Page 21 - Florida Sentinel 8-10-18

Recipes
School is nearly here. Isn’t it about time to start thinking up what kind of lunches you’ll be packing for your young scholar? Well, that’s why we are here. We found some great, healthy lunch box recipes for kids perfect for back-to-school.
PIZZA ROLL UPS
1 loaf frozen bread dough, thawed, 1 lb
1⁄4 cup prepared pizza or 1⁄4 cup pasta sauce 1⁄2 cup shredded moz- zarella cheese, divided 2 tablespoons finely chopped pepperoni
1 tablespoon olive oil
2 tablespoons grated parmesan cheese
Directions: Preheat oven to 450 degrees.
Generously coat a rimmed baking sheet with cooking spray. Roll dough into a 10 inch square on a floured surface. Spread pizza or pasta sauce over dough.
Sprinkle all but 2 tbsp mozzarella over the sauce.
Roll up dough jelly-roll style to enclose filling.
Cut roll crosswise into 10 slices.
Place slices, cut side down on baking sheet.
Brush tops with oil.
Sprinkle with parmesan and remaining mozzarella cheese. Bake until golden brown, about 15 minutes.
PB&J SUSHI ROLLS
2 tablespoons Jif® Creamy Peanut Butter
2 tablespoons Smucker's® Strawberry Jelly, or any Smucker's® Jam, Jelly or Preserves of your choice
2 slices bread
Directions: REMOVE crusts from bread. With a rolling pin or large soup can, completely flatten bread.
Spread 1 tablespoon peanut butter and 1 tablespoon jelly on each slice of bread
Roll each slice into a tight spiral. Cut each spiral into 4 pieces.
Mini Taco Hand Pies
1 box refrigerated pie dough (14.1 oz) 3/4 lb ground beef
1 teaspoon olive oil
1/2 teaspoon salt
3/4 teaspoon chili powder 3/4 teaspoon paprika
3/4 teaspoon onion powder 3/4 teaspoon garlic powder 3/4 teaspoon cumin
1/2 cup black beans
1/4 cup shredded cheddar cheese 1 egg, lightly beaten
1/2 teaspoon water
Directions: Heat olive oil in a large skillet over medium heat. Add ground beef, stir to crumble. Add salt, chili powder, paprika, onion powder, garlic powder, and cumin; stir. Continue to cook until beef is no longer pink and seasoning has been incorporated. This should take 8-10 minutes. The beef mixture should thicken as it cooks. Stir in black beans, remove from heat and set aside to cool.
Preheat oven to 425. Sprinkle flour over a work surface. Roll out one sheet of dough. Cut dough into circles using a 3-inch biscuit cutter, rerolling scraps as necessary. Repeat with remaining sheet of dough.
Arrange half of the circles on a baking sheet that has been sprayed with cooking spray. Place a tablespoon of meat mixture on the dough circles, top with roughly a half teaspoon of cheese. Place the other circle halves over the meat and cheese mixture. Pinch edges together with the tines of a fork Combine egg and water in a bowl. Brush egg wash over the top of each hand pie. Bake in the oven for 13-15 minutes or jut until golden. Remove from oven and let hand pies cool slightly before serving. Serve with your favorite taco fixings on the side.
Store hand pies in the refrigerator in an air-tight container or a zip-top bag.o
CLUB WRAP
1 large whole wheat tortilla
low-fat mayonnaise or mustard or ranch dressing 2 slices cooked bacon
sliced tomatoes
spinach or lettuce, shredded
1 slice ham
1 slice turkey
2 slices cheese
Directions: Streak the tortilla with a bit of your fav sandwich dressing.
Top with lettuce, then tomato. Lay down you meats and then top it off with the cheese.
Wrap, slice in 1/2 and bag it up!
SWEET AND SALTY CEREAL BARS
4 cups Crispix cereal
2 cups Cheerios toasted oat cereal
1 1⁄2 cups lightly salted peanuts
1 1⁄2 cups broken pretzels
1 1⁄2 cups M&M's plain chocolate candy 1 cup light corn syrup
1 cup packed brown sugar
1⁄2 cup butter
1 teaspoon vanilla
Directions: Combine cereals, peanuts, and pretzels in a large bowl.
Combine corn syrup, brown sugar, and butter in a medium saucepan and bring to a boil over medium
heat; boil 3 minutes, stirring constantly. Stir in vanilla.
Immediately pour sugar mixture over cereal mixture, and stir well to coat; stir in M&Ms.
Using a greased spatula, press mixture tightly into a greased jellyroll pan (approximately 15X10 inches) and cool at room temperature. (I spread it as evenly as I could, then covered with a sheet of non-stick alu- minum foil and pressed it out firmly and evenly.).
Cut into bars when completely cooled.
CINNAMON APPLE CHIPS
1⁄4 cup confectioners' sugar
2 teaspoons ground cinnamon 2 large apples
Directions: 1. Preheat the oven to 250°. In a small bowl, combine the sugar and cinnamon. Using a serrated knife or mandoline, thinly slice the ap- ples crosswise, discarding the seeds and both ends. Arrange in a single layer on parchment-paper-lined baking sheets; sprinkle with the cinnamon sugar.
Bake the apple slices, turning every half hour, until dry, 1 1/2 to 2 hours. Re- move and transfer to racks to cool. Store in an airtight container.
FRIDAY, AUGUST 10, 2018 FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY PAGE 9-B