It’s back to school time! There’s a certain energy and excitement in the air as students and teachers return to the classroom.
This week my Facebook feed has been filled with photos of children standing on their front porches with backpacks on their shoulders and smiles on their faces. Some of their parents commented they are lamenting the loss of carefree summer days while others say they’re ready for the return of a daily routine.
Part of my “back-to-school routine” includes planning menus for the week. Rather than deciding to eat a certain meal on a certain night, I buy groceries for 9 meals and remain flexible. With two teenagers involved in extra-curricular activities and a husband who travels frequently, flexibility is key! That’s why crock pot meals, as well as dishes that may be prepped ahead and simply placed in the oven that night, are my saving grace.
This week I noticed a plethora of back-to-school social media posts, featuring food photos and recipes. Some families have a tradition of serving waffles and sausage for breakfast on the first day of school. Other friends noted they made cinnamon rolls and bacon yesterday for their kids. I’m going to keep it real and confess that our dog ate the muffins – which were cooling on the counter – before my kids made their way to the kitchen. (Tell me I’m not the only one with a sneaky puppy and chaos to contend with on the first day of school? In the end we all had a laugh at Bailey the black Lab.)
Because there were so many wonderful back-to-school recipes being shared this week, I decided to do a “recipe roundup.” Below are links to new posts, as well as some of our family’s tried and true favorites:
- 25 Quick-Fix, Back-to-School Recipes from Iowa Girl Eats, ranging from Chipotle Turkey Chili with Apples and Homemade Crunchy Taco Hamburger Helper to Mini BBQ Cheddar Meatloaves and Orange Beef with Broccoli
- 13 Back-to-School Breakfasts from Corn, Beans, Pigs & Kids, including Peaches and Cream Overnight Oatmeal and Quick & Easy Peanut Butter Apple Wrap
- Beef & Egg Breakfast Mug
- Beef Wraps
- Energy Bites from Food & Swine
- Soy Power Honey Energy Bites from Darcy Maulsby
- Easy Apple Dip from Farm Life in Black & White
- Banana and Peanut Butter Smoothie
- Strawberry Soymilk Smoothie
- Tropical Pineapple, Mango & Orange Smoothie from Kristin Porter
Going back to school is cause for celebration! Thanks to the dedicated educators, who work tirelessly to create a positive learning environment and offer encouragement to keep kids focused on a bright future. Best wishes for a wonderful school year to those teachers and administrators we have featured on “The Field Position”:
Rise & Shine Sausage Oatmeal Cups
Ingredients
For the cups:
1 pound ground pork sausage, uncooked
1 T finely chopped onion
2/3 cup rolled oats
1 egg white
Scant ¼ cup milk
For the filling:
8 eggs
½ cup soft cream cheese (plain or herb)
¾ cup chopped and seeded tomatoes, drained
2 T fresh chives, dill or fresh onion tops
Salt and pepper to taste
Directions
- Preheat oven to 350 degrees.
- In a medium bowl, combine the “cups” ingredients listed above.
- Divide the mixture evenly into 12 muffin tin cups.
- Press mixture firmly around the bottom and sides to form hollow cups.
- Bake 12-15 minutes or until done.
- Remove from oven, drain cups on paper towels, and keep warm.
- In large skillet, begin scrambling the eggs. When almost done, fold in remaining ingredients and finish cooking.
- Divide the mixture into the sausage cups and serve hot.
- Make 12 sausage cups. Refrigerate leftovers.
COOK’S NOTE: Sausage cups can be prepared in advance and refrigerated or frozen. Reheat when ready to fill.
Recipe Notes
“Prep ahead recipes” are key to serving my family protein-packed breakfasts that will fuel their active days ahead. Rise & Shine Sausage Oatmeal Cups fill the bill! This recipe usually gets pulled from the box when company’s coming because it’s an easy way to feed a crowd. Thanks to the wonders of modern technology, I now know this recipe originated as an ad for Bob Evans sausage.