school lunch

Moist and beautifully green, these are a healthy kid and adult favorite!

Spinach-banana mini muffins

white whole wheat flour

baking powder

baking soda

salt

eggs

sugar

plain yogurt (or Greek yogurt)

lemon

vanilla

bananas

baby spinach leaves

Preheat oven to 350.

In a large bowl, combine the flour, baking...

In a large bowl, combine the flour, baking powder, baking soda and salt.

In a separate bowl, whisk the eggs and...

In a separate bowl, whisk the eggs and sugar until light and fluffy. Add the oil, yogurt, lemon zest and vanilla.

Mash the banana and add to wet mixture.

Blend the spinach leaves in a food processor...

Blend the spinach leaves in a food processor until very finely chopped. Add to the wet mixture and mix to combine everything well.

Add the wet mixture to the dry and...

Add the wet mixture to the dry and stir until just combined. Don’t over mix.

Spray a large mini muffin tin with cooking...

Spray a large mini muffin tin with cooking spray.

Spoon the batter into each cup, filling them...

Spoon the batter into each cup, filling them all the way to the top.

Bake at 350 for 15-20 minutes, until a...

Bake at 350 for 15-20 minutes, until a toothpick inserted into the center comes out clean.

Remove from the muffin tin and let cool....

Remove from the muffin tin and let cool. Store in the fridge, or freeze for later use. They freeze beautifully!

This post is dedicated to the crust lovers of the world.

Handheld Chicken Pot Pies

FOR THE FILLING:

tbsp. Unsalted Butter, Divided

c. Chopped Celery

c. Chopped Carrot

c. Diced Potato

c. Chopped Yellow Onion

Thyme

tsp. Dried Rosemary

Salt

c. Peas (Frozen Is Fine)

c. Diced Cooked Chicken

c. Flour

c. Chicken Stock

FOR THE CRUST:

3 3/4 c. All-purpose Flour

Unsalted Butter, Cubed

c. To 2/3 Cup Cold Ice Water, As Needed

Egg, Beaten With 1 Tablespoon Water (Egg Wash)

Made these to use up leftover Thanksgiving turkey. I ended up with way too much filling but these turned out delicious (will halve filling amts next time). 

I didn't want to use up all my butter so made crust by sheeting/rolling 1C cold cut up butter and 1/2 C cold shortening into my flour. Came out very flaky and tender. 

Will definitely make again.

Love this recipe.  I only made 2 changes.  First I tossed out the peas and substituted diced string beans - hate peas.  Second, I baked them in my Air fryer Grill and they were ready in about 15-20 minutes.  Thanks for sharing a great recipe.😊

All the flavors you'd expect from this nostalgic treat.

Lunch Lady Square Pizza

all-purpose flour

dry milk powder

1 3/4-oz packet quick-rise yeast

water

Tablespoons vegetable oil

lb Italian sausage

beef

12-oz pizza sauce

Italian seasoning

Pepper

oz mozzarella cheese

Preheat oven to 475˚F. Grease an 18”x13”x3/4" baking pan and line with parchment paper.

Microwave water for 30-60 seconds until just warm. Do not overheat. In a large mixing bowl combine flour, milk powder, sugar, yeast and salt. Add oil to warm water and stir, then add to flour mixture and stir just until dough forms.

Pour dough onto pan and allow to rest for 5 minutes before spreading dough to edges of pan. Make sure each corner is covered and that dough is an even thickness all around. Bake crust for 6-8 minutes.

While crust is baking brown sausage and ground beef over medium heat, breaking up the meat into as small of bits as possible with a spatula or spoon.

Top crust with pizza sauce and Italian seasoning and pepper. Add meat on top in an even layer. Sprinkle cheese on top of meat and return pizza to oven for 8-10 or until cheese is beginning to brown and bubble.

Slice into roughly 5”x6” rectangles and serve immediately.

A quick and easy school or work lunch you can prep ahead of time and stock your freezer with. Feel free to add other toppings, but first ask yourself if they will freeze well. Also, keep the additions in small portions so you can still wrap the burrito. Pack this with a side of salsa or guacamole and some fruit for a complete lunch.

Clean Eating Lunch Box Burritos Recipe

whole grain tortilla

beans

brown rice

Lay the tortilla on a flat surface, layer on the beans and then the rice.

Roll up the burrito and place, edge side down, on a baking sheet.

Freeze for at least 4 hours before transferring to a larger, freezer-safe container for long term storage in the freezer.

For a fun lunchbox treat, sandwich salty pretzels with molten marshmallows and dip in milk chocolate.

Chocolate pretzel wheels

marshmallows

pretzels

milk chocolate

Check out this easy recipe for the best pizza hot dogs from Delish.com!

Pizza Hot Dogs

hot dog buns

c. butter, melted

garlic powder

dogs, boiled

c. pizza sauce

c. mozzarella

c. mini pepperoni

Preheat oven to 350°. Open hot dog buns and brush the inside with melted butter. Sprinkle with garlic powder. Place on baking sheet and bake until lightly golden, about 5 minutes.

