepper fans looking for something different during football season, the starting lineup just got a little bigger.
Source: Wingstop Restaurants Inc., press release issued Sept. 9, 2026.
Availability and promotional offers may vary by participating location. The Lemon Pepper Trio is a limited-time offering while supplies last. The Wing Pass is subject to Wingstop’s official terms and conditions.
Sources
- Wingstop — Lemon Pepper Trio and First-Ever Wing Pass announcement — Wingstop’s official Sept. 9, 2026 announcement covering the Lemon Pepper Chili Crunch, Lemon Pepper Chili Glaze and Wing Pass.
- PR Newswire — Wingstop Kicks Off Football Season with New Lemon Pepper Trio and Wing Pass — Original distributed press release dated Sept. 9, 2026.
Related Links
- Wingstop Lemon Pepper Flavor Guide — Background on Wingstop’s original Lemon Pepper dry rub, including its lemon and cracked-pepper flavor profile.
- Wingstop Investor Relations — Corporate information, financial results and current company announcements.
- Wingstop News & Press Releases — Additional Wingstop product launches and company news, including its recent Carolina Gold and Jamaican Jerk promotion.
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