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Fall 2026

Savory Soups

Cheesy Chicken Tortilla Soup Pg. 40

Inside Healthy Afternoon Snacks Game Day Greats Easy Weeknight Meals

A Season Worth Savoring There’s something about fall that makes even ordinary days feel a little more special. Maybe it’s the first cool evening after a warm summer, the excitement of football weekends or the familiar flavors that find their way back into the kitchen this time of year. Whatever your favorite part of the season, good food has a way of bringing it all together. In this issue of Gatherings™, you’ll find fresh inspiration for every occasion, whether you’re easing into busy mornings, keeping everyone fueled between activities, hosting friends on game day or gathering around the dinner table after a full day. Each recipe is designed to help you enjoy the season a little more, without spending all your time in the kitchen.

7 16

September is also Family Meals Month, a reminder that sharing a meal doesn’t have to be complicated to be meaningful. Sometimes the best conversations happen over a simple dinner, a favorite recipe or a warm bowl enjoyed together after a long day. So as the season changes, we hope you’ll find plenty of new favorites to try, old traditions to revisit and delicious reasons to spend a little more time in the kitchen with the people you love. Happy fall!

Inside this issue of

Gatherings 4 Fall Flavors

Pumpkin-spiced breakfasts, apple-filled treats and fresh fall favorites are calling your name.

14 Healthy Afternoon Snacks

Fun, feel-good snacks to satisfy cravings and brighten busy afternoons.

22 Game Day Greats

Shareable dips, bites and , snacks so good they ll steal the spotlight from the game.

32 Easy Weeknight Meals

23 40

Flavor-packed dinners that help you spend less time cooking and more time together.

Savory Soups

Warm up with hearty, cozy soups you’ll want to make all season long. Visit us on Social!

© 2026 Price Chopper and Vimax Media. All rights reserved. All articles in this magazine are written and edited by professionals. Vimax Media makes no representation as to the accuracy or efficacy of information provided. Reproduction in whole or part is prohibited without permission of the publisher.

Fall Flavors A trip through the produce department this time of year is full of fall favorites, from crisp apples and pumpkins to seasonal ingredients that make every meal feel a little more special. We’ve gathered easy recipes and sweet treats that help you make the most of the season, whether you’re starting the morning with a cozy breakfast, preparing snacks or baking something everyone will be excited to share.

Pumpkin Spice Pancakes Prep: 10 minutes Cook: 8 minutes • Serves: 4 1

cup original complete pancake & waffle mix 3/4 cup canned 100% pure pumpkin 21/4 tsp. pumpkin pie spice Nonstick cooking spray 1/4 cup maple syrup 1/4 cup plain nonfat Greek yogurt Chopped pecans and/or ground cinnamon for garnish (optional) 1. In large bowl, prepare pancake mix with 3/4 cup water as label directs; whisk in pumpkin and pumpkin pie spice until smooth. Makes about 2 cups batter. 2. Heat griddle or large nonstick skillet over medium heat; spray lightly with cooking spray. In batches, pour 1/4 cup batter per pancake onto heated griddle and cook 2 minutes or until air bubbles develop and underside is an even, golden color. Flip pancakes and cook 2 minutes longer or until bottoms are golden brown. Repeat with remaining batter, spraying griddle with cooking spray as necessary. Makes 8 pancakes. 3. Serve pancakes topped with syrup and yogurt garnished with pecans and/or cinnamon, if desired. Approximate nutritional values per serving (2 pancakes): 189 Calories, 2g Fat (0g Saturated), 8mg Cholesterol, 366mg Sodium, 39g Carbohydrates, 1g Fiber, 19g Sugars, 17g Added Sugars, 4g Protein

Apple-Cinnamon Vanilla Scones Prep: 15 minutes • Bake: 15 minutes Serves: 8 Nonstick cooking spray 21/4 cups all-purpose flour plus additional for dusting 1/4 cup granulated sugar 1 Tbsp. baking powder 1/2 Tbsp. ground cinnamon

1/2 1 2/3 1

cup cold unsalted butter (1 stick), cut into small pieces cup plus 3 Tbsp. French vanilla oatmilk or dairy creamer cup finely chopped Honeycrisp apple cup powdered sugar

1. Preheat oven to 425°; spray 8-inch round cake pan with cooking spray. Line rimmed baking pan with parchment paper; spray with cooking spray. 2. In food processor, pulse flour, granulated sugar, baking powder and cinnamon until combined; add butter and pulse until small crumbs remain. Add 1 cup creamer; pulse until incorporated.