Preheat broiler. Spoon a little sauce onto each hot dog bun then place boiled hot dog on top. Top each hot dog with mozzarella, sprinkle with Italian seasoning, then place mini pepperoni on top. Broil until the cheese is melty, about 2 minutes.

https://streaming.hearstdigitalstudios.com/manual_upload/596f9b7cbbddbd7d74249d9a/mp4/Pizza_Hot_Dogs_-_KIDS_-_FINAL_FRONT_1500486546_4000_hd_v3.mp4

Brace Yourself For Everyone's Favorite Dinner: Pizza Hot Dogs!

To make these quesadillas desk-lunch-friendly, we ditched the wedge cut for a technique that keeps the chickpeas and cheese nestled in a closed tortilla.

Recipe: Chickpea and Cheddar Quesadillas

garbanzo beans, drained and rinsed, divided

olive oil

yellow onion, diced

garlic,

cumin

chili powder

(9- flour tortillas

cheddar cheese

scallions, green parts only, thinly sliced

Salsa, guacamole, sour cream, Mexican hot sauce

Storage: The foil-wrapped quesadillas can be stored in a resealable plastic bag in the refrigerator for up to 3 days or in the freezer for up to 3 months.

The Kitchn

Kelli Foster

Step 1

Add half of the chickpeas to a food processor fitted with the blade attachment and pulse until broken down but not puréed. (Alternatively, place in a large bowl and mash with a fork.) Set aside.

Step 2

Heat the oil in a large frying pan (at least 10 inches) over medium-high heat until shimmering. Add the onion, stir to coat with the oil, and cook, stirring occasionally, until soft, about 5 minutes. Add the whole and mashed chickpeas, garlic, cumin, chili powder, and salt. Cook, stirring occasionally, for 3 minutes. Remove from the heat.

Step 1: Assemble the quesadillas:

Place the tortillas on a work surface. Top each tortilla with 1/4 cup of cheese. Divide the chickpea mixture among the tortillas, spreading into an even layer but leaving a 1 1/2-inch border. Sprinkle the remaining cheese over top of the chickpeas, then top each with scallions.

Step 2: Assemble the quesadillas:

To fold the quesadillas, fold the top of the tortilla down over the filling to the center. Holding that piece down and working clockwise, continue folding the rest of the tortilla towards the middle until the filling is completely covered (you will have about 5 folds). Carefully flip the quesadilla over and repeat with the remaining tortillas.

Step 3: Assemble the quesadillas:

Heat a large frying pan or griddle over medium heat. Add the quesadillas (as many as will fit in a single layer), folded-side down. Cook until browned, 4 to 5 minutes per side. Repeat as needed until all the quesadillas are cooked.

Step 1: Reheating:

If not serving immediately, let cool completely and wrap each quesadilla tightly in aluminum foil. Refrigerate or freeze in resealable plastic bags. Reheat uncovered in a 325°F regular or toaster oven until warmed through, about 15 minutes if refrigerated, or about 25 minutes if frozen. Microwaving is not recommended, as the quesadillas will be soggy.

Coated in panko crumbs, these crispy, gingery Japanese-style meatballs taste great with an extra squirt of barbecue sauce.

Barbecue pork balls

pork mince

egg, lightly whisked

45.20 gm barbecue sauce

tsp finely grated fresh ginger

(1 cup) panko breadcrumbs

Vegetable oil, to deep-fry

lettuce

carrot,

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5751749749001&=domain=taste

5348771529001-5751749749001

Soft and chewy granola bars packed with all things good for you, like flax, chia, coconut oil, almonds, and dark chocolate! They make the perfect on the go breakfast or snack.

Chia Seed Granola Bars

oats

almonds,

chia seeds

flax seeds

brown sugar, packed

coconut oil

honey

vanilla extract

sea salt

cranberries

dark chocolate

Spread the oats, almonds, chia seeds, and flax seeds on a large baking sheet. Toast the oats for 7-10 minutes or just until slightly golden brown. Transfer to a large mixing bowl and set aside.

In a small saucepan, combine the brown sugar, coconut oil, honey, vanilla, and salt. Heat the mixture over medium-low heat, stirring, until the sugar has melted.

Pour the sugar mixture over the oats and with a wooden spoon, stir to thoroughly combine, making sure every oat and seed is coated in the sugar mixture. Stir in the dried cranberries.

Line an 8X8-inch pan with parchment paper, leaving a few inches overhang on two sides. Spread the mixture evenly in the pan, pressing down firmly. I used a bottom of a measuring cup to press down and really pack the oats, which helps them hold together better.

Cover the pan tightly with foil and refrigerate for 2 hours. Remove the oat mixture from the pan with the parchment paper and slice into 8 even bars. Set aside.

Prepare the chocolate drizzle by melting the chocolate in a small saucepan over medium-low heat until smooth. Using a spoon, drizzle the chocolate over the bars and set aside until chocolate is set.

