(Family Features) Despite busy lives and full schedules, finding time for regular meals with loved ones encourages connections and conversations that can benefit mental and physical well-being. Gathering your family, friends, coworkers or neighbors at least once a week to spend time together over a meal provides opportunities to decompress and socialize.

If you’re looking for a little delicious inspiration, the American Heart Association recommends scheduling one night per week to create a recurring tradition and enjoy favorites such as breakfast for dinner. Recipes like Egg, Avocado and Black Bean Breakfast Burritos; Huevos Rancheros; and Southwestern Quinoa and Egg Breakfast Bowls from the Healthy for Good Eat Smart initiative, nationally supported by Eggland’s Best, are perfectly suited for sharing while making time to destress at the dinner table.

In fact, according to a study by “Canadian Family Physician,” regular meals at home with loved ones can reduce stress, boost self-esteem and make everyone feel connected with mealtime conversations that allow a chance to unplug and unwind.

Meals don’t have to be elaborate for a successful evening together. Despite the perceived effort involved with preparing a meal, research published in “Preventive Medicine” shows those who have frequent meals with others, particularly parents with their children, may improve social and emotional well-being.

In addition to the mental and emotional benefits of meals with loved ones, eating together can also encourage healthier choices when better-for-you recipes are on the menu. Dining as a group can provide inspiration to try heart-healthy recipes that include the wide variety of vegetables, fruit, whole grains and healthy protein sources recommended by the American Heart Association to help prevent heart disease and stroke.

To find recipe ideas, conversation starters and more tips for mealtime, visit heart.org/together.

Huevos Rancheros

Servings: 4

Salsa:

• 1 teaspoon canola oil
• 1/2 cup diced yellow onion
• 1/2 cup diced poblano pepper, seeds and ribs discarded
• 1 small fresh jalapeno pepper, seeds and ribs discarded, minced
• 1 1/2 teaspoons minced garlic
• 1 can (14 1/2 ounces) no-salt-added crushed tomatoes
• 2 tablespoons water
• 1/4 teaspoon salt

Huevos Rancheros:

• 1 teaspoon canola oil
• 4 large eggs
• 4 corn tortillas (6 inches), warm
• 1 can (15 1/2 ounces) no-salt-added black beans, rinsed and drained
• 1/4 cup shredded low-fat Mexican cheese blend
• 1 small avocado, quartered and sliced
• 2 tablespoons chopped fresh cilantro (optional)
• 1 medium lime, cut into four wedges (optional)

1. To make salsa: In medium saucepan over medium heat, heat oil, swirling to coat bottom. Cook onion 2 minutes, or until almost soft, stirring frequently. Cook poblano and jalapeno peppers 2 minutes, stirring frequently. Stir in garlic. Cook 1 minute. Stir in tomatoes, water and salt. Bring to boil. Reduce heat to low. Simmer 5 minutes. Remove from heat. Cover to keep warm.
2. To make huevos rancheros: In medium nonstick skillet over medium heat, heat oil, swirling to coat bottom. Cook eggs 3-4 minutes, or until whites are set and edges are fully cooked.
3. Place one tortilla on each plate. Top each tortilla with beans and one egg, being careful not to break yolk. Gently top each egg with warm salsa, cheese and avocado slices.
4. Sprinkle each serving with cilantro and serve with lime wedge, if desired.

Egg, Avocado and Black Bean Breakfast Burritos

Servings: 4

• Nonstick cooking spray
• 1 1/3 cups liquid egg whites
• 1 can (15 1/2 ounces) no-salt-added black beans, rinsed and drained
• 4 whole-wheat tortillas (6 inches, lowest sodium available)
• 2 medium avocados, sliced
• 1/4 cup hot sauce or salsa (lowest sodium available, optional)

1. Lightly spray large skillet with nonstick cooking spray. Heat over medium heat.
2. In skillet, stir egg whites constantly with rubber spatula to scramble. Cook until eggs are almost set. Add beans, stirring until combined and heated through.
3. Microwave tortillas on high 45 seconds. Transfer to work surface.
4. Spread egg mixture in center of each tortilla. Top with the avocado and hot sauce, if desired.
5. For each burrito, fold two sides of tortilla toward center. Starting from closest unfolded side, roll burrito toward remaining unfolded side to enclose filling. Transfer with seam side down to plates.