3. Transfer dough to floured work surface; add apples and knead until dough just comes together, sprinkling with additional flour as needed. Press dough into prepared cake pan; invert onto cutting board and cut into 8 wedges. Place wedges on prepared baking pan; brush with 1 tablespoon creamer and bake 15 minutes or until golden brown. 4. In small bowl, whisk powdered sugar and remaining 2 tablespoons creamer; drizzle over scones. Makes 8 scones. Approximate nutritional values per serving (1 scone): 359 Calories, 14g Fat (7g Saturated), 31mg Cholesterol, 209mg Sodium, 56g Carbohydrates, 1g Fiber, 25g Sugars, 23g Added Sugars, 4g Protein 5

cont'd

Fall Flavors

Pumpkin Beyond Pie Pumpkin may be the unofficial flavor of fall, but canned pumpkin deserves a place in your pantry long after the first pumpkin spice latte. Naturally rich, creamy and versatile, it adds subtle sweetness, velvety texture and a boost of nutrients to everything from breakfast to dinner. Beyond pies and baked goods, pumpkin is an easy way to bring cozy fall flavor to both sweet and savory recipes. Try these simple ideas, then discover a few favorites of your own.

Smoothies

Turn classic pumpkin pie flavors into a nourishing breakfast or afternoon pick-me-up. Blend pumpkin purée with banana, almond milk, maple syrup and pumpkin pie spice for a creamy smoothie that’s ready in minutes.

Soups & Sauces

Pumpkin isn’t just for sweets. Stir a scoop of pumpkin purée into tomato soup, pasta sauce or chili for extra richness, a silky texture and subtle fall flavor that complements savory dishes beautifully.

Parfaits

Layer pumpkin purée mixed with maple syrup and cinnamon between Greek yogurt and crunchy granola for a breakfast or snack that’s equal parts creamy and crisp. Finish with fresh fruit or a sprinkle of chopped pecans for even more flavor and texture.

Oatmeal

Give overnight oats a seasonal twist by stirring pumpkin purée, pumpkin pie spice and a touch of brown sugar into rolled oats and your favorite milk. Refrigerate overnight, then top with chia seeds and pecans, and enjoy chilled or warmed.

Air Fryer Apple Chips with Almond Butter Dip Prep: 10 minutes plus cooling Air Fry: 1 hour 20 minutes • Serves: 4 2 1 2

1/2 1/4 1

Tbsp. granulated sugar Tbsp. ground cinnamon large Honeycrisp apples, halved, cored and thinly sliced Nonstick cooking spray cup plain nonfat Greek yogurt cup almond butter Tbsp. honey

1. Preheat 3-quart air fryer to 300° for 5 minutes. In large bowl, stir sugar and cinnamon; add apples and toss to coat. Spray both sides of coated apples with cooking spray. 2. In 4 batches, air fry apples in single layer 20 minutes or until golden brown and crisp, turning once; transfer chips to wire rack and cool completely (apples will continue to crisp as they cool). Makes about 2 cups chips. 3. In medium bowl, stir yogurt, almond butter and honey. Makes about 3/4 cup dip. 4. Serve chips with dip. Approximate nutritional values per serving (1/2 cup chips, 3 tablespoons dip): 145 Calories, 6g Fat (1g Saturated), 1mg Cholesterol, 32mg Sodium, 20g Carbohydrates, 3g Fiber, 15g Sugars, 7g Added Sugars, 4g Protein

cont'd

Fall Flavors

Chef Tips

Donuts can also be cooked in an air fryer. Preheat air fryer to 350° for 5 minutes; spray both sides of donuts with cooking spray. Air fry 5 minutes or until golden brown, turning once. For another sweet treat, cut dough scraps into 1-inch pieces, deep fry and roll in granulated sugar.

Apple Pie Donuts Prep: 45 minutes plus standing and cooling Deep Fry: 12 minutes • Serves: 12 1 1

envelope (1/4 ounce) active dry yeast cup warm buttermilk (no more than 110°) Nonstick cooking spray 6 Tbsp. unsalted butter 2 medium Granny Smith apples, peeled, halved, cored and chopped 1/4 cup plus 2 Tbsp. granulated sugar 1 tsp. apple pie spice 31/2 cups all-purpose flour plus additional for dusting 2 large eggs 4 cups vegetable oil 1 cup plus 2 Tbsp. powdered sugar 1. Line rimmed baking pan with parchment paper; line second rimmed baking pan with paper towel. In bowl of stand mixer, whisk yeast and buttermilk; let stand 5 minutes. 8

2. Spray large bowl with cooking spray. In large skillet, melt butter over medium heat; transfer 1/4 cup to glass measuring cup. Add apples, 2 tablespoons granulated sugar and 1/4 teaspoon apple pie spice to skillet; cook and stir 5 minutes or until apples are tender.

dough and place on parchment paper-lined pan. Gather dough scraps and reroll into 11 x 6 1/2-inch rectangle; cut 3 donuts from dough and place on same pan. Loosely cover donuts with plastic wrap; let stand 30 minutes. Save dough scraps for another use (see Chef Tips).

