Back-to-school meal prep: Recipes to simplify your busy mornings and evenings

The start of a new month and back-to-school time brings the opportunity for new recipes to try. When the children go back to school and everyone tries to get back into a routine, I always found it helpful to meal prep and plan ahead for breakfast and supper.

And the start of August feels like fall will be right around the corner, so we want to enjoy all that summer has to offer with fresh fruits and vegetables.

For today, I have pulled together a little bit of everything for you to try. A couple of interesting breakfast recipes, side dishes, a nice cake that sounds delicious, and more. Enjoy!

Breakfast Bundt

This Breakfast Bundt will be waiting in your kitchen, smelling good and ready to meet you for the day. It's fluffy, exploding with morning time favorites like crunchy hashbrowns, salty ham, tender eggs, and of course, melty cheese, plus it makes lots of servings! Breakfast Bundt makes your sweet dreams come to life, just in a savory version!

n 2 cups spinach, chopped

n Oil, to taste

n 2 cups hashbrowns, shredded

n Salt, to taste

n Black pepper, to taste

n 8 cups bread, diced in 3/4-inch cubes

n 1 heaping cup ham, cooked and diced in 3/4-inch cubes

n 1/4 cup green onions, chopped

n 2 cups shredded cheese, divided

n 12 large eggs

n 2 cups milk

n 1 cup heavy cream

n 1/4 teaspoon garlic powder or minced garlic

n Cayenne, to taste

n 1 teaspoon dry mustard

Grease a Bundt pan.

In a pan, fry the spinach in the oil over medium heat until it withers, about three to four minutes. Transfer the spinach to a plate.

In the same pan, fry the hashbrowns, stirring constantly, until golden brown, about five to seven minutes.

Season the hashbrowns with salt and the pepper.

In the prepared pan, layer the 1/2 of the bread, ham, spinach, green onions, hashbrowns, 1/2 of the cheese, and the remaining bread, in that order, on top of each other.

In a bowl, beat the eggs, milk, cream, garlic powder, salt, cayenne and dry mustard together. Pour the egg mixture over the layers in the prepared pan and press lightly.

Let the ingredients sit for 30 minutes.

Preheat the oven to 400 degrees. Sprinkle the egg mixture with the remaining cheese. Bake until a fork inserted in the center comes out clean, about 40 minutes.

Cover the pan with a plate and tip it over to get the Breakfast Bundt out of the pan.

Slice and serve.

Source: www.recipereader.com

Chili Cornbread Salad

This hearty salad is great for weeknight dinners or a great side dish to take to a carry in meal. Even the pickiest eaters will enjoy this salad.

n 1 package (8-1/2 ounces) cornbread/muffin mix

n 1 can (4 ounces) chopped green chiles, undrained

n 1/8 teaspoon ground cumin

n 1/8 teaspoon dried oregano

n Pinch rubbed sage

n 1 cup mayonnaise

n 1 cup sour cream

n 1 envelope ranch salad dressing mix

n 2 cans (15 ounces each) pinto beans, rinsed and drained

n 2 cans (15-1/4 ounces each) whole kernel corn, drained

n 3 medium tomatoes, chopped

n 1 cup chopped green pepper

n 1 cup chopped green onions

n 10 bacon strips, cooked and crumbled

n 2 cups shredded cheddar cheese

Prepare cornbread batter according to package directions. Stir in chiles, cumin, oregano and sage. Spread in a greased 8-inch square baking pan. Bake at 400 degrees until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Cool.

In a small bowl, combine mayonnaise, sour cream and dressing mix; set aside. Crumble half of the cornbread into a 13-inch-by-9-inch dish. Layer with half of the beans, mayonnaise mixture, corn, tomatoes, green pepper, onions, bacon and cheese. Repeat layers (dish will be very full). Cover and refrigerate for two hours.

Source: www.tasteofhome.com

Breakfast Turnovers

No matter which side of the bed you tumble out from, Breakfast Turnovers will turn your day sunny-side up! How could your skies be gray when you start your day off biting into a fluffy crescent roll loaded with tender eggs, sweet strawberry jam, salty bacon, and melty cheese?! It's truly impossible.

n 12 strips bacon

n 1 (12-ounce) roll puff pastry, thawed

n 1 (8-ounce) package cream cheese, room temperature

n 1/4 cup strawberry jam or red pepper jelly

n 2 cups sharp cheddar cheese, shredded

n 1 large egg

n 1 tablespoon milk or water

n 1/2 tablespoon poppy seeds

Preheat the oven to 400 degrees. Line two baking sheets with parchment paper.

