Posts Tagged ‘School’

Mushroom Cheesesteak Stir Fry

Dine and Dish turned a sandwich staple into a stir fry meal perfect for a transition into fall comfort.

Mushroom Cheese Steak Stir-Fry by Dine and Dish

One of my all-time favorite restaurants in Kansas City is a casual dining place that features a sandwich called the Zephyr. The Zephyr is a version of a cheesesteak sandwich, with tender bell peppers, flavorful onions, strips of sirloin steak and a provolone cheese “sauce” that pulls the sandwich all together. In addition to the traditional cheesesteak ingredients, the Zephyr has sautéed sliced mushrooms on it that makes it divine. This sandwich contains several of my favorite ingredients, all cooked together in one amazing sandwich.

School is back in session and as I do every August, I am craving simple dinnertime solutions. I decided to turn my favorite sandwich into a simple stir fry for school nights. It’s all the goodness of The Zephyr sandwich, with the simplicity of a plate of stir fry. Topped with a creamy cheese sauce, this is one favorite you’ll be coming back to time and again!

Cheesesteak Stir Fry

Ingredients:

  • 2 tablespoons vegetable oil
  • 1 Vidalia Onion, thinly sliced
  • 1 Green Bell Pepper, thinly sliced
  • 1 garlic clove, minced
  • 2 cups fresh mushrooms, sliced
  • 1 pound sirloin steak, thinly sliced
  • 1/4 teaspoon season salt
  • 4 ounces cream cheese
  • 8 ounces Provolone cheese
  • 1/4 cup milk
  • 3 cups brown rice, cooked

Directions:

  1. Heat oil in a large skillet or wok over medium heat. Add onion, bell pepper, garlic, and mushrooms. Stir fry for 3 minutes, or until vegetables become tender.
  2. Add sirloin steak to the skillet, sprinkle with season salt and cook for 3-5 minutes, or until cooked to desired doneness.
  3. In a separate saucepan, add cream cheese, provolone cheese and milk. Cook over medium heat, stirring continuously until heated through, melted and smooth.
  4. Place individual servings of brown rice on each plate. Top with steak and vegetable mixture. Spoon warm cheese sauce over steak and vegetable mixture. Serve hot.

 

Salami, Spinach and Mushroom Stromboli

Just in time for a new school year, Paula from Bell’alimento shares a recipe for Salami, Spinach and Mushroom Stromboli that will have your family rethinking pizza night.

Salami and Spinach Stromboli by Bell’alimento

If you like pizzas then you’ll LOVE Stromboli.  We like to think of them as the stuffed cousin of a pizza. Similar to pizza toppings, the stuffing possibilities for strombolis are limitless. One of my favorite combos is stuffed with salami, spinach and mushrooms.  It’s a crowd pleaser, and you’ll definitely be “stuffed” after eating it.  If you wanted to go meatless, simply leave out the salami and bump up the mushrooms.  It’s a delicious and easy meal to kick off a new school year with, and with endless topping ideas you’ll never need to fear the ultimate dinner debate.

My homemade pizza dough recipe makes enough for two pizzas (or strombolis) which means more options, more toppings and more fun. Pizza night just got a whole lot more exciting.

Salami, Spinach and Mushroom Stromboli
Serving Size: 4

Ingredients:

  • Prepared pizza dough
  • 1/4 pound thinly sliced salami
  • 4 cups fresh baby spinach
  • 3 ounces fresh mushrooms – thinly sliced
  • 1/2 cup grated mozzarella cheese

Directions:

  1. Preheat oven to 425° F. Line a rimmed baking sheet with a silpat mat (or parchment paper).
  2. Using a rolling pin, roll pizza dough onto silicone mat (or parchment) and form into a rectangle. Top with salami, spinach mushrooms and cheese. Starting on the short end, roll up the dough. Place seam-side down.
  3. Lightly brush top with olive oil. Bake approximately 25 to 30 minutes or until golden brown. Allow to cool slightly before slicing.

Back-To-School Fruit & Veggie Makeovers

Mushroom Pear and Gorgonzola Bites

Image Courtesy of Running to the Kitchen – RECIPE HERE

Chef Jackie Newgent, RDN, shares her favorite tips for making veggies and fruits enticing to kids as the new school year kicks off.

It’s back-to-school time! What better time to give healthy eating a kick start. One of the most impactful ways to make a difference is to boost fruit and veggie intake.

In fact, adolescents in the U.S. currently have fruit just once a day and vegetables only 1.3 times a day.(1) So there’s plenty of room to have a positive impact on eating—and ultimately better health. When presented in new ways, fruits and veggies can be extra appealing to kids.

Try these simple, nutritious, and easily adaptable meal makeover tips throughout the day to give your kids’ eating plan a flavorful and fun update—most in just 60 seconds or less.

Breakfast:

Start the day on the right foot. It’s easier than you think to include veggies as part of your morning routine.

Before: Plain eggs

The Makeover: Eggs are a terrific vehicle in which to incorporate vegetables, such as mushrooms, broccoli, bell peppers, and more. However, there’s not always time to prepare a fancy omelet with all of the fixings. Salsa counts as a veggie. So top scrambled eggs with a salsa of choice whether mild or hot.

Lunch:

Lettuce and lunch are perfect partners—especially when kids are involved in the prep.

Before: Iceberg lettuce leaf on a ham sandwich

The Makeover: Leafy lettuce greens provide an easy way to enjoy veggies. Stack a mixture of them high on a sandwich. Or if your school has a salad bar, have the kids visit it so they can create their own munchable salad bowlful for a school lunch entrée or side.  

After- School Snack:

It’s not always about the food; it’s often the presentation of it that matters the most to kids.

Before: Green grapes

The Makeover: Add a fun factor when serving grapes. Simply freeze them and serve in a sundae dish for more dessert like appeal. Or insert a combination of red and green grapes onto skewers and freeze to create real grape popsicle kebabs.

Dinner:

Mushrooms provide a meaty taste and can provide a unique way to boost veggie servings at dinnertime.

Before: Burger made with ground turkey

The Makeover: A turkey burger is a tasty and healthful protein pick. It’s also a fantastic way to include vegetables. Sure, top it with tomato and onion. Go beyond toppings, too. The burger can be part veggie; just mix together about equal parts ground turkey and quickly sautéed finely chopped mushrooms, and form into patties.

Dessert/Evening Snack:

To satisfy a “sweet tooth”, focus on naturally sweet food first (yes, fruit!), rather than traditional dessert that can be full of added sugar.

Before: Banana

The Makeover: Bananas are a popular fruit. But kids don’t usually think of them as dessert. So turn bananas into a recognizable dessert. Peel, chop, and freeze in advance; then puree the frozen pieces in a food processor to create 60-second banana “ice cream!”

Need more fruit and veggie tips? Just ask us below—or connect with Jackie on Twitter @jackienewgent.

Source:

(1)   The State Indicator Report on Fruits and Vegetables, 2013, Centers for Disease Control and Prevention