3. In separate large bowl, whisk flour, remaining 1/4 cup granulated sugar and 1/2 teaspoon apple pie spice. Attach dough hook to mixer; with mixer on medium-low speed, add eggs, 1 at a time, and reserved 1/4 cup melted butter. In 2 batches, add flour mixture and beat 1 minute or until incorporated, scraping bowl occasionally. Add apple mixture; beat 1 minute or until incorporated. Increase speed to medium; beat 3 minutes or until dough is soft and comes together, scraping bowl occasionally.

6. Attach deep fryer/candy thermometer to side of large saucepan; add oil and heat over medium heat 10 minutes or until temperature reaches 350°. In 4 batches, gently add 3 donuts to hot oil and cook 3 minutes or until evenly browned, flipping several times to prevent overbrowning; transfer to paper towel-lined pan and let stand 5 minutes. Transfer donuts to wire rack; cool 20 minutes. Makes 12 donuts.

4. On lightly floured work surface, knead dough 1 minute or until smooth and elastic; form into a ball and place in prepared bowl. Cover bowl with plastic wrap; let stand in warm place 1 hour or until dough has almost doubled in size. 5. On lightly floured work surface, gently punch down dough and roll into 14 x 9-inch rectangle; using 31/2-inch donut cutter, cut 9 donuts from

7. In small bowl, whisk powdered sugar, 2 tablespoons water and remaining 1/4 teaspoon apple pie spice. Dip tops of donuts into glaze; place on wire rack, glaze side up. Drizzle any remaining glaze from bowl over donuts; let stand 15 minutes or until hardened. Approximate nutritional values per serving (1 donut): 252 Calories, 10g Fat (4g Saturated), 33mg Cholesterol, 23mg Sodium, 37g Carbohydrates, 1g Fiber, 18g Sugars, 15g Added Sugars, 4g Protein

Bake All Fall Long kin Pump cake Cheese s Cookie

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Nutella® in Every Bite 11

FRANK’S REDHOT® BUFFALO CHICKEN DIP RECIPE 6

INGREDIENTS

10min

PREP TIME

20min

COOK TIME

SERVINGS

INGREDIENTS

2 CUPS SHREDDED COOKED CHICKEN 1 PACKAGE (8 OUNCES) CREAM CHEESE, SOFTENED 1/2 CUP FRANK'S REDHOT® ORIGINAL CAYENNE PEPPER HOT SAUCE 1/2 CUP RANCH DRESSING 1/2 CUP BLUE CHEESE CRUMBLES

DIRECTIONS

1. PREHEAT OVEN TO 350°F. MIX ALL INGREDIENTS IN A LARGE BOWL. SPOON INTO SHALLOW 1-QUART BAKING DISH. 2. BAKE 20 MINUTES OR UNTIL MIXTURE IS HEATED THROUGH; STIR. SPRINKLE WITH GREEN ONIONS AND ADDITIONAL BLUE CHEESE, IF DESIRED, AND SERVE WITH CHIPS, CRACKERS AND/OR CUT UP VEGGIES. MAKES 32 (2-TABLESPOON) SERVINGS.

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Healthy

Afternoon Snacks When the afternoon slump hits, a satisfying snack can make all the difference. These simple, wholesome recipes are packed with flavor and easy to enjoy at home, at work or on the go. Whether you,re headed to practice, wrapping up a busy workday or tackling homework at the kitchen table, these snacks help bridge the gap until dinner. With a mix of sweet and savory favorites, there,s something here for every craving.

Chef Tip

Yogurt-Granola Covered Frozen Grapes Prep: 15 minutes plus freezing Serves: 4 32 32 1/2 3/4

toothpicks green and/or red grapes cup low-fat vanilla yogurt cup vanilla almond granola, coarsely crushed

1. Line rimmed baking pan with parchment paper. Insert 1 end of each toothpick into each grape; dip into yogurt, then granola to coat. Place grapes on prepared pan; freeze 1 hour or until yogurt is frozen. Makes 32 frozen grapes. Approximate nutritional values per serving (8 frozen grapes): 151 Calories, 4g Fat (1g Saturated), 1mg Cholesterol, 16mg Sodium, 27g Carbohydrates, 2g Fiber, 16g Sugars, 7g Added Sugars, 4g Protein

To check if the oil is hot enough before adding all of the popcorn kernels to the saucepot, add 2 kernels to the saucepot as the oil is heating up; once the kernels pop, the oil is ready.

