5 Yummy Back-to-School Recipes to Brighten Up Your Kiddo’s Lunch Box

It's almost time to send your kiddo(s) back to school. Back-to-school season is a time for hectic mornings with zero time to prep something decent for the kids’ lunch boxes. If you want to avoid this stressful scenario, try these 5 easy back-to-school recipes are just the thing to get you started.

Cheese Broccoli Egg Cups
Most moms know that cheese is a surefire way to transform just about any veggie into a kid approved meal. Behold the lunch box friendly egg cups! Laced with broccoli and Cheddar cheese, these bites will secretly sneak a much needed nutrients into your munchkin's body while sparing you the lunchtime tantrums.

Ingredients:
½ cup dehydrated broccoli
¼ cup Cheddar cheese, grated
2 small eggs, beaten
¼ cup milk
1 clove garlic, minced
A pinch of salt and pepper

Instructions:

1. In a bowl, add the dehydrated broccoli along with one cup of warm water.
2. Meanwhile, preheat the oven to 350°F.
3. Once the broccoli is hydrated, remove it from the bowl, squeeze away any excess water, and add to a separate bowl along with the other ingredients and whisk together until they are evenly combined.
4. Line a muffin tin with cupcake cases, and pour 1-2 tablespoons of the mixture in each case.
5. Bake for about 15 minutes, or until the egg cups are cooked through.

Greek Style Pasta Salad
Another genius way to get your little one to eat veggies is to add pasta. From tomatoes to cucumber to green olives, this kid friendly take on the classic side salad will have them asking for more.

Ingredients:
8 ounces of bow-tie pasta, cooked
½ cucumber, peeled and diced
4 tbsp dehydrated tomato flakes
5 green olives, pitted and cut in half
3 tbsp Feta cheese, crumbled
3 tbsp olive oil
1 tbsp vinegar
½ tsp dried oregano
A pinch of salt and pepper

Instructions:

1. In a bowl, add the tomato flakes along with 1/3 cup of warm water and set aside for 15 minutes.
2. Once the tomato flakes are hydrated, squeeze away the excess water, and transfer to a salad bowl.
3. Toss the rest of the ingredients and mix well until they are evenly combined.
4. Refrigerate for a couple of hours and serve chilled.

Banana Blueberry Oatmeal Cookies
Containing a variety of nutrient rich ingredients - oats, fruits, and cinnamon - these chewy cookies will be your kids’ new favorite back-to-school snack.

Ingredients:
2/3 cup oats
½ cup freeze dried blueberries
¼ cup freeze dried banana slices
1/3 cup flour
1 tsp baking soda
1 ½ tsp coconut oil
½ tsp vanilla extract
1/3 cup maple syrup
¼ tsp cinnamon
A pinch of salt

Instructions:

1. In a bowl add the freeze dried blueberries and banana slices along with 1 ½ cup of warm water and set aside.
2. Once they are hydrated, remove them from the water, and mash the banana slices.
3. Meanwhile, preheat the oven to 350°F and line a baking sheet with parchment paper.
4. In a bowl, mix the oats, cinnamon, baking soda, and salt.
5. In a separate bowl, add the banana puree, coconut oil, vanilla extract, maple syrup, and combine well.
6. Then, stir in the flour mixture and the blueberries until you form dough.
7. Using your impeccably clean, bare hands, form balls with the dough and arrange them on the baking sheet.
8. Flatten them with the heel of your hand to the desired thickness and bake for about 8-10 minutes or until they are cooked through.

Bean Dip and Chips
This fancy but easy bean dip recipe proves once again that back-to-school munching can be yummy with minimal effort. Pro tip: Pair this delicious dip with gluten free tortilla chips for a healthy midday treat.

Ingredients:

1 cup dehydrated refried bean mix
½ cup passata
½ cup sour cream
½ cup Cheddar cheese, grated
¼ tsp chili powder
1/8 tsp cumin

Instructions:

1. Add all the ingredients in a slow cooker along with 2 cups of water and cook for about 2-3 hours, stirring occasionally.

Salt and Vinegar Zucchini Balls
Zucchini is one of those foods that screams “healthy.” Unfortunately, given its mild taste, this veggie often goes unnoticed. Bring zucchini back into the spotlight with this zesty lunch box recipe that'll convert your little one into a lifelong fan.

Ingredients:
1 cup dehydrated zucchini
2 small eggs
1 cup breadcrumbs
1 garlic clove, minced
1 tbsp fresh dill, finely chopped
¼ cup Cheddar cheese, grated
2 tbsp white vinegar
1 tsp salt

Instructions:

1. Add the dehydrated zucchini to a bowl along with 1 cup of warm water and set aside for 10-15 minutes.
2. Meanwhile, preheat the oven to 350°F.
3. Once hydrated, transfer the zucchini to another bowl and stir in the rest of the ingredients. Mix until you form a batter. If it's too moist, add more breadcrumbs.
4. Using your hands, form several golf-sized balls and place them on a baking sheet lined with parchment paper.
5. Bake for 15-20 minutes, or until the zucchini balls turn golden.
6. Serve with yogurt based dips.

← Previous Post Next Post →