school lunches

Homemade fruit roll ups recipe with instructions for a food dehydrator. Great for raspberries, apples, mangos, blueberries, strawberries and more! Uses just a few ingredients - fruit, a little sugar and lemon juice.

Fruit Leather Recipe In A Food Dehydrator - How To Make Diy

fresh fruit (raspberries, strawberries, blueberries,

tbsp white sugar

lemon, juiced

Fruit Leather Recipe in a Food Dehydrator - How to make DIY

Blend the fruit, sugar and lemon juice until well blended and smooth.

If desired, line the food dehydrator fruit tray with parchment paper. Spread the fruit mixture evenly across the fruit dehydrator tray.

Put on the lid and set the food dehydrator to 140F (60C).&nbsp;

The dehyrating time varies depending on the fruit and can be anywhere from 4-12 hours. It is done when the fruit is leather and no longer sticky to the touch.

Cut into individual portions and roll up in parchment paper. Store in the fridge in an airtight container. You can also keep them in the fridge if you make multiple batches.

A tried and true recipe for the softest, cheesiest buns EVER. Try them as a side with a bowl of soup or tuck into school lunches for a cheesy treat. 

Cheesebuns

cheddar cheese

butter; melted

garlic powder, pizza sauce, Italian herbs (optional)

instant yeast

tbsp honey

flour

salt

warm water (about 1 cup)

In the bowl of a stand mixer, combine...

In the bowl of a stand mixer, combine the yeast and honey with a splash of warm water.

When the yeast starts to foam (about 5...

When the yeast starts to foam (about 5 minutes), add in the remaining ingredients.

Turn the mixer on low and begin adding...

Turn the mixer on low and begin adding more water as necessary to bring the dough together. You want the dough to be slightly soft and a bit sticky.

Knead for 5-7 minutes or until the dough...

Knead for 5-7 minutes or until the dough becomes smooth and elastic.

Place the kneaded dough in a well-oiled bowl,...

Place the kneaded dough in a well-oiled bowl, cover and allow it to rise until double. About an hour (or less if your kitchen is really warm). I usually preheat my oven at 200 F for about 3 minutes, then shut if off and do my proof in the oven.

When the dough has doubled, punch it down....

When the dough has doubled, punch it down. Stretch it into a rectangle on a floured counter. Drizzle the melted butter over top and sprinkle on the 2 cups of grated cheese (sprinkle with garlic powder if using).

Start at the edge closest to you and...

Start at the edge closest to you and begin to roll the dough into a log, keeping it nice and tight.

Using a length of dental floss, slice the...

Using a length of dental floss, slice the dough into about 1″ thick pieces and place them on a parchment lined cookie sheet.

Cover and allow the buns to rise again...

Cover and allow the buns to rise again until doubled, about 30-40 minutes.

Bake at 350 F for 20 minutes. Cool...

Bake at 350 F for 20 minutes. Cool slightly and enjoy.  Or, if you are like my kids, don't wait for them to cool, just burn your mouth with the hot cheese. Just kidding. Don't do that.

Joy Bauer makes healthy lunch bowls filled with greens, grains, protein and a variety of roasted veggies.

Joy Bauer's Harvest Bowl Recipe

potatoes,

Brussels sprouts,

red onion, chopped

black pepper

thyme leaves

cooked quinoa or wild rice

apple

chicken

almond slivers,

balsamic or lemon vinaigrette dressing (optional)

2. Mist one or two baking sheets with nonstick olive oil spray and add veggies in single layer. Generously mist the tops with additional olive oil spray (alternatively you can toss in 1 to 2 tablespoons olive oil) and sprinkle on the salt, pepper and optional thyme.

3. Roast in oven on middle rack for 25 minutes, or until veggies are soft and caramelized. You should have some burnt Brussels sprout leaves (they're extra delicious this way).

4. Spread the chopped leafy greens on the bottom of a single-serving wide bowl. Create pretty sections on top, by layering on the quinoa, roasted veggies, sliced apple or pear and chicken. Sprinkle your optional nuts/seeds on top and drizzle on dressing.

Greek Yoghurt Pizza Dough. Perhaps the fastest and easiest pizza dough to make on the entire planet - and it tastes great! To make Greek Yoghurt Pizza Dough, you just

Two Ingredient Greek Yoghurt Pizza Dough - Stay at Home Mum

Self Raising Flour

Greek Yogurt

In a bowl pour the Greek yoghurt and the self raising flour. Mix with a spoon until well combined.

Dust a clean counter top with more flour and lay the dough out. Knead for a few minutes until dough is tacky (not sticky).

Roll out to desired thickness, and lay onto a prepared tray (greased or lined). Top with your favourite toppings.

Bake in a preheated 230 degree oven for about 10-12 minutes once topped.

Keep a close eye on your pizza while it cooks, adjusting time as required.

Use up greens that are about to turn and leafy carrot tops in these delicious vegan quesadillas. 