Cinnamon Roll Popcorn Prep: 20 minutes plus cooling Bake: 12 minutes • Serves: 16 3 1/2 1 1/2 1/4 1 1 1/2 1/3

Tbsp. plus 1 tsp. vegetable oil cup popcorn kernels cup brown sugar cup unsalted butter (1 stick) cup corn syrup Tbsp. ground cinnamon tsp. vanilla extract tsp. baking soda cup white chocolate chips

1. Preheat oven to 325°; line rimmed baking pan with parchment paper. In large saucepot, heat 3 tablespoons oil over medium-high heat. Stir in popcorn kernels; cover and cook 3 minutes or until most kernels have popped. Transfer popcorn to large bowl; discard any unpopped kernels. 2. In medium saucepot, heat sugar, butter and syrup to a simmer over medium-high heat; cook and stir 2 minutes or until well combined. Remove from heat; stir in cinnamon, vanilla extract and baking soda. Let sugar mixture cool slightly. Pour half the sugar mixture over popcorn; carefully toss to coat. Repeat with remaining sugar mixture. Spread popcorn mixture on prepared pan; bake 12 minutes or until set. 3. In small microwave-safe bowl, heat chocolate chips and remaining 1 teaspoon oil in microwave oven on high 1 minute or until melted, stirring every 20 seconds. Drizzle chocolate mixture over popcorn mixture; let cool 1 hour or until chocolate sets. 4. To serve, break popcorn apart into small pieces. Makes about 16 cups. Approximate nutritional values per serving (1 cup): 186 Calories, 10g Fat (5g Saturated), 16mg Cholesterol, 28mg Sodium, 25g Carbohydrates, 1g Fiber, 20g Sugars, 20g Added Sugars, 1g Protein

Afternoon Snacks

cont'd

Healthy

Turkey-Avocado Pinwheels Prep: 15 minutes • Serves: 4 1/2 1 1/4 8 4 1/2 1/3 20

avocado, peeled and pitted Tbsp. fresh lime juice tsp. garlic powder slices low sodium deli turkey slices ultra thin provolone cheese cup radish sprouts cup drained sliced roasted red peppers toothpicks

1. In small bowl, mash avocado, lime juice and garlic powder with fork. Makes about 1/3 cup avocado mixture. 2. On work surface, stack 2 slices turkey; top with 1 slice cheese. Spread cheese with 1 heaping tablespoon avocado mixture, and top with sprouts and peppers; roll up tightly to enclose filling. Slice crosswise into 5 (1-inch) pinwheels; secure each pinwheel with toothpick. Repeat with remaining turkey, cheese, avocado mixture, sprouts and peppers to create 15 more pinwheels. Makes 20 pinwheels. Approximate nutritional values per serving (5 pinwheels): 188 Calories, 9g Fat (3g Saturated), 52mg Cholesterol, 742mg Sodium, 9g Carbohydrates, 2g Fiber, 2g Sugars, 0g Added Sugars, 19g Protein 16

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Game Day

Greats

For many fans, game day is as much about the food as it is the final score. This collection is filled with bold flavors, shareable bites and fun twists on favorite game day snacks—from cheesy dips to spicy appetizers and everything in between. Whether you’re hosting the whole crew or keeping things casual at home, these recipes are ready for kickoff.

Slow Cooker Bacon-Jalapeño Cheeseburger Dip Prep: 30 minutes Slow Cook/Bake: 2 hours • Serves: 24 8 1 1 2 1 1 2 2 1/4 2 1 1/2 1/2 1 2

slices thick-cut bacon, chopped pound 85% lean ground beef medium yellow onion, halved and chopped large jalapeño peppers, halved lengthwise, seeded and chopped can (14.5 ounces) diced tomatoes package (8 ounces) cream cheese, cut into 1/2-inch pieces and softened cups shredded pepper Jack cheese cups shredded sharp Cheddar cheese cup dill pickle juice Tbsp. yellow mustard Tbsp. Worcestershire sauce tsp. salt tsp. ground black pepper loaf (24 ounces) baguette, cut crosswise into 1/2-inch-thick slices Tbsp. olive oil

1. In large skillet, cook bacon over medium-high heat 5 minutes or until crisp, stirring occasionally. Transfer bacon to paper towel-lined plate. Makes about 3/4 cup bacon. 2. In same skillet with drippings, cook beef and onion over medium-high heat 5 minutes or until beef is browned and onion is tender, breaking up beef with side of spoon. Add jalapeños; cook 2 minutes or until tender, stirring occasionally. With slotted spoon, transfer beef mixture to 5- to 6-quart slow cooker; stir in tomatoes with their juice, cream cheese, pepper Jack cheese, Cheddar cheese, pickle juice, mustard, Worcestershire, salt and black pepper. Cover and cook on high 2 hours or low 4 hours or until cheeses are melted, stirring every 30 minutes; stir in 1/2 cup bacon. Makes about 6 cups dip. 3. Preheat oven to 350°. Place baguette slices in single layer on 2 rimmed baking pans; brush both sides with oil and bake 15 minutes or until crisp. Makes about 72 crostini. 4. Serve dip sprinkled with remaining 1/4 cup bacon along with crostini. Approximate nutritional values per serving (1/4 cup dip, 3 crostini): 276 Calories, 17g Fat (8g Saturated), 45mg Cholesterol, 569mg Sodium, 18g Carbohydrates, 1g Fiber, 3g Sugars, 1g Added Sugars, 13g Protein

Air Fryer Honey-Sesame Cauliflower “Wings”

