What is National Family Meals Month?
Each September, our country celebrates National Family Meals Month™ – a nationwide event designed to support families in enjoying more meals together using items purchased at the grocery store and, as a result, reap the many health and social benefits of doing so.
The aim is simple: commit to staying strong with family meals. You can do this by pledging to have one more meal together, at home, per week. We know this isn’t always easily done. That’s where we come in. You bring the desire and we bring the support.
Let Redner’s help make it a bit easier! We have healthy tips and recipes at www.rednersmarkets.com and on our Facebook and IG pages! And if you are short on time, place an on-line order with Redner’s Ready, a quick and hassle-free way to get all of your shopping done and brought right out to your car!
Here are a few Family Meals to get you started!
BBQ Ranch Chicken Kebobs
Listen, there is NO shame in the game when it comes to short cuts. My favorite meals are 5 ingredient dishes prepared in less than 30 minutes! Heat and eat sides, salad kits, and pre-cut fruits can make a huge difference when it comes to getting food to the table fast. At the end of the day, progress not perfection.
Serves 4-6 Total Time: 30 minutes
- 2 lbs chicken tenders (if using chicken breast, cut into 1 1/2-inch wide strips)
- Kosher salt
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 cup mayonnaise
- 1/2 Ranch seasoning
- (1) 20oz package Main St Bistro® Signature Macaroni and Cheese
Prepare the grill: set the burners on a gas grill to the medium heat and close the lid to preheat 10 minutes.
Prep the chicken: Place chicken in a large bowl and dust with kosher salt, garlic powder, onion powder. Toss to combine. Add the mayonnaise and give it another toss. Sprinkle Ranch seasoning on top and give it one last toss. Thread chicken on skewers.
Grill: Place chicken skewers directly on the grill. Grill for about 10 to 12 minutes; flipping every two minutes.
While chicken is grilling, heat Main St Bistro Signature Macaroni and Cheese for 5 minutes in microwave per package directions (Or in oven!)
GROUND BEEF & PASTA SKILLET PRIMAVERA
This Italian-inspired recipe is a one-pot, fun to make and eat dish that combines ground beef, pasta, fresh zucchini and yellow squash. This Beef. It’s What’s For Dinner. recipe is certified by the American Heart Association® and an absolute family favorite!
Serves 4 Total Time: 30 minutes
- 1 pound Ground Beef (96% lean)
- 1 (14-1/2 ounces) can reduced-sodium beef broth
- 1 cup uncooked whole wheat pasta
- 2 zucchini or yellow squash, cut in half lengthwise, then crosswise into 1/2-inch slices
- 1 can (14-1/2 ounces) no-salt added diced tomatoes
- 1-1/2 teaspoons Italian seasoning
Heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Pour off drippings. Stir in broth, pasta, squash, tomatoes and Italian seasoning; bring to a boil. Reduce heat, cover and cook 9 to 11 minutes or until pasta and squash are almost tender and sauce is slightly thickened, stirring occasionally.
Creamy Bacon and Spinach Pierogi Skillet
Easy ingredients, easy prep, all in 20 minutes! That’s my kind of meal! The only thing that is better than this one pot meal is the delicious creamy taste of this skillet dish!
Serves 4 Total Time: 20 minutes
- 1 lb. Sugardale Bacon, chopped
- 12 cheese pierogis
- ½ medium onion, diced
- 2 tbsp. garlic, minced
- 5 oz. fresh spinach
- 1 cup chicken broth
- ½ cup heavy cream
- ½ cup parmesan cheese, grated
Prepare pierogis according to packaging. In a large skillet over medium high heat add chopped bacon and cook until crisp. Remove from pan and set aside. In the same pan, add the onion and garlic and cook until the onion becomes translucent, about 5-7 minutes. Add in the spinach and allow to cook down stirring frequently. Once the spinach is cooked down, add in the chicken broth and heavy cream and bring to a simmer. Stir in the parmesan cheese and place the pierogis into the sauce. Allow to heat through for 3-5 minutes.
