Back to School Menu Ideas

Well, we're offically back to the hectic schedules.  When juggling carpool, homework and a variety of extra curricular activities, who has time to cook? I'm pretty sure everyone at your house is still expecting to eat.  My people sure are!  I pulled out a few old stand-bys that would be perfect for this first week back. 

MONDAY
Peppery Cube Steak & Potatoes
 INGREDIENTS

• 2 1/2 lbs. fingerling potatoes, cut in half (I found a bag of an assortment of potatoes that worked wonderfully for this meal. If you can't find the mix or the fingerlng potatoes, go with baby new potatoes which are red)
• 2 T. olive oil
• 3/4 tsp. salt
• 1/4 tsp. fresh ground pepper
• 1 large clove of garlic, minced or through a press
• 6 beef cube steaks, about 4 oz. each
• 1 tsp. Montreal Steak Seasoning
• A sprinkling of meat tenderizer

DIRECTIONS

1. Heat oven to 450. Coat a rimmed baking sheet (15 x 10 x 1") with non-stick cooking spray. In a large bowl, toss potatoes, garlic, 1 T.olive oil, salt and pepper. Pour out onto baking sheet and back at 450 for 20 minutes.
2. Heat 1 T in a large non-stick skillet over medium high heat. Season both sides of steaks with a sprinkling of meat tenderizer and Montreal Steak Seasoning. Saute meat in batches, for 2 minutes, then turn and sautee for an additional 1 to 2 minutes, until medium rare. (I found that cooking the steaks to this degree of doneness was perfect. They continue cooking when removed from the heat and b/c this cut of meat is so thin, it cooks through. Do NOT overcook!)
3. Serve steaks immediately with roasted potatoes and tomato salad--recipe below.

TOMATO SALAD

• 2 lbs. plum (sometimes called Roma) tomatoes, seeds squeezed out, and chopped
• 6 garlic cloves, thinly sliced
• 1 T. olive oil
• 1 T. red wine vinegar
• 1/4 tsp. salt
• 1/8 tsp. fresh ground pepper
• 3 T. shredded basil

In a medium bowl, combine tomatoes, garlic, olive oil, vinegar, salt, pepper and basil. Cover and refirgerate 20 miniiutes while cooking steak and potatoes.


TUESDAY
Not Your Drive-Thru Chicken Tenders

INGREDIENTS

• 1 package of chicken breast tenders
• 1 T. Adams Reserve House Seasoning
• 1 c. Whole Wheat Bread Crumbs (you can use any variety of bread crumbs you have on hand)
• 2-3 sprigs of Rosemary, removed from stems and chopped
• 1-2 eggs, lightly beaten
• Olive Oil

VEGGIES

• Several small red new potatoes quartered
• Baby Carrots
• Red Onion, cut into chunks
• 1 Zucchini, cut into chunks
• (you can add or omit any vegetables you like such as: Red bell pepper, yellow squash, sweet potatoes, butternut squash, etc.)
• Salt and fresh cracked pepper
• Additional 2-3 sprigs of rosemary, removed from stems and chopped
• 1-2 cloves of garlic, run through a press or chopped

DIRECTIONS

1. Preheat oven to 425.
2. Add the house seasoning to the bread crumbs. (If you are using whole wheat crumbs, you may want to add more house seasoning. Taste it for saltiness. Usually the flavored bread crumbs are saltier) Add the chopped rosemary and 2 T. of olive oil to the bread crumbs. Work in with a fork until it is incorporated. Dip the chicken tenders into the egg and then coat with bread crumb mixture. Place on a large, greased baking sheet or stone pan.
3. Toss your cut veggies in 2 T. of olive oil. Add salt and fresh ground pepper, garlic and rosemary. Arrange vegetables around the outer edges of the pan.
4. Bake for 25 to 35 minutes, until chicken is golden and crispy. I like to turn my chicken once during the cooking process.

It's a simple meal that everyone loves. I try to choose vegetables I know my children like for the bulk of the veggies, but like to add in smaller amounts of things I'd like them to try. Leftover chicken tenders with ranch and romaine lettuce and a sprinkling of shredded cheddar, rolled up in a whole wheat tortilla, make great lunches for those school lunchboxes the next day! I hope you give this one a try. There can be so many variations that you could easily add this to your menu every couple of weeks and make it new with different seasonings.

WEDNESDAY

Sandwiches for Dinner

Sausage Stuffed French Loaf

Dinner doesn't always have to be a big production. Sometimes a warm, crusty sandwich is just right for a quick weeknight dinner. The filling is easy to make ahead. My family LOVED this delicious, hearty sandwich, I'm sure yours will too. (I found this recipe in my Southern Living Easy Weeknight Suppers cookbook)

INGREDIENTS

• 1 (16 OZ) loaf unsliced French Bread
• ¾ lb. ground pork sausage (I use Jimmy Dean REDUCED FAT)
• ¾ - 1 lb. LEAN ground beef
• 1 medium onion, chopped
• 1 c. shredded mozzarella cheese
• 1 large egg, lightly beaten
• ¼ c. chopped fresh parsley
• 1 tsp. Dijon mustard
• ¼ tsp. salt
• ¼ tsp. pepper
• OPTIONAL—2 T. Butter & 1 large clove of garlic, crushed (olive oil mixed with garlic works great, too)