Prep: 25 minutes plus chilling Air Fry: 15 minutes • Serves: 8 1 cup all-purpose flour 1/2 tsp. kosher salt 1/2 tsp. ground black pepper 5 large eggs 23/4 cups plain panko breadcrumbs 1 large head cauliflower, cut into florets (about 8 cups) Nonstick cooking spray 2 garlic cloves, minced 1/2 cup honey 1/4 cup less-sodium soy sauce 2 Tbsp. rice vinegar

2 1/2 2 1

Tbsp. sesame oil tsp. grated fresh ginger green onions, thinly sliced tsp. sesame seeds, toasted

1. Line rimmed baking pan with parchment paper. In wide, shallow dish, whisk flour, salt and pepper. In separate shallow dish, whisk eggs; place breadcrumbs in third shallow dish. Dredge cauliflower in flour mixture, shaking off excess, then dip in eggs and breadcrumbs to coat; place on prepared pan and refrigerate 20 minutes. 2. Preheat oven to 300°. Preheat 3-quart air fryer to 400° for 5 minutes; spray cauliflower with cooking spray. In 3 batches, air fry cauliflower 5 minutes or until golden brown

and crisp, turning once; transfer to second rimmed baking pan and keep warm in oven. Makes about 40 “wings.” 3. In small saucepan, cook garlic, honey, soy sauce, vinegar, oil and ginger over mediumhigh heat 3 minutes or until slightly thickened, whisking occasionally; transfer 1/2 cup to large bowl. Add cauliflower to bowl; toss. 4. Serve cauliflower sprinkled with onions and sesame seeds along with remaining sauce. Approximate nutritional values per serving (5 “wings,” 2 tablespoons sauce): 282 Calories, 8g Fat (1g Saturated), 93mg Cholesterol, 429mg Sodium, 46g Carbohydrates, 3g Fiber, 20g Sugars, 17g Added Sugars, 9g Protein 23

Greats

cont'd

Game Day Pizza Potato Tot Cups Prep: 20 minutes plus standing Bake: 25 minutes • Serves: 12

Nonstick cooking spray 1 bag (32 ounces) crispy potato tots 11/2 cups pizza sauce 11/2 cups shredded low-moisture part-skim mozzarella cheese 12 slices pepperoni, finely chopped (about 1/4 cup) 2 Tbsp. real bacon bits 1 tsp. Italian seasoning Crushed red pepper flakes and/or thinly sliced green onion for garnish (optional) 1. Preheat oven to 425°; spray 2 (12-cup) standard muffin pans with cooking spray. 2. Place 4 potato tots in each muffin cup; bake 10 minutes. With back of spoon, press potato tots onto bottom and up sides of muffin cups; bake 10 minutes. Fill potato tot cups with sauce; sprinkle with cheese, pepperoni, bacon bits and seasoning. Bake potato tot cups 5 minutes or until cheese is melted; let stand 5 minutes. Makes 24 pizza tot cups. 3. Serve pizza tot cups garnished with crushed red pepper and/or onion, if desired. Approximate nutritional values per serving (2 pizza tot cups): 214 Calories, 11g Fat (4g Saturated), 12mg Cholesterol, 626mg Sodium, 21g Carbohydrates, 2g Fiber, 2g Sugars, 1g Added Sugars, 7g Protein

Greats

cont'd

Game Day

Stuffed Jalapeños with Chipotle Dipping Sauce Prep: 25 minutes Bake: 20 minutes • Serves: 12 1 1/2 12 1/2 1/4 2

container (8 ounces) cream cheese with chive & onion cup sharp Cheddar cheese spread large jalapeño peppers (about 1 pound), cut lengthwise in half through stem cup sour cream cup mayonnaise tsp. chipotle hot sauce

1. Preheat oven to 400°; line rimmed baking pan with aluminum foil. In small bowl, stir cream cheese and cheese spread. Makes about 11/4 cups cheese mixture.

Chef Tips

When handling chile peppers, consider wearing gloves and wash your hands thoroughly afterwards. Capsaicin, found mainly in the membranes and seeds of chile peppers, can cause a burning sensation if it comes in contact with your skin. To easily fill peppers, transfer cheese mixture to large zip-top plastic bag, seal bag and snip off a bottom corner.

2. With small knife or spoon, remove and discard membranes and seeds from peppers; place cut side up on prepared pan. Fill peppers with cheese mixture; bake 20 minutes or until tops are golden brown. Makes 24 stuffed jalapeño halves. 3. In small bowl, whisk sour cream, mayonnaise and hot sauce. Makes about 3/4 cup sauce. 4. Serve stuffed jalapeños with sauce. Approximate nutritional values per serving (2 stuffed jalapeños, 5 teaspoons sauce): 131 Calories, 12g Fat (6g Saturated), 27mg Cholesterol, 206mg Sodium, 3g Carbohydrates, 0g Fiber, 2g Sugars, 0g Added Sugars, 2g Protein

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*Non-GMO Project Veriﬁed applies to RAGÚ red sauces only, except meat sauces, sauces with cheese, pizza sauces and single-serve pasta sauces. Made with olive oil applies to red sauces only, except pizza sauces. © 2023 Mizkan America, Inc. 28

Try this trick for a treat

Spooky S’mores Bark SERVES: 2

PREP TIME: 3 HOURS

INGREDIENTS

INSTRUCTIONS

Chobani® Flip® S’more S’mores™

Step 1 On a parchment-lined sheet tray, spread the yogurt from the Chobani® Flip® S’more S’mores™ packs in a thin, even layer.

