(Family Features) Ease and convenience are the name of the game during the school year as parents and students alike adapt to overwhelming schedules, mounds of homework and seemingly never-ending after-school activities. Oftentimes it’s school day meals that take a hit with families opting for quick bites or drive-thru dining, but that doesn’t have to be the case.

Sharing meals that are filling and flavorful can still be a quick endeavor – you just need creative recipes that help simplify school day schedules. In fact, with kids, more imagination can mean more deliciousness. This playful Caterpillar Sandwich is a ham and cheese spinoff crafted to excite little ones and their little taste buds at lunchtime.

It’s made with Kretschmar’s premium deli meats and cheeses that are crafted for quality. From uniquely smoked ham to hand-trimmed fine cuts of beef and poultry, the off-the-bone deli meats come from the leanest, most tender cuts. Plus, the more than 16 flavors of award-winning deli cheeses are expertly handcrafted by Wisconsin cheesemakers.

These high-quality ingredients are made for more than just sandwiches, however. They’re destined for flavors beyond sliced bread, such as Spiced Pineapple Skewers that are perfect for adding a dash of island delicacy to your midweek dinner menu. A sweet and spicy celebration of tropical flavors, this recipe is perfect for lighting the grill and taking a break from busy season.

Discover more delicious recipes to take back hectic school days at KretschmarDeli.com.

Caterpillar Sandwich

Total time: 20 minutes
Servings: 1

• 2 slices whole-wheat bread
• mayonnaise, divided
• 1 slice Kretschmar American Cheese
• 2 slices Kretschmar Off the Bone Ham
• 1 leaf iceberg lettuce
• 1 cherry tomato
• 1 carrot, shaved
• 1 slice Kretschmar Provolone Cheese
• black decorating gel

1. On two slices whole-wheat bread, spread thin layer of mayonnaise on each.
2. Lay American cheese, ham and lettuce leaf on one bread slice then top with other bread slice.
3. Using biscuit cutter, punch four holes into sandwich, removing crust from sandwich, then set aside.
4. Using toothpick or knife, poke two holes into cherry tomato. Insert small cores of carrot into tomato for "antennae."
5. Using pastry tip, cut "eyes" out of provolone cheese. Cut out sliver of provolone cheese for "mouth."
6. Dab mayo on back of "eyes" and "mouth" then attach to cherry tomato.
7. Use black decorating gel to add tiny dots to eyes for pupils; set aside.
8. Place four mini sandwich circles on plate to form caterpillar body then place cherry tomato face at one end.

Spiced Pineapple Skewers

Total time: 30 minutes
Servings: 4

• 8-10 stainless steel or wooden skewers
• 16 ounces pineapple,
• 1 1/2 pounds Kretschmar Spiced Pineapple Ham
• 1/2 cup Hawaiian-style barbecue sauce
• 1 green bell pepper
• 1 red bell pepper
• 1 small red onion
• 1/4 cup canola oil
• 1 teaspoon salt
• black pepper, to taste
• oil, for grates

1. Prepare skewers. If using wooden skewers, soak in water 30 minutes.
2. Heat grill to 300 F.
3. Trim and cut pineapple and ham steak into 1-inch cubes, 1/2-inch thick, and lay on paper towel to pat dry before placing in mixing bowl. Add barbecue sauce to bowl. Toss to combine.
4. Cut bell peppers and red onion into equal-sized, 1-inch cubes. Place in small bowl and coat with canola oil, salt and black pepper, to taste.
5. To assemble skewers: Alternate threading ham, pineapple, bell peppers and onion onto skewers then place on baking sheet.
6. Using paper towel, apply oil to grill grates or grill pan then place skewers on grill uncovered, turning every few minutes until charred, no longer than 6-7 minutes.

 Source: Kretschmar

(Family Features) Dinner in many households means foolproof recipes that families can count on, but those can become bland and boring. Finding new ways to put a twist on meals throughout the week adds fun to time spent in the kitchen while bringing new flavor to the table.

