Here’s the thing about baked stuffed peppers... Plenty of people hate them. And when you consider the classic approach to this dish, it’s hard to argue. Tasteless ground beef mixed with white rice and some sort of tomato product? Not particularly exciting.
At schools such as Mountain Pointe in Ahwatukee, students take a fitness education class designed to help them become physically literate and meet Arizona Department of Education standards for physical education. One of the standards requires students to “demonstrate understanding of movement concepts, principles, strategies, and tactics as they apply to learning and performance of physical activities.” Two specific performance outcomes describe student expectations. Specifically students must be able to: (1) “Explain the difference between facts and myths related to physical activity,” and (2) “Identify and describe products that enhance or prohibit levels of physical activity.”
Bean burgers, peanut butter substitutes and pre-sliced vegetable packets were on the menu recently as school lunchroom managers from around the country sampled offerings in a hunt for fare that will meet stricter health mandates — without turning off sometimes-finicky students.
Those first few weeks when the kids head back to school can be among the most hectic for families. The lazy days of summer quickly give way to crazy schedules, homework and after-school activities. And don’t forget somehow managing to slip dinner into the middle of all that.
With a new school year on the horizon, it’s time to think about what’s for lunch. Brown bagging it is plenty economical, but a steady diet of sandwiches becomes boring pretty quickly, to say nothing of the fact that all those servings of refined carbs simply don’t provide the energy necessary to power you through a long afternoon.
What to do on Father's Day when it's time to eat and you want to serve something manly and filling? Other than steak, that is. Here's a nominee that re-engineers a classic sports bar appetizer — jalapeno poppers.
Leaving aside anything made with powdered eggs (which don’t really count as eggs at all in my book), I’ve never met an egg dish I didn’t like. But at the tippy top of my list of favorites is the edible magic trick known as the souffled omelet.
Fresh mint so rarely gets its due in America. We gladly pair it with chocolate and fruit, but it almost never makes appearances in savory dishes. But the rest of the world knows better, adding it with abandon to all manner of savory dairy, vegetable and meat dishes. That's because a little bit of its naturally sweet, herby flavor can go a long way to playing up the savory elements of a dish.