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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Entertainment
Eastlake, Ohio: The Small Lake Erie City Behind the Golden Girls Kitchen Nightmares Episode
For many television viewers, Eastlake, Ohio, may not have been a familiar name before Gordon Ramsay arrived in town. That changed when the Lake Erie community appeared on Kitchen Nightmares, with Ramsay attempting to rescue the struggling Golden Girls Restaurant.
The episode offered more than the familiar formula of disappointing food, frustrated owners and a dramatic restaurant makeover. It also briefly placed a national spotlight on Eastlake—a small Greater Cleveland city with a waterfront identity, a minor-league baseball team and a population of approximately 17,000 residents.
Unfortunately, the Golden Girls story did not end as viewers might have hoped.
Gordon Ramsay Comes to Eastlake
Golden Girls Restaurant was presented on Kitchen Nightmares as a neighborhood diner operated by two best friends who had become co-owners. According to the episode’s description, the restaurant was struggling with unappealing food and a local community that had lost confidence in the business.
Those problems made Golden Girls a natural candidate for Ramsay’s intervention. As he typically does on the program, the celebrity chef examined the restaurant’s food, kitchen practices, leadership and relationship with its customers.
Ramsay’s challenge was not simply to create a few improved dishes. He needed to help the owners restore consistency, rebuild trust and give Eastlake residents a reason to return.
The Golden Girls makeover reportedly took place in June 2025. That was more than a year before the episode reached television, creating an unusually long gap between Ramsay’s visit and the public broadcast.
Golden Girls Closed Before the Episode Aired
By the time television viewers watched Ramsay attempt to save Golden Girls, the restaurant had reportedly already closed.
The Eastlake diner shut its doors in January 2026, approximately six months after the Kitchen Nightmares makeover and several months before the episode aired. The result was a bittersweet viewing experience: audiences were watching a rescue effort whose ultimate outcome was already known locally.
Online reviews and community reactions reported by sites following the program suggest that Golden Girls continued to face problems after the makeover. However, the complete circumstances behind the closure have not been publicly documented in detail.
The restaurant’s fate illustrates an important reality frequently hidden behind the drama of restaurant-makeover television. A renovated dining room, simplified menu and burst of publicity cannot automatically resolve debt, staffing problems, ownership conflicts or years of lost customer confidence.
Television can provide a second chance, but the restaurant must sustain the changes long after the cameras leave.
Where Is Eastlake, Ohio?
Eastlake sits in Lake County approximately 19 miles northeast of Cleveland. The city is part of the Greater Cleveland metropolitan area and occupies about 6.5 square miles near the Lake Erie shoreline.
The U.S. Census Bureau counted 17,670 residents in Eastlake during the 2020 census. Its July 2025 estimate placed the population at 17,357, representing a modest decline from 2020.
Eastlake’s geography is strongly connected to the water. The Chagrin River travels nearly 48 miles before emptying into Lake Erie at Eastlake. The river and nearby lakefront support boating, fishing, paddling, birdwatching and other recreational activities.
Chagrin River Park also has a western entrance in Eastlake, giving visitors access to trails and natural areas along the river corridor.
Although Eastlake is part of a large metropolitan region, it retains the atmosphere of a smaller, largely residential community. That setting helped make Golden Girls appear like the kind of locally rooted diner where regular customers, employees and owners often know one another personally.
When a restaurant loses the trust of such a community, repairing that relationship can be especially difficult.
Eastlake’s Baseball Connection
Golden Girls may have brought Eastlake to the attention of Kitchen Nightmares viewers, but the city’s most recognizable attraction is Classic Auto Group Park.
The ballpark is home to the Lake County Captains, the High-A minor-league affiliate of the Cleveland Guardians. The stadium opened in 2003 and hosts baseball games, concerts, fundraisers and community events.
For residents and visitors, Captains baseball gives Eastlake a regional identity that extends beyond its residential neighborhoods. The team also connects the relatively small city directly to Northeast Ohio’s larger professional baseball culture.
A City Connected to a Historic Blackout
Eastlake also holds an unexpected place in modern North American history.
The massive power blackout of August 14, 2003, began after problems developed within FirstEnergy’s Ohio transmission system. An Eastlake generating unit had gone offline earlier that day, although investigators determined that the cascading outage involved a more complicated combination of overloaded transmission lines, inadequate tree maintenance and failures in monitoring and alarm systems.
The blackout eventually affected an estimated 50 million people across portions of the United States and Canada.
It is a remarkable historical connection for a city that many Americans may otherwise know only as a Cleveland suburb—or now as the setting of a memorable Kitchen Nightmares episode.
More Than the Setting of a Television Episode
The Golden Girls episode may not have produced a lasting restaurant turnaround, but it introduced millions of viewers to a community they might never have encountered otherwise.
Behind the televised kitchen problems is a real city shaped by Lake Erie, the Chagrin River, neighborhood businesses and summer nights at the ballpark. Eastlake represents the kind of smaller American community where independent restaurants can become gathering places—and where their closure can leave a noticeable gap.
Golden Girls is gone, but its appearance on Kitchen Nightmares has given the restaurant an unusual afterlife. Viewers discovering the episode will continue searching for the diner, wondering whether it survived and, in the process, learning a little more about Eastlake itself.
For some viewers—including this writer—that simple mention on a television program was enough to put a previously unfamiliar Ohio city on the map.
