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Some foods, like soups and stews seem to taste better when they are reheated, while others foods like pasta salads and dips seem to benefit from time spent in the refrigerator overnight. When flavors "marry" over time, the results are delicious. Consider doubling these recipes to make sure you have enough leftovers to enjoy for lunch or snacks the next day.

Start with a featured family meal of Tuna and Walnut Pasta Salad, Roasted Red Pepper Yogurt Dip and Garlic Pita Chips. Try serving the pasta salad on a bed of spring greens if you want more vegetables in your dinner.

Other great next-day recipes to try this week include Southwest Steak and Potato Soup, Roasted Pepper and Basil Skewers, Ground Beef Biscuit Stew and Ice Pop Pudding. Register for free at MealsMatter.org to add these or other recipes to your shopping list and browse other breakfast ideas.

"Family Meals Matter" features recipes selected by registered dietitians from the thousands of user-contributed recipes available at our free online nutrition and meal-planning website, Meals Matter (www.MealsMatter.org), sponsored by Dairy Council of California.

FEATURED FAMILY MEAL

Sweet and Tangy Yam and California Raisin Salad

http://www.MealsMatter.org/recipes-meals/recipe/73238

Golden raisin vinaigrette

• 1/2 cup California golden raisins
• One-half cup water
• One-third cup fresh lime juice
• 2 tablespoons extra virgin olive oil
• One-half teaspoon salt
• Freshly ground pepper to taste

Salad

• 3 pounds small yams (2 inches in diameter), peeled and sliced one-quarter inch thick
• 1 tablespoon extra virgin olive oil
• One-half cup California golden raisins
• 2 tablespoons snipped fresh chives
• Fresh arugula leaves

Preparation

For vinaigrette, place raisins and water in a small saucepan and bring to a boil; reduce heat and simmer, uncovered, for 15 minutes or until most of the water has been absorbed. Let cool, then puree in a blender or small food processor. Whisk in remaining dressing ingredients then cover and refrigerate until ready to serve.

To prepare salad, place sliced yams in a medium bowl and toss with olive oil. Cook on grill over low heat for about 15 to 20 minutes, turning frequently, until tender and lightly charred. Remove from grill and place in a medium bowl; let cool. Add raisins and chives to bowl and pour dressing over all; stir lightly with a rubber scraper until yams are evenly coated with dressing. Let chill for at least 1 hour before serving on a bed of arugula.

Parmesan Flounder Fillets

http://www.MealsMatter.org/recipes-meals/recipe/35949

• 1 lb. flounder or sole fillets
• 1 cup plain yogurt, or lowfat yogurt
• 1/4 cup grated Parmesan cheese
• 2 teaspoons fresh parsley, chopped
• 1 tablespoon instant minced onion
• 1 tablespoon lemon juice
• 1/2 teaspoons garlic salt
• 1/8 teaspoons black pepper

Preparation

Preheat oven to 375 degrees Fahrenheit. Arrange fillets in a baking pan coated with nonstick cooking spray. Combine remaining ingredients in a bowl. Spread yogurt mixture evenly over fillets. Bake 12-15 minutes.

Roasted Pears with Cheddar Crumble

http://www.MealsMatter.org/recipes-meals/recipe/44157

• 2 ripe pears, halved, cored and seeded
• 1 teaspoons butter, softened
• 1/4 cups reduced-fat cheddar cheese crumbles
• 2 tablespoon lowfat granola
• 2 teaspoons brown sugar

Preparation

Preheat oven to 400 degrees Fahrenheit. Coat small baking dish with nonstick cooking spray. Place pears cut side up in dish. Dot with butter. Cover with foil. Bake 30 minutes.

Meanwhile, combine cheese and granola in a small bowl.

Remove pears from the oven; uncover. Spoon cheese mixture into pears. Sprinkle with brown sugar. Return to oven; bake 10 minutes more, or until cheese is melted and pears are tender.

