First day of school right around the corner
The summer has flown by and school starts back in just one weeks on Aug. 19. For all you speeders out there, it’s time to slow down. The bus will be winding its way around the neighborhood so keep an eye out for our children walking to the bus stop starting about 7 a.m. Afternoon drop off starts around 3:15 p.m. For information about your school bus scheduled stops, take a look in the Aug. 14 edition of The Record-Courier.
There’s something about the fall that makes me dream of new clothes, a Wonder Woman lunchbox, fresh notebooks and a box of colored pencils. If only it were so easy. To make your mornings more enjoyable, try these simple steps: prepare clothes, books and lunch the night before. Go to bed on time so you can get up early enough for breakfast. Put a white board by the door and make a list of items that need to go to school like backpack, books, signed forms, homework and lunch. Sounds simple, but a little preparation can make a huge difference.
If you plan to pack lunch for your child, here are three kid-friendly recipes that are (don’t tell) healthy, as well as tasty. Cook and freeze on the weekend and they’ll be ready to pack up all week. Simply add a roll, some fruit, carrot sticks or any side dish for a quick and delicious lunch that’s packed with protein. For hearty appetites, add a sandwich and/or yogurt.
Preheat oven to 350 degrees. Spray a muffin tin with baking spray. Mix 1 pound of hamburger or ground bison, 1 large egg, ½ cup of bread crumbs, ½ cup of onions, 1⁄3 cup spaghetti sauce, ¼ cup of milk, ½ teaspoon salt until thoroughly combined. Fill muffin tins to the top (they will shrink). Top with a spoonful of ketchup and bake for 15 minutes or until fully cooked. Tip out onto a rack to cool. Store in a plastic bag in the fridge when completely cooled.
Preheat oven to 350 degrees. Mix together three large eggs, one cup low fat milk, 3 ounces cheese and ¾ teaspoon salt. Add any meat or vegetables you like, then pour into a prepared pie crust. Bake for 35 minutes or until a knife inserted in the center comes out clean. Turn out onto a cutting board, slice into eight-10 pieces and place on a cooling rack. Pack into sandwich bags and store in the fridge once completely cooled.
Crockpot chicken soup:
In a crockpot, combine one whole fryer, cut into pieces, with two cups sliced carrots, one sliced onion, one stalk celery chopped fine and salt and pepper to taste. Add enough chicken broth to cover and cook on low for eight hours. Remove the chicken and debone it, then add it back into the soup. Add cooked brown rice or noodles and send it to school in an insulated container.
Reach Karen Brier at RuhenstrothRamblings@yahoo.com, or 790-0072.