After the freedom of the summer months, it's time to get back to books, brown bags and backpacks! And back to school doesn't just affect the kids – everyone has to get into the routine again. USA.gov has some great resources to help students, parents and educators prepare for the school season with tips on everything from helping your child succeed academically to school nutrition.

With the approach of the first day back comes some exciting and busy preparation. Those new school supplies are fun to shop for, but getting up a couple hours earlier and back into the school routine may be cause for some kid complaints. Experts recommend easing your family into the new early morning schedule by waking them up a half hour earlier each morning in the week before school starts. Getting them up and started with a healthy breakfast is a great way to combat those end-of-the-summer blues.

Healthful summer lunches are that bit easier to prepare when the family is home and in the kitchen. Brown bag lunches don't have to be unhealthy. To make packing lunch easy, stock up on a variety of fruits, raw veggies and sandwich choices to prevent brown bag boredom. For another great alternative to the sandwich, try one of the many varieties of Bumble Bee Foods' ready-to-eat kits such as tuna salad, chicken salad, or Bumble Bee Sensations® Seasoned Tuna Medleys, in flavors like Lemon Pepper or Sundried Tomato & Basil, all accompanied with crackers. Check out the article below for ways to create hunger-fighting snacks!

We've all heard that eating smaller snacks throughout the day is better for you than three large meals, but that doesn't mean high sugar, low protein snacks – which is what many of us tend to grab when we stop at the vending machine. BeeWell for Life nutritionists, Willow Jarosh and Stephanie Clarke, provide some great tips to help us combine the right ingredients to create healthful, hunger-fighting snacks.

Fiber-rich foods like whole grains, fruits and vegetables are key because fiber equals fullness. Lean proteins, such as canned salmon and tuna, peanut and almond butter, and hummus, keep you satisfied longer. Combine the two? Hunger beware!

Here are some hunger-fighting creations that Willow and Stephanie assembled:

• Low fat cottage cheese with berries, walnuts and cinnamon
• Whole grain crackers with salmon salad using light mayonnaise
• Whole grain toast with hummus, tomato and sliced hard-boiled egg

Visit Willow and Stephanie's BeeWell for Life blog for more nutrition tips and recipes.




PRODUCT OF THE MONTH:Bumble Bee® Chunk Light Tuna in Water
Available in both can and pouch for convenience, Bumble Bee's Chunk Light Tuna in Water has been a family favorite for years. It's a great addition to any salad, sandwich or mixed dish and should always be a staple in the pantry. Try adding it to your favorite dinner for a boost of protein and Omega-3s.






Ask Chef Scott
Each month, our culinary expert and chef partner, Chef Scott Leibfried offers advice from his kitchen to yours. Don't forget to e-mail all your cooking questions to him at bee-mail@bumblebee.com. Here are a few questions our Bee-Mail readers had for Chef Scott:

Q. How do you make tomato sauce from real tomatoes grown in the garden? (Meg, Sutter Creek, CA)

A. First, you must start with great tasting tomatoes. After that, the procedure is basically the same as when you use canned products. You will still need to use tomato paste to get the darker color, rich tomato flavor and the thickness you have come to expect from tomato sauce.

Fresh tomatoes contain additional water, so you will need to simmer a fresh tomato sauce longer in order to evaporate the water and concentrate the flavor.

Fresh Tomato Sauce

• 5 fresh tomatoes cut in
• 1/2 and seeds squeezed out
• 1 Spanish onion julienne
• 1/4 cup of garlic clove crushed
• 1 Tbsp good quality dried oregano
• 1/2 Tbsp good quality dried basil
• 1/4 cup virgin olive oil for sautéing
• 1/2 cup tomato paste 1 stalk of basil leaves (approximately 5 to 8 leaves)
• Salt and pepper to season

1. In a thick bottomed pot, add the olive oil and sweat the garlic and onions until tender. (Sweat: Cook slowly at a low heat without coloring. You will smell the difference.)
2. Add the tomato paste and cook until color darkens and the tomato aroma is apparent.
3. Add the tomatoes, lowering the heat so the tomatoes heat slowly and release the natural water. If the tomatoes are dry, you may want to add water or store-bought vegetable broth.
4. Add the dried herbs by grinding between your fingers to release the aromas and natural oils.
5. 5. Simmer until the tomatoes are soft and blend using a hand blender or stationary blender.
6. 6. Return to the stove and simmer until the desired thickness and flavor is achieved. Season with salt, pepper and add the basil stalk as the sauce cools.

1. Lemon Juice: Squeeze the lemons and freeze the juice if necessary. Store it in smaller containers so you do not have to defrost a large quantity at a time. Homemade lemonade is a simple and refreshing result.
2. Lemon Oil: Zest the lemons first and then juice them. Just add olive oil and you now have a great salad dressing, marinade or a simple finish to brush over your meat of choice.
3. Lemon Ice: Take equal parts sugar and water. Bring to a boil until the sugar dissolves, add fresh lemon juice and zest 3 parts sugar water to 1 part lemon juice, then freeze. Scrape with a fork to achieve the shaved ice texture.
4. Preserve your lemons: In a sealable jar, cut the lemons in quarters and pack them in salt. Set the jar in a cool dark place and allow them to cure over the course of a few weeks. Be sure to rinse the excess salt before you use the lemons in a recipe.