Food and Beverage
3 Ways to Minimize Back-to-School Meal Prep Stress
Last Updated on September 3, 2025 by Daily News Staff
3 Ways to Minimize Back-to-School Meal Prep Stress
(Family Features) Back-to-school often means a few “ugh” moments for parents. From early wakeup calls and forgotten lunchboxes to extracurricular chaos, meltdowns at homework time and picky dinner eaters, easy solutions in the kitchen can help lighten the to-do list.
Turn those groan-worthy moments into “no big deal” with Borden® cheese – a versatile protein that adds both flavor and fun to your meals. Whether it’s shredded, sliced or in snack form, cheese provides simple ways to help keep meal prep stress to a minimum on school days.
Pack Lunches the Night Before
Preparing sandwiches, salads or wraps in advance can streamline your morning routine and ensure your family members have a nutritious meal ready to take to school or work. A turkey and cheddar sandwich will hold up well in the fridge overnight. Add grab-and-go options like string cheese, fruit or whole-grain crackers to go with their favorite sandwiches to create a balanced and satisfying lunch. Cheese sticks also fit perfectly in a pencil slot in backpacks to combat hangry kids after school.
Rely on One-Pot Dishes at Dinnertime
One-dish dinners can be a lifesaver when trying to balance packed schedules and get everyone to and from their activities. With easy prep and only a single pot or pan to clean up, you can cut down on the time spent in the kitchen and enjoy more moments with your family. Delicious and satisfying one-dish recipes, like Skillet Chili Mac, elevate a family favorite by adding Borden cheese. Made with real milk from American dairy farmers, it provides wholesome goodness you can feel confident serving your family.
Embrace ‘Batch and Freeze’ Cooking
Instead of prepping a full week’s worth of meals, focus on cooking large batches of a few key components. For example, cheese serves as a delicious protein in baked dishes that freeze and reheat well for busy weeknights such as lasagna or macaroni and cheese. Or freeze individual servings of homemade burritos or quesadillas filled with cheese and other family-favorite ingredients.
Find more tips and recipes to save time during the school year at bordencheese.com.
Skillet Chili Mac
Cook time: 15 minutes
Servings: 10
- 1 pound ground beef
- 1 cup chopped onion
- 1 can (14 ounces) crushed tomatoes
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 2 cups elbow macaroni (8 ounces), cooked and drained
- 1 package (2 cups) Borden Cheese Thick Cut Four Cheese Mexican Shreds, divided
- 1 package (2 cups) Borden Cheese Sharp Cheddar Shreds, divided
- 2 green onions, thinly sliced
- 2 tablespoons chopped cilantro
- In large skillet over medium heat, cook ground beef and onion 5-7 minutes, or until meat is browned, stirring occasionally. Drain fat, if necessary.
- Stir in tomatoes, chili powder, cumin and salt. Stir in cooked macaroni; reduce heat to medium-low.
- Top with cheeses, saving some for topping; cover and cook until cheese is melted. Remove from heat; top with green onions and cilantro. Add final layer of reserved cheeses on top.
SOURCE:
Cool Down This Summer with a Sweet Slushie
(Family Features) Each season throughout the year seems to
have its own “flavor,” and summer is no exception. Hamburgers and hot dogs off
the grill, refreshing watermelon at snack time and cool, delicious ice cream on
warm evenings.
While many people think of sweetpotatoes during the
holidays, you can make this sweet vegetable a key ingredient all year-round –
including summertime. As one of the most versatile veggies you can find,
they’re easy to add to a variety of recipes while enhancing flavor and boosting
nutrition content.
Sweetpotatoes can be your summer staple in both simple and
elevated recipes alike, as well as in both sweet and savory dishes. They can be
cooked or prepared in several ways: on the stove, baked, microwaved, grilled or
slow cooked.
Or, for an easy way to cool down in the heat, try them in a
creamy drink like this Sweetpotato Summer Slushie. It may surprise you, but
sweetpotatoes are ideal for sipping – smoothies and cocktails are both
crowd-pleasers, especially during sweltering summer days. This refreshing treat
can be made with or without the boozy kick; just break out the blender and kick
back in the sunshine.
To discover more ways to cook and enjoy sweetpotatoes all
summer long, visit ncsweetpotatoes.com.
Watch video to see how to make this recipe!
[youtube https://www.youtube.com/watch?v=t5xyuKDlklQ?si=JiKNgtk78Vc8NiMU&controls=0]
Recipe courtesy of the North
Carolina Sweetpotato Commission
- 1 cup cooked,
mashed North
Carolina Sweetpotatoes - 1 cup
pineapple juice - 1/2 cup orange
juice - 1/4 cup lemon
juice - 1/4 cup coconut
milk - 2-3 tablespoons
simple syrup or honey (adjust to taste) - 1 teaspoon
vanilla extract - 2 cups crushed
ice - 2 ounces
spiced rum, coconut rum or bourbon (optional) - pineapple
slices or orange wedges, for garnish (optional)
- In blender, blend sweetpotatoes, pineapple juice, orange
juice, lemon juice, coconut milk, simple syrup or honey, vanilla extract and
ice until smooth and slushy. - Pour into glasses and serve.
