Caesar Steak Salad This is a kid-friendly recipe for beef steak Caesar salad – easy to make and flavourful! If you don’t feel like making the Caesar dressing, you can substitute with 1 cup (250 mL) of your favourite store-bought Caesar dressing. Combine barbecue sauce and balsamic vinegar in shallow dish; add steaks, turning to coat. Marinate for 15 minutes. Meanwhile, which together 2 tbsp (30 mL) of the Parmesan, the oil, mayonnaise, lemon juice, mustard, garlic, Worcestershire sauce, and salt and pepper to taste in a large bowl. Set aside. Remove steaks from marinade and discard marinade. Pat steaks dry with paper towel; season all over with salt and pepper to your taste. Grill steaks in a closed preheated barbecue over medium-high heat (400F/200C) for 6 to 8 minutes, turning twice or more, or until a digital instant-read thermometer inserted sideways into steaks reads 145F (63C) for medium-rare doneness at the least. Transfer to cutting board and let rest for 5 minutes. Meanwhile, add lettuce and remaining Parmesan to dressing; toss to coat. Divide among 6 plates. Cut steak across the grain into thin slices and place steak strips on salads. Serves: 6 Picky eaters? Pack the salad, dressing and steak separately for an easy mix-for-lunch. For those picky eaters who don’t want things touching, be sure to pack components to be eaten individually. Add some croutons for added crunch. Big Dippers? Pack some extra barbecue sauce for those who love to dip their steak. Pan-fry option: Pan-fry steak over medium-high heat, for 6 to 8 minutes, turning at least twice with tongs. Tip: Heat the steak up in the morning and use a thermos and a separate insulated bag to keep hot things hot. Mini Lasagna Bites These little lasagnas are easy to make and to tuck into kids’ lunches. One easy recipe makes a dozen, and you can switch-up the flavours to create Mexican or Greek variations, too. Cook beef, onion and mushrooms over medium-high heat in large skillet, stirring often and using the back of a spoon to break up meat into small chunks, for 8 to 10 minutes or until beef is thoroughly cooked. Drain, if necessary. Stir in pasta sauce and heat through. Remove from heat. Meanwhile, combine ricotta, parsley, green onion, salt and pepper to taste in a small bowl; set aside. Spray a 12-cup muffin pan with cooking spray. Press a wonton wrapper firmly into the bottom of each muffin cup. Spoon in about 1 tsp (5 mL) each Parmesan, mozzarella, ricotta mixture into each cup; top with 1 tbsp (15 mL) of the meat mixture. Layer a second wonton into each cup and top each with about 1 tsp (5 mL) each of the cheeses. Divide meat mixture evenly among the cups (about 1/4 cup/60 mL each). Top with remaining Parmesan and mozzarella. Bake in preheated 375F (190C) oven for 15 to 20 minutes or until edges are brown and filling is bubbling. Remove from the oven; let stand for 5 to 10 minutes. Use a knife to remove each cup from pan. Serves: 12 Greek style: Add 1 1/2 tsp (7 mL) dried oregano leaves or Italian seasoning and ¼ tsp (1 mL) ground cinnamon for the last 2 minutes when cooking the beef mixture. Use crumbled feta cheese instead of the mozzarella. Mexican style: Add 2 tbsp (30 mL) chili powder and 1 tsp (5 mL) ground cumin for the last 2 minutes when booking the beef mixture. While adding tomato sauce, stir in ½ cup (125 mL) salsa, 2/3 cup (150 mL) canned kidney beans (drained and rinsed). Use shredded cheddar or Tex-Mex cheddar cheese instead of the mozzarella. Tip: Make ahead and store in an airtight container in the refrigerator for 4 days or freeze for up to 2 weeks. Warm up in the microwave before tucking it into a thermos in the morning for a hot lunch. Some kids will also enjoy these cold – let them be the judge. More recipes can be found online.