To store, wrap the granola bars individually in wax paper, parchment paper, or plastic wrap and place in a large ziplock bag. Bars keep well for several days at room temperature in a cool, dry place, away from any heat or direct light. Or for a couple of weeks in the fridge. Bars will slightly harden when stored in the fridge.

Just made these. Delicious and very easy.  I used dark brown sugar and added sultanas as well as the cranberries, (same amount) and only had flaked almonds - still delish ! I left them to 'set' at room temperature and they were lovely - soft and chewy. Didn't have any chocolate to decorate the top but not a problem.

This favorite childhood snack is sweetened with honey and baked until crisp, ready for s&#x27;mores or eating with a tall glass of milk.

How To Make Homemade Graham Crackers

whole-wheat flour

cinnamon (optional)

(1 stick) cold unsalted butter

milk

Storage: Store in an airtight container at room temperature for up to 1 week.Making the dough by hand: To make the dough by hand, whisk all the dry ingredients together in a large bowl. Whisk the honey, milk, and vanilla together in a small bowl. Grate the cold butter on the large holes of a box grater into the dry ingredients, then toss with your hands and pinch the butter into the flour until the mixture resembles coarse cornmeal. Pour in the honey mixture and stir with a spatula until evenly moistened and a soft dough forms. Proceed with dividing and rolling out the dough.

Christine Gallary

Mix the dry ingredients. Place 1 cup whole-wheat flour, 1/2 cup all-purpose flour, 1/3 cup granulated sugar, 3/4 teaspoon kosher salt, 1/4 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon ground cinnamon if using in a food processor fitted with the blade attachment. Pulse a few times to combine.

Process in the butter. Cut 1 stick cold unsalted butter into 1/2-inch cubes. Scatter over the flour mixture and process until the mixture resembles coarse cornmeal, about 15 seconds.

Step 3

Process in the wet ingredients. Add 2 tablespoons honey, 1 tablespoon milk, and 1 teaspoon vanilla extract. Process until the dough starts to clump together, about 20 seconds.

Step 4

Divide the dough. Remove the dough from the food processor and divide into two equal portions (7 1/2 to 8 ounces each). Form each portion into a rough square that’s about 1-inch thick.

Step 5

Roll the dough out. Place one square of dough in between 2 parchment paper sheets. Roll the dough into a 9 1/2-inch square about 1/8-inch thick. As you roll, periodically lift the top sheet of parchment off to make sure it’s not sticking. Uncover and slide the dough, still on the parchment, onto a rimmed baking sheet. Repeat rolling out the second portion of dough. Stack onto the first sheet of dough.

Step 6

Chill the dough and heat the oven. Refrigerate until the dough is firm, about 30 minutes, or freeze for 15 minutes. Meanwhile, arrange 2 racks to divide the oven into thirds and heat the oven to 350ºF.

Step 7

Cut the dough. Remove one sheet of dough from the baking sheet and uncover (keep the remaining sheet in the refrigerator). Using a ruler to guide you and a pizza cutter or sharp knife, trim the edges to create a 9-inch square and discard the scraps. Cut the dough into 12 rectangles: make 4 parallel cuts 2 1/4-inch inches apart in one direction, then make 3 parallel cuts perpendicular to the first cuts that are 3-inches apart. Make sure to cut all the way through the dough, but do not separate the rectangles. Repeat with the second sheet of dough. You should now have 24 rectangles.

Step 8

Dock the dough. Slide each sheet of dough, still on the parchment, onto a baking sheet. Poke each rectangle with the blunt end of a skewer 12 times, spacing them about 1/2-inch apart. (Alternatively, prick each rectangle with a fork 3 or 4 times.) 

Step 9

Bake the graham crackers. Bake for 8 minutes. Rotate the baking sheets between racks and from front to back. Bake until evenly golden-brown all over, 8 to 9 minutes more. The finished graham crackers should be a shade darker than the original dough, not shiny, and dry when touched in the middle.

Step 10

Cool the graham crackers. Let the crackers cool completely on the baking sheet (they will crisp up more as they cool), about 30 minutes. Using the lines as guides, break the crackers into rectangles with your hands. If the graham crackers are not crisp, bake again in a 325ºF oven, checking every 3 minutes, until a shade darker in color.

Top 10 school lunch recipes from across the web

The most viewed school lunch recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Spinach-banana mini muffins

Handheld Chicken Pot Pies

Lunch Lady Square Pizza

Clean Eating Lunch Box Burritos Rec...

Chocolate pretzel wheels

Pizza Hot Dogs

Recipe: Chickpea and Cheddar Quesad...

Barbecue pork balls

Chia Seed Granola Bars

How To Make Homemade Graham Cracker...

Top 10 school lunch recipes from across the web

The most viewed school lunch recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Spinach-banana mini muffins

Handheld Chicken Pot Pies

Lunch Lady Square Pizza

Clean Eating Lunch Box Burritos Rec...

Chocolate pretzel wheels

Pizza Hot Dogs

Recipe: Chickpea and Cheddar Quesad...

Barbecue pork balls

Chia Seed Granola Bars

How To Make Homemade Graham Cracker...

The most viewed school lunch recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine