Back to School Granola Bars

With kids heading back to school, you might be looking for health lunchbox treats. These easy to make granola bars are a great option.

Ingredients

• 3 cups quick-cooking oats

• 1 (14 ounce) can sweetened condensed milk

• 2 tablespoons butter, melted

• 1 cup flaked coconut

• 1 cup sliced almonds

• 1 cup miniature semisweet chocolate chips

• ½ cup sweetened dried cranberries

Directions

• Step 1

  Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.

• Step 2

  In a large bowl, mix together the oats, sweetened condensed milk, butter, coconut, almonds, chocolate chips and cranberries with your hands until well blended. Press flat into the prepared pan.

• Step 3

  Bake for 20 to 25 minutes in the preheated oven, depending on how crunchy you want them. Lightly browned just around the edges will give you moist, chewy bars. Let cool for 5 minutes, cut into squares then let cool completely before serving.

Slow Cooker Pepper Steak

Very tender and flavorful, this recipe is one of our family's favorites. It's great to make ahead of time in the slow cooker and then serve over rice or noodles.

Ingredients

• 2 pounds beef sirloin, cut into 2 inch strips

• garlic powder to taste

• 3 tablespoons vegetable oil

• 1 cube beef bouillon

• 1/4 cup hot water

• 1 tablespoon cornstarch

• 1/2 cup chopped onion

• 2 large green bell peppers, roughly chopped

• 1 (14.5 ounce) can stewed tomatoes, with liquid

• 3 tablespoons soy sauce

• 1 teaspoon white sugar

• 1 teaspoon salt

Directions

1. Sprinkle strips of sirloin with garlic powder to taste. In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. Transfer to a slow cooker.

2. Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with meat. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt.

3. Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours.

Air Fryer Spicy Green Beans

Spicy green bean recipe made simple in the air fryer.

Ingredients

• 12 ounces fresh green beans, trimmed

• 1 tablespoon sesame oil

• 1 teaspoon soy sauce

• 1 teaspoon rice wine vinegar

• 1 clove garlic, minced

• ½ teaspoon red pepper flakes

Directions

• Step 1

  Preheat an air fryer to 400 degrees F.

• Step 2

  Place green beans in a bowl. Whisk together sesame oil, soy sauce, rice wine vinegar, garlic, and red pepper flakes in a separate bowl and pour over green beans. Toss to coat and let marinate for 5 minutes.

• Step 3

  Place half the green beans in the air fryer basket. Cook 12 minutes, shaking basket halfway through cooking time. Repeat with remaining green beans.

Fire-Roasted Tomato and Pepper Soup

Tomato soup takes a trip south of the border. Fire-roasted tomatoes and roasted peppers capture the fresh taste of summer, all year long.

Ingredients

• 4 red or yellow bell peppers, seeded and halved

• 1 yellow banana pepper, seeded and halved

• 1 poblano pepper, seeded and halved

• 1 jalapeno pepper, seeded and halved

• 1 large onion, quartered

• 4 large garlic cloves, peeled

• 1 tablespoon olive oil

• 1 quart chicken broth

• 1 bunch cilantro, chopped, plus leaves for garnish

• 1 teaspoon dried Mexican oregano

• 1 teaspoon ground cumin

• 1 teaspoon white sugar

• ¼ teaspoon ground black pepper

• 3 (14.5 ounce) cans Fire Roasted Diced Tomatoes (like Hunt's®), undrained

• Salt to taste

Garnish:

• Crumbled Cotija cheese

• Cilantro leaves

• Lime wedges

Directions

• Step 1

  Preheat oven to 425 degrees F. Line a large sheet pan with parchment paper.

• Step 2

  Place peppers, onion and garlic on prepared pan; drizzle with olive oil. Roast in preheated oven until peppers are soft and slightly charred, about 20 minutes.

• Step 3

  Heat broth in a large soup pot. Add chopped cilantro, oregano, cumin, sugar, freshly ground pepper, and Fire Roasted Diced Tomatoes. Bring to a simmer.

• Step 4

  Add roasted peppers, onions and garlic to the tomato mixture. Using a hand held immersion blender, puree the soup until smooth. Simmer over low heat until hot, about 10 minutes.

• Step 5

  Serve garnished with Cotija cheese, cilantro and drizzled with lime juice.

Tuna Curry in a Hurry

A fast and easy tuna dish with a creamy curry sauce. Serve over rice.

Ingredients

• 2 tablespoons butter

• 1 clove garlic, minced

• ⅓ cup chopped onion

• ⅓ cup chopped green bell pepper

• 1 (5 ounce) can tuna, drained and flaked

• 1 cup sour cream

• 1 teaspoon curry powder

Directions

• Step 1

  Over medium-low heat melt butter in a large saucepan. Add garlic, onions and green pepper. Cook slowly, stirring occasionally, until onions are soft.

• Step 2

  Stir in tuna, sour cream, curry powder, salt and pepper. Heat until warm and serve.

Beet Salad with Goat Cheese

Image via pxHere - CC0 Public Domain

This beet salad with goat cheese recipe is a delightful combination of sweet and earthy flavors. This dish is perfect for a light lunch or a colorful side dish at dinner. Enjoy the vibrant colors and flavors of this beet salad with goat cheese that will surely impress your taste buds.

Ingredients

• 4 medium beets - scrubbed, trimmed, and cut in half

• 1/3 cup chopped walnuts

• 3 tablespoons maple syrup

• 1 (10 ounce) package mixed baby salad greens

• 1/2 cup frozen orange juice concentrate

• 1/4 cup balsamic vinegar

• 1/2 cup extra-virgin olive oil

• 2 ounces goat cheese

Directions

1. Place beets into a saucepan; add enough water to cover. Bring to a boil, then cook for 20 to 30 minutes, until tender. Drain and cool, then cut into cubes.

2. While beets are cooking, place walnuts in a skillet over medium-low heat. Heat until warm and starting to toast. Stir in maple syrup; cook and stir until evenly coated, then remove from heat and set aside to cool.

3. To make the dressing: Whisk orange juice concentrate, balsamic vinegar, and olive oil together in a small bowl.

4. Place a large helping of baby greens onto each of four salad plates, divide candied walnuts equally and sprinkle over greens. Place equal amounts of beets over greens and top with pieces of goat cheese. Drizzle dressing over each salad.