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It’s time to get back to school for all the kids! I hope everyone has a safe, happy and exciting return to the classroom!

I know some kids are probably thinking they don’t want to start another year, but enjoy your time in school, as you’re only young and that carefree once in your life!

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This is a great grab and go snack for kids or parents that have a busy schedule.

HOT ROAST BEEF SANDWICHES

12 whole dinner rolls or small sandwich buns

1 lb. thinly shaved roast beef

1 lb. cheese (Provolone, Swiss, Mozzarella, Even Cheez Whiz!)

1/4 cup mayonnaise

3 Tbsp. grated onion (or 1 Tbsp dried onion flakes)

1 Tbsp. poppy seeds

1 Tbsp. spicy mustard

1 Tbsp. horseradish mayo 

Dash of Worcestershire

Optional Dressing Ingredients: Sriracha, Hot Sauce, Dried Onion Flakes Instead Of Fresh, Garlic Powder, Pepper, Etc.)

Slice rolls in half. Mix together mayo, grated onion, poppy seeds, spicy mustard, horseradish, and Worcestershire. Taste it and adjust ingredients however you wish.

To assemble, spread dressing on top and bottom buns. Lay on roast beef or ham, then one or two slices of cheese (I cut them to fit the small buns.) If you're using Cheez Whiz, spread a layer on the top bun.

Wrap each sandwich in a foil square, and either keep in the fridge or bake right away. To bake the sandwiches, put them on a baking sheet in a 350 degree oven for 15 to 20 minutes. The buns should be slightly crusty and the cheese should be melted.

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STRAWBERRY 

OATMEAL BARS

1 3/4 stick cold butter, cut into pieces

1 1/2 cups all-purpose flour

1 1/2 cups oats (quick or regular)

1 cup packed brown sugar

1 tsp. baking powder

1/4 tsp. salt

1 jar (10 To 12 oz.) strawberry preserves

Preheat the oven to 350 degrees. Butter a 9 x 13 or 8 x 10 baking dish.

Mix together the flour, oats, brown sugar, baking powder, and salt. Cut in the butter with a pastry cutter until it resembles coarse crumbs. Sprinkle half the mixture into the pan and pat lightly to pack it a little tight. Spoon strawberry preserves evenly over the surface, then use a dinner knife to carefully spread it around. Sprinkle the other half of the oat mixture over the top and pat lightly again.

Bake until light golden brown on top, about 35 to 40 minutes. Remove from the oven and let cool in pan.

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SKILLET CHICKEN LASAGNA

12 oz. weight bowtie pasta, cooked according to package instructions and drained

2 Tbsp. olive oil

2 whole boneless, skinless chicken breasts, sliced or diced

1 Tbsp. Italian seasoning 

Salt to taste

1 whole medium onion, diced

2 cloves garlic, minced

1 cup low sodium chicken broth

1 jar good quality marinara sauce, 14-16 oz. size

1 tsp. red pepper flakes

1/2 cup whole milk ricotta cheese

1 cup grated mozzarella cheese

1/4 cup grated parmesan

12 whole basil leaves, chopped

Extra cheeses and basil, for serving

Heat the oil in a large skillet over medium-high heat. Season chicken with salt and herbs. Add chicken to the skillet and cook until golden brown. Remove the chicken to a plate.

Add onions and garlic to the same skillet and cook, stirring, for 3 minutes. Add broth, then scrape the bottom of the skillet to loosen the bits. Cook for another 2-3 minutes to let the broth reduce.

Add marinara sauce and red pepper flakes, then simmer for 10 minutes.

Turn off the heat and add the cooked and drained pasta, ricotta, mozzarella, Parmesan, and basil. Add the cooked chicken on top. Toss to combine, then add more of any of the above ingredients until the sauce is just how you like it.

Serve with a sprinkling of Parmesan and a little basil on top.

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HAMBURGER CASSEROLE

1 Tbsp. olive oil, plus more for the baking dish

1 1/2 tsp. kosher salt, plus more for the pasta

12 oz. fusilli or cavatappi pasta 

1 lb. ground beef

1 green bell pepper, chopped

1 yellow onion, chopped

4 garlic cloves, finely chopped

1 tsp. smoked paprika

1/2 tsp. black pepper

2 cups beef broth

1 (15-ounce) can tomato sauce

1 Tbsp. country dijon mustard

1 Tbsp. Worcestershire sauce

1 (4-ounce) block cream cheese, cubed

1/2 cup milk

8 oz. shredded pepper jack cheese (about 2 cups)

4 green onions, sliced, plus more for sprinkling

3/4 cup crispy onions 

Preheat the oven to 375°F. Grease a 13-by-9-inch baking dish with the oil.

Bring a large pot of salted water to a boil and cook the pasta for 1 minute less than the package directions. Drain and set aside.

In a large sauté pan or Dutch oven, heat the oil over medium heat. Add the ground beef, bell pepper, and onion and cook, breaking up the beef with a wooden spoon, until the beef browns and the vegetables start to turn golden, 10 to 12 minutes. Add the garlic, paprika, pepper, and 1 1/2 teaspoons salt and cook until fragrant, about 1 minute. Add the beef broth, tomato sauce, mustard, and Worcestershire sauce. Bring to a boil, then reduce the heat to medium-low and simmer until the sauce is slightly reduced, about 5 minutes. 

Remove the pan from the heat and whisk in the cream cheese and milk. Fold in 1 cup of the pepper jack cheese, and then the green onions and pasta.

Transfer the pasta mixture to the prepared baking dish, sprinkle with the remaining 1 cup pepper jack cheese and the fried onions, and bake until golden and bubbly, 20 to 25 minutes. Sprinkle with more green onions and serve.

TFD: “The first day of school is our second New Year’s. It is our day to make resolutions, to look backward to former lapses and triumphs and to look ahead, usually with a mix of anxiety and hope, to the year to come.”

– Mark Edmundon

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