Start off the school year strong with these fun, simple, and delicious recipes that are perfect for kids lunch boxes!
Morning Maple Muffins
- 2 cups all purpose flour
- 1/2 cup packed brown sugar
- 2 teaspoons of baking powder
- 1/2 teaspoon salt
- 3/4 cup milk
- 1/2 cup melted butter
- 1/2 cup maple syrup
- 1/4 cup sour cream
- 1 large egg
- 1/2 teaspoon vanilla extract
- 3 tablespoons all purpose flour
- 3 tablespoons sugar
- 2 tablespoons chopped nuts
- 1/2 teaspoon cinnamon
- 2 tablespoons of butter
- Preheat oven to 400 degrees. Combine flour, brown sugar, baking powder, and salt in a large bowl. In a separate bowl combine the milk, butter, syrup, sour cream, egg, and vanilla together. Add the dry ingredients to the wet ingredients and stir until moistened.
- Fill the prepared muffin tins about 2/3 full. Combine the flour, sugar, cuts, and cinnamon. Cut the butter in until crumbly, then sprinkle over the batter.
- Bake for 16-20 minutes. Cool for 5 minutes, then serve warm.
Peas and Bacon Mini Quiche
- Cooked bacon pieces
- 5 eggs
- 1/2 cup heavy cream
- 1/4 teaspoon sweet paprika
- 1/4 teaspoon cayenne pepper
- 2 teaspoons Dijon mustard
- Salt and pepper
- 1 cup frozen peas
- 3 ounces shredded gruyere cheese
- Pie dough
- Preheat oven to 375 degrees F.
- Combine eggs, heavy cream, paprika, and cayenne, Dijon, salt and pepper and whisk to combine. Add in cooked bacon, peas, Gruyere, and fold together.
- Unroll the pie dough and cut out round pieces. Spray a muffin tin with non stick spray and press each dough round into the muffin tin cup, crimping the edges.
- Divide the egg mixture between 7 pie dough cups and bake for about 30 minutes.
Broccoli and Bacon Mac and Cheese
- 8 ounces of pasta
- 4 cups of broccoli, chopped
- 2 tablespoons unsalted butter
- 4 slices of cooked, chopped bacon
- 4 scallions, chopped
- 2 tablespoons flour
- 2 teaspoons Dijon mustard
- 1 cup milk
- 1 1/2 cups shredded cheddar cheese
- 1/4 cup grated parmesan cheese
- Bring a large pot of salted water to a boil, then add pasta and cook. In the last 3 minutes of cooking, add the broccoli. Drain, reserving 1 cup of cooking water.
- Melt the butter in a large saucepan, then add and cook bacon. Once bacon is cooked, transfer to a paper towel.
- In the same bacon pan, add the scallion whites, 1/4 teaspoon of salt, and some pepper into the saucepan. Cook until it softens slightly, then whisk in flour, mustard, and cook for a few more moments. Whisk in the milk and reserved pasta water. After about 5 minutes, once it has thickened, add in the cheeses and cook until creamy.
- Stir in pasta, broccoli, and bacon into the cheese sauce. Season with salt and pepper, and serve topped with scallion greens.
Lemon Orzo Salad
- 1 1/2 cups orzo
- 1/3 cup lemon juice
- 1/4 cup olive oil
- 1 teaspoon lemon zest
- 1/2 cup water
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup sliced grape tomatoes
- 3/4 cup sliced zucchini
- 1/4 cup chopped basil
- 1/4 cup feta cheese
- Cook the pasta in a large pot of salted water.
- Combine lemon juice, olive oil, lemon zest, 1/2 cup water, salt and pepper into a bowl.
- Slice tomatoes, zucchini, basil, and set aside.
- Transfer cooked orzo into the bowl with lemon juice and let it absorb for 10 minutes. If it is dry, add more water.
- Add in tomatoes, zucchini, basil, and feta cheese and stir to combine. Enjoy!
- 8 lasangna noodles
- Olive oil
- 1 1 /2 cups part-skim ricotta
- 3 tablespoons grated parmesan
- 5 sun dried tomatoes, chopped
- 1 cup loose basil leaf
- Pepperoni slices
- 1 cup marinara sauce
- Bring a large pot of salted water to boil and cook the lasagna noodles. Drain and toss in oil, then drape them over the edge of the pot to cool.
- Mix ricotta, parmesan, tomatoes, and 1/2 teaspoon of salt together in a medium bowl.
- Lay out the noodles and distribute ricotta mixture from end to end of each noodle. Top each with some pieces of basil and pepperoni slices, then roll it up! Slice to create rolls, and serve with marinara sauce for dipping.