Food and Beverage
Simple Recipes that Make School Days a Cinch
(Family Features) Resisting the weeknight urge to call for takeout or order delivery starts with an approachable at-home menu with recipes you can prep in an instant. Especially during back-to-school season when schedules are jam-packed with activities, easy meals and desserts you can rely on allow you and your loved ones to ease tension in the kitchen.
Simplicity is the key to putting dinner on the table in 30 minutes or less, and these Taco Salad and Taco Mac and Cheese recipes offer mealtime solutions that make cooking duty a breeze. Make all that classroom effort worth it with a kid-friendly dessert you can prepare over the weekend and keep refrigerated for weeknight treats with these No Bake Dragon Fruit Cheesecake Bars.
Find more recipe ideas to simplify hectic back-to-school schedules at Culinary.net.
Make Dinner Happen in 30 Minutes
If you’re looking for a go-to meal for your hungry family, search no more. This Taco Salad calls only for pantry staples so you can spice up busy evenings in just half an hour.
Visit Culinary.net for more quick dinner solutions.
Taco Salad
Recipe courtesy of “Cookin’ Savvy”
Total time: 30 minutes
Servings: 6
- 1 pound ground beef
- 1 can (15 ounces) black beans
- 1 can (15 ounces) corn
- 2 cans (14 ounces each) diced tomatoes with chilies
- 1/2 cup half-and-half or milk
- 2 tablespoons onion powder
- 2 tablespoons garlic powder
- 2 tablespoons mesquite seasoning
- 1 tablespoon black pepper
- salt, to taste
- 1 lime, juice only
- 1 cup chopped cilantro
- romaine lettuce
- 2-3 cups shredded cheese
- 1 tub (16 ounces) sour cream
- crushed tortilla chips
- In pan over medium heat, brown beef until cooked through; drain. Add black beans and corn. Stir in tomatoes with juices and half-and-half. Add onion powder, garlic powder, mesquite seasoning and pepper. Season with salt, to taste. Bring to simmer.
- Add lime juice; stir. Sprinkle with cilantro.
- Wash and chop lettuce. Place cheese and sour cream in bowls for toppings.
- On plates, top crushed tortilla chips with meat sauce, lettuce, cheese and sour cream, as desired.
A Sweet Treat to Make School Days Special
Sometimes a long day in the classroom and tough homework assignments call for a cool treat. Rewarding all that studying can be a cinch with a no bake cheesecake bar that lasts throughout the week.
These No Bake Dragon Fruit Cheesecake Bars allow you to keep things cool in the kitchen without cranking up the oven. Plus, they’re made with C&H Sugars that are perfect for adding a little something special to school days.
Find more back-to-school desserts at chsugar.com.
No Bake Dragon Fruit Cheesecake Bars
Prep time: 35 minutes
Rest time: 6 hours
Yield: 16 bars
Crust:
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 2 tablespoons C&H Light Brown Sugar
- 1 pinch salt
Bars:
- 1 small fresh dragon fruit, peeled and cubed small
- 1/4 cup C&H Granulated Sugar
- 12 ounces cream cheese, at room temperature
- 1 1/2 cups C&H Powdered Sugar
- 2 teaspoons pure vanilla extract
- 1 cup plain Greek yogurt, full fat, at room temperature
- 1/2 cup heavy whipping cream, cold
- To make crust: Line 8-by-8-inch baking pan with parchment paper. Leave 2-inch overhang of paper on both sides. In medium bowl, mix graham cracker crumbs, butter, brown sugar and salt until well combined. Pour mixture into prepared pan and press into even layer. Place in freezer.
- To make bars: In small saucepan over medium heat, cook dragon fruit and granulated sugar until sugar is completely dissolved, dragon fruit is soft and mixture reduces in size, 10-12 minutes, stirring occasionally. Remove from heat and cool completely.
- In large bowl, beat cream cheese until soft. Add powdered sugar and mix until fluffy. Scrape sides of bowl. Add vanilla and yogurt. Beat until combined.
- In separate bowl, beat heavy whipping cream until stiff peaks form. Fold cream into cream cheese mixture. Pour half of mixture into prepared crust. Add 5 tablespoons dragon fruit mixture to remaining cream cheese batter. Mix until well combined. Pour over plain cream cheese mixture. Place in refrigerator to set at least 6 hours, or overnight.
- Cut into 16 bars.
Spice Up Weeknights
Macaroni and cheese is a beloved comfort food that’s easy to make on busy weeknights. With just a few extra ingredients and steps, you can turn boxed mac and cheese into a filling dinner.
To make this Taco Mac and Cheese, simply prepare your favorite boxed mac and cheese according to the package instructions and stir fry the meat and vegetables together. (Hint: You can even chop vegetables the night before to make cooking the next day even easier.) Then add taco seasoning and combine for a new take on a classic dish.