Southwestern Quinoa and Egg Breakfast Bowls

Servings: 4

• 1/4 cup uncooked quinoa, rinsed and drained
• 2 medium tomatoes, chopped (about 2 cups)
• 1 cup no-salt-added frozen corn, thawed
• 1/2 medium avocado, pitted and diced
• 1/4 cup chopped green onions
• 1/2 cup chopped fresh cilantro (optional)
• nonstick cooking spray
• 4 large eggs
• 1/8 teaspoon salt
• 1/4 teaspoon pepper
• red hot-pepper sauce, to taste (optional)

1. Cook quinoa according to package directions. Remove from heat.
2. Spoon quinoa into four bowls. Top each with tomatoes, corn, avocado, green onions and cilantro, if desired.
3. Lightly spray large skillet over medium-high heat with nonstick cooking spray. Crack eggs into skillet. Sprinkle eggs with salt and pepper. Cook, uncovered, 3-4 minutes, or until egg whites are set but yolks are still runny. Using spatula, carefully transfer one egg sunny side up into each bowl. Sprinkle with hot sauce, if desired.

SOURCE:
American Heart Association

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(Feature Impact) As the air turns crisp and the leaves start to turn, it’s time to return to favorite fall traditions like leaf peeping, bonfires and, of course, apple picking. Once you’ve returned from the orchard, raise a glass to autumn with this fizzy, fruity Apple Cider Mocktail.

With smooth apple cider, warm cinnamon, bright citrus, gentle spice from ginger and sweetness from maple syrup and brown sugar, this mocktail tastes complex but is simple to make. If you’d like to turn it into a cocktail, all it takes is a splash of bourbon, rum or vodka – making this drink equally adaptable for a quiet evening at home or a celebratory weekend with friends.

Put on your favorite cozy sweater, grab a jug of apple cider and discover more seasonal recipes at Culinary.net.

Apple Cider Mocktail

Recipe adapted from Mindful Mocktail
Total time: 5 minutes
Servings: 1

• 1/2       teaspoon brown sugar
  
• 1/2       teaspoon powdered cinnamon
  
• 1/2       lemon, divided, for rim then squeezed for juice
  
• 3          ounces apple cider
  
• 1          teaspoon maple syrup
  
• 1/4       teaspoon apple cider vinegar
  
•             ice
  
• 4          ounces ginger beer, ginger ale or non-alcoholic sparkling wine
  
• 1          cinnamon stick
  
• 1/2       small apple, sliced

1. On shallow plate, mix brown sugar and cinnamon. Moisten rim of cup with lemon wedge and roll in cinnamon mixture until it sticks.
2. In cocktail shaker or jar with lid, add squeezed lemon juice, apple cider, maple syrup, apple cider vinegar and ice. Shake 10-15 seconds to combine.
3. Fill glass with ice and strain in mixture from shaker or jar. Top with ginger beer, ginger ale or sparkling wine. Garnish with cinnamon stick and sliced apple.

Note: Sweetness can be customized to taste by using more or less maple syrup, if desired.

Photo courtesy of Unsplash

SOURCE:

Culinary.net

Food & Drink

Easy Philly Chicken Cheesesteak Recipe

Tender chicken, golden onions, sautéed peppers, and melted cheese tucked into a toasted hoagie roll—this Philly-style chicken cheesesteak brings plenty of comfort to the dinner table without a complicated ingredient list.

Inspired by the beef cheesesteak, this chicken version makes a satisfying lunch, a casual weekend meal, or an easy dinner when you want something warm and filling. The trick is to slice the chicken thin, give it room to brown, and melt the cheese right over the filling before scooping everything into the rolls.

This home-style recipe includes bell peppers, with mushrooms as an optional addition. Make it your own with creamy white American cheese, mild provolone, or a slice of each.

Recipe at a Glance

● Servings: 4 sandwiches

● Prep time: Approximately 15 minutes

● Cook time: Approximately 20 minutes

● Total time: Approximately 35 minutes

● Equipment: Large skillet with a lid, cutting board, sharp knife, and a separate skillet or oven for toasting rolls

Ingredients

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For the filling

● 1½ pounds boneless, skinless chicken breasts or thighs, very thinly sliced across the grain

● 1 medium yellow onion, thinly sliced

● 1 large green bell pepper, seeded and thinly sliced

● 2 tablespoons olive oil or neutral cooking oil, divided

● 1 teaspoon garlic powder

● ½ teaspoon paprika

● ½ teaspoon salt, or to taste

● ½ teaspoon freshly ground black pepper

● 8 slices provolone or white American cheese, or a combination

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For the sandwiches

● 4 hoagie rolls

● 2 tablespoons softened butter

● Mayonnaise, optional

● Hot sauce or sliced pickled peppers, optional

Optional addition: 8 ounces sliced mushrooms. Cook them with the vegetables, working in batches if needed so they brown instead of steam.

