The back to school shuffle is real! Any parent can attest to the very real change in routines and schedules when the kids start school again…which can sometimes lead to less time for meal planning. If this is you: rest easy! This is a recipe round-up of some simple + delicious meals from breakfast to dinner in partnership with Roth Cheese.

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I don’t know about you, but I tend to stick my emotional head in the sand when back to school comes around each year. It’s so easy to feel overwhelmed by the never ending, on-the-go schedules when fall arrives.

This year, I decided to take matters into my own hands and create an environment in the kitchen and house that was decisively celebratory…especially when it came to packing lunches and planning meals. This meant creating a fun environment when we packed lunches. We crank the tunes and include the kids, which inevitably turns into a kitchen dance party. Making the potentially mundane memorable was exactly what we all needed to kick the back to school blues away!

Here are a few recipes to add to your meal planning this month, featuring Roth Havarti cheese. They have a variety of Havarti cheeses from mild to bold and spicy that are sure to add the perfect depth of flavor to any meal!

Now: let’s get to the recipes…


Breakfast: Cheesy Dill Grits with Blistered Onions + a Jammy Egg

Roth: Dill Polenta Breakfast bowl

I’m a big fan of savory breakfast, and a warm bowl of cheesy grits made with Roth Dill Havarti topped with blistered onions and a jammy egg hits the spot. This cheese pairs well with just about everything, but brings such a unique flavor to creamy grits that satisfies you long into the late morning hours. Recipe serves 2.

Ingredients:

  • 1/2 cup grits
  • 1.5 cups chicken stock
  • 1 tsp salt 
  • 4 oz Roth Dill Havarti, shredded
  • 2 eggs
  • 1/2 red onion, sliced
  • 2 tbsp. EVOO (extra virgin olive oil)

Method:

  1. Add 2 eggs to a small saucepan and cover with room temp water. Bring to a boil and turn the stovetop off. Let sit for 5 minutes and 50 seconds. Drain and set aside to cool slightly.
  2. In a small skillet atop your stovetop, add 2 tbsp EVOO and add the sliced onions. Cook 8-10 minutes or until the onions are slightly crunchy but not blackened.
  3. Meanwhile, in a separate medium saucepan, add chicken stock, grits and salt and bring to a boil. Turn heat down and let simmer for 5 minutes, stirring occasionally. Turn heat off and stir in the shredded dill havarti. 
  4. Divide the grits between 2 bowls and top with the crispy onions and one peeled jammy egg cut in half. Enjoy!

Lunch: Jalapeño Havarti BLT

Roth: Jalapeno BLT

We pack our girls a lunch every day, and sometimes it’s easy to get in a rut. Changing up a traditional sandwich option like a BLT by adding Roth Jalapeño Havarti turns an everyday lunch into a delicious surprise. The Havarti is so creamy that there’s no need for any mayonnaise, which makes it easier to pack for littles.

We make our bacon in the oven and refrigerate the leftovers, which makes prepping meals like this one so simple. Substitute spinach for regular lettuce for added vitamins and fiber. Recipe yields one sandwich.

Jalapeno havarti BLT

Ingredients:

  • 2 slices of your favorite bread
  • 3 slices of cooked bacon
  • 2 slices of tomatoes
  • 6 thinly cut slices of Roth Jalapeño Havarti
  • 8-10 spinach leaves

Method:

  1. Pretty simple here: layer the ingredients between two pieces of bread. Cut in half. Enjoy!

Dinner: Hearty Chili with Chipotle Havarti

Chipotle Chili: Roth

Don’t get me wrong, these are all mouth watering recipes. But this one…she’s the prom queen. My family requests this recipe the most of anything I make. And I love that it’s loaded with so much goodness like sprouted beans and lentils, fresh vegetables and 3 different kinds of beans. My husband requests it with grass-fed beef, but I typically make it vegetarian. Either way…it’s a quick and delicious flexitarian meal everyone will love!

It’s especially tasty topped with Roth Chipotle Havarti. The smoky notes of the cheese compliment this hearty bowl of chili so well, and the pairing was a total “When Harry Met Sally” moment. Or for you younger generations, consider it that moment when Hermoine Granger and Ron Weasley finally paired up in “Harry Potter.”

This recipe makes a very large stockpot of chili – which is my preferred way to make it. However, I know many of you are asking for make ahead or little prep meals, and this can most definitely be made in a crockpot! It will also yield you at least 3-4 meals for a family of four, plus it freezes and reheats well…. I mean, what more can you ask from a recipe?

Answer: nada.

Roth: Chipotle Chili

Ingredients:

  • 1/2 bag sprouted bean and lentil medley (I use Tru Roots)
  • 15 oz each can of kidney, pinto and black beans, including the liquid
  • 1 large yellow onion, finely diced
  • 4 stalks celery hearts, diced
  • 4 large carrots, diced
  • 1 bag frozen corn
  • 1 lb. grass-fed ground beef (I use 85/15 blend) optional
  • 1 x 28 oz. can diced tomatoes
  • 4 x 15 oz. can tomato sauce
  • 5 tbsp. chili powder. (Every chili powder is different. This will make the flavor of the chili and I’ve grown to love Target’s Simply balanced organic chili powder.)
  • 1 tbsp. onion powder
  • 1/2 tbsp. garlic salt
  • 1 tbsp. pure maple syrup or brown sugar
  • 2 cups beef or chicken stock
  • Roth Chipotle Havarti cheese, shredded (don’t skimp here!)

Optional toppings: fresh or canned jalapeños, cilantro, green onions.

Chipotle Chili: Roth 2

Method:

  1. Brown the beef with the diced onions, celery and carrots until the beef is cooked throughout.
  2. Cook the sprouted lentil/bean mix per the directions on the package on the stovetop in a medium saucepan.
  3. If making this in a crockpot: add the browned beef and cooked vegetables plus cooked lentil/bean mix into the crockpot with all remaining ingredients. Stir well and cook on low for 8-10 hours.
  4. If cooking in a stockpot on the stovetop, brown the beef and vegetables, then stir in remaining ingredients – including the cooked lentil/bean mix. Simmer on medium low to low heat for 45 minutes to an hour, stirring occasionally.
  5. Dish out into bowls and top with all the shredded chipotle havarti cheese.

MOOOOOOOM: What’s for SNACK?

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Cheese and crackers, cheese and apple slices, cheese and veggies, a miniature kid’s-sized cheese board…treat them like they’re miniature versions of you. I want to raise humans who eat more than chicken fingers and fries (time and a place for these too, though!) so I continue to introduce all foods to my girls as often and regularly as possible. Spices, bold flavors, unique combinations…they will try them all (even if they don’t like them yet!) 

Not every meal will be gourmet…but the most important thing is that every meal will be made with love. I firmly believe there is a reason for food being a big part of life: it brings people together. And that, my friends is where the magic happens. When you’re gathered together around the table with people you love. Some of the fondest memories I have are in those very moments.

From my kitchen to yours, wishing you a very memorable and smooth transition back into the school year.

To grab your very own Roth cheeses, visit their site to locate the retailer nearest you!


 

*This post is sponsored by Roth Cheese, but the recipes, opinions and immense enjoyment of the food is 100% my own.

 

 

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