chicken taco with grape salsaRobin Plotkin, who created this delicious recipe, says “parents are making mealtime a priority to share a moment with their kids – which is great as research shows a link between regular family meals and improved nutrition and overall well-being.” Here’s an easy, kid-pleasing recipe the whole family will savor and enjoy!

Easy Shredded Chicken Tacos with Tomato and Grape Juice Salsa



8 6-inch corn tortillas, warmed

1 lb. cooked shredded chicken

2 cups dark mixed greens

1 1/2 cups tomato and grape juice salsa (recipe below)

Cilantro, if desired
Tomato and Grape Juice Salsa:

3/4 cup low-sodium salsa

3/4 cup Welch’s 100% Grape Juice made with Concord grapes

1/2 tsp ground cumin

Juice of 1 lime


Place corn tortillas in a 200° F oven to warm.

While tortillas are warming, in a small saucepan stir together salsa, grape juice and cumin. Heat gently until warmed throughout. Remove from heat. Add lime juice and stir to incorporate.

Remove corn tortillas from oven. Top each tortilla with mixed greens. Add chicken. Spoon salsa over the chicken. Add cilantro, if desired.

Serving suggestion: Serve tacos with 1/2 cup black beans and 1/2 cup brown rice for a balanced meal.

Sauce can also be served over flank steak, fajita meat or rice for added flavor.

Makes 8 servings.

*Recipe and image courtesy of Welch’s.*

peanut-butter-bitesThese little bites are extremely easy to make, and are an excellent protein-packed & heart-healthy after-school snack!

Peanut Butter, Grape & Chocolate Snack Bites


3/4 cup low-fat crunchy peanut butter (“Mom” prefers organic peanut butter)

1/4 cup Welch’s 100% Grape Juice made with Concord grapes

1 cup oats

1 tbsp ground flax seed

2 tsp honey

3 tbsp dark chocolate chips

1 tsp vanilla


In a microwave-safe bowl, add peanut butter and heat until thinned out, approximately 25 seconds.

Remove from microwave and stir in grape juice. Add oats, flax seed, honey, chocolate chips and vanilla; stir to incorporate.

Refrigerate for at least 30 minutes.

Line a baking sheet with waxed paper or parchment paper. Using a teaspoon or a melon baller, form mixture into balls.

Place in the refrigerator and allow to cool again for at least 30 minutes. Store in an airtight container in the refrigerator.

Makes 30 balls

*Recipe and image courtesy of Welch’s.*