3 graham crackers, crushed 2 tbsp mini dark chocolate chips 2 tbsp mini marshmallows Candy eyeballs

COOK TIME: 0 MINS

Step 2 Sprinkle on the crushed graham crackers, chocolate chips, and mini marshmallows. Place candy eyeballs around as well. Place into the freezer to harden for at least three hours. Step 3 Once frozen, break into pieces of bark. Enjoy! 29

UNMATCHED FLAVOR STARTS WITH THE PERFECT SAUCE GRIP

Between work, school, practices and everything else on the calendar, dinner often needs to work on your schedule. These easy recipes deliver big flavor without a lot of extra work, whether you’re craving a comforting chicken and rice bake, a quick pasta dinner or something with a little extra kick. No matter how busy the week gets, they’re designed to help you get a satisfying meal on the table and make the most of time spent together.

n k e e W y s

M t h g i

s l ea

Grilled Hot Honey & Prosciutto Flatbread Prep: 15 minutes Grill: 11 minutes • Serves: 4 3 1/4 1/8 4 1 1 1 1 1 1/2 6

Nonstick cooking spray Tbsp. honey tsp. crushed red pepper tsp. ground red pepper spears asparagus, trimmed and thinly shaved with vegetable peeler cup baby arugula Tbsp. extra virgin olive oil Tbsp. fresh lemon juice package (13.8 ounces) refrigerated classic pizza crust cup shredded mozzarella cheese cup shredded Parmesan cheese slices prosciutto, torn into 2-inch pieces

1. Prepare outdoor grill for direct grilling over medium-low heat. Line cookie sheet with aluminum foil; spray with cooking spray. In small bowl, whisk honey, crushed red pepper and ground red pepper. 2. In medium bowl, toss asparagus, arugula, oil and lemon juice. 3. Unroll pizza crust on prepared cookie sheet. Starting at center, press out dough to 10 x 15-inch rectangle; spray with cooking spray. Using foil, invert crust onto hot grill rack; cook, uncovered, 3 minutes or until bottom of crust is golden brown, watching carefully to prevent burning. With large spatula, turn crust; cook, uncovered, 2 minutes. Leaving 1/2-inch border, top crust with cheeses and prosciutto; cover and cook 6 minutes or until bottom of crust is golden brown and cheese is melted, rotating flatbread once. Transfer flatbread to cutting board; cut into 8 slices. 4. Serve flatbread topped with asparagus mixture and drizzled with honey mixture. Approximate nutritional values per serving (2 slices): 479 Calories, 17g Fat (7g Saturated), 39mg Cholesterol, 1254mg Sodium, 62g Carbohydrates, 2g Fiber, 20g Sugars, 19g Added Sugars, 22g Protein

Easy Weeknight Meals

cont'd

Chicken, Broccoli & Rice Bake Prep: 15 minutes plus standing Bake: 1 hour • Serves: 4 1 1 2 1 1/2 1 1 1/2 1/2 1

Nonstick cooking spray pound boneless, skinless chicken breasts, cut into 11/2-inch pieces bag (10 ounces) frozen broccoli cuts cups unsalted chicken stock cup dry jasmine rice cup grated Parmesan cheese tsp. dried oregano tsp. garlic powder tsp. salt tsp. ground black pepper cup shredded Cheddar cheese

1. Preheat oven to 400°; spray 8-inch square baking dish with cooking spray. In large bowl, stir chicken, broccoli, stock, rice, 1/4 cup Parmesan cheese, oregano, garlic powder, salt and pepper. Spread chicken mixture in prepared dish; sprinkle with Cheddar cheese and remaining 1/4 cup Parmesan cheese. 2. Cover dish tightly with aluminum foil and bake 45 minutes; remove foil and bake 15 minutes or until rice is tender, internal temperature of chicken reaches 165° and edges are bubbly. Let stand 10 minutes. Makes about 8 cups. Approximate nutritional values per serving (2 cups): 502 Calories, 16g Fat (8g Saturated), 106mg Cholesterol, 780mg Sodium, 42g Carbohydrates, 2g Fiber, 2g Sugars, 0g Added Sugars, 43g Protein 34

How to Make More Family Meals Happen

September is National Family Meals Month, making it the perfect time to celebrate one of life’s simplest traditions: gathering around the table. In a season filled with school schedules, sports practices, and busy weeknights, sharing a meal can be a simple way to reconnect with the people who matter most. While family dinners may not happen every night, they don’t have to be elaborate—or frequent—to make a lasting impact. Some of the most memorable family meals aren’t holiday feasts or special occasions. They’re the weeknight dinners squeezed in between homework and activities, the Saturday breakfasts that start the weekend, or the Sunday lunches that bring everyone together before another busy week begins. These everyday moments often become the memories families cherish most.