Spread the bacon strips onto one of the prepared baking sheets and bake until they are crispy, about 15 minutes. Drain the bacon strips on a wire rack until they are cool.

Increase the oven temperature to 425 degrees.

Roll the puff pastry onto the remaining prepared baking sheet. Use a pizza cutter or a sharp knife to cut the pastry into 12 rectangles.

Spread the cream cheese onto the rectangular pastries and then top each with 1 teaspoon of the jam. Place 1 strip of the bacon diagonally across each of the rectangular pastries. Generously sprinkle the rectangular pastries with the shredded cheese. Take one corner of the rectangular pastry and fold it to the middle of the rectangle. Fold the opposite corner of the pastry down to overlap in the middle. Press the pastry together tightly to seal.

Repeat the folding process for the remaining rectangular pastries.

In a small bowl, beat the egg with the milk to make an egg wash. Use a pastry brush to brush the turnovers with the egg wash. Sprinkle the turnovers with the poppy seeds.

Bake the turnovers until the flaky pastry is golden-brown and the bacon is crispy on the ends, about 15 minutes.

Source: www.recipereader.com

Cranberry Orange Cake

This cake was inspired by Italian-style cakes and is dotted with dried cranberries and scented with oranges and almonds. A glaze provides a little sweetness and the cream of wheat or farina flour adds texture. This is perfect for a brunch or a bite of something sweet for breakfast.

n 1/3 cup sugar

n 1/3 cup canola oil

n 2 large eggs, room temperature

n 1 tablespoon grated orange zest

n 1 tablespoon orange juice

n 1/3 cup all-purpose flour

n 1/3 cup cream of wheat or farina flour

n 1/2 teaspoon salt

n 1/4 teaspoon baking powder

n 1/3 cup dried cranberries, chopped

n 1/4 cup sliced almonds

Orange Glaze:

n 3/4 cup confectioners' sugar

n 1 tablespoon orange juice

n 2 teaspoons 2 percent milk

n Grated orange zest, optional

Preheat oven to 350 degrees. Grease an 8-inch round baking pan.

In a large bowl, beat sugar, oil, eggs, orange zest and juice until well blended. In another bowl, whisk flour, cream of wheat, salt and baking powder; gradually beat into oil mixture. Stir in cranberries.

Transfer to prepared pan; sprinkle with almonds. Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes.

Combine glaze ingredients; pour over warm cake. Cool 10 minutes before serving. If desired, sprinkle with orange zest.

Source: www.tasteofhome.com

Toll House Brownies

These rich, delectable brownies are filled with miniature chocolate chips and pecan chips. Then they're drizzled with a luscious chocolate glaze. What back-to-school student wouldn’t love one of these when returning home from school?

Brownies:

n 2 sticks unsalted butter (1 cup)

n 3/4 cup granulated sugar

n 3/4 cup brown sugar packed

n 1 teaspoon vanilla extract

n 2 large eggs

n 2 1/4 cups unbleached all-purpose flour (bleached flour toughens baked goods)

n 1 teaspoon baking soda

n 1/2 teaspoon sea salt

n 12 ounce package miniature semi-sweet chocolate chips

n 1 cup pecan chips (finely diced pecans)

Chocolate Glaze:

n 1/2 cup semi-sweet chocolate chips

n 1/2 cup white vanilla chips

For the brownies: Cream butter, brown and white sugar, extract, eggs, baking soda and salt with an electric mixer until smooth. Add flour, chocolate chips and pecans and stir until thoroughly combined. Spread into a greased 9-inch-by-13-inch glass baking dish. Pat down and smooth top.

Bake at 350 degrees approximately 30 to 40 minutes or until a toothpick inserted in center comes out clean.

Cool completely before adding chocolate glaze.

Chocolate Glaze: Place chips in a microwaveable glass measuring cup and heat on high heat about 30 seconds. Stir. Continue microwaving over 100% power in 15-second intervals and stirring after each interval. You may need a total of about 1 1/2 minutes for the chips to melt down sufficiently.

Scoop icing into a plastic zip lock bag. Cut off tip and squeeze icing over top of cooled brownies. Allow to set before cutting to serve.

Source: cantstayoutofthekitchen.com

Sweet Vacation Cornbread

Take your taste buds on the vacation they deserve! This Sweet Vacation Cornbread is just a delight; moist, tender cornbread with all the summery sweetness of corn. But this Sweet Vacation Cornbread has a few surprises, like all great vacations should — tropical pineapple bits and creamy Monterey Jack cheese! What a great break for your taste buds ... and the rest of you, too!

n 1 cup flour

n 3/4 cup yellow cornmeal

n 1 tablespoon baking powder

n 1 teaspoon salt

n 1 stick butter, room temperature

n 1/2 cup sugar

n 3 eggs

n 1 (14.5-ounce) can creamed corn

n 1/2 cup crushed pineapple, drained

n 4 ounces Monterey Jack cheese, shredded

n 1/4 cup plus 2 tablespoons canola oil, divided

Preheat the oven to 325 degrees. Grease a 9-inch round metal baking pan or a 9-inch square baking dish with the remaining canola oil.