How to Make Philly-Style Chicken Cheesesteaks

1. Slice and season the chicken

Slice the chicken as thinly as you comfortably can, cutting across the grain. Toss with the garlic powder, paprika, salt, and black pepper.

Kitchen tip: If the chicken is difficult to slice, place it in the freezer for 15–20 minutes to firm it slightly first. This optional chilling time is additional to the recipe’s listed prep time.

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2. Sauté the onions and peppers

Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the onion and bell pepper. Cook for approximately 6–8 minutes, stirring occasionally, until softened and lightly browned.

Transfer the vegetables to a plate.

3. Cook the chicken

Add the remaining tablespoon of oil to the skillet. Add the chicken in an even layer, cooking in batches if necessary.

Cook for approximately 5–7 minutes, turning and separating the pieces as they cook. Timing will vary with the thickness of the chicken and the heat of your pan. Cook until the chicken reaches 165°F, checking the thickest pieces with a food thermometer.

Use a spatula to break the cooked chicken into smaller, sandwich-friendly pieces.

4. Toast the rolls

While the chicken cooks, split the hoagie rolls without cutting all the way through. Spread the cut sides with softened butter.

Toast them butter-side down in a separate skillet over medium heat until lightly golden. Alternatively, toast them cut-side up under the broiler, watching closely.

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5. Combine the filling and melt the cheese

Return the cooked vegetables to the skillet with the chicken and toss together. Reduce the heat to low.

Arrange the filling into four portions and place two slices of cheese over each portion. Cover the skillet briefly, just until the cheese melts. If your skillet is too small, melt the cheese over two portions at a time.

6. Fill and serve

Spread a little mayonnaise inside the rolls if desired. Scoop a portion of cheesy chicken and vegetables into each roll.

Finish with hot sauce or pickled peppers if you like a little heat, and serve immediately.

Tips for a Better Sandwich

Keep the chicken thin. Thin slices cook quickly and make the sandwich easier to bite into.

Give the pan some space. Crowding traps moisture. Cooking in batches helps the chicken develop a browned surface.

Choose a sturdy roll. A roll with a soft interior and enough structure to hold the filling works well. Light toasting helps it stand up to the juices.

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Pick your cheese. White American gives the filling a creamy texture. Provolone adds a mild, slightly tangy flavor. Combining them gives you a little of both.

Adjust the vegetables. Try red bell pepper for a sweeter filling, add mushrooms, or keep it simple with onions and cheese.

What to Serve With Chicken Cheesesteaks

French fries, potato wedges, coleslaw, or a crisp green salad all make easy sides. For a simple lunch, add a dill pickle and a handful of potato chips.

Can You Make the Filling Ahead?

Yes. Cook the chicken and vegetables ahead, then keep the filling separate from the rolls. Reheat it until hot throughout before adding cheese and assembling the sandwiches. Toast the rolls just before serving for the best texture.

A Comfort-Food Favorite for Your Dinner Rotation

These Philly-style chicken cheesesteaks turn a handful of everyday ingredients into a hearty meal. With tender chicken, sautéed vegetables, and cheese melted into every serving, they’re an easy option for sandwich night.

What goes on your chicken cheesesteak—provolone, white American, mushrooms, or extra peppers? Tell us in the comments.

Find more recipes and meal inspiration in the STM Daily News Food & Drink section.

Related reading from STM Daily News

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• Easy Homemade Chicken Alfredo Recipe⁠ Another comforting chicken dinner to try. 
• Fried Chicken from the Comfort of Home⁠ More inspiration for homemade chicken meals. 
• How to Make Country Style Lemonade⁠ A refreshing drink to serve with your sandwiches. 
• STM Daily News Food & Drink⁠ Explore more recipes, food news, and meal ideas.

Helpful cooking reference

Safe Minimum Internal Temperatures — FoodSafety.gov⁠ Supports the recipe’s instruction to cook chicken to 165°F. 

• Philadelphia Cheesesteaks — Visit Philadelphia — Explore Philadelphia’s signature sandwich and cheesesteak culture. Visit Philadelphia
• A Guide to the Best Cheesesteaks in Philadelphia — Includes shops serving traditional and chicken variations. Visit Philadelphia
• Chicken From Farm to Table — USDA — Guidance on handling, thawing, cooking, and storing chicken. Food Safety and Inspection Service
• Leftovers and Food Safety — USDA — Helpful storage and reheating guidance for leftover sandwich filling. Food Safety and Inspection Service