Sources and Related Links
- U.S. Census Bureau QuickFacts: Eastlake, Ohio
- City of Eastlake
- Lake County Captains and Classic Auto Group Park
- Chagrin River — Encyclopedia of Cleveland History
- Chagrin River Park — Lake Metroparks
- Season 10 restaurants featured on Kitchen Nightmares
- Golden Girls post-show update
Hungry for more? Visit the STM Daily News Food & Drink page for restaurant news, delicious recipes, food trends and the stories behind what we eat. Explore more Food & Drink articles today!
good food on a budget
A Leftover Loss: How Americans are Wasting Food and How to Break the Habit
Leftover Loss: Leftovers are getting left behind, even as Americans have good intentions about eating them. In fact, there’s likely a container sitting in your refrigerator right now.
A Leftover Loss: How Americans are Wasting Food and How to Break the Habit
(Feature Impact) Leftovers are getting left behind, even as Americans have good intentions about eating them. In fact, there’s likely a container sitting in your refrigerator right now.
To help families tackle this everyday challenge, Frigidaire’s new AI-powered recipe assistant, Frankie, helps transform ingredients already in your fridge into fresh meal ideas. New research from Frigidaire shows just how widespread the leftovers dilemma has become: While 86% of survey respondents say they like or love leftovers, 74% admit they toss them out at least once a week. It adds up: According to the USDA, the average American family of four wastes roughly $1,500 annually on uneaten food.
Despite having ready-made meals in the fridge, many Americans are opting for convenience. The research found that 90% of Americans admit to having chosen takeout, delivery or a drive-thru, even when they knew a perfectly good meal was waiting in their fridge.
Common Reasons for Wasted Leftovers
More than 50% of respondents said the No. 1 reason they throw out leftovers is simple: They forgot about them. Food gets pushed to the back of the fridge, effectively disappearing until it’s too late, leading to concerns about freshness and food safety.
Waste Feels Personal
Respondents say their intentions are good, with 64% claiming to save leftovers to reduce food waste and 52% aiming to save money. In fact, 40% say finishing leftovers feels more rewarding than cooking a meal from scratch or ordering takeout.
Still, good intentions aren’t good enough. Leftovers are still forgotten and thrown out, often leaving people feeling guilty. With grocery prices and dining costs climbing, 70% say food waste now feels more frustrating or guilt-inducing than it used to.
Make the Most of Leftovers
Visibility plays a key role in reducing waste. More than 37% of respondents say better fridge organization – simply being able to see leftovers – would help them waste less. However, remembering leftovers is only part of the solution.
That’s where Frankie, Frigidaire’s AI-powered recipe assistant, comes in. Designed to help families make the most of what’s already in their refrigerators, the tool generates personalized recipes using ingredients users already have on hand, including leftover meals. Simply enter what you have on hand, along with preferences like cuisine type, number of servings and available cooking time, and it generates step-by-step recipes in seconds. The result is less food waste, more delicious meals and greater value from every grocery trip.
To learn more about AI-powered meal solutions, visit Frigidaire.com.
SOURCE:
Frigidaire
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Recipe of the Week
Pack Pasta Salad in a Jar for a Taste of Summer in School Lunches
When students open up their lunchboxes in the cafeteria, it’s fun to be greeted with something bright, colorful and fresh. Pasta salad is a summer picnic staple, but once the weather starts to cool and kids head back to school, there’s nothing to say you can’t send a taste of summer with them.
Pack Pasta Salad in a Jar for a Taste of Summer in School Lunches
(Feature Impact) When students open up their lunchboxes in the cafeteria, it’s fun to be greeted with something bright, colorful and fresh. Pasta salad is a summer picnic staple, but once the weather starts to cool and kids head back to school, there’s nothing to say you can’t send a taste of summer with them.
The beauty of pasta salad is it’s totally customizable, ideal for eating cold and easy to make ahead of time. That means you can spend the evening before school dishing up jars then pop them in the fridge for a quick morning grab-and-go lunchbox filler. Adults in the household can take one to work while kids have their own at school – and if anyone wants a different dressing or no olives, it’s an easy accommodation.
If you’re making this Pasta Salad in a Jar recipe as the main course instead of a lunchtime side, up the protein by adding beans, chicken or cubed cheese to keep kids energized for the second half of the day. Choose whole-grain or high-protein pasta for an extra nutritional boost, and pack in vitamins and fiber with plenty of crunchy fresh produce, from cucumbers and carrots to tomatoes and olives.
Find more school-day recipes at Culinary.net.
Pasta Salad in a Jar
Recipe adapted from Best of This Life
Prep time: 10 minutes
Servings: 1
Dressing:
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1/8 teaspoon dried basil
- 1/8 teaspoon oregano
- 1/8 teaspoon parsley
- salt, to taste
- freshly ground pepper, to taste
- 1/4 cup canned chickpeas, rinsed
- 1/2 cup halved grape tomatoes
- 1/2 cup diced cucumber
- 2 tablespoons sliced Kalamata olives
- 1 cup cooked pasta of choice, cooled
- 1 cup chopped spinach
- To make dressing: In canning jar, combine olive oil, vinegar, basil, oregano, parsley and salt and pepper, to taste. Stir in chickpeas.
- Layer tomatoes, cucumbers, olives, cooked pasta and spinach over dressing.
- Refrigerate until ready to serve. To serve, flip jar over and lightly shake to combine dressing with other ingredients.
Photo courtesy of Unsplash
SOURCE:
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