The Power of Eating Together When families share meals, the benefits extend far beyond the food on the table. Gathering together encourages conversation, strengthens relationships, and creates a sense of connection and routine during life’s busiest seasons. For children, regular family meals have also been linked to improved nutrition, stronger communication skills, and greater confidence. The best part? It doesn’t have to be perfect to matter. Every shared meal counts.

5 Ways to Make Family Meals Easier 1. Start with what’s realistic. Take a look at your family’s schedule and identify a few opportunities to eat together each week. Even one or two shared meals can make a meaningful difference.

2. Keep meal planning simple. Browse the recipes throughout GatheringsTM for inspiration, or create easy weekly traditions like Taco Tuesday, Pasta Night, or Homemade Pizza Friday. Having a plan can make busy evenings feel a little more manageable.

3. Create a rotation of family favorites. Keep a list of meals everyone enjoys and revisit them regularly. A trusted lineup of favorite recipes can take the stress out of planning while giving family members something to look forward to.

4. Keep a few meal shor tcuts on hand. Busy days happen. Rotisserie chicken, prepared sides, frozen vegetables, and ready-to-cook meals can help you bring everyone together around the table, even when time is limited.

5. Get everyone involved. Family meals start long before dinner is served. Invite family members to help choose recipes, shop for ingredients, wash produce, or set the table. When everyone contributes, meals often feel more meaningful and more fun. Family meals aren’t about perfection. They’re about making time to connect, share stories, and enjoy good food together. Start small, keep it simple, and savor the moments around the table. 35

Easy Weeknight Meals

cont'd

Feta Tor tellini Pasta Prep: 15 minutes • Bake: 45 minutes Serves: 6 2 4 2 1/4 1/4 1/4 1 1/2 1/4 1 2

packages (10 ounces each) grape tomatoes garlic cloves, minced medium shallots, thinly sliced crosswise cup olive oil tsp. kosher salt tsp. ground black pepper block (8 ounces) feta cheese tsp. dried oregano tsp. crushed red pepper flakes package (20 ounces) five cheese tortellini Tbsp. chopped fresh basil

1. Preheat oven to 400°. In 13 x 9-inch baking dish, toss tomatoes, garlic, shallots, 2 tablespoons oil, salt and pepper; push tomato mixture to edges of dish. Place feta in center of dish; drizzle with remaining 2 tablespoons oil, and sprinkle with oregano and crushed red pepper. Bake 45 minutes or until tomatoes burst and cheese is lightly browned; stir to combine. 2. Prepare tortellini as label directs; drain. Fold tortellini into tomato mixture. Makes about 7 cups. 3. Serve tortellini mixture sprinkled with basil. Approximate nutritional values per serving (1 heaping cup): 447 Calories, 23g Fat (10g Saturated), 103mg Cholesterol, 782mg Sodium, 48g Carbohydrates, 6g Fiber, 7g Sugars, 0g Added Sugars, 17g Protein 36

Chicken Enchilada Bowl Prep: 15 minutes • Cook: 4 minutes Serves: 4 1 2 3 1/2 1/2 1

can (10 ounces) mild enchilada sauce cups shredded skinless rotisserie chicken breast meat packages (7 ounces each) microwaveable cilantro & lime jasmine rice cups cup prepared guacamole cup shredded Mexican blend cheese Tbsp. fresh cilantro leaves Pico de gallo and/or lime wedges for garnish (optional)

1. In large skillet, cook enchilada sauce and chicken over medium-high heat 4 minutes or until heated through, stirring occasionally. Makes about 2 cups chicken mixture. 2. Prepare rice as label directs. 3. Divide rice into 4 bowls; top with chicken mixture, guacamole, cheese and cilantro. Serve bowls garnished with pico de gallo and/or lime wedges, if desired. Makes 4 bowls. Approximate nutritional values per serving (1 bowl): 484 Calories, 14g Fat (4g Saturated), 70mg Cholesterol, 1024mg Sodium, 64g Carbohydrates, 5g Fiber, 2g Sugars, 0g Added Sugars, 28g Protein

Savory

There’s a reason soup season is something people look forward to all year. These comforting recipes are packed with the flavors that make cooler days a little cozier, whether you’re serving up a cheesy family favorite, a classic French onion soup or a hearty bowl loaded with pasta and vegetables. Just add a slice of crusty bread, and dinner is served.