Wilted Green Quesadillas with Roasted Corn and Carrot Esquites

light olive oil,

whole cumin seeds

yellow onion, diced

garlic,

serrano chili,

kosher salt and black pepper

carrot tops, thoroughly washed and dried

flour tortillas

vegan smoked gouda

vegan cheddar or pepper jack shreds

cilantro,

olive oil

carrots,

vegan mayo

sour cream

cumin powder

red chili powder

lime juice

black salt

kosher salt

Toasted salted almonds, roughly chopped

Cilantro leaves,

1. In a large skillet, pour in light olive oil and set over medium heat. Once hot, add in the cumin seeds and allow to cook for about 30 seconds until fragrant. Then add in the onion, garlic, chili, a sprinkle of kosher salt and pepper. Sauté about 5 minutes until the onions begin to sweat and turn slightly golden. Next add the greens and carrot tops and toss together. Cook down for about 4 to 5 minutes until softened. Some water may appear since the vegetables contain a lot of moisture. If so, increase the temperature to medium-high to cook out some of that liquid. Taste and add salt if necessary.

2. Place the tortilla in a hot skillet over medium heat and immediately add 2 slices of gouda and half of the shreds. Cover and cook for about 1 minute until the cheese begins to melt. Open and add filling to ½ of the tortilla and 1 tablespoon of the chopped cilantro. Flip the other side over to close and press down with your spatula. Cook on each side another 1 to 2 minutes until golden brown. Remove and cool for 1 minute. Repeat with the other tortillas. Slice into triangles.

3. Sauté carrots in light olive oil over medium heat in a skillet until slightly charred and fork tender, about 5 to 8 minutes. Remove and cool. Cut charred corn off of the cob and set aside. In a large bowl, mix together mayo, sour cream, cumin powder, red chili powder, lime juice, black salt and kosher salt until well combined and creamy. Add in the corn and toss to coat. Taste and adjust for salt if necessary. Garnish with salted almonds and cilantro. Serve with the quesadillas.

Tasty pickled asparagus so delicious that kids and adults alike can&#39;t get enough. This is a staples both in our kids&#39; school lunches and on our Thanksgiving buffet.

Crisp Lacto-Fermented Pickled Asparagus

asparagus

garlic

dill

horseradish leaf OR grape leaf OR 1 tablespoon strongly brewed black tea (optional)

black peppercorns

unrefined sea salt

sauerkraut brine, whey, OR an additional 1 tablespoon salt

filtered water (to cover)

First, prepare your asparagus spears. Once they are rinsed and dried, snap the hard, woody ends off. The asparagus will naturally snap right where the fibrous end gives way to tender stalk. Trim them further, if necessary, so the spears are at least one inch shorter than the jar.

Pack the dill, garlic cloves, grape leaf (if using), and as many asparagus spears as will fit into a wide-mouth quart-sized mason jar, preferably head down, leaving about 1 inch of headspace at the top of the jar. Sprinkle the black peppercorns over.

Pour the whey or sauerkraut brine over the spears (if using), then stir the salt into the water until it’s dissolved.

Pour the salt solution into the jar, adding more fresh water if necessary to completely cover the asparagus by at least half an inch.

Cover loosely with a towel and secure with a rubber band, or fasten on a fermentation airlock, then set aside in a cool, dark place - say, a pantry cupboard - for 3-14 days.

Check the top of the jar each day through the glass and remove the towel only if you need to attend to the ferment. Top up with water if there is less than half an inch above the pickles at any time. You may start tasting the asparagus after 3 days, but commonly, the spears will sit for at least 10 days before they're sufficiently softened and pleasantly soured.

Move to the refrigerator for long-term storage.

This soup has all the warming, goodness of chicken potpie, minus the crust.

Chicken Potpie Soup Recipe

chicken broth

chicken breasts

milk

butter, divided

carrots, peeled and diced (about 1 cup)

celery,

onion, diced

salt,

black pepper,

all-purpose flour

russet potatoes, peeled and diced

thyme

peas

parsley, chopped

1. To a pot, add the chicken broth and let it come to a simmer on medium heat. Add the chicken breasts, cover and cook for about 10 to 12 minutes.

2. Remove the chicken breasts and set aside to cool. Add the milk into the pot and let it come to a simmer (be sure not to let this come to a boil). Pour the broth into a container or large measuring cup and set aside.

3. To the now-empty pot, add 1 tablespoon of the butter and oil. Add the diced carrots and let this cook for 2 minutes, then add the diced celery and onion. Cook for about 5 minutes or until vegetables have soften a bit. Add the minced garlic, 1 teaspoon of salt and pepper and give it a stir.

4. Create a well in the center of the pot and add the remainder of the butter (4 tablespoons) and let it melt. Add the all-purpose flour and stir to combine with the veggies. After about a minute, add the russet potatoes and slowly pour in the milk-broth mixture. Pour just a little bit at a time, stirring in between each pour. Add a pinch more salt, pepper and thyme springs. Cover and let cook until potatoes have softened, about 10 minutes.

5. In the meantime, dice or shred the chicken breasts and add into the soup along with 1 cup of peas. Stir until the chicken is warmed through.

6. Remove the thyme sprigs, check for seasoning and sprinkle with parsley.

English Muffin Pizzas

muffins

pizza sauce

Italian seasoning

mozzarella cheese (shredded)

toppings (see suggestions below)

Preheat the oven to 375° and spray a baking sheet with oil or line the sheet with parchment paper.