EASY MOROCCAN SHEET PAN CHICKEN WITH OLIVES
Sheet pan dinners will forever be one of my go-to’s (along with many of my favorite slow cooker recipes!) Although my family was a bit skeptical at first with some of these unfamiliar tastes (mainly the turmeric and olives), they quickly came around (except for my toddler who is very picky right now!). Always TRY! You never know what they may (or may not) like!
Serves 6 Total Time: 40 minutes
- 1 pkg. Boneless, Skinless Chicken Thighs
- 2 medium sweet onions, sliced lengthwise
- ½ cup Manzanilla olives stuffed with pimientos
- 1 lemon, sliced into rounds
- 5 Tbsp. Extra Virgin Olive Oil, divided
- 3 tsp. Adobo All-Purpose Seasoning with Pepper, divided
- 1 Tbsp. minced garlic (about 2 cloves)
- 2 tsp. ground cumin
- 1 tsp. ground paprika
- ½ tsp. turmeric
- ¼ tsp. cayenne pepper
- 1 box yellow rice mix
Preheat your oven to 450°F. Line a sheet pan or baking pan with foil. Onto the sheet pan, toss together sliced onions, olives, lemon rounds, 2 tablespoons of olive oil and 1 teaspoon of GOYA® Adobo seasoning.In a small bowl, stir together 2 tablespoons of olive oil and 2 teaspoons of GOYA® Adobo seasoning, garlic, cumin, smoked paprika, turmeric, and cayenne pepper. Rub chicken thighs with the spice paste. Place the spice rubbed chicken thighs on top of the vegetables, on the sheet pan. Roast the chicken and vegetables for 30 to 35 minutes until golden brown and chicken is cooked through.
In medium saucepan over medium-high heat, bring 2 cups of water to boil. Add contents of rice packet and remaining 1 tablespoon olive oil. Bring to a boil for 60 seconds, cover tightly, and then reduce heat to low. Simmer until water is absorbed and rice is tender, about 25 minutes. Remove the lid and fluff with a fork.Remove chicken from sheet pan. Transfer vegetables to a serving platter and place the chicken thighs on top. Serve Easy Moroccan Sheet Pan Chicken with olives alongside yellow rice. Garnish with lemon, if desired.
Smoked Sausage Skillet
Pantry staples really take this “sausage & peppers” comfort dish to a whole new level! Beans, veggies and spices add nutrition and flavor to this easy one-pot meal.
Serves 6 Total Time: 30 minutes
- 1 lb. Carolina Pride™ Pork Smoked Sausage
- 1 large onion, thinly sliced
- 2 garlic cloves, crushed
- 1 T. vegetable oil
- 1 medium apple, cored and chopped
- 1 tsp. dried rosemary
- 3/4 tsp. dried sage
- 1 (14 1/2 oz.) can diced tomatoes in juice
- 1 (15 oz.) can great northern beans, drained
- 1 (10 oz.) pkg. frozen baby lima beans, thawed
- 1 cup chicken broth
- 1 1/2 T. tomato paste
- 1 1/2 cups seasoned croutons
- 1/3 cup chopped fresh parsley
In large heavy skillet, sauté onion and garlic in oil over medium-high heat; stir in apple, herbs, tomatoes, beans, broth and tomato paste. Stir to blend well. Add sausage. Bring to a boil, cover, reduce heat to a simmer and simmer for 20-30 minutes until thoroughly heated. Serve topped with croutons and chopped parsley.
Now why does any of this matter?
Family meals nourish the spirit, brain and health of all family members. For example:
- Regular family meals are linked to higher grades and self-esteem.
- Children who grow up sharing family meals are more likely to exhibit prosocial behavior as adults, such as sharing, fairness and respect.
- With each additional family meal shared each week, adolescents are less likely to show symptoms of violence, depression and suicide, less likely to use or abuse drugs or run away, and less likely to engage in risky behavior or delinquent acts.
- Adults and children who eat at home more regularly are less likely to suffer from obesity.
- Increased family meals are associated with greater intake of fruits and vegetables.