{"id":119,"date":"2018-08-13T00:00:34","date_gmt":"2018-08-13T00:00:34","guid":{"rendered":"http:\/\/motherearthproductsblog.com\/?p=119"},"modified":"2019-01-07T19:53:39","modified_gmt":"2019-01-07T19:53:39","slug":"5-back-to-school-recipes","status":"publish","type":"post","link":"https:\/\/motherearthproductsblog.com\/index.php\/2018\/08\/13\/5-back-to-school-recipes\/","title":{"rendered":"5 Yummy Back-to-School Recipes to Brighten Up Your Kiddo’s Lunch Box"},"content":{"rendered":"

\"Back-to-SchoolSo, 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<\/a> is your only choice, and these five easy back-to-school recipes are just the thing to get you started.<\/p>\n

PS: The healthy ingredients in there are just a bonus.<\/p>\n

1. Cheese Broccoli Egg Cups<\/strong><\/h4>\n

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<\/a> 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.<\/p>\n

Ingredients:<\/strong><\/p>\n

\u00bd cup dehydrated broccoli<\/a><\/p>\n

\u00bc cup Cheddar cheese, grated<\/p>\n

2 small eggs, beaten<\/p>\n

\u00bc cup milk<\/p>\n

1 clove garlic, minced<\/p>\n

A pinch of salt and pepper<\/p>\n

Instructions:<\/strong><\/p>\n

    \n
  1. In a bowl, add the dehydrated broccoli along with one cup of warm water.<\/li>\n
  2. Meanwhile, preheat the oven to 350o<\/sup><\/li>\n
  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.<\/li>\n
  4. Line a muffin tin with cupcake cases, and pour 1-2 tablespoons of the mixture in each case.<\/li>\n
  5. Bake for about 15 minutes, or until the egg cups are cooked through.<\/li>\n<\/ol>\n

    2. Greek Style Pasta Salad<\/strong><\/h4>\n

    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<\/a> will have them asking for seconds.<\/p>\n

    Ingredients:<\/strong><\/p>\n

    8 ounces of bow-tie pasta, cooked<\/p>\n

    \u00bd cucumber, peeled and diced<\/p>\n

    4 tbsp dehydrated tomato flakes<\/a><\/p>\n

    5 green olives, pitted and cut in half<\/p>\n

    3 tbsp Feta cheese, crumbled<\/p>\n

    3 tbsp olive oil<\/p>\n

    1 tbsp vinegar<\/p>\n

    \u00bd tsp dried oregano<\/p>\n

    A pinch of salt and pepper<\/p>\n

    Instructions:<\/strong><\/p>\n

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

      3. Banana Blueberry Oatmeal Cookies<\/strong><\/h4>\n

      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.<\/p>\n

      Ingredients:<\/strong><\/p>\n

      2\/3 cup oats<\/p>\n

      \u00bd cup freeze dried blueberries<\/a><\/p>\n

      \u00bc cup freeze dried banana slices<\/a><\/p>\n

      1\/3 cup flour<\/p>\n

      1 tsp baking soda<\/p>\n

      1 \u00bd tsp coconut oil<\/p>\n

      \u00bd tsp vanilla extract<\/p>\n

      1\/3 cup maple syrup<\/p>\n

      \u00bc tsp cinnamon<\/p>\n

      A pinch of salt<\/p>\n

      Instructions:<\/strong><\/p>\n

        \n
      1. In a bowl add the freeze dried blueberries and banana slices along with 1 \u00bd cup of warm water and set aside.<\/li>\n
      2. Once they are hydrated, remove them from the water, and mash the banana slices.<\/li>\n
      3. Meanwhile, preheat the oven to 350o<\/sup>F and line a baking sheet with parchment paper.<\/li>\n
      4. In a bowl, mix the oats, cinnamon, baking soda, and salt.<\/li>\n
      5. In a separate bowl, add the banana puree, coconut oil, vanilla extract, maple syrup, and combine well.<\/li>\n
      6. Then, stir in the flour mixture and the blueberries until you form dough.<\/li>\n
      7. Using your impeccably clean, bare hands, form balls with the dough and arrange them on the baking sheet.<\/li>\n
      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.<\/li>\n<\/ol>\n

        4. Bean Dip and Chips<\/strong><\/h4>\n

        Who said your kid’s lunch box is only worthy of BLT sandwiches? This slightly fancy but super easy bean dip recipe<\/a> proves once again that back-to-school recipes can be all types of yummy with minimal effort.<\/p>\n

        Pro tip: Pair this delicious dip with gluten free tortilla chips for a healthy midday treat.<\/p>\n

        Ingredients:<\/strong><\/p>\n

        1 cup dehydrated refried bean mix<\/a><\/p>\n

        \u00bd cup passata<\/p>\n

        \u00bd cup sour cream<\/p>\n

        \u00bc tsp chili powder<\/p>\n

        \u00bd cup Cheddar cheese, grated<\/p>\n

        1\/8 tsp cumin<\/p>\n

        Instructions: <\/strong><\/p>\n

          \n
        1. Add all the ingredients in a slow cooker along with 2 cups of water and cook for about 2-3 hours, stirring occasionally.<\/li>\n<\/ol>\n

          5. Salt and Vinegar Zucchini Balls<\/strong><\/h4>\n

          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 \u201chealthy.\u201d 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.<\/p>\n

          Ingredients:<\/strong><\/p>\n

          1 cup dehydrated zucchini<\/a><\/p>\n

          2 small eggs<\/p>\n

          1 cup breadcrumbs<\/p>\n

          1 garlic clove, minced<\/p>\n

          \u00bc cup Cheddar cheese, grated<\/p>\n

          1 tbsp fresh dill, finely chopped<\/p>\n

          2 tbsp white vinegar<\/p>\n

          1 tsp salt<\/p>\n

          Instructions:<\/strong><\/p>\n

            \n
          1. Add the dehydrated zucchini to a bowl along with 1 cup of warm water and set aside for 10-15 minutes.<\/li>\n
          2. Meanwhile, preheat the oven to 350o<\/sup><\/li>\n
          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.<\/li>\n
          4. Using your hands, form several golf-sized balls and place them on a baking sheet lined with parchment paper.<\/li>\n
          5. Bake for 15-20 minutes, or until the zucchini balls turn golden.<\/li>\n
          6. Serve with yogurt based dips.<\/li>\n<\/ol>\n

            What’s your go-to lunch box recipe for your little munchkin? Share your ideas and suggestions in the comments down below! <\/em><\/strong><\/p>\n

            \"Mother<\/a><\/p>\n

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