BACK TO SCHOOL TIP

*1. Donate good-quality school supplies from last year (backpacks, lunch boxes) before buying new ones.

(Source: dash magazine & kaboom wallpaper)

NEW ENGLAND SHRIMP ROLLS

*Back To School Collection-Celebrate the Last Days of Summer with this recipe!!!

HANDS-ON: 15 min TOTAL: 15 min MAKES 4

2 cups cold, cooked large shrimp (thawed if frozen)
3 TB diced celery
2 TB chopped fresh flat-leaf parsley
3 TB mayonnaise, plus more if needed
+ Kosher salt and freshly ground pepper
4 hot dog buns, buttered and toasted

1. Shell shrimp and cut each into about 3 pieces.
2. Combine shrimp, celery, parsley, and mayonnaise in a bowl. Season with salt and pepper; add more mayo if you prefer a creamier salad. Divide among buns.

TIP: You can make a classic New England lobster roll with this recipe, too:  Just substitute chopped cooked lobster meat for the shrimp.

(Source: dash magazine & photo also)

Peanut Butter and Banana Pancake Turnovers

*Back To School Collection-HANDS-ON: 25 min *TOTAL: 25 min *SERVES: 4-6

1-1/4 cups milk
1/4 cup unsalted butter, plus about 3 TB for cooking
1 teaspoon vanilla extract
1-1/2 cups flour
3 teaspoons baking powder
1 TB sugar
1/2 teaspoon salt
1 large egg
1/4 cup peanut butter
2 bananas, peeled and thinly sliced
+ Cinnamon, for sprinkling

1. Preheat oven to 375 degrees.
2. Warm milk and 1/4 cup butter in a small saucepan over medium heat, swirling pan, until butter melts (do not let boil), remove from heat and add vanilla.
3. Whisk flour, baking powder, sugar, and salt in a large bowl. Beat egg in a medium bowl; slowly whisk warm milk mixture into egg. Whisk wet ingredients into dry ingredients until just combined; batter will be lumpy.
4. Line a baking sheet with parchment paper. Melt 1 TB butter in a large nonstick skillet over medium heat. Working in batches, drop batter into skillet in 1/4-cup dollops. Cook until tops bubble, about 2 minutes, then top half of each pancake with about 1 teaspoon butter, 2-3 banana slices, and a sprinkle of cinnamon. Fold each pancake over filling (taco-style) with a spatula, then transfer to prepared baking sheet. Bake 2-3 minutes.
5. Meanwhile, add 1 more TB butter to pan and repeat process with batter, peanut butter, banana, and cinnamon. Remove first batch from oven as second goes in, and repeat with any remaining batter.

(Source: dash magazine & photo also)

MORE BACK TO SCHOOL RECIPES!!!

(Photos: google+ and kaboom wallpaper)

Cheeseburger Omelets

*Back To School Collection-Cook the beef and veggies the night before to make these super-speedy in the morning.

HANDS ON: 30 min * TOTAL: 30 min *MAKES 4

1 TB plus 2 teaspoons extra-virgin olive oil, divided
1/2 lb lean ground beef
+ Kosher salt and freshly ground pepper
+ Several dashes Worcestershire sauce
1/2 small onion, finely chopped
1/2 small bell pepper, finely chopped
1/2 small tomato,finely chopped
8 large eggs
4 thin slices American or Cheddar cheese

1. Warm 1 TB oil in skillet over medium-high heat. Add beef; season with salt and pepper, and Worcestershire. Saute', breaking beef up with a spatula, until cooked through, about 3 minutes. Scoop into a bowl with a slotted spoon, leaving juices in skillet. Add onion to skillet, season with salt, and saute' 2 minutes. Add bell pepper and cook about 4 minutes. Add tomato and cook about 1 minute. Stir vegetables into beef.

2. Crack 2 eggs into a small bowl and beat with 2 TB water; season with salt and pepper. Put a small non-stick skillet over medium-high heat. Add 1/2 teaspoon oil. Add eggs to pan and immediately pull edges toward center of pan with a spatula to allow uncooked eggs to run underneath; continue until larger pieces of egg have set, then let cook until bottom sets. Shake pan to loosen eggs from bottom and sides of skillet (use spatula if necessary).

3. Tilt pan so half of egg disk onto a plate. Top that half with about 1/2 cup beef mixture; flip other half of egg disk from skillet over top of beef. Immediately top omelet with 1 slice cheese, then cover plate with a pot lid (or aluminum foil) until cheese melts, about 2 minutes.

4. Meanwhile, repeat process with remaining eggs, oil, beef mixture, and cheese to make 3 more omelets.

(Source: dash magazine & photo also)

LABOR DAY LENTILS

Labor Day Collection-A great leftover for brown-bag lunches.

1/2 pound brown lentils, rinsed
3 garlic cloves, minced
2 bay leaves
1 red bell pepper,chopped into 1/2-inch pieces
1 yellow bell pepper,chopped into 1/2-inch pieces
1/2 cup chopped tomato
1/2 cup diced carrot

1/3 cup crumbled reduced-fat feta cheese
1/4 cup thinly sliced kalamata olives
1/4 cup diced red onion
1/4 cup chopped fresh flat-leafed parsley
1/4 cup red wine vinegar
2 TB extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

1. Place lentils,garlic and bay leaves in a large saucepan. Add water to cover and bring to a boil. Reduce heat to medium-low,cover, and simmer until lentils are tender, 30-40 minutes. Drain. Discard bay leaves. Transfer to a bowl.

2. Add red and yellow bell peppers, tomato, carrot, feta, olives, red onion and parsley to lentils. Toss to combine.

3. In a separate bowl, whisk together vinegar, oil, salt and black pepper. Pour over lentil mixture and toss.

Serves 6

(Source: American Profile-James Killeen, Pasedena, California & photo also)

Waldorf Breakfast Sandwiches

Back To School Collection-HANDS-ON: 20 min *TOTAL: 20 min *MAKES: 4

1 cup 2% cottage cheese
1/4 cup whipped cream cheese
1 TB honey (optional)
1 large green apple, finely chopped (about 1-1/3 cups)
4 oz deli Ham, chopped
1/2 cup chopped walnuts
1/2 cup raisins
4 whole wheat English muffins, split and toasted
2 thin slices provolone or Cheddar cheese, halved

1. Preheat oven or toaster oven to 400 degrees.
2. Combine cottage cheese, cream cheese, and honey with a fork. Stir in apple, Ham, walnuts, and raisins. Divide among English muffin bottoms. Top each with 1/2 cheese slice.
3. Toast in oven until cheese melts, about 3 minutes, and sandwich with muffin tops.

(Source: dash magazine & photo also)