- For alcoholic version: Add spiced rum, coconut rum or
bourbon after blending. Pulse in blender or stir after blending for layered
effect. - Garnish with pineapple slices or orange wedges, if desired.
SOURCE:
North Carolina Sweetpotato Commission
Food and Beverage
McDonald’s Fried Apple Pie Returns June 23—A Limited-Time Summer Throwback
McDonald’s is bringing back its OG Fried Apple Pie starting June 23 for a limited time at participating restaurants nationwide—plus a 35-foot pie photo stop on Route 66 near Chicago.
Summer tends to fly by, but certain bites slow time down. McDonald’s is betting its Fried Apple Pie is one of them.
According to a new announcement from McDonald’s USA, the OG Fried Apple Pie returns to participating restaurants nationwide starting June 23 for a limited time. The classic dessert is described as featuring a signature filling made with 100% American-grown apples, wrapped in the same golden, crunchy, flaky fried crust longtime fans remember.
Why the Fried Apple Pie comeback matters
McDonald’s is framing the return as a nostalgia play with a patriotic twist, tying the seasonal rollout to the lead-up to America’s 250th birthday. If you grew up hearing people talk about “the fried pies,” this is the moment they mean: hot, sweet, and unmistakably old-school.
And if you’ve never tried it? McDonald’s is positioning June 23 as your entry point—an “if you know, you know” menu item that’s meant to feel like a summer memory in dessert form.
A classic that started as a family recipe
The company also shared a bit of origin story: the Fried Apple Pie traces back to the 1960s, when East Tennessee McDonald’s Owner/Operator Litton Cochran created a fried apple hand pie that became a local favorite. Over time, it made its way into McDonald’s history.
Eric Cochran, a McDonald’s Owner/Operator, said the pie is one of those foods that “take you back,” and credited his grandparents—Litton and Jo Cochran—with helping shape the recipe when McDonald’s founder Ray Kroc was looking for a dessert that would resonate with customers.
The 35-foot Fried Apple Pie (yes, really)
To make the return feel like a road-trip moment, McDonald’s is also unveiling a giant roadside installation: The McDonald’s Largest Fried Apple Pie, a 35-foot version of the dessert placed along Route 66—built to be a photo stop.
Fans can snap a selfie and pick up a McDonald’s souvenir map at:
- 920 N Broadway St., Joliet, IL 60435 (just outside Chicago)
If you’re near Chicagoland, here are the dates
- Kickoff event (June 23): 3:30–6:00 p.m. CT, with live music, an ice-cold Coca-Cola, and complimentary Arch Cards
- June 23–July 4: The installation remains up through the holiday stretch
How to get it
McDonald’s says the Fried Apple Pie will be available all day at participating restaurants nationwide, and can also be ordered via the McDonald’s App, while supplies last.If your summer plans include a long drive, a late-night snack run, or just chasing a little nostalgia, June 23 might be the date to circle. Some menu items are built for convenience—this one is built for the detour.
Related
Source
📰 Thanks for reading STM Daily News – your source for News You Can Use This Moment!
We love hearing from our readers. Share your thoughts in the comments section and join the conversation with our growing community. Your feedback helps us create the stories and features that matter most to you.
Don’t miss the latest news, inspiring stories, lifestyle tips, food and drink features, and exclusive updates. Subscribe to the STM Daily News newsletter and get our top stories delivered directly to your inbox.
💬 Leave a comment.
📧 Subscribe to our newsletter.
📢 Share your favorite stories with friends and family.
Stay informed, stay connected, and be part of the STM Daily News community at STMDailyNews.com.
Nourishing Our Heroes: Eight Years of Impact at Phoenix VA’s Veggies for Veterans
Pair Summer Favorites with a Simple
Potato Salad
(Family Features) Ideal for
neighborhood cookouts, quick family dinners and anything in between, potato
salad is a tried-and-true summer favorite. This version from Cookin’ Savvy
comes together in a snap so you can spend more time enjoying the sun and less
time in the kitchen. Pair this easy potato salad with more warm-weather recipe
inspiration found at Culinary.net.
Watch video to see how to make this recipe!
[youtube https://www.youtube.com/watch?v=rhUIPGWfbrw?si=UJ2zY8g_aHMcWTsV&controls=0]
Potato Salad
Recipe courtesy of “Cookin’ Savvy”
Servings: 4-6
- 3 pounds
potatoes - 4 boiled
eggs, coarsely chopped - 2 dill
pickles - 1 tablespoon
garlic powder - 1 tablespoon
onion powder - 1 package
(2 1/2 ounces) real bacon pieces - 2 cups
mayonnaise - 2 tablespoons
mustard - salt, to taste
- pepper, to taste
- smoked paprika, for garnish
- Coarsely chop potatoes. In Dutch
oven, boil until fork tender. Drain then add coarsely chopped eggs and pickles. - Add garlic powder, onion powder,
bacon pieces, mayonnaise and mustard. Season with salt and pepper, to taste.
Mix well. - Transfer to large bowl and
refrigerate 1-2 hours. Garnish with smoked paprika.
SOURCE:
Nourishing Our Heroes: Eight Years of Impact at Phoenix VA’s Veggies for Veterans
Nourishing Our Heroes: Eight Years of Impact at Phoenix VA’s Veggies for Veterans