DIRECTIONS

1. Cut off ends of loaf; set aside. Hollow out center of loaf with a long serrated bread knife, leaving a ½ inch shell. Process the bread removed from inside the loaf in the food processor to make coarse crumbs. Set bread shell and crumbs aside.
2. Cook sausage, beef and onion in a large skillet until meat is browned, stirring it until it crumbles; drain. Add 1 cup of reserved bread crumbs, cheese and next 6 ingredients; stir well. Spoon meat mixture into shell; replace loaf ends, securing with tooth picks.
3. Melt butter in a sauce pan and add garlic for 1 minute. (you can do the same with olive oil) Brush melted mixed over the top of the loaf. Wrap loaf in aluminum foil, leaving open slightly on top; place loaf on a baking sheet. Bake at 400 for 25 minutes or until loaf is heated and cheese melts.
4. Cut into 4 pieces and serve.

THURSDAY

Cheeseburger Macaroni

Sometimes you just need a new twist on a classic. Were you one of those kiddos who loved Hamburger Helper? It's easy to replicate the same sort of comfort food, reducing the fat and adding in a little whole grains without the "box". This is one of my girls' favorites. It's easy to make ahead, and bake when you're ready. 

INGREDIENTS

• 1 box Barrilla Plus Elbow Macaroni or Ronzoni Smart Taste Elbow Macaroni (gotta get your whole grains where you can)
• 1 lb. ground beef (96% lean)
• 1/2 of a 32 oz. box of 2% Velveeta, cubed
• 1/3 cup (plus) low fat milk
• 1 onion, chopped
• 1 clove garlic, pressed or minced
• McCormick Herb Garden Seasoning Blend (found on the spice aisle)
• Salt and Pepper to taste 8 oz.
• Shredded Cheddar (2% works great)
• **Optional: 2 T. Ketchup and 1 T. Mustard

DIRECTIONS

1. Put elbow macaroni on and cook according to package instructions. Brown ground beef with chopped onion and garlic, drain. Return beef to pan and add approximately 1 Tablespoon of the McCormick Herb Garden seasoning. Add salt and pepper to taste.
2. As soon as the macaroni is ready to take off the stove, drain and return to a large, sturdy mixing bowl. Add the cubed velveeta and mix until melted (if you have to put in the microwave for 45 seconds or so to finish the melting, go for it). Add the 1/3 c. milk and mix until smooth and well mixed. Add seasoned ground beef and mix well.
3. Add macaroni beef mixture to a (previously Pam-sprayed) casserole dish, top with shredded cheddar cheese and bake (uncovered) at 350 for thirty minutes or bubbly and cheese is melted. Serve with your favorite vegetable or salad and consider yourself done! You can make the casserole ahead of time and pop into the oven when you're ready to eat.

**Add 2 T. Of Ketchup and 1 T. Of Mustard to turn it into a REAL CHEESEBURGER experience. My girls LOVE it prepared this way. Just mix the condiments in when you mix in the melted cheese.

***The onion, garlic and McCormick seasoning gives this familiar favorite more intense flavor (without heat) than the cheezy standard. My girls love it and I hope your family will too!

FRIDAY

CRISPY BEAN AND CHEESE BURRITOS

I am always trying to find a way to get my family to eat healthier. Sometimes they are truly surprised to find the tasty treat set before them is actually GOOD for them. This recipe is quick and easy and a great way to put leftovers to work for you.

INGREDIENTS

• 1 bag (3 ½ oz.) boil-in-bag brown rice
• 1 c. salsa (I used LEFTOVER homemade salsa which add fresh flavor to the dish or try my new store-bought favorite, "Julio's Mild Salsa" found in the refrigerated section.)
• 1/3 c. chopped cilantro
• 1 ripe avocado, cut into ½ inch pieces
• 1 T. lime juice
• 6 soft taco size flour tortillas—(I found some wonderful low-fat; whole wheat ones by Mission)
• 1 c. shredded pepper jack cheese
• 1 can (15.5 oz) black beans, drained and rinsed

**Note, you can add leftover taco meat or chopped fajitas to the rice mixture to make the most out of your previous taco dinner.

DIRECTIONS

1. Prepare rice according to package directions. Drain and place in a medium-size bowl. Stir in salsa and cilantro; set aside. (I added leftover taco meat here to the rice mixture here. You could easily add finely chopped chicken fajita meat, too) In a small bowl, gently stir together avocado pieces with lime juice and toss with a little fresh ground pepper and salt; set aside.
2. Place tortillas on work surface and sprinkle 2 T. cheese in the center of each, from left to right. Top cheese with a heaping ¼ c. black beans. Place a heaping 1/3 c. rice mixture over beans and divide avocado pieces among tortillas. Fold up like and envelope; repeat with remaining tortillas.
3. Heat a large nonstick skillet over medium-high heat. Coat top and bottom of burritos with nonstick cooking spray. Place 3 burritos in skillet, sesamside down; cooked for 1 to 2 minutes or until lightly browned and crisp. Turn burritos over and cook another 2 minutes. Repeat with remaining burritos, reducing heat if they get too browned.