It’s time for school again—days are getting shorter and there is a definite chill in the air during the morning rush. Back to school means back to packing lunch, and if you have picky eaters or if you’re short on time, if you’re running out of ideas or all of the above—the category to which most of us apply—school lunches can be tough. If you want to ensure that your child eats his or her lunch, and doesn’t end up trading their boring turkey sandwich for something that’s yummier, and most likely not-so-healthy, you will need to step it up a notch this school year. Just like their parents, kids need variety and will quickly tire of the same lunch meals put on rotation each week. Now is a great time to plan out this year’s lunch box fare and figure what works for both the chef and for the little one with the lunchtime tummy rumbles.
Pick a time to plan meals and cook in batches for kiddo lunches—being organized will make it easier for you to fill lunch boxes with both creative and nutritious goodies. Experiment with flavors because your kids will be more inclined to try something new with their peers, rather than sitting next to Mom at the dinner table.
Here are a couple of great recipes that your kids will love and you can be sure that they won’t be trading them in for anything!
Mini Turkey Meatballs with Spinach
Ingredients
1 small onion, grated
3 garlic cloves, minced
1 large egg
1/4 cup dried bread crumbs
3 tablespoons ketchup
1/4 cup chopped fresh Italian parsley leaves
1/4 cup grated parmesan
1/4 cup grated Pecorino Romano
1 cup packed baby spinach, stems removed, chopped finely
1 teaspoon salt
1/4 teaspoon ground black pepper
1 pound ground dark turkey meat
Directions
Preheat the oven to 350 degrees. Line a baking sheet with parchment. Add the onion, garlic, egg, bread crumbs, ketchup, parsley, Parmesan, Pecorino, spinach, salt and pepper to a large bowl and blend. Mix in the turkey. Shape the turkey mixture into 1 1/4-inch-diameter meatballs. Place on a baking sheet with parchment. Bake for 20 minutes until cooked through.
This is a great lunch recipe that can be adapted for toddlers and older kids. For little ones, pack the meatballs separately from the sauce and allow them to eat the meatballs as finger foods, using the spaghetti sauce as a dip. For our more mature foodies, pack the meatballs over pasta with sauce and lots of parmesan cheese—they will love it!
Original recipe from professional chef Giada De Laurentiis found here.
Baked Macaroni and Cheese Cupcakes
Ingredients
Vegetable cooking spray
2 cups dried breadcrumbs
8 ounces small pasta such as pennette, shells, or elbows
8 ounces ground turkey or chicken, preferably dark meat
1 tablespoon olive oil, plus extra for drizzling
½ teaspoon kosher salt, plus extra for seasoning
¼ teaspoon freshly ground black pepper, plus extra for seasoning
2 cups grated Parmesan cheese
1 ½ cups grated white cheddar cheese
1 cup cherry tomatoes, quartered
2 cups chopped broccoli, blanched, see Cook's Note
1 pound asparagus, cut into ¾-inch pieces, blanched
Directions
Preheat the oven to 375 degrees F. Spray 2 12-cup muffin or cupcake pans with vegetable cooking spray. Using 1 cup of breadcrumbs, coat the inside of each muffin cup with breadcrumbs, shaking off any excess.
In a medium skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the ground turkey, or chicken, if using, 1/2 teaspoon salt, and 1/4 teaspoon pepper, Cook for 5 to 8 minutes, stirring frequently, until cooked through. Set aside and cover to keep warm.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and place in a large bowl. Add the cooked turkey and the cheeses.
Season with salt and pepper to taste. Spoon the prepared pasta mixture into the cupcake molds, filling evenly to about 2/3 full. Place a few pieces of tomato, broccoli and asparagus in each cup.
Top with a thin layer of the remaining breadcrumbs and drizzle with olive oil. Bake for 15-20 minutes.
Original recipe from professional chef Giada De Laurentiis found here.
Make these fun macaroni cups and mini meatballs during the weekend and get your kids involved. They will have lots of fun spooning the macaroni mixture and forming meatballs, and will be even more excited when they unwrap the finished product at the school lunch table.
Hopefully these recipes and tips will help both parents and kids enjoy school lunches this year. Happy lunchbox filling!