Visit Culinary.net to find more quick and simple recipes.
Taco Mac and Cheese
- 1 box macaroni and cheese
- 1/4 cup milk
- 4 tablespoons butter
- 1 pound ground turkey
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 orange bell pepper, diced
- 1 onion, diced
- 2 teaspoons taco seasoning
- Prepare boxed mac and cheese with milk and butter according to package instructions.
- In skillet, brown ground turkey over medium heat. Add bell peppers and onion. Add taco seasoning.
- Stir turkey mixture with mac and cheese to combine.
SOURCE:
C&H Sugar
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recipes
Beef for Breakfast: 3 Savory Recipes for Protein-Packed Mornings
People often think of beef as a dinner staple, but it deserves a spot at the breakfast table, too. Endlessly versatile and packed with protein, beef can turn everything from breakfast burritos to sandwiches into hearty, satisfying fuel for the day.
(Feature Impact) People often think of beef as a dinner staple, but it deserves a spot at the breakfast table, too. Endlessly versatile and packed with protein, beef can turn everything from breakfast burritos to sandwiches into hearty, satisfying fuel for the day.
Breakfast is important even though mornings are busy, according to a study published in “Pediatrics & Adolescent Medicine,” which found children who eat breakfast tend to have higher math scores, fewer absences and better on-time attendance at school. That’s why Beef Loving Texans is inviting families to join its free 30-Day Breakfast Challenge. You’ll receive breakfast inspiration, nutrition and meal prep tips and encouragement to help your household start the day right.
If you need something you can grab on the way out the door, BeefBreakfast Burritos combine sauteed ground beef, peppers and onions with scrambled eggs and flavorful sauces, all wrapped inside a warm tortilla.
For a make-ahead breakfast or brunch, whip up a Beef and Veggie Quiche, folding beef and vegetables into a savory mixture of eggs, cheese and cream before baking it in a flaky, buttery crust.
Or give leftover steak a second life with a Beef and Spinach Breakfast Sandwich, a portable take on the classic cowboy-style steak and eggs that combines leftover beef with spinach, cheese and eggs.
Whether you’re feeding growing kids before school or trying to instill healthier habits for yourself, the challenge helps to make consistent, protein-rich breakfasts feel realistic, even on your busiest mornings.
Discover more recipes and join the 30-Day Breakfast Challenge at BeefLovingTexans.com/BreakfastChallenge.com.
Beef Breakfast Burritos
Recipe courtesy of Beef Loving Texans
Cook time: 30 minutes
Servings: 4
- 12 ounces ground beef (93% lean or leaner)
- 1 medium red bell pepper, chopped
- 1 small onion, finely chopped
- 2 teaspoons ground ancho chili powder
- 1/2 teaspoon ground cumin
- 4 eggs, beaten
- 2 tablespoons water
- 1 tablespoon finely chopped fresh cilantro
- nonstick cooking spray
- 1/4 teaspoon salt (optional)
- 1/3 cup reduced-fat shredded Mexican cheese blend or shredded cheddar cheese
- 4 medium spinach or plain flour tortillas (10-inch diameter), warmed
- salsa (optional)
Lime-Cilantro Cream:
- 1/2 cup reduced-fat dairy sour cream
- 1 tablespoon fresh lime juice
- 1 tablespoon finely chopped fresh cilantro
- To make lime-cilantro cream: In small bowl, combine sour cream, lime juice and cilantro. Cover and refrigerate until ready to use.
- To make burritos: Heat large nonstick skillet over medium heat until hot. Add ground beef, bell pepper, onion, chili powder and cumin; cook 8-10 minutes, or until internal temperature reaches 160 F, breaking into small crumbles and stirring occasionally. Pour off drippings, as necessary. Remove beef mixture from skillet; keep warm.
- In medium bowl, combine eggs, water and cilantro. Spray same skillet with nonstick cooking spray. Pour into skillet; cook over medium heat 2-3 minutes, or until scrambled, stirring occasionally. Season with salt, if desired. Stir in beef mixture and cheese; cook 1 minute or until heated through, stirring occasionally.
- Spoon beef mixture evenly in row across center of each tortilla, leaving 1-inch border on right and left sides. Fold right and left sides of tortilla over filling. Fold bottom edge up over filling and roll up; cut diagonally in half. Serve with lime-cilantro cream and salsa, if desired.
Cooking Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160 F. Color is not a reliable indicator of ground beef doneness.
Substitution: 1 cup egg substitute may be used in place of beaten eggs and water.
