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Family Meals Month

With an aim to inspire families to eat at home together more often, to foster the best health possible for individuals and families now and into the future, we are proud to celebrate Family Meals Month™! Created by the Food Marketing Institute Foundation, Family Meals Month™ is a nationwide, annual event to highlight the mealtime solutions offered by grocers and to encourage families to share one more meal at home per week. 

Did you know that numerous studies underscore the long-term health, academic and societal benefits of consistently eating together as a family? Numerous studies show that home cooked meals nourish the spirit, brain and health of all family members. And regular family meals are linked to the kinds of outcomes that we all want for our children: higher grades and self-esteem, healthier eating habits, and less risky behavior.


We know that juggling jobs, new school routines, fall activities, and the demands of a busy life often come at the expense of family mealtime at home. But, this doesn’t need to be the case! We are here to help with your mealtime dilemma by offering tips, i.e. cook once, eat twice, along with an ever-expanding library of simple, time-saving and delicious recipes that take the stress out of planning and preparing family meals, many of which utilize pre-prepped fresh ingredients, frozen, and canned foods for ease of preparation.


In addition, grocers and food manufacturers are offering more meal solutions than ever before with quick and easy grab-n-go, ready to eat and heat meals as well as pre-prepped fresh ingredients ready for cooking. Appliances like slow cookers, instant pots, and air fryers also help time-starved consumers put delicious meals on the table for their families. 


September (back-to-school season) is the perfect time to commit to sharing one more family meal at home per week. Chances are your favorite childhood memories include meals and laughter around your family table so celebrate Family Meals Month™ and create memories with your family. Let the kids be a part of the meal planning, shopping, and cooking process. They’ll be more likely to try a variety of foods, including fruits and veggies if you let them choose their favorite meal and have them shop and cook with you. Not only will you be making memories, you’ll also be teaching them important life long skills. 


Here are some recipe ideas to help you get started creating and serving meals at home that nourish your kids and your whole family, because family meals make families stronger. 

Muffin Pan Meatloaf

September 13, 2023
INGREDIENTS 2 pounds lean ground beef 1/2 cup grated carrots 1/2 cup grated zucchini 2 eggs, lightly beaten 1/2 cup milk 1/4 cup dry bread crumbs 2 tsp McCormick® Salt Free Garlic and Herb Seasoning 1 tsp McCormick® Basil Leaves 1/2 tsp McCormick® Oregano Leaves Sauce 2 cups no salt added tomato sauce 1 tsp McCormick® Oregano Leaves 1/2 tsp McCormick® Garlic Powder 1/2 tsp McCormick® Crushed Red Pepper INSTRUCTIONS Preheat oven to 350°F. For the Muffin Pan Meat Loaf, mix all ingredients in large bowl until well blended. Divide mixture into 12 balls. Place each ball into a muffin cup Bake 25 minutes or until cooked through. Let stand 5 minutes before serving Meanwhile, for the Sauce, place all ingredients in medium saucepan. Cook on medium heat until heated through, stirring occasionally. Serve with meat loaf Recipe courtesy of McCormick

Cheese Quesadilla

September 13, 2023
INGREDIENTS 8 flour tortillas 4 tsp butter 3 cups shredded cheese: cheddar, monterey jack, pepper jack, fontina, swiss or mozzarella 1 1/2 - 2 cups optional fillings INSTRUCTIONS Preheat a large non-stick skillet to medium-high heat. Lightly butter a single side of one tortilla with about 1/2 a teaspoon of butter and place it in the hot pan. Sprinkle 3 tablespoons of cheese, 1/4 cup of your favorite filling, and an additional 2-3 tablespoons of cheese on just one half of the open tortilla. Fold the tortilla over on itself and let it cook for 2-3 minutes. When the cheese has begun to melt and the bottom tortilla is browning slightly, flip the folded quesadilla over to cook the other side. Continue to cook until all the cheese is melted and the tortilla is crisp around the edges. Using a spatula, transfer the quesadilla back to a cutting board and cut into wedges while it is hot and serve warm. Repeat as desired. Enjoy! Recipe courtesy of Drink Milk

Overnight Slow Cooker Breakfast Casserole

September 13, 2023
INGREDIENTS 12 ounces (1 package) breakfast sausage roll (hot and spicy recommended) 1 cup green onions, chopped 1 cup fresh mushrooms, thinly sliced 1 sweet red bell pepper, finely chopped 1 green bell pepper, finely chopped 30 ounces (1 package) frozen shredded hash brown potatoes 1 ½ cups shredded cheddar cheese 12 eggs 1 cup milk ½ tsp salt 1/8 tsp pepper INSTRUCTIONS Cook and crumble sausage until done. Drain, and set aside In a bowl, combine green onions, mushrooms, red and green pepper, and set aside Spray the interior of a 5- to 6-quart slow cooker with vegetable cooking spray Layer one-third of the hash browns, then sausage, then vegetable mixture and then cheese into crock. Repeat layers twice In a large bowl, beat the eggs, milk, salt and pepper. Pour over layered ingredients Cover and cook on low for 7 to 8 hours or until thermometer inserted into center reads 160º Recipe courtesy of Farm Flavor

Meat loaf is always a mealtime favorite, and this recipe (courtesy of McCormick®) is perfect for a weeknight dinner. It’s quick and easy to throw together, cooks quickly, and is a great way to sneak in some extra veggies. 