SHOPPING LIST

(Includes ingredients to make at least four servings of each Featured Family Meal recipe)

SWEET AND TANGY YAM AND CALIFORNIA RAISIN SALAD

• 1 cup California golden raisins
• One-third cup fresh lime juice
• 3 tablespoons extra virgin olive oil
• 3 pounds small yams (2 inches in diameter), peeled and sliced one-quarter inch thick
• 2 tablespoons snipped fresh chives
• Fresh arugula leaves
• One-half teaspoon salt
• Freshly ground pepper to taste

PARMESAN FLOUNDER FILLETS

• 1 pound flounder or sole fillets
• 1 cup plain, low-fat yogurt
• One-quarter cup grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon instant minced onion
• 1 tablespoon lemon juice
• One-half teaspoon garlic salt
• One-eighth teaspoon black pepper

ROASTED PEARS WITH CHEDDAR CRUMBLE

• 2 ripe pears, halved, cored and seeded
• 1 teaspoon butter, softened
• One-quarter cup reduced-fat cheddar cheese crumbles
• 2 tablespoons low-fat granola
• 2 teaspoons brown sugar

Other Featured Recipes

Aged Cheddar with Apple Wedges and Cider Reduction

http://www.mealsmatter.org/recipes-meals/recipe/72542

• 2 cups apple cider
• 2 teaspoons chilled butter
• 8 (1-ounce) slices walnut or other nut bread, toasted and halved
• 1/2 pound Shelburne Farms or other aged cheddar cheese, thinly sliced
• 2 Granny Smith apples, cored and each cut into 16 slices

Preparation

Bring cider to a boil in a large saucepan; cook until reduced to 1/2 cup (about 15 minutes). Remove from heat. Add butter; stir with a whisk until butter melts.

Place two bread halves on each of eight dessert plates. Divide cheese evenly among bread halves. Place two apple slices on each bread half. Drizzle 1 tablespoon cider reduction around each serving.

Roasted Root Vegetables with Apple Juice

http://www.MealsMatter.org/recipes-meals/recipe/39197

• 3 tablespoons butter
• 3 cups apple juice
• 1 cup dry white wine
• 1 1/4 pounds turnips
• 1 1/4 pounds parsnips
• 1 1/4 pounds carrots
• 1 1/4 pounds sweet potatoes
• 1 1/4 pounds rutabagas
• Salt and pepper to taste

Preparation

Boil apple juice and wine in a large saucepan until reduced to 3/4 cup, about 30 minutes. Whisk in butter or margarine.

Preheat oven to 425 degrees Fahrenheit.

Peel and cut vegetables into l/2 inch pieces. Divide between 2 roasting pans. Pour apple juice mixture over vegetables. Sprinkle with salt and pepper. Toss to coat.

Roast until vegetables are tender and golden, stirring occasionally, about 40 minutes.

Pear and Parsnip Soup

http://www.MealsMatter.org/recipes-meals/recipe/49275

• 1 medium cooking onion
• 2 tablespoons unsalted butter
• 1 lb. parsnips, peeled, trimmed, and thinly sliced
• 2 pears peeled, cored, and sliced
• 1/4 cup white wine
• 4 cups vegetable or chicken stock
• 1 cup whipping cream

Preparation

Sautee butter and onion on medium heat until soft but not colored.

Add parsnips, pears, wine and stock, increase heat to bring to boil. Once boiling, reduce heat, simmer for 45 minutes

Add cream, allow to heat through. Season with salt and pepper to taste. Puree with stick or immersion blender.

Cook's notes: Nutrition information calculated using chicken stock and light whipping cream.

http://www.MealsMatter.org/recipes-meals/recipe/7215

• 1 bag salad mix (any mix of dark greens works well)
• 1/2 red apple, sliced thin
• 1/2 green apple, sliced thin
• 4 oz. crumbled plain or herb feta cheese
• 1/2 cup walnuts, sauteed in 1 tablespoon butter, then tossed with 1 teaspoon ground pepper and 3 teaspoon sugar

Preparation

Mix all ingredients in a bowl. Dress with desired amount of Newman's Olive Oil and Vinegar dressing.

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For more healthy meal planning made simple, go to www.mealsmatter.org

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(c) 2010, Dairy Council of California, MealsMatter.org.

Distributed by McClatchy-Tribune Information Services.