5 Healthy Back to School Lunch Ideas Your Kids Will Love

07/25/2016

By: Kayla Brown

 

Back to school is creeping up quickly, and if you don't have any ideas for healthy lunches, we're here to help! Below are 5 of our favorite easy to make, healthy lunch ideas. We hope your family enjoys them as much as ours do! All of these lovely recipes are amazing made fresh, and taste just as great great cold! 

 

1. Chicken and Cheese Avocado Quesadillas

INGREDIENTS:

  • 2 chicken breasts
  • 1 cup of grated cheese
  • 1 avocado, diced
  • 1 tomato, diced
  • 4 large flour tortillas
  • 4 tablespoons of sour cream
  • 2 tablespoon olive oil
  • Salt and pepper to taste
  • 2 tablespoons chopped cilantro

 

INSTRUCTIONS:

  1. Preheat oven to 400F
  2. Heat a Swiss Diamond Nonstick Fry Pan over medium heat and add 1 tablespoon olive oil
  3. Place chicken breast in the fry pan, sprinkle with salt and pepper, let heat for 5 minutes on each side
  4. In a large mixing bowl, combine chicken, avocados, tomatoes, cheese, and cilantro
  5. Top each tortilla with sour cream and the chicken/avocado mixture, repeat with each tortillas to make 4 quesadillas
  6. Place quesadillas onto a Swiss Diamond Nonstick Double Burner Griddle and bake until cheese has melted (around 10 minutes)
  7. Remove and let cool, place in lunchbox in the fridge until it’s time for school

 

2. Ham and Cheese Roll Ups

 

INGREDIENTS:

  • 1 sheet puff pastry
  • 1 cup of tomato sauce
  • 6 slices of ham
  • 2 cups of shredded cheddar cheese
  • 1 egg
  • 1 teaspoon of oregano

 

INSTRUCTIONS

  1. Preheat oven to 400F
  2. Roll out the puff pastry and spread it with tomato sauce, add the ham on top and sprinkle grated cheese and oregano
  3. Roll up the puff pastry as tightly as possible, then, cut the roll into 1 inch thick slicks and lay each one on a Swiss Diamond Nonstick Double Burner Griddle
  4. Brush the rolls with the beaten egg, and sprinkle oregano on top
  5. Bake for 15 minutes, or until puff pastry is golden brown
  6. Allow to cool and store in an airtight container until it’s time for school! 

 

3. Pea and Sweetcorn Fritters

INGREDIENTS:

  • 1 cup of flour
  • 1 teaspoon of baking powder
  • 1 egg
  • 5 tablespoons of milk
  • 1 cup of frozen peas
  • 1 cup of sweetcorn
  • 1 onion, chopped
  • Salt and pepper to taste

 

INSTRUCTIONS:

  1. Using a sifter, sieve the flour and baking powder into a large mixing bowl
  2. Add eggs and milk to the powder mixture and stir well, salt and pepper to taste
  3. Stir peas, corn and onion into the mixture and mix again, well
  4. Heat a Swiss Diamond Nonstick Fry Pan over medium heat and add about a silver dollar pancake size of the fritter mix to the pan
  5. Fry the fritter for around 4 minutes on each side, until golden brown and cooked through
  6. Remove and repeat until batter is gone (typically makes about 5 fritters)
  7. Let cool and store in an airtight container until it’s time to head to school

 

4. Baked Cauliflower Nuggets

INGREDIENTS:

  • 1 head of cauliflower
  • 1 teaspoon garlic powder
  • 1 egg
  • 1 teaspoon salt
  • 1 tablespoon extra-virgin olive oil
  • ½ cup shredded cheddar cheese
  • ½ cup shredded mozzarella
  • Handful of breadcrumbs

 

INSTRUCTIONS:

  1. Steam your cauliflower until tender enough to mash
  2. Strain the cauliflower, removing all the liquid
  3. Mash your cauliflower with a fork and mix cauliflower with salt, garlic powder, egg, breadcrumbs, cheddar and mozzarella
  4. Take enough of the mixture to form the size of a typical chicken nugget and roll each one in extra bread crumbs
  5. Repeat until all of the cauliflower mixture is gone
  6. Heat about a tablespoon of extra virgin olive oil on medium heat in a Swiss Diamond Nonstick Fry Pan and fry nuggets until golden brown
  7. Remove nuggets from the fry pan and place on a plate with paper towels
  8. Let cool, and pack in an airtight container until the kids are ready for school! 

 

5. Caesar Pita Pockets

INGREDIENTS:

  • 4 cups of romaine lettuce
  • 6 oz of chicken breasts, cubed
  • 4 tablespoons of grated parmesan cheese
  • ¼ cup of Caesar dressing
  • 4 pita pockets, warmed and cut in half

 

INSTRUCTIONS:

  1. Preheat oven to 350 F
  2. In a large mixing bowl, toss lettuce, chicken, cheese and Caesar dressing well, cover with plastic wrap and set in the fridge to cool
  3. On a Swiss Diamond Nonstick Double Burner Griddle, arrange pita pockets and place in the oven for about 5 minutes (warming the pockets creates a thicker pita that won’t get as soggy after sitting overnight)
  4. Remove pitas from the oven, and spoon mixture into each pita pocket
  5. Place in an airtight container in the fridge overnight and remove for school the next day! 

 

 

We hope these recipes are a hit in your home! Be sure to like us on Facebook and post pictures of your Swiss Diamond healthy lunch creations! 

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