Stir the Italian seasoning into the pizza sauce.

Slice each English muffin in half and place each half on the baking sheet. Spoon about 2 Tablespoons of sauce onto each of the English muffin halves before sprinkling with mozzarella cheese over them. Top with any of your favorite toppings.

Place the baking sheet in the center of the oven. Bake for 10 minutes or until the cheese is melted and the pizzas are golden. Remove from the oven and allow to cool.

Once the pizzas are cool, place them into a large resealable freezer bag, removing the excess air before sealing. Freeze.

Instructions:

Take out as many mini pizzas as needed. Reseal the bag and place it back in the freezer. Heat English muffin pizzas in the microwave or eat cold.

Serving Instructions:

Energy Bites

old fashioned oats

coconut

peanut butter

flax seed

chocolate chips

honey

hemp hearts

vanilla extract

Mix all the ingredients together in a medium to a large bowl. Put the bowl in the fridge for 15 minutes to make them easier to shape.

Using a cookie dough scoop to help shape the energy balls.

If it seems like they are too goopy, add more of the dry ingredients and if they don't seem to hold together well enough, add more peanut butter and/or honey. This recipe is very forgiving and hard to mess up.

Store the energy bites in a sealed container or large resealable freezer bag and keep them in the freezer.

Assembly Instructions:

Take out as many as needed. Reseal the bag, ensuring you get out as much air as possible.  Eat.

Homemade Granola Bars

brown sugar

coconut oil

sea salt

peanut butter (or SunButter)

Rice Krispies

pumpkin

2-4 large (gallon) freezer bag

In a medium pot on the stovetop, bring the brown sugar, honey, coconut oil, and salt to a boil. Boil for 1 minute.

Add in the peanut butter and vanilla. Stir.

Put the oats and Rice Krispies in a large mixing bowl. If you're adding any of the optional ingredients, mix them in.

Pour the mixture from the pot over the oats and Rice Krispies. Stir.

Let sit for 5 minutes or so.

Spread parchment paper onto two cookie sheets.

Lay the granola bar mixture on the parchment paper.

Press a second cookie sheet on top to flatten. Sprinkle chocolate chips over and press again.

Cool in the fridge. Cut.

Freeze flat on the tray. When frozen, transfer the granola bars to freezer bags, remove the excess air, seal, and freeze again.

Carla Hall makes healthy, gluten-free blueberry, banana and oat muffins the whole family will love.

Banana Blueberry Oatmeal Muffins

Quaker® Old Fashioned Oats

coconut chips

bananas

applesauce

light agave nectar

cinnamon

ginger

blueberries

 Preheat the oven to 375 F. Lightly oil a 12-cup muffin pan and set aside.

 Mix the oats and coconut chips together in a medium bowl and set aside.

 Place the bananas, applesauce, agave nectar, cinnamon, ginger and salt in a blender and purée into a creamy custard. Pour the custard into the bowl with the oats and coconut, and mix well. Fold in the blueberries, then divide evenly among the muffin cups.

 Bake for 25 to 30 minutes until golden on top and slightly firm. Remove from the oven and cool for 10 to 15 minutes, just to allow the oats to set up.

https://prodamdnewsencoding.akamaized.net/NBC_News_Digital/nbcnews/video/2024/10/1729695611905_tdy_food_10a_quaker_breakfast_241023_6.mp4?format=redirect

Cookbook author Carla Hall joins Hoda and Jenna to make two quick and easy recipes that are perfect when you are on the go! Check out Hall's recipes for blueberry banana oatmeal muffins and PB&J smoothies. (Paid for by Quaker)

Try these delicious on-the-go muffin and smoothie recipes!

For Joanna Gaines, home is having banana bread on the stove when her kids get home from school at least one day a week.

Top 13 school lunches recipes from across the web

The most viewed school lunches recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Fruit Leather Recipe In A Food Dehy...

Cheesebuns

Joy Bauer's Harvest Bowl Recipe

Two Ingredient Greek Yoghurt Pizza ...

Wilted Green Quesadillas with Roast...

Crisp Lacto-Fermented Pickled Aspar...

Chicken Potpie Soup Recipe

English Muffin Pizzas

Energy Bites

Homemade Granola Bars

Banana Blueberry Oatmeal Muffins

Joanna Gaines' Banana Bread Recipe

Tortilla Pizza Pockets

Top 13 school lunches recipes from across the web

The most viewed school lunches recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Fruit Leather Recipe In A Food Dehy...

Cheesebuns

Joy Bauer's Harvest Bowl Recipe

Two Ingredient Greek Yoghurt Pizza ...

Wilted Green Quesadillas with Roast...

Crisp Lacto-Fermented Pickled Aspar...

Chicken Potpie Soup Recipe

English Muffin Pizzas

Energy Bites

Homemade Granola Bars

Banana Blueberry Oatmeal Muffins

Joanna Gaines' Banana Bread Recipe

Tortilla Pizza Pockets

The most viewed school lunches recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine