(Family Features) Each school day calls for a multitude of meals and snacks to make sure little learners are energized for time spent in the classroom, playing with friends and completing their homework. From breakfast to dinner and sweet rewards after a long day of educational activities, it’s important to keep the family on schedule with favorite recipes.
These options for a simple quiche that’ll almost certainly leave leftovers for the week, tasty tacos with a cheeseburger twist and cream-filled cookies offer delicious ways to keep your loved ones full and happy.
Visit Culinary.net to find more family-friendly dishes.
Say Goodbye to Basic Breakfast
The same old breakfast routine week after week can become tiresome and dull, especially for little ones.
It’s time to add something new to the table with fresh ingredients and simple instructions to enhance the start to busy weekdays. Try this recipe for an Easy Breakfast Quiche that is sure to have your senses swirling with every bite while fueling kiddos for the day ahead.
Find more breakfast recipes at Culinary.net.
Easy Breakfast Quiche
- 1 package (10 ounces) frozen broccoli with cheese
- 12 slices bacon, chopped
- 1/2 cup green onions, sliced
- 1 cup mushrooms, sliced
- 4 eggs
- 1 cup milk
- 1 1/2 cups shredded cheese, divided
- 2 frozen deep-dish pie shells (9 inches each)
- Heat oven to 350 F.
- In medium bowl, add broccoli and cheese contents from package. Microwave 5 minutes, or until cheese is saucy. Set aside.
- In skillet, cook chopped bacon 4 minutes. Add green onions; cook 2 minutes. Add mushrooms; cook 4 minutes, or until bacon is completely cooked and mushrooms are tender. Drain onto paper towel over plate. Set aside.
- In medium bowl, whisk eggs and milk until combined. Add broccoli and cheese mixture. Add 1 cup cheese. Stir to combine. Set aside.
- In pie shells, divide drained bacon mixture evenly. Divide broccoli mixture evenly and pour over bacon mixture. Sprinkle remaining cheese over both pies.
- Bake 40 minutes.
- Allow to cool at least 12 minutes before serving.
Note: To keep edges of crust from burning, place aluminum foil over pies for first 20 minutes of cook time. Remove after 20 minutes and allow to cook uncovered until completed.
A Tasty Take on School Night Tradition
Put a twist on taco Tuesday and get outside the burger bun with this easy weekday dinner idea.
Pick up a few simple ingredients you can feel good about feeding your family including Coleman Natural uncured bacon, which has no artificial ingredients or preservatives and is sourced from American family farms that humanely raise their animals with no antibiotics or added hormones.
For more creative, kid-friendly recipes, visit ColemanNatural.com/recipes.
Bacon Cheeseburger Tacos
- 8-10 slices Coleman Natural bacon
- 1 pound ground beef
- 4 slices cheese
- 1 cup canola oil
- 8 soft corn tortillas
- 1 medium red onion, sliced
- 1 avocado, skin removed and sliced
- 1 medium tomato, chopped
- 8-10 romaine lettuce leaves, torn
- In large frying pan or cast-iron skillet, cook bacon until crispy. Remove slices from skillet to drain on paper towel. Pour bacon fat from pan.
- Shape ground beef into four burger patties, seasoning both sides of patties with salt and pepper.
- In skillet over medium-high heat, cook burgers about 4 minutes per side for medium doneness.
- Top each burger with one slice cheese then cover skillet with lid and cook until cheese melts. Remove from heat.
Cap Off School Nights with a Creamy Cookie
Once the school day is done, homework is complete and dinner is finished, there’s just one thing left for many families: dessert. After all the day’s accomplishments, sometimes a sweet treat is the perfect way to reward kiddos for their hard work in the classroom.
These Oatmeal Creme Cookies are a tasty example of a tempting dish that comes together in less than half an hour, so you don’t add more stress to a busy day. Plus, with high-quality ingredients like C&H Sugars, they can keep the whole family happy while allowing little ones to help in the kitchen.
Visit chsugar.com for more back-to-school recipe inspiration.
Oatmeal Creme Cookies
Recipe courtesy of chef Haley Williams @IfYouGiveABlondeAKitchen
Prep time: 10 minutes
Cook time: 12 minutes
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves (optional)
- 1 cup (2 sticks) unsalted butter, at room temperature
- 3/4 cup Dark Brown Sugar
- 1/2 cup Organic Raw Cane Sugar
- 2 large eggs, at room temperature
- 1 1/2 teaspoons pure vanilla extract
- 3 cups quick oats
- 3/4 cup unsalted butter, at room temperature
- 2 cups Confectioners’ Sugar
- 1-2 tablespoons heavy cream
- 1 teaspoon pure vanilla extract
- 1 pinch salt
- To make oatmeal cookies: Preheat oven to 350 F. Line two cookie sheets with parchment paper and set aside.
- In large bowl, whisk flour, baking soda, salt, cinnamon and cloves, if desired. Set aside.
- In bowl of stand mixer, beat butter, dark brown sugar and raw cane sugar on medium-high speed until light and creamy, about 1 minute. Add eggs and vanilla; beat until combined. Scrape down sides and bottom of bowl.
- With mixer on low, slowly add dry ingredients to wet ingredients. Mix until combined while avoiding overmixing. Add oats and mix until incorporated.
- Scoop about 2 tablespoons dough onto prepared cookie sheet. Space dough balls at least 3 inches apart. Bake 10-12 minutes, or until edges are light brown. Let cookies cool 5 minutes before transferring to wire rack to cool completely.
- To make creme filling: In bowl of stand mixer, beat butter on medium-high speed until light in color, about 3 minutes. With mixer on low, gradually add confectioners’ sugar and mix until well combined, about 1 minute. Add 1 tablespoon heavy cream, vanilla and salt. Beat on medium-high speed until fluffy. If filling is too thick, add second tablespoon heavy cream.
- Once cookies cool, pipe or spread creme filling on flat sides of half the cookies. Top with remaining cookies to form sandwiches.
Serve up some spice with fun party dishes
(Family Features) Make your next fiesta one to remember with colorful decor, festive touches and, perhaps most importantly, unique and mouthwatering recipes that bring guests back for seconds.
To achieve the ideal flavors of a fiesta done right, try bringing something new to the table with recipes like these party-pleasing Tortilla Pizzas for a special main dish, crunchy and refreshing Coleslaw with Green Chile Dressing on the side and, for a decadently unique dessert, Jalapeno Brownies.
These party-perfect recipes can help you take flavors to new heights while adding a kick of spice when you incorporate quality ingredients like Rio Luna Organic Peppers. The peppers are cultivated by a company with more than three decades of experience. They manage the whole pepper process from annual seed selection to grower partnerships, cultivation and packing.
Available in four spicy varieties – Diced Jalapenos, Nacho Sliced Jalapenos, Diced Green Chiles and Large Chopped Green Chiles – you can add a pop of peppers to your next celebration. Because the peppers are organic certified, non-GMO, fat free, cholesterol free, low calorie and kosher, you’ll be able to pack an extra punch of spice without serving up unnecessary ingredients.
Tantalizing Toppings For Tasty Tacos
When it comes to supplying fiesta foods that fit almost anyone’s taste, tacos are a go-to party favorite. That is because it can be fun for party-goers to customize their own tacos while making food prep easier and less hands-on for hosts who don’t want to spend a lot of time in the kitchen.
However, trying to list all the possible taco-topping options can be an overwhelming task for many hosts. Along with your choice of taco filling, consider these toppings when building the perfect taco bar at your next fiesta:
- Shredded cheese
- Sour cream
- Beans (black, pinto or refried)
- Shredded lettuce
- Rio Luna Organic Peppers
- Chopped tomatoes
- Chopped onions
- Diced avocado or guacamole
- Sliced black olives
- Lime wedges
Prep time: 15 minutes
Cook time: 10 minutes
- 4 flour tortillas (8 inches)
- 1 can (15 ounces) refried black beans
- 4 fresh plum tomatoes, chopped
- 1 can (4 ounces) Rio Luna Organic Nacho Sliced Jalapenos, drained
- 1 1/3 cups shredded Mexican cheese blend
- 1 tablespoon chopped fresh cilantro
- chipotle-ranch dressing (optional)
- Heat oven to 400° F.
