My three kids love this recipe for Mini Calzones, which I created for CanolaInfo’s “Home is Where the Heart is” Recipe Collection in honor of World Heart Day. They are so simple to prepare and tasty, your kids won’t even know just how heart-healthy they are.

Like other busy moms, keeping my family healthy is on the top of my list. For me, it’s about making small changes, like using canola oil in a dish as opposed to butter or other oils. I’ve always used canola oil in my kitchen, but have learned so much more during this campaign. Here is some of my favorite info:

1. Everybody needs a little fat in their diet. Fat is a part of every cell in the body. It’s a valuable source of energy, and it aids in the absorption of fat-soluble vitamins. It also slows digestion so that you feel full longer.

2. Not all fats are created equally. Unsaturated fats are healthy and saturated and trans fats are unhealthy. The type of fat consumed is as important as the amount.

3. Canola oil is one of the healthiest oils in the world. It has the least saturated fat of any cooking oil (half that of olive oil) and is free of trans fat and cholesterol. Canola oil also has the most omega-3 fat of any cooking oil and is a good source of vitamin E.

4. Canola oil can help protect the heart for just pennies a day. The U.S. Food and Drug Administration authorized a qualified health claim for canola oil on its potential to reduce the risk of heart disease when used in place of saturated fat. About 1.5 tablespoons of canola oil a day is enough to help keep the cardiologist away.

5. Canola oil is extremely versatile. Its light and neutral flavor make it ideal for almost any culinary application. In addition, the smoke point is extremely high at 468 F, making it ideal for sautéing or frying.

Also, if you haven’t already, check out the new interactive cooking game at Facebook.com/CanolaInfo, which features my recipe collection! You become the chef and try to beat the clock!

Happy Labor Day everyone! I am sharing my Beef-Vegetable Kebob recipe that I’m cooking up for Labor Day as well as some of my other favorites that would be perfect for this weekend from some great bloggers you should check out.

Loving these:

Blueberry Lemon Corn Muffins Dash of East

Homemade Baked Beans from Chez Us

Summer Pulled Chicken on Pita Bread Reluctant Entertainer

Chicken Apple Salad with Candied Walnuts Barbara Bakes

Pineapple Limeade Cooler Good Life Eats

S’mores Bars from Bakers Royale

Watermelon Frozen Yogurt Popsicles Family Fresh Cooking

Almond Oat Chocolate Chip Cookies Chocolate and Carrots

School may have started back, but grilling season is far from over. This recipe for Grilled Steak and Mushrooms makes a great weekend or weeknight dinner recipe idea. I used baby Bella, shiitake and bottom mushrooms in this dish, but feel free to use what you like and have on hand. The simple marinade creates a tender and flavorful steak. My kids even ate the mushrooms (so yea). Serve on a bed of watercress for a pretty presentation, or serve as a sandwich for a casual sunday night dinner. This one is a winner.

I do a lot of grilling in the summer, but honestly, I am grilling year-round. Every year, I work on so many grilling recipe projects for food clients, magazines and cookbooks, and my kids love almost anything that is cooked on the grill. Flank steak is always on the top of my list, and I love this Jamaican Flank Steak recipe. The marinade is really fabulous, made with orange juice, lime juice, fresh ginger, brown sugar, pepper and cinnamon. One of my friends tried it, and she told me she only cooks flank steak this way now. Serve this with a tossed salad, fresh fruit or grilled asparagus, and dinner is fresh, healthy and simple.

I am so excited about sharing this favorite Burger recipe: Turkey Burgers with Belle Chevre, a recipe by Chef Marvin Woods, Emmy Award Winner Nominee, Cookbook Author, and one of the first chefs to join the “Obama’s Let’s Move Campaign”. He has teamed up with Belle Chevre Creamery to create a new E-Cookbook filled with fabulous summer recipes. I am honored that Belle Chevre has featured me on their blog this week. These Turkey Burgers are so easy to prepare, and my kids loved them too. Using Vidalia onion and panko breadcrumbs adds wonderful flavor and crunch. Enjoy these this summer on the grill or anytime of the year using a grill pan. Sliced Belle Chevre Artisan Goat Cheese makes these a winner.

My kids are already out of school for the summer, and they are so excited. They love having friends over, of course, and I like to ask them if they want to help out in the kitchen. My kids (and their friends) love being in the kitchen. It’s the center of our home. Most of their friends know that I’m a Recipe Developer and Cookbook Author and that I’m always taking pictures in the kitchen. We made these Sausage-Vegetable Pizzas the other day, and they had a blast. Making pizzas is a fun kid’s activity. I love to set up an array of toppings, and I let them create their own. Try this for an awesome summer activity.

For Memorial Day weekend, I want to share one of my favorite burgers: Brie-Mushroom Burger. The first time I made this, my kids were a little leery of the Brie and mushrooms. When they tried it, they were hooked. This is a great way to get your children to eat mushrooms and try new ingredients. If you’re grilling this weekend for adults, you will definitely enjoy this burger with a cold beer (or glass of red wine). Happy Memorial Day everyone!

My three kids love Asian flavors. This easy and healthy Beef and Broccoli recipe is a hit every time that I make it. It’s so quick to prepare using very simple-to-find ingredients. I love using skirt steak as it’s very tender after being simply marinated with honey, fresh ginger, reduced-sodium soy sauce, sesame oil, garlic and red pepper flakes. Just marinate the steak for an hour or overnight, and dinner is on the table in less than 30 minutes. This dish is perfect for busy weeknights. I served with rice and some edamame beans, and everyone loved it (and was full).

Friends have been asking me what they can make for dinner since they often get in a rut and need new ideas. I know they want recipes that are simple, light and tasty. I love using thinly sliced pork loin chops often because they cook so quickly and are so versatile. This simple version of Chipotle-Spiced Pork has only 5 ingredients, and they are super flavorful (and pretty too)! If you’re making some for the kids, omit the chipotle, and add additional lemon pepper and a squeeze of lemon juice (unless they like spicy foods).

It’s so exciting to live in Alabama. Last year, the University of Alabama played (and won) the national championship game, and now this year Auburn faces  Oregon in the Tostitos BCS Championship Bowl for the national championship. So many friends went to Arizona to partake in the fun (and get warm). I will be making this Lightened-Up and Healthier Mexican Layer Dip since it features Tostito Scoops. The mixture of Greek yogurt and salsa makes a wonderful base for the dip. I love using nonfat Greek yogurt because it is so high in protein and low in carbohydrates with zero fat. Feel free to substitute chicken instead of beef or any of your favorite taco toppings. This is a great appetizer for the Super Bowl too or anytime you’re having company. My kids loved it, but it was so funny because they said it was almost too pretty and perfect to eat.