In a large bowl, add the flour, the cornmeal, the baking powder, and the salt and whisk to combine.

In the bowl of a stand mixer, add the butter and the sugar and beat until creamy. While the mixer is running, add the eggs, one at a time, and beat well after each addition. While the mixer is running, slowly and one at a time, add the creamed corn, the pineapple, the cheese, and 1/4 cup of the canola oil and mix until well-blended.

Slowly add the dry ingredients mixture and mix until well-blended.

Place the greased baking pan in the oven to heat for 5 minutes.

Carefully transfer the hot baking pan from the oven and immediately add the batter to it, smoothing it out on top.

Bake until the cornbread is golden-brown and a toothpick inserted into the center comes out clean, about 45 to 50 minutes.

Source: www.recipereader.com

Front Porch Fruit Salads

This frozen fruit treat can be used as a treat and a perfect after school snack.

n 1 (12 ounce) can frozen orange juice concentrate with pulp

n 24 ounces frozen sweetened sliced strawberries

n 15 ounce can apricots or peaches, diced

n 3 ripe bananas

n 20 ounce can crushed pineapple

n 16 ounces Greek Yogurt can use plain, substitute whipped topping, or leave out entirely

n 1/2 cup sugar

n Muffin papers

Drain juice from both cans of fruit into a measuring cup. Using a knife, carefully dice apricots or peaches while still in the can. Place reserved fruit juices and sugar in sauce pot and cook, stirring constantly, over medium heat until sugar is dissolved. Remove from heat and set aside.

In large bowl place peeled bananas and mash well with long tined fork. Add in chopped apricots or peaches, pineapple, strawberries (juice and all), orange juice concentrate, and yogurt. Stir well. Pour in cooled juice mixture. Stir until well combined.

Line a muffin tin with paper cups and fill each cup with salad mixture. Freeze several hours, or until firm.

Makes about 36 salads. Serve frozen. Can eat with a fork or peel back the paper and eat it like an ice cream bar.

If you choose, you can top with whipped topping and diced fresh strawberries.

Source: southernplate.com

Saddle Salad

Get your tastebuds ready to ride! Saddle Salad is about to take them on the wildest flavor adventure this side of the Mississippi! This yeehaw of an escapade is trailing with crispy chicken strips, tender macaroni, and a creamy tomato salsa that will have you riding the trails home as quickly as you can to fill up your bowl! You better get on home now; the dinner bell is a ringin'! Giddy on up for some Saddle Salad!

n 2 poblano peppers, halved lengthwise

n 1 (25-ounce) package frozen fully-cooked crispy chicken strips

n 8 ounces dried large elbow macaroni

n 1/2 (8-ounce) package cream cheese, softened

n 1 (7-ounce) can salsa taquera or 3/4 cup salsa

n 1 avocado, halved, seeded, peeled and chopped

Preheat the oven to 450 degrees. Line a baking sheet with foil.

Place the peppers, cut-side down, on the prepared baking sheet. Roast the peppers until their skin has blistered and charred, about 20 minutes. Bring the foil up around each of the peppers and fold the edges together to enclose them. Let the peppers stand until they are cool enough to handle, about 15 minutes. Use a sharp knife to loosen the edges of the skins and gently pull them off and discard. Discard the stems, seeds, and the membranes from the peppers. Chop the peppers.

While the peppers are cooling, cook the chicken according to the package directions.

Also, while the peppers are cooling, in a large pot of boiling water, cook the macaroni to al dente, according to the package directions. Drain the macaroni and rinse it well under cold water.

Cut the cooked chicken into 1/2-inch-thick pieces.

In a large bowl, add the cream cheese and 1/2 of the salsa and beat with an electric mixer on low speed, gradually beating in the remaining salsa, until it is combined.

Add the chopped peppers and the cooked macaroni to the salsa mixture and toss to combine.

Gently fold the avocado and the chicken pieces into the salsa mixture. Serve.

Source: www.recipereader.com

Have a great week, and until next time, happy cooking.

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at news@semissourian.com or by mail at P.O. Box 699, Cape Girardeau, MO 63702. Recipes published have not been kitchen-tested by Southeast Missourian staff.