It’s never too early to think about back-to-school recipes. In the blink of an eye, our frenetic morning routines will return and figuring out what’s for lunch shouldn’t be on the list. Though it’s easier to hand over lunch money, there’s something more satisfying about a packed lunch. It helps reduce waste from plastic utensils, and disposable containers. Also, packed lunches provide an opportunity to utilise leftovers. Though these recipes are kid-friendly they are ideal for the whole family. So whether mom and dad have to eat at their desk or grab a few bites en route to a client meeting, they, too, can have something delicious.

Beef and Cheddar Wraps

Ingredients:

4 large flour tortillas

¼ cup red pepper jelly

¼ cup cream cheese

1 cup shredded aged cheddar

2 cups of baby greens

2 cups cooked roast beef, thinly sliced

Method:

Combine pepper jelly and cream cheese, spread each tortilla with two tablespoons of the mixture

Top each with a quarter cup each of sliced roast beef, shredded cheese and baby greens.

Roll each tightly and wrap in parchment paper or aluminium foil and palace in a cool lunch carrier or one with an ice pack.

Greek-Style Beef Pita

Ingredients:

2 cups cooked roast beef, thinly sliced

1 tablespoon lemon pepper

¾ cup hummus

4 whole wheat pita breads

½ cup thinly sliced red onion

½ cup thinly sliced cucumbers

12 olives, pitted and cut in half

Method:

Toss sliced with lemon pepper in a bowl.

Cut pitas crosswise in half and evenly spread the insides with hummus.

Fill each with half a cup of the sliced roast beef.

Top with equal amounts of red onion, cucumber and olive halves.

Cuban Crispy Shredded Beef

Ingredients:

2 cups cooked basmati rice

2 cups canned black beans, rinsed

1½ cups shredded cooked roast beef

1 cup sliced green bell pepper

1 cup sliced onion

¼ cup fresh lime juice

2 tablespoons olive oil

2 tablespoons chopped cilantro

2 teaspoons minced garlic

1 teaspoon salt, divided

1 teaspoon ground black pepper

Juice of one lime

Method:

Toss the shredded roast beef with the bell pepper, onion, oil, garlic, and half of the salt and black pepper.

Heat a large, non-stick skillet over medium-high heat until hot. Add the beef mixture in batches and cook until crispy, turning several times. Once each piece is crispy, remove from the skillet and set aside.

Add black beans, cilantro, lime juice and remaining salt and pepper to the same skillet and warm.

Serve the crispy beef with cooked basmati rice and black beans.

Mediterranean Beef Meatball Kebabs

Ingredients:

1 lb Butcher Block ground beef

¼ cup dry breadcrumbs

1 egg

2 tablespoons chopped fresh parsley

2 tablespoons water

2 teaspoons minced garlic

1 teaspoon ground cumin

1/2 teaspoon salt

1/4 teaspoon pepper

4 white pita breads

Toppings:

Chopped tomatoes, chopped cucumber, chopped red onion, chopped fresh parsley, tzatziki sauce

Method:

Heat oven to 400°F. Combine ground beef, breadcrumbs, egg, parsley, water, garlic, cumin, salt and pepper in a large bowl, mixing lightly but thoroughly. Shape into 12 two-inch meatballs.

Thread meatballs onto four 10-inch skewers. Place on rack in broiler pan that has been sprayed with cooking spray. Bake in a 400°F oven 24 to 27 minutes.

Remove meatballs from skewers. Serve atop tzatziki-schmeared pitas and garnish with chopped tomatoes, cucumber, red onion, and parsley.

Photos: Canadian Beef Council, National Cattlemen’s Beef Association & Spiced Blog