- Bake tortillas directly on oven rack 2 minutes. Cool. Spread 1/4 cup beans onto each tortilla. Top evenly with tomatoes, jalapenos and cheese.
- Bake 8 minutes, or until cheese is melted. Sprinkle with cilantro just before serving.
Tip: For added flavor, drizzle pizzas with chipotle-ranch dressing.
Prep time: 15 minutes
Cook time: 15 minutes
- 1/2 cup vegetable oil
- 1 cup sugar
- 2 eggs
- 1 can (4 ounces) Rio Luna Organic Diced Jalapenos, pureed
- 1 teaspoon vanilla
- 1/2 cup, plus 3 tablespoons, all-purpose flour
- 1/3 cup cocoa powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- powdered sugar (optional)
- Heat oven to 350° F.
- In medium bowl, whisk oil, sugar, eggs, jalapenos and vanilla until blended.
- In separate bowl, combine flour, cocoa powder, baking powder and salt; add to egg mixture. Mix just until combined. Pour into greased 8-by-8-inch baking pan.
- Bake 15-20 minutes, or until brownies pull away from sides of pan easily. Cool in pan on wire rack.
Tip: Dust with powdered sugar before serving for added flavor and enhanced presentation.
Coleslaw with Green Chile Dressing
Prep time: 20 minutes
- 1 1/2 cups mayonnaise
- 1 cup sour cream
- 3/4 cup Rio Luna Organic Diced Green Chiles, drained
- 6 tablespoons apple cider vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons Sriracha sauce
- 2 tablespoons agave nectar
- 2 cups shredded napa cabbage
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- 1/2 cup thinly sliced white onions
- 2 1/4 teaspoons kosher salt, plus additional, to taste
- 1/2 teaspoon ground black pepper, plus additional, to taste
- In medium bowl, whisk mayonnaise, sour cream, chiles, apple cider vinegar, Dijon mustard, Sriracha and agave nectar until well blended.
- In large bowl, combine napa cabbage, red cabbage, carrots, onions, salt and pepper. Add mayonnaise mixture; toss until well coated. Season with additional salt and pepper, if desired, to taste.
Tip: Coleslaw can be prepared ahead of time and refrigerated up to 1 day. Toss before serving.
Source: Rio Luna
(Family Features) When the temperature drops, it’s natural for thoughts — and cravings — to turn toward soothing and hearty comfort foods. There’s nothing like a good casserole or a bowl of hot chili to make you feel good all over.
To kick up the fun in your favorite meals, try some comfort foods with salsa added into the mix. Salsa and picante sauces are convenient ways to add different flavors and heat up the whole family with a satisfying meal.
These recipes are fast and easy, making them great weeknight dinners for the busy cook.
For more creative recipes and serving suggestions, visit pacefoods.com.
Turn Up the Heat!
Here are some more ideas from Pace Foods to help you put some zip into your favorite foods.
Zesty Grilled Cheese
Dip your grilled cheese sandwich into chunky salsa or picante sauce for a full-flavored, zingy kick.
Fiesta Meat Loaf
Use chunky salsa or picante sauce instead of tomato sauce or ketchup for a juicy, zesty meat loaf. Just before serving, top with more salsa.
Stir any delicious flavored salsa into your soup for a fresh new taste. Try it in black bean, tomato or vegetable soup.
Tired of making the same old side dishes? To freshen up any meal, stir chunky salsa or picante sauce into your cooked rice for a lively side dish the whole family will love.
Monterey Chicken Tortilla Casserole
Prep: 10 minutes
Cook: 40 minutes
- 1 cup coarsely crumbled tortilla chips
- 2 cups cubed cooked chicken OR cooked turkey
- 1 can (about 15 ounces) cream-style whole kernel corn
- 3/4 cup Pace Picante sauce
- 1/2 cup sliced pitted ripe olives
- 1/2 cup shredded cheddar cheese
- Chopped green pepper OR red pepper
- Tortilla chips
- Layer crumbled chips, chicken, corn and picante sauce in 1-quart casserole. Top with olives and cheese.
- Bake at 350°F for 40 minutes or until hot. Top with peppers. Serve with chips.
Prep: 15 minutes
Cook: 8 hours
- 1 jar (16 ounces) Pace Chunky salsa
- 1 cup water
- 2 tablespoons chili powder
- 1 teaspoon ground chipotle chile pepper
- 1 large onion, chopped (about 1 cup)
- 2 pounds beef for stew, cut into 1/2-inch pieces
- 1 can (about 19 ounces) red kidney beans, rinsed and drained
- Shredded cheddar cheese (optional)
- Sour cream (optional)
- Stir salsa, water, chili powder, chipotle pepper, onion, beef and beans in a 3 1/2-quart slow cooker.
- Cover and cook on LOW for 8 to 9 hours* or until the beef is fork-tender. Serve with cheese and sour cream, if desired.
*Or on HIGH for 4 to 5 hours.
2-Step Beefy Taco Joes
Prep: 5 minutes
Cook: 10 minutes
- 1 pound ground beef
- 1 can (10 3/4 ounces) Campbell’s Condensed
- Tomato soup (Regular OR 25% Less Sodium)
- 1 cup Pace Thick & Chunky salsa
- 1/2 cup shredded cheddar cheese
- 8 Pepperidge Farm Sandwich rolls, any variety
- Brown ground beef in skillet. Pour off fat.
- Add soup and salsa. Heat through. Top with cheese. Serve on rolls.
Mexican Four Cheese Potatoes au Gratin
Prep: 10 minutes
Bake: 50 minutes
Stand: 10 minutes
- 1 jar (16 ounces) Pace Mexican Four Cheese salsa con Queso
- 3/4 cup Swanson Chicken broth (Regular, Natural Goodness™ OR Certified Organic)
- 1/4 cup heavy cream OR half-and-half
- 3 medium potatoes, peeled and thinly sliced (about 3 cups)
- Stir queso, broth and cream together in medium bowl.
- Put HALF of potatoes in a 2-quart shallow baking dish. Pour HALF of queso mixture over potatoes. Repeat with remaining potatoes and queso mixture.
- Bake at 350°F for 50 minutes or until potatoes are tender. Let stand for 10 minutes.
Prep: 5 minutes
Cook: 20 minutes
- 1 pound ground beef
- 1 cup Pace Picante sauce
- 1 tablespoon chili powder
- 1 can (14 1/2 ounces) whole peeled tomatoes, cut up
- 1 cup frozen whole kernel corn
- 3 cups cooked elbow pasta
- 1/2 cup shredded cheddar cheese
- Sliced avocado
- Sour cream
- Cook beef in skillet until browned. Pour off fat.
- Add picante sauce, chili powder, tomatoes and corn. Heat to a boil. Cook over low heat 10 minutes. Add pasta. Sprinkle with cheese. Cover and heat until cheese melts. Garnish with avocado and sour cream.
Source: Pace Foods
Easy Meals That Go Anywhere
(Family Features) Once again, you’re in a rush to pick up one child from soccer practice and take the other one to dance class — you have to feed them something, but there’s no time to eat at home. What do you do? Forget fast food. Everything you need for something quick, delicious and portable could be in your kitchen already.
In just minutes, you can wrap up an easy meal for your dashboard dining experience using tortillas. They’re versatile, with recipes that go beyond traditional Mexican fare. They’re so handy, in fact, that they’re outsold in the U.S. only by fresh breads, and they outsell bagels two to one. Most tortillas are made from either corn or flour, but they come in a variety of flavors and sizes, as well as fat free, heart healthy, low carb, whole wheat and multi-grain versions. And moms will appreciate that corn tortillas are naturally low fat and a good source of fiber.
Wrapping up favorite ingredients inside a tortilla is a simple way to make breakfast, lunch or dinner a moveable feast the whole family can enjoy anywhere.
To help busy moms, Mission Foods, the makers of Mission Tortillas, has tips and recipes for healthy, easy-to-travel meals.
On-the-Go Meal Ideas
- Breakfast — Breakfast burritos with eggs, ham, cheese & salsa start the day off right.
- Lunch — Turkey, Red Delicious apple and cottage cheese wraps make lunch at the office a real treat.
- Dinner — Kids love quesadillas. Dress up the basic chicken quesadilla with avocado and mushrooms.
For more easy-to-make, easy-to-take recipes, visit www.missionmenus.com.
Low Carb Stromboli Wraps
Cook Time: 15 minutes
Prep Time: 12 minutes
- 4 Mission Carb Balance 8-inch Soft Taco Size Flour Tortillas
- 1/3 cup butter or margarine, softened
- 6 tablespoons Parmesan cheese, shredded
- 4 ounces provolone cheese, thinly sliced
- 4 ounces salami, thinly sliced
- 4 ounces ham thinly, sliced
- 1/2 cup (4-ounce jar) roasted red bell peppers, rinsed and cut into strips
- 4 ounces mozzarella cheese, shredded
- Marinara or pizza sauce, heated
- Heat oven to 400°F.
- Lightly spread one side of each tortilla with softened butter; sprinkle with 1 tablespoon Parmesan. Arrange one fourth each of provolone, salami, ham and roasted peppers over center of tortillas, leaving border around edges. Sprinkle with one fourth of the mozzarella.
- Fold up “wrap fashion.” Place seam side down on nonstick baking sheet. Brush with remaining butter; sprinkle with remaining Parmesan.
- Bake 12 to 15 minutes or until golden brown. Slice each stromboli in half on the diagonal. Serve with marinara or pizza sauce, if desired.
Prep Time: 5 minutes
Cook Time: 12 minutes
- 4 Mission Sundried Tomato Basil Wraps
- 3/4 cup prepared marinara sauce
- 2 cups shredded mozzarella cheese
- 1 cup thinly sliced pepperoni rounds (approximately 72 slices)
- Evenly spread 3 tablespoons marinara on each wrap.
- Sprinkle 1/2 cup mozzarella evenly over marinara sauce on each wrap.
- Layer 1/4 cup (about 18 slices) pepperoni over shredded cheese on each wrap.
- Fold each wrap in half, forming a half moon.
- Heat 10-inch non-stick skillet over medium heat and lightly spray with non-stick spray.
- Place two pizzadillas in skillet and cook for 3 minutes on each side until crisp and golden brown. Remove and reserve hot. Repeat for other pizzadillas.
- Cut each pizzadilla into quarters and serve one full sliced portion to each person.
Cheeseburger Soft Tacos
Prep Time: 10 minutes
Cook Time: 10 minutes
- 4 Mission 6-inch Fajita Flour Tortillas
- 1 pound lean ground sirloin
- Salt to taste
- Pepper to taste
- 1 cup shredded sharp cheddar cheese or 4 ounces sliced
- 1 red tomato, cut into 1/4-inch slices (4 total slices)
- 2 small green leaf lettuce leaves
- 1 large red onion, sliced into 1/4-inch slices, then pulled into rings
- 12 dill pickle slices
- Separate ground beef into 4 equal parts (4 ounces each); form each part into 4 thin half moon shape patties. Try to shape each patty to fill half of a tortilla.
- Heat a 10-inch non-stick skillet (or use a square, deep walled non-stick electric skillet) over medium high heat.
- Season each hamburger patty with salt and pepper and cook for 3 minutes a side or to desired temperature.
- Near the end of desired cooking time, evenly sprinkle each patty with 1/4 cup cheddar cheese and allow the cheese to melt. Remove cheeseburgers and reserve hot.
- Warm tortillas in microwave for 10 seconds.
- For 1 serving: place a hot cheeseburger on one half of a warmed tortilla and top with 1 tomato slice, 1 lettuce leaf, onion rings and 3 pickle slices. Fold the tortilla in half and serve.
Source: Mission Foods