Save Time on School Nights

Simple, savory recipes for busy families…..

(Family Features) Back-to-school season means plenty of evening hours spent completing homework, attending extracurricular activities and preparing to repeat the school-day routine the next day. For many families, having time to prepare and cook quality, nutritious meals can be next to impossible.

Instead of choosing between valuable family time and hours spent in the kitchen, RAGÚ blogger, fitness enthusiast and busy mom Jamie Krauss Hess recommends stocking up on go-to pantry staples you feel good about and including them in quick, nutritious recipes everyone can enjoy together.

Try recipes such as Mini Turkey Sloppy Joes, which swap out beef for ground turkey to provide a flavorful alternative while offering a special twist to a classic family favorite. Quinoa Penne with Savory Tomato-Basil Sauce can hit the spot with just a handful of ingredients. Or, if the little ones clamor for a more kid-friendly dish and the adults don’t mind a throwback to childhood, Grown-Up Tomato Mac and Cheese can provide the best of both worlds.

All three recipes take less than an hour to make and feature RAGÚ Simply pasta sauces, which are made with 100 percent olive oil and contain no added sugar. They’re available in four varieties including: Traditional, Chunky Marinara, Chunky Garden Vegetable and Flavored with Meat. By using simple ingredients like California vine-ripened tomatoes, carrots, bell peppers, zucchini, onions and spices, the result is a taste-tempting sauce with recipe versatility.

Find more family-pleasing and simple-to-prepare recipes ideal for busy school nights at

Grown-Up Tomato Mac and Cheese

Prep time: 10 minutes
Cook time: 30 minutes
Servings: 8

  • 1          box (16 ounces) gemelli pasta
  • 4          cups water
  • 2 1/2    cups sharp cheddar cheese, shredded, divided
  • 1/2       cup (2 ounces) Pecorino Romano cheese, grated
  • 1          tablespoon corn starch
  • 1          can (5 ounces) evaporated milk
  • 1          jar (24 ounces) RAGÚ Simply Traditional Pasta Sauce
  • 2          teaspoons cracked black pepper
  1. In large pot, combine pasta and water. Cook over medium-high heat 20-22 minutes, or until pasta is done, stirring occasionally.
  2. In bowl, combine 2 cups cheddar cheese, Pecorino Romano cheese and corn starch. Reduce heat to medium; stir milk, cheese mixture and sauce together with cooked pasta. Cook 5-7 minutes, or until cheese is melted and mixture is thickened, stirring frequently.
  3. Sprinkle with remaining cheddar cheese and pepper; serve immediately.

Tip: This stovetop method eliminates the need to drain the pasta after cooking. The starchy pasta water gets stirred in and helps create an extra-rich sauce. Elevate this dish by sprinkling crushed Parmesan cheese crisps on top before serving.

Mini Turkey Sloppy Joes

Recipe courtesy of Honey and Birch
Prep time: 10 minutes
Cook time: 20 minutes
Servings: 8

  • 1          teaspoon extra-virgin olive oil
  • 1          cup onion, diced
  • 3          cloves garlic, minced
  • 1          pound ground turkey
  • 1          cup carrots, finely diced
  • 1          medium green pepper, diced
  • 1          medium red pepper, diced
  • 1          jar (24 ounces) RAGÚ Simply Chunky Marinara Sauce
  • 1          tablespoon Worcestershire sauce
  • 1          teaspoon ground mustard
  • 1/2       teaspoon kosher salt
  • 1/2       teaspoon black pepper
  • 8          mini buns
  1. In large skillet over medium heat, heat extra-virgin olive oil. When hot, add onion and garlic; sauté until onion is translucent.
  2. Add ground turkey to pan. Break up meat and stir frequently until meat is browned. Add carrots, green pepper and red pepper. Cook 5 minutes so vegetables can begin to soften.
  3. Add marinara sauce, Worcestershire sauce, ground mustard, kosher salt and black pepper. Stir and bring to boil. Reduce heat so it simmers; partially cover pan. Cook 10 minutes.
  4. Serve on mini buns.

Quinoa Penne with Savory Tomato-Basil Sauce

Prep time: 10 minutes
Cook time: 8-10 minutes
Servings: 6

  • 12        ounces (about 5 cups) uncooked quinoa penne pasta
  • 2          tablespoons olive oil
  • 1          large shallot, chopped
  • 4          cloves garlic, thinly sliced
  • 1/4       cup oil-packed sundried tomatoes, drained and chopped
  • 1/2       teaspoon smoked paprika
  • 1          jar (24 ounces) RAGÚ Simply Chunky Garden Vegetable Pasta Sauce
  • 1 1/4    cups tightly packed fresh basil leaves, chopped, divided
  1. Cook pasta as directed on package.
  2. In large skillet over medium heat, heat oil. Add shallots; cook 5-7 minutes, or until lightly browned, stirring frequently. Add garlic, tomatoes and paprika; cook and stir 1 minute. Stir in sauce and basil, reserving small amount of basil for garnish.
  3. Drain pasta; add to sauce mixture. Mix well. Cook 1-2 minutes until heated through. Sprinkle with reserved basil before serving.

