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

Back-to-School RecipesSo, September is right around the corner, and you know what that means. It’s almost time to send your kiddo(s) back to school. But, brand new gear excitement aside, back-to-school season is also a time for hectic mornings with zero time to prep something decent for his/her lunch box. If you want to avoid such scenarios, stepping up your meal prep game is your only choice, and these five easy back-to-school recipes are just the thing to get you started.

PS: The healthy ingredients in there are just a bonus.

1. Cheese Broccoli Egg Cups

By now, most moms know that cheese is a surefire way to transform just about any veggie based snack into a kid approved meal, and these lunch box friendly egg cups are no exception. Laced with broccoli and Cheddar cheese, these bites will secretly sneak a bunch of 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 350o
  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.

2. Greek Style Pasta Salad

Another genius way to trick your little one into eating his/her veggies is to add pasta to the mix. From tomatoes to cucumber to green olives, this kid friendly take on the classic side salad will have them asking for seconds.

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.

3. Banana Blueberry Oatmeal Cookies

Even though store bought cookies don’t have a reputation for being healthy, this homemade version begs to differ. Containing a variety of nutrient rich ingredients, such as oats, fruits, and cinnamon, these chewy cookies will be your kiddo’s 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 350oF 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.

4. Bean Dip and Chips

Who said your kid’s lunch box is only worthy of BLT sandwiches? This slightly fancy but super easy bean dip recipe proves once again that back-to-school recipes can be all types of 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

¼ tsp chili powder

½ cup Cheddar cheese, grated

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.

5. Salt and Vinegar Zucchini Balls

From loading the human body with vitamin C to providing you with a hefty dose of fiber and protein, zucchini is one of those foods that screams “healthy.” Unfortunately, given its mild taste, the nutrient-rich 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 from that very first bite.

Ingredients:

1 cup dehydrated zucchini

2 small eggs

1 cup breadcrumbs

1 garlic clove, minced

¼ cup Cheddar cheese, grated

1 tbsp fresh dill, finely chopped

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 350o
  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.

What’s your go-to lunch box recipe for your little munchkin? Share your ideas and suggestions in the comments down below!

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