Beef and Veggie Quiche
Recipe courtesy of Beef Loving Texans
Cook time: 59 minutes
Servings: 8
- Nonstick cooking spray
- 1 refrigerated pie crust (1/2 of 14.1-ounce package)
- 1/2 pound ground beef (80% lean or leaner)
- 1 tablespoon beef sausage seasoning mix
- 1 cup fresh baby spinach
- 1/4 cup cut fresh asparagus
- 1/4 cup chopped onion
- 1/4 cup chopped bell pepper
- 6 eggs
- 1/2 cup heavy whipping cream
- Preheat oven to 350 F. Coat 9-inch pie plate with nonstick cooking spray. Unfold pie crust on flat surface, pressing out fold lines with fingers. Place crust in pie plate, crimping edge as desired; set aside.
- Heat large skillet over medium heat until hot. Add ground beef and seasoning mix; cook 4-5 minutes, breaking into small crumbles, stirring occasionally. Pour off drippings, as necessary.
- Add spinach, asparagus, onion and bell pepper to skillet; cook 3-5 minutes, or until softened. Cool slightly.
- In large mixing bowl, whisk eggs and cream. Gently stir in beef mixture. Pour into prepared pie crust; sprinkle with cheese. Bake 40-45 minutes, or until egg mixture is set and just beginning to brown. Cool 5-10 minutes; cut into wedges.
Beef and Spinach Breakfast Sandwich
Recipe courtesy of Beef Loving Texans
Cook time: 20 minutes
Servings: 4
- 4 eggs or 1 cup egg substitute
- 1/2 cup chopped fresh baby spinach
- 1/2 cup diced tomatoes
- nonstick cooking spray
- salt (optional)
- pepper (optional)
- 4 slices reduced-fat Swiss cheese
- 12 ounces leftover cooked beef (such as steak, prime rib roast, pot roast or deli roast beef), thinly sliced
- 4 whole-wheat round, thin sandwich breads, split and toasted
- In medium bowl, combine eggs, spinach and tomatoes. Spray large nonstick skillet with nonstick cooking spray; heat over medium-high heat until hot. Add egg mixture; cook 2-4 minutes, or until eggs are almost set, stirring occasionally. Sprinkle with salt and pepper, if desired.
- Divide egg mixture into four separate portions in pan. Evenly top with cheese and beef. Remove from heat and cover. Let stand 1-2 minutes, or until cheese is melted.
- Place one egg portion on each bread bottom. Close sandwiches with bread tops; serve immediately.
SOURCE:
For more recipes visit our Food and Drink page.
Community
Veggies for Veterans Distributes 600 Produce Bags at Phoenix VA
Volunteers distributed 600 bags of fresh produce in less than an hour during the latest Veggies for Veterans event at the Phoenix VA Medical Center. Santander participated for the first time, while Peddler’s Son donated watermelons.
Last Updated on September 17, 2026 by Daily News Staff
Santander made its first appearance alongside volunteers and partners supporting the fresh-food distribution.
PHOENIX — Volunteers distributed 600 bags of fresh fruits and vegetables to veterans in less than an hour during the September 10 Veggies for Veterans event at the Phoenix VA Medical Center.
Hosted by Diana Gregory Outreach Services, the event brought volunteers together in an assembly line to pack grocery bags and distribute them to waiting veterans. Participating volunteer groups and partners included SRP, State Farm, Fry’s, Legacy and Santander. This marked Santander’s first appearance at a Veggies for Veterans event.
“It’s been almost a decade since we’ve been doing Veggies for Veterans,” Diana Gregory said. “We want to thank all the volunteers, our partners and everyone who makes this possible.”
Veterans received an additional seasonal treat during the distribution. Peddler’s Son donated watermelons for the event, providing a bonus item alongside the bags of produce.
Dr. Isabel Kozak, a partner in the outreach effort, said the fresh food can be especially meaningful for veterans managing chronic health conditions.
“We distributed 600 bags to veterans today, and I heard many, many heartfelt thank-yous,” Dr. Kozak said. “We have veterans who have hypertension and diabetes, and I think it’s really important that we provide this very nutritious food.”
The strong early turnout kept volunteers busy as veterans moved through the indoor distribution area and the outdoor setup near the medical center’s main entrance. Gregory praised the teamwork that allowed all 600 bags to be handed out in under an hour.
Diana Gregory Outreach Services plans to hold two more community events before the end of 2026. One will be another Veggies for Veterans distribution in November, featuring more fresh fruits and vegetables.
The organization’s continuing work supports its broader mission of uplifting veterans and seniors throughout the Phoenix community.
To learn more about Veggies for Veterans, upcoming community events, volunteer opportunities or ways to support Diana Gregory Outreach Services, visit DianaGregory.com.
Reporting and video production by STM Daily News and TNC Network, LLC.
Foodie News
Wingstop Kicks Off Football Season With Lemon Pepper Trio and First-Ever Wing Pass
Wingstop is kicking off football season with two new twists on its iconic Lemon Pepper flavor and its first-ever Wing Pass, offering select fans weekly Watch Party Bundles throughout the regular season.
