MAKE SCHOOL LUNCHES A BREEZE – There’s a lot to remember when sending your student off to school each morning, from backpacks and school supplies to last night’s homework. Don’t forget one of the key ingredients to a successful day: lunch. Satisfying lunch and dinner ideas can give loved ones the fuel they need while delicious desserts provide motivation for growing minds to get homework finished before enjoying a treat.
These Cheeseburger Turnovers provide the energy little learners need to power through their afternoon lessons. One winning idea to make the week easier is to prep a full batch of these easily packable, kid-friendly handhelds Sunday night so you’ve got lunch ready for each day.
A HEAPING SERVING OF HOMEWORK MOTIVATION – Heading back to school doesn’t have to mean forgetting the fun of warm weather treats. Once the homework is done and you’ve enjoyed dinner with loved ones, turn your attention to a dessert that tastes like it was prepared by a professional baker. This S’mores Skillet starts with a sweet brownie base made with Domino Light Brown Sugar and is then infused and topped with traditional s’mores ingredients. Just combine in a skillet then bake – or grill for that familiar outdoor feel – until warm and gooey. Find more dessert ideas to sweeten up back-to-school season at DominoSugar.com.
CHEESEBURGER TURNOVER
- 1 pound ground beef
- 1/2 cup onion, chopped
- 2 tablespoons ketchup
- 1 tablespoon mustard
- 1 can flaky biscuits
- 1 cup shredded cheese
- 1 egg, beaten
- dill pickle slices, halved
Heat oven to 375° F. In large skillet, cook ground beef and onion until beef is thoroughly cooked and onions are tender. Drain. Stir in ketchup and mustard.
Separate biscuit dough. On ungreased baking sheet, flatten biscuit dough to form 6-inch rounds. Spoon beef mixture onto one side of flattened dough. Sprinkle with cheese. Top with dill pickle half. Fold dough over filling. With fork tines, press dough edges to seal. Cut two slits in top of dough to release steam. Repeat with remaining dough, beef mixture, cheese and pickles.
Brush each turnover with egg wash. Bake 18-22 minutes, or until deep golden brown.
LENTIL BOLOGNESE WITH VEGGIE-BASED PENNE
- 1 cup dry French green lentils or brown lentils
- 1 jar (24 ounces) marinara sauce
- 1/2 cup vegetable broth
- 1 box Veggiecraft Farms Cauliflower Penne
TOPPINGS: fresh basil, Parmesan cheese, red pepper flakes
Cook lentils according to package directions. Drain then return to pot and add marinara and vegetable broth. Stir well and simmer over low heat about 10 minutes.
Cook penne according to package directions. Top cooked pasta with lentil Bolognese, fresh basil, Parmesan cheese and red pepper flakes.
S’MORES SKILLET
Prep time: 30 minutes ~ Cook time: 10 minutes ~ Servings: 6
- 8 tablespoons unsalted butter
- 3/4 cup semisweet chocolate chips, divided
- 2 ounces unsweetened chocolate
- 1/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup Domino Light Brown Sugar
- 1 teaspoon pure vanilla extract
- 1 cup mini marshmallows, divided
- 6 graham crackers, roughly crumbled, divided
Preheat oven or grill to 350° F. Place medium heat-proof bowl over medium saucepan simmering with water. Add butter, 1/4 cup chocolate chips and unsweetened chocolate; melt. Remove from heat and allow mixture to cool 15 minutes.
In small bowl, whisk flour, baking powder and salt. In large bowl, mix eggs, sugar and vanilla. Add chocolate mixture and mix until well combined. Stir in flour mixture. Add 1/4 cup chocolate chips, 1/2 cup mini marshmallows and three graham crackers to batter.
Pour mixture into 8-inch skillet. Top with remaining mini marshmallows, chocolate chips and graham crackers. Grill or bake 10-12 minutes. Remove from grill. Cool 10 minutes and serve.
#16239 Source: (Family Features)
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