To help reinvigorate traditional weeknight dinners, chef Bobby Flay and Hidden Valley Ranch created the three-part Hidden Valley Ranch Night! series to debut dishes that bring bold flavor to traditional meals, such as these recipes for Ranch Crusted Burgers with Avocado Ranch Sauce and Ranch Seasoned Chicken and Mushroom Quesadillas with Tomato Salsa and Sour Cream. The series will provide a spin on weeknight staples to showcase the simplicity, versatility and zesty flavor of ranch seasoning when used to create family-friendly dinners any night of the week.

Find more information, including series episodes and additional recipes, at hiddenvalley.com/ranch-night.

Ranch Crusted Burgers with Avocado Ranch Sauce

Servings: 4

Avocado Ranch Sauce:

• 1/4       cup mayonnaise
• 1/4       cup sour cream
• 1          tablespoon well-shaken buttermilk
• 1/2       teaspoon Hidden Valley Ranch Seasoning
• kosher salt
• freshly ground black pepper
• 3          green onions, thinly sliced
• 2          avocados, peeled, pitted and diced

Ranch Spice Crusted Burger:

• 1 1/2    teaspoons Hidden Valley Ranch Seasoning
• 1          teaspoon paprika
• kosher salt
• freshly ground pepper
• 1 1/2    pounds ground chuck (80% lean)
• 2          tablespoons canola oil
• 8          slices American cheese
• 1/4       cup water
• 4          brioche buns, split in half
• Avocado Ranch Sauce

1. To make avocado ranch sauce: In bowl, whisk mayonnaise, sour cream, buttermilk, ranch seasoning, salt and pepper until smooth. Fold in green onions and diced avocados; set aside.
2. To make burgers: In small bowl, whisk ranch seasoning, paprika, salt and pepper.
3. Heat large cast-iron pan or griddle over high heat. Divide meat into four 6-ounce patties and make deep depression in centers with thumb. Season each with spice rub on one side.
4. Add canola oil to pan and heat until shimmering. Place on burgers in pan, spice side down, and cook until golden brown and lightly charred, 4 minutes. Turn burgers over and cook 4 minutes, or until they reach desired doneness.
5. Top each burger with two slices cheese. Add water to pan and cover tightly with lid 10 seconds, or until the cheese is melted.
6. Place burgers on bottom buns and top each with avocado ranch sauce and top buns.

Ranch Seasoned Chicken and Mushroom Quesadillas with Tomato Salsa and Sour Cream

Servings: 4

Tomato Salsa:

• 4          plum tomatoes, seeded and finely diced
• 1/2       small red onion, finely diced
• 1/2       jalapeno, finely diced
• 1          lime, juice only
• 2          tablespoons olive oil
• 3          tablespoons fresh basil, finely chopped into ribbons
• kosher salt
• freshly ground black pepper

Quesadillas:

• 2          tablespoons canola oil
• 1 1/2    pounds cremini or button mushrooms, thinly sliced
• 2          teaspoons Hidden Valley Ranch Seasoning, divided
• 12        flour tortillas (6 inches)
• 2          cups shredded Monterey Jack cheese
• 16        ounces roasted or rotisserie chicken, shredded
• kosher salt
• freshly ground black pepper
• canola oil
• 1/2       cup sour cream
• tomato salsa
• 2          tablespoons fresh basil, chopped

1. To make tomato salsa: In medium bowl, combine tomatoes, red onion, jalapeno, lime juice, olive oil and basil; season with salt and pepper. Refrigerate until ready to use.
2. To make quesadillas: Preheat oven to 450 F.
3. In large saute pan over medium-high heat, heat oil. Add mushrooms and season with 1 1/2 teaspoons ranch seasoning. Cook until mushrooms are golden brown and liquid has evaporated. Set aside to cool.
4. Place tortillas next to each other on baking sheet. Sprinkle thin layer of cheese on eight tortillas. Add cooled mushrooms to four tortillas and shredded chicken to other four tortillas. Season each layer with salt and pepper. Stack tortillas to create four, two-layer quesadillas. Cover each with remaining tortillas; brush top tortillas lightly with canola oil and sprinkle with remaining ranch seasoning.
5. Bake 6-8 minutes until cheese is melted and tortillas turn lightly golden brown with crispy edges.
6. Cut each quesadilla into four pieces. Garnish each slice with dollop of sour cream. Add dollop of tomato salsa on top of sour cream and garnish with basil.

Source: Hidden Valley Ranch