Two new takes on Wingstop’s popular Lemon Pepper flavor are joining the menu as the chain rolls out a limited-edition Wing Pass aimed at football watch parties.
Football season is underway, and Wingstop is betting that wings will remain a major part of the weekly game-day spread.
The Dallas-based restaurant chain is expanding one of its signature flavors with the launch of its new Lemon Pepper Trio, featuring the familiar Original Lemon Pepper alongside two new variations: Lemon Pepper Chili Crunch and Lemon Pepper Chili Glaze.
The trio will receive an early release for Club Wingstop members beginning Sept. 10 before becoming available nationwide at participating U.S. locations on Sept. 15 for a limited time, according to the company.
Three Takes on Lemon Pepper
Wingstop’s Original Lemon Pepper combines lemon flavor with cracked black pepper in the dry rub that has become one of the chain’s best-known offerings.
The two newcomers take that familiar flavor in different directions.
Lemon Pepper Chili Crunch starts with the traditional Lemon Pepper dry rub and adds crispy Korean chili crunch, introducing additional texture and heat.
Lemon Pepper Chili Glaze goes in a sweeter and saucier direction, combining citrus flavor and sweet heat with crispy Korean chili crunch.
All three flavors can be ordered on Wingstop’s classic wings, giving customers the option of sticking with the original or trying one of the spicier variations.
“Lemon Pepper is an iconic flavor, and Wingstop is proud of the role we’ve played in bringing it to fans around the world,” Wingstop President and CEO Michael Skipworth said in announcing the promotion.
The new flavors arrive as restaurants and food brands compete for a place in one of the biggest recurring food occasions of the fall: football watch parties.
Wingstop Introduces Its First Wing Pass
Wingstop is also taking an unusual approach to football-season promotions with its first Wing Pass, essentially turning weekly wing orders into the restaurant equivalent of a season ticket.
Each Wing Pass provides access to as many as 18 Watch Party Bundles, representing one bundle for each week of the regular football season.
A Watch Party Bundle includes 20 classic wings in as many as four flavors, a large order of fries and a large ranch.
Here’s where the promotion becomes especially notable: Wingstop says the Wing Pass costs $27.99 — the price of a single Watch Party Bundle.
Only 100 passes are being made available.
Club Wingstop members can purchase the limited passes beginning Sept. 10 at noon Central Time through Wingstop’s Wingshop. Passholders will then receive a Watch Party Bundle offer through their Wingstop app account each Sunday morning during the 18-week season, subject to the promotion’s terms and conditions.
With only 100 passes available nationwide, the Wing Pass is less a traditional discount program than a limited promotional event designed to generate attention around Wingstop’s football-season push.
Wings and Football Remain a Powerful Combination
The promotion highlights just how closely chicken wings have become associated with watching football in the United States. Restaurants routinely introduce larger bundles, limited flavors and game-day promotions as fans gather at homes, sports bars and restaurants throughout the season.
For Wingstop, the strategy combines both sides of that equation.
The Lemon Pepper Trio gives customers something new to try, while the Wing Pass encourages the idea of making Wingstop part of a weekly football routine.
Founded in 1994, Wingstop has grown to more than 3,000 restaurants worldwide. The company reported more than $5 billion in system-wide sales during fiscal 2025 and has ambitions of becoming one of the world’s top 10 restaurant brands.
Whether Lemon Pepper Chili Crunch or Lemon Pepper Chili Glaze develops the following of Wingstop’s original version remains to be seen. But for Lemon Pepper fans looking for something different during football season, the starting lineup just got a little bigger.
Source: Wingstop Restaurants Inc., press release issued Sept. 9, 2026.
Availability and promotional offers may vary by participating location. The Lemon Pepper Trio is a limited-time offering while supplies last. The Wing Pass is subject to Wingstop’s official terms and conditions.
Sources
- Wingstop — Lemon Pepper Trio and First-Ever Wing Pass announcement — Wingstop’s official Sept. 9, 2026 announcement covering the Lemon Pepper Chili Crunch, Lemon Pepper Chili Glaze and Wing Pass.
- PR Newswire — Wingstop Kicks Off Football Season with New Lemon Pepper Trio and Wing Pass — Original distributed press release dated Sept. 9, 2026.
Related Links
- Wingstop Lemon Pepper Flavor Guide — Background on Wingstop’s original Lemon Pepper dry rub, including its lemon and cracked-pepper flavor profile.
- Wingstop Investor Relations — Corporate information, financial results and current company announcements.
- Wingstop News & Press Releases — Additional Wingstop product launches and company news, including its recent Carolina Gold and Jamaican Jerk promotion.
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