Soups

Cheesy Chicken Tortilla Soup Prep: 45 minutes • Slow Cook: 4 hours Serves: 8 11/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces 2 cans (14 ounces each) less-sodium chicken broth 1 can (10.75 ounces) tomato purée 1 can (10 ounces) diced tomatoes with green chiles 2 garlic cloves, minced 1 bay leaf 1 large yellow onion, halved and chopped 2 cups frozen corn

3 2 1 1 1/4 1/8 5 2

Tbsp. fresh lime juice tsp. ground cumin tsp. chili powder tsp. kosher salt tsp. ground black pepper tsp. cayenne pepper (6-inch) soft corn tortillas cups shredded Mexican cheese blend Chopped fresh cilantro leaves for garnish Yellow or blue corn tortilla chips for serving (optional)

1. In 4-quart slow cooker, stir all ingredients except tortillas, cheese, cilantro and chips;

cover and cook on high 4 hours, stirring occasionally. Remove and discard bay leaf. 2. Preheat oven to 375°. Stack tortillas; with pizza wheel, cut into 1/2-inch strips. Spread strips on rimmed baking pan; bake 10 minutes or until crisp, stirring once halfway through baking. 3. Serve soup sprinkled with cheese and tortilla strips garnished with cilantro; serve with tortilla chips, if desired. Approximate nutritional values per serving: 319 Calories, 12g Fat (5g Saturated), 77mg Cholesterol, 1060mg Sodium, 25g Carbohydrates, 4g Fiber, 5g Sugars, 0g Added Sugars, 30g Protein

French Onion Soup Prep: 10 minutes Bake/Cook: 1 hour 30 minutes • Serves: 6 4 4 2 1 1 1 1/4

Tbsp. olive oil Tbsp. unsalted butter large yellow onions, halved and thinly sliced large red onion, halved and thinly sliced bay leaf Tbsp. granulated sugar tsp. dried or fresh thyme leaves plus thyme sprigs for garnish (optional) 3 cans (14 ounces each) beef broth 1/4 cup cognac or brandy 1/2 tsp. ground black pepper 1 tsp. Dijon mustard 1/2 tsp. kosher salt 1/2 (11-ounce) French baguette, cut into 12 (1/2-inch-thick) slices 6 slices Swiss cheese 2 Tbsp. grated Parmesan cheese 1. In large saucepot, heat 3 tablespoons oil and butter over medium-high heat. Add onions; cook 10 minutes or until slightly tender, stirring frequently. Reduce heat to medium-low. Add bay leaf, sugar and thyme; cook 35 minutes or until onions turn golden brown, stirring occasionally. Stir in broth, cognac and pepper; heat to a simmer. Simmer soup 20 minutes, stirring occasionally. Stir in mustard and salt; discard bay leaf. 2. Preheat oven to 400°. Place baguette slices on rimmed baking pan; brush tops of baguette slices with remaining 1 tablespoon oil. Bake baguette slices 10 minutes or until lightly browned. 3. Place 6 (10-ounce) oven-safe soup crocks or bowls on same pan; ladle soup into bowls. Top each bowl with 2 slices baguette and 1 slice Swiss cheese; sprinkle with Parmesan cheese and bake 15 minutes or until cheeses are melted and start to bubble and brown. Makes 6 bowls. 4. Serve soup garnished with thyme sprigs, if desired. Approximate nutritional values per serving (1 bowl): 405 Calories, 27g Fat (12g Saturated), 48mg Cholesterol, 1197mg Sodium, 22g Carbohydrates, 2g Fiber, 6g Sugars, 3g Added Sugars, 14g Protein

Soups

cont'd

Savory

Instant Pot® Tortellini & Vegetable Soup Prep: 10 minutes plus pressurizing Cook/Pressure Cook: 28 minutes Serves: 8 1/2 1 4 1 1 1

Tbsp. olive oil large white onion, halved and chopped garlic cloves, minced box (32 ounces) reduced sodium chicken broth can (28 ounces) no salt added tomato purée bag (10 ounces) frozen mixed vegetables

package (16 ounces) frozen cheese tortellini cups packed chopped fresh spinach and/or escarole Shredded Asiago cheese for garnish (optional)

1. In 6-quart Instant Pot, heat oil on SautéNormal. Add onion; cook 8 minutes or until starting to brown, stirring occasionally. Add garlic; cook 2 minutes or until fragrant, stirring occasionally. Stir in broth, tomato purée, vegetables and 2 cups water. Place lid on

Instant Pot and close pressure valve to seal; cook 15 minutes on Manual (pressure cook mode). Quick release pressure; remove lid. 2. Add tortellini to Instant Pot; cook 3 minutes on Sauté-Normal or until tortellini are tender. Turn off Instant Pot; stir in spinach. Makes about 14 cups. 3. Serve soup garnished with cheese, if desired.

Approximate nutritional values per serving (1 3/4 cups): 281 Calories, 2g Fat (1g Saturated), 2mg Cholesterol, 486mg Sodium, 33g Carbohydrates, 4g Fiber, 8g Sugars, 0g Added Sugars, 8g Protein

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