This is the week, guys! After five months of not making school lunches (thanks, Corona), this week we have to start back up in most families. So, what are we going to do?

After last week’s column, it had me thinking. So, I went and bought a cute kid’s bento box for my son. I’m still waiting for it to come in the mail, though. I wonder if I’ll use it?

Recipes wanted! Submitted recipes will be accepted at [email protected], or you can stop by the Albion office and drop a copy off up front. If you don’t have a recipe to submit right now, but there is a recipe you’re desperately seeking, feel free to email or drop off a note for a “Recipe Request.” I’m now requesting recipes for your favorite chili and dessert recipes!


Chicka Boom Boom

Sandwich Ingredients:

1, Pillsbury French bread

1/2C Romaine lettuce, torn

1/4-1/2 tomato, sliced

1/8C Red onion, sliced or diced

3, pickle slices, optional

1-2 (approx 2-oz.) Breaded chicken fingers, heated

Boom Boom Sauce (see below), optional

Boom Boom Sauce Ingredients:

2C light mayonnaise

1/3C salsa

1/3C chili sauce

1/4C sriracha sauce

1 TBSP garlic powder


Prepare Boom Boom Sauce, if using. Chill until ready to use.

Press French bread open and arrange lettuce and tomato on bottom half. Place chicken fingers on top. Scatter onions and pickle slices on top. Drizzle with Boom Boom Sauce and serve.

Note: Try using BBQ sauce for those with a milder taste palate, or Nashville Hot for those that like it hot (use bread and butter pickles, not dill for this!) To make Nashville Hot sauce, mix together lard or vegetable shortening, a little garlic powder, a little paprika, a little salt and a whole lot of ground cayenne (red) pepper until it’s about the consistency of pancake batter. Refrigerate unused sauce.


Margherita Meatball Sub


1, Pillsbury French bread

2-oz. mini meatballs, heated

1/4C marinara sauce (or other pasta sauce), heated

1 TBSP tomatoes, diced

1, fresh basil leaf, chopped

1-oz. Mozzarella cheese, shredded


Press French bread open and fill with meatballs. Ladle 1/4C sauce over the meatballs. Sprinkle on tomatoes and cheese, and top with basil.

Heat in a 350 degree convection oven for 5-7 minutes to melt the cheese.


Carnitas Torta


2, Pillsbury panini bread, thawed

1/2C refried beans

2-oz. carnitas meat (or shredded chicken or taco meat)

1/2-oz. cheese, shredded


Spread 1/4C of refried beans on unmarked side of each piece of panini bread. Arrange meat across top of beans on one panini slice. Scatter cheese across meat, and place other panini slice on top. Wrap sorta sandwich in foil, and heat in a 350 degree convection oven for 7-10 minutes, or until 165 degrees internal temperature is reached.


Apple Pull-Aparts with Yogurt Caramel Dip

Apple Pull Aparts Ingredients:

4, eggs

1/2C brown sugar

1/4C ground cinnamon

2C applesauce, unsweetened

5C apples, peeled and diced

1C dried cranberries, if desired

1C walnuts, roughly chopped, if desired

36, Pillsbury frozen biscuit dough, slightly thawed

Yogurt Caramel Dip Ingredients:

1C low fat vanilla yogurt

4-oz. cream cheese

2 TBSP Brown sugar, firmly packed

1 tsp vanilla extract

Add all ingredients into a food processor and process until smooth; scrape sides.


In A large bowl, whisk eggs together with brown sugar and cinnamon until thoroughly mixed. Stir in applesauce, apples and cranberries (if using) and/or walnuts (if using).

Cut biscuits into quarters and toss with applesauce mixture to thoroughly coat. Spread mixture into a well-greased sheet pan(s). Press biscuits to flatten and fill in spaces. Cover mixture with a well-greased sheet of parchment paper and top with a sheet pan.

Bake in a 350 degree convection oven for 25 minutes. Remove top sheet pan and parchment paper and bake an additional 5 minutes until fully baked and golden brown.

Cool slightly and cut into 36 even portions. Serve warm with Yogurt Caramel Dip.


Spicy Sicilian Sliders


2, Pillsbury frozen biscuit dough, thawed

2-oz. Turkey deli meat

1/2-oz. Mozzarella cheese, sliced

4, pepperoni slices

1 tsp. Italian dressing

1 tsp Parmesan cheese, shredded (or grated)

A few red pepper flakes, if desired


Split biscuits in half. Divide turkey, pepperoni and Mozzarella cheese evenly between the biscuits. Drizzle the Italian dressing over the top of the biscuits, then sprinkle on Parmesan cheese and red pepper flakes (if using).

Heat in a 350 degree convection oven for 5-7 minutes or until 165 degree internal temperature is reached, cheese is melted and biscuit top is toasted.

***Recipes all courtesy of General Mills’ Convenience & Foodservice website “K-12 Meal Makers: Pillsbury Breads Edition.” Some modifications were made.***