Tip: For extra protein, add 1 pound sliced, grilled chicken when stirring in pasta.


NB Custom Cuts – Aug. 21

Tuesday is Senior Day at North Baltimore’s Butcher Shop, NB Custom Cuts – SAVE 10% off purchases on Tuesdays!

Tuesday is Senior Day at North Baltimore’s Butcher Shop, NB Custom Cuts – SAVE 10% off purchases on Tuesdays!

Ground FRESH Daily!
85% Lean Ground Beef

USDA Choice Ribeyes – $12.99#
USDA Choice Top Sirloin – $8.99#
USDA Choice N. Y. Strip – $11.99#


Steak Bundle

Baker’s Dozen (13)
8 oz. New York Strip Steaks



Grill Bundle

6 EACH of…
+ 8 oz. New York Strip
+ Bratwurst
+ Boneless Pork Chops
+ Leg Quarters
+ 1/3 pounder burger patties – 85% lean

All for ONLY $59.00
SORRY – NO Substitutions!
Frozen Ground Beef Patties
85% LEAN
– Half-pounders
– Third-pounders
– Quarter-pounders
– 6 to 1 burgers
(perfect for the kids or DOUBLE BURGERS!)


Boneless Pork Chops – $3.99#
Pork Steak – $2.79#
Stuffed Boneless Pork Chops – $4.49#
Stuffed Boneless Chicken Breasts – $3.49
1# pks of Whole Hog Sausage – $3.29#

Walnut Creek Natural Casing Hot Dogs – $5.99#
Harlan’s B-B-Q Rub – $6.49
Rudys Famous Chili Dog Sauce – $4

Walnut Creek Deli Cheeses
Colby – Swiss – Pepper Jack – Co-Jack
We accept
Credit – Debit – EBT

Ohio Star Quilters to Meet

Monday, August 27th…..

Ohio Star Quilters of Findlay will meet on Monday, August 27, 9:30 am inFindlay at St. John’s Lutheran Church, 1701 Tiffin Avenue.  The day begins with the business meeting followed by Show and Tell.

Anyone interested in quilting is welcome to attend.

Questions regarding the Ohio Star Quilters Club may be directed to Tina Wood at 419-348-4247.

Chowline: Two Cutting Boards are Better Than One

Even if you wash your cutting board after each use, it’s best to have separate cutting boards for veggies and for meat….

I’m getting my own apartment soon and I’m shopping for a cutting board – should I get a wooden or plastic one?

Congrats on your new home!

When shopping for a new cutting board, there are many options to choose from, including wood, plastic, marble, glass or pyroceramic. While each one has its advantages and disadvantages, the easiest one to clean and keep clean, according to the U.S. Department of Agriculture, is a cutting board that has a nonporous surface.

That’s the most important thing to consider when buying and using a cutting board – how to keep it clean to decrease the risk of contamination of pathogens that can cause a foodborne illness. So when choosing a cutting board, you should look for one that is easy to clean, rinse and sanitize.

To clean your cutting board, wash it with hot, soapy water after each use, then rinse with clear water and air it dry or pat it dry with a clean paper towel, USDA advises. Also, nonporous cutting boards, including acrylic, plastic, glass and solid wood boards, can be washed in a dishwasher.  However, laminated cutting boards shouldn’t be placed in a dishwasher as this may cause it to crack and split.

If you’d rather sanitize your cutting board by hand, you can use a solution of 1 tablespoon of unscented, liquid chlorine bleach per gallon of water. Allow the bleach solution to sit on the cutting board for several minutes before rinsing well with clear water and letting it air dry or patting it dry with a clean paper towel.

Wood cutting boards are porous, although bamboo wood cutting boards are harder and less porous than hardwoods.  Bamboo absorbs very little moisture and resists scarring from knives, so they are more resistant to bacteria than other woods. You can clean bamboo cutting boards with hot soapy water and sanitize if you’d like. You can also rub bamboo cutting boards with mineral oil to help them retain moisture.

Another important thing to consider when buying or using a cutting board: make sure you use one cutting board for meat, poultry and seafood and a separate cutting board for fresh produce and bread. Even if you wash your cutting board after each use, it’s best to have separate cutting boards for veggies and for meat. This will lessen your risk for cross contamination of bacteria and pathogens from raw meat onto other foods.

Whatever cutting board you choose, it’s very important that you routinely inspect it to see if the cutting board has become excessively worn or has developed hard-to-clean groves, signs the board should no longer be used. Deep grooves make it difficult to thoroughly clean your cutting board and increase the risk of contamination.

Chow Line is a service of the College of Food, Agricultural, and Environmental Sciences and its outreach and research arms, OSU Extension and the Ohio Agricultural Research and Development Center. Send questions to Chow Line, c/o Tracy Turner, 364 W. Lane Ave., Suite B120, Columbus, OH 43201, or