Here’s one the kids will love, and what could be easier for lunch or dinner? It can be as simple as this cheese quesadilla from American Dairy Association Mideast, or you can add some of your favorite filling or leftovers.

Share a hearty breakfast at home that cooks overnight so it’s ready when your family awakens. No morning rush needed!

Black Bean and Chicken Chili

September 13, 2023
INGREDIENTS 2 tbsp cooking oil 1 clove garlic, chopped 1 large onion, diced 1 bell pepper, green; diced 1 bell pepper, red; diced 1 jalapeno pepper, diced (2) 15 oz can black beans, or kidney beans; drained and rinsed (2) 15 oz cans tomatoes, diced 1 rotisserie chicken, shredded (1) 15 oz can corn, drained 2 cups chicken broth, or water 3 tbsp chili powder 2 tbsp cumin 1 tbsp black pepper 1 tomato paste salt, to taste INSTRUCTIONS Add oil to a large pot over medium heat Add garlic, onion, peppers, and jalapeño Sauté for 2–3 min Stir in black beans and tomatoes. Cook 5 minutes Add chicken, corn, broth, chili powder, cumin, black pepper, and tomato paste. Bring to a boil, then reduce to a simmer for 10 minutes, or until fragrant Salt to taste. Divide into bowls and serve Recipe courtesy of Pulses

Sheet Pan Fajita Bake

September 13, 2023
INGREDIENTS 1 teaspoon cumin 1 teaspoon garlic powder 1 teaspoon salt 1 teaspoon smoked paprika 1 teaspoon chili powder ¼ teaspoon cayenne pepper 1 ½-2 pounds flat iron steak, sliced thinly 1 red pepper, sliced 1 yellow pepper, sliced 1 red onion, sliced 1 tablespoon olive oil For serving: Flour tortillas, shredded cheese, sour cream, salsa, fresh cilantro, limes INSTRUCTIONS Heat oven to 375 degrees. In a large bowl, combine spices Toss steak, peppers and onion in spice mixture until evenly coated. Coat a large baking sheet with the oil Place meat and veggies on baking sheet with about a half-inch between each piece of food. Bake for 30 minutes Serve on flour tortillas with desired toppings Recipe courtesy of Farm Flavor

Slow Cooker Jambalaya

September 13, 2023
INGREDIENTS 1 1/2 pounds boneless skinless chicken thighs, cubed 1 package (12 to 16 ounces) frozen peppers and onions blend 1 can (14 1/2 ounces) diced tomatoes, undrained 1 package (8 ounces) Zatarain's® Jambalaya Rice Mix 1 pound large shrimp, thawed, peeled and deveined INSTRUCTIONS Place chicken, vegetables and tomatoes in slow cooker. Stir until well blended. Cover Cook 3 1/2 hours on HIGH or 7 1/2 hours on LOW Stir in Rice Mix and shrimp. Cover. Cook 30 minutes longer on HIGH or until shrimp turn pink and rice is tender Recipe courtesy of McCormick

Chicken ‘n Dumplings

February 22, 2022
INGREDIENTS 2 cups diced cooked chicken 2 cans cream of mushroom soup 2 cans reduced sodium chicken broth 4 tsp flour 2 chicken bouillon cubes freshly ground black pepper 1 can buttermilk biscuits, quartered 1 cup frozen peas, thawed INSTRUCTIONS Mix cooked chicken, cream of mushroom soup, chicken broth and black pepper in a slow cooker. Stir the quartered biscuits into the chicken mixture. Cover and cook for 4-6 hours. Add peas to heat just before serving.  Serves 6.

Made with canned beans, tomatoes, corn and rotisserie chicken, this hearty chili is ready in only 30 minutes. It’s quick and easy with just the right amount of spiciness, and perfect for a weeknight meal or a family tailgate. 

Sheet pan suppers make cooking and cleanup a breeze! This Mexican dish from Farm Flavor will quickly become a family favorite and added to your menu repertoire.

This super easy recipe has only 5 ingredients, 3 of which are canned/packaged convenience foods: tomatoes, peppers and onions, and Zatarain's® Jambalaya Rice Mix. 

This recipe is all about convenience! A slow cooker, canned soup and biscuits along with frozen peas are used to make this comfort food classic. 

Be sure to check out Family Meals Movement for additional recipes and much more!

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