With the kids going back to school, keep them well fed with Nature's Own bread products, pack them their favorite sandwich in their lunch box, have them an afternoon snack waiting on them when they get in from school, like a Tuna Swiss Melt or prepare something out of the ordinary with Nature's Own bread like Parmesan and Heb Crusted chicken.
Below you will find a few recipes to help keep those young scholars tummies full!
Tuna Swiss Melt
To make this classic tuna melt, slices of 100% Whole Wheat Bread are topped with a simple tuna salad and Swiss cheese, then broiled.
Servings: 2 | Ready in: 20 minutes
4slices Nature’s Own 100% Whole Wheat bread
2tablespoons finely chopped celery
1tablespoon finely chopped onion
1teaspoon Dijon mustard2
tablespoons red & green bell peppers (diced)
1can (12 ounces) water-packed tuna, drained, flaked
4(1 oz) slices Swiss cheese
1)Combine mayonnaise, celery, onion, mustard, and peppers.
2)Add salt and pepper to taste.
3)Stir in tuna; mix well.
4)Spoon the tuna mixture evenly over bread slices.
5)Top with cheese.
6)Place on a baking sheet.
7)Bake at 350° F for 15 minutes or until heated through and cheese melts.
Parmesan & Herb Crusted Chicken
Switch up your weeknight dinner routine! Chicken is topped with a mixture of bread crumbs, Parmesan cheese, fresh garlic and parsley, then baked to crispy perfection.
Servings: 4 | Ready in: 50ish minutes
3slices of Nature's Own 100% Whole Wheat Bread
4boneless chicken breasts, halved
4teaspoons Dijon mustard
1/3cup fresh flat-leaf parsley leaves
2cloves garlic, peeled
1/3cup grated Parmesan cheese
3tablespoons olive oil
freshly ground pepper
1)Preheat oven to 375 F.
2)Lightly spray shallow 2-quart baking dish with nonstick cooking spray.
3)Place chicken in prepared baking dish; season with salt and pepper.
4)Spread 1 teaspoon mustard over each chicken breast; set aside.
5)Place parsley and garlic in food processor container.
6)Process until minced.
7)Tear bread into large pieces; add to food processor with cheese and oil.
8)Pulse to form crumbs.
9)Divide bread crumb mixture evenly over chicken breasts, pressing lightly on top.
10)Bake 20 to 30 minutes or until chicken is cooked through.
It’s apple pie – Nature’s Own style! Soft, cinnamon-sugary apples are tucked into a butter-bread crust and baked to a golden-brown.
Servings: 12 | Ready in: 40 minutes
18 slices Nature’s Own Butterbread, divided
1/2 cup butter or margarine, softened, divided
4 cups chopped, peeled tart apples
1/3 cup granulated sugar
1/2 teaspoon ground cinnamon
1 teaspoon grated lemon peel
3/4 cup apricot jam or preserves
powdered sugar for garnish
1)Grease each of 12 muffin cups with 1/2 teaspoon butter.
2)Roll 6 bread slices flat using rolling pin. Cut two 2 1/2” circles from each slice; set 12 bread circles aside.
3)Remove crusts from remaining 12 bread slices. Ease 1 slice into each buttered muffin cup, gently pressing bread against bottoms and sides of cups. (Be careful not to tear bread. If bread tears, patch holes with bread scraps.)
4)Melt 3 tablespoons butter in large skillet over medium-high heat. Add apples, granulated sugar and cinnamon. Cook and stir until apples are tender and liquid has evaporated, about 5 minutes.
5)Remove from heat; stir in lemon peel.
6)Divide hot apple mixture evenly among muffin cups. Place bread circles on top of apple mixture. Fold edges of bread slices extending above edges of cups down over circles.
7)Melt remaining 3 tablespoons butter; brush over surface of bread.
8)Bake at 350° F for 15 minutes.
9)Immediately remove Charlottes from muffin cups, placing them upside down on serving plate. Place jam in small saucepan and warm over low heat, stirring once or twice; drizzle 1 tablespoon jam over each hot apple charlotte. Sift powdered sugar over jam.
Star Spangled Burgers:
12 slices Nature’s Own Honey Wheat Bread
1 envelope (1 ounce) dry onion soup mix
2/3 cup ketchup
2 pounds extra lean ground beef, divided
12 slices (1 ounce each) American cheese
1) Brown 1 pound beef in a 12-inch skillet over medium-high heat.
Transfer to a bowl. Brown remaining 1 pound beef.
2) Combine all the beef, the ketchup and soup mix in the skillet. Cook
over medium heat about 7 minutes. Remove from heat.
3) Position oven rack 6 inches from heat source. Preheat broiler.
4) Meanwhile, using a 3- to 4-inch star cookie cutter, cut one star from
each cheese slice. Set aside.
5) Place bread slices on a large baking sheet (in two batches, if
necessary). Lightly toast both sides of bread.
6) Top each toast slice with about 1/2 cup of the meat mixture,
spreading mixture to edges of the toast. Top each “burger” with a
7) Broil just until cheese stars begin to melt, about 1 minute.
**All the above recipes can be found on the Nature's Own Website.
Disclosure: I was given product to facilitate this review; read my disclosure policy here.