51 Easy Lunch Box Ideas for Kindergarten Kids

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Fruit Pizza with Cream Cheese

Fruit Pizza with Cream Cheese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 3 tablespoons granulated sugar
• 3 tablespoons unsalted butter, melted
• 8 oz cream cheese, softened
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup sliced strawberries
• 1/2 cup blueberries
• 1/2 cup sliced kiwi
• 1/2 cup mandarin orange segments

Instructions

1. 1. Preheat oven to 350°F (175°C). In a bowl, combine graham cracker crumbs, sugar, and melted butter until the mixture is evenly moistened.
2. 2. Press the crumb mixture into a 9-inch round pizza pan or 9-inch pie plate to form an even crust. Bake for 8–10 minutes until set; cool completely.
3. 3. In a medium bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
4. 4. Spread the cream cheese mixture evenly over the cooled crust.
5. 5. Arrange the fruit topping in a decorative pattern: strawberries, blueberries, kiwi, and mandarin orange segments.
6. 6. Refrigerate the fruit pizza for at least 1 hour before serving, then slice into 4 portions.

2. Chicken Avocado Wrap

Chicken Avocado Wrap is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT20M · Yield: [‘6’, ‘6 wraps’]

The chicken avocado wrap is a creamy, fresh and delicious recipe. Great for a quick cold lunch, high in protein and low in calories.

Ingredients

• 6 Wholemeal Weight Watcher tortillas
• 3 pieces of romaine lettuce (chopped)
• 2 cups cooked shredded chicken
• 2 avocados (deseeded, diced)
• 2 tsp lemon juice (freshly squeezed)
• ¼ cup red onion (sliced)
• 1 tbsp fresh parsley (chopped)
• 1/4 cup greek yogurt
• 1 tsp garlic powder
• 1/2 tsp sea salt

Instructions

1. Combine shredded chicken, avocados, lemon juice, red onion, parsley, greek yogurt, garlic powder, and sea salt.
2. Spread the tortilla wraps and place romaine lettuce to the right of the center. Cover with chicken avocado mixture.
3. Roll the wrap up carefully, cut it in half and serve immediately.

3. Homemade Fruit Cup

Homemade Fruit Cup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups diced pineapple
• 2 cups diced cantaloupe
• 1 cup strawberries, hulled and sliced
• 1 cup seedless grapes, halved
• 1 cup blueberries
• 2 tablespoons fresh lime juice
• 1 tablespoon honey (optional)
• 8-10 fresh mint leaves (optional)

Instructions

1. 1. Wash and dry all produce. Cut pineapple and cantaloupe into bite-sized pieces; hull and slice strawberries; halve the grapes.
2. 2. In a large bowl, combine the pineapple, cantaloupe, strawberries, grapes, and blueberries; gently toss to mix.
3. 3. In a small bowl, whisk lime juice with honey until smooth; drizzle over the fruit and toss gently to coat.
4. 4. Tear or chop mint leaves and fold into the fruit. Chill 15-30 minutes to let flavors mingle.
5. 5. Serve the fruit cup in individual bowls or cups, chilled.

4. Strawberry Overnight Oats

Strawberry Overnight Oats is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Yield: [‘4’]

Strawberry Overnight Oats are a well loved quick and easy breakfast. This no cook dish is great for meal prep, camping and food on the go.

Ingredients

• 2 cups (560g) greek yogurt
• ¾ cup (177ml) milk (or more, to your liking)
• 1 tablespoon maple syrup
• 2 cups (312g) rolled oats
• 1 cup (125g) strawberries ( chopped)
• 1 tablespoon shredded coconut

Instructions

1. Mash a third of the strawberries in a bowl and thenv stir in the yogurt, milk, and oats.
2. Mix well and set in fridge or ice chest overnight.
3. The mixture will be thick, but that is ok!
4. To serve, decant the mixture into mason jars (or bowls) and then top with remaining strawberries and coconut.

5. Broccoli Cheese Bites

Broccoli Cheese Bites is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT25M · Total: PT45M · Yield: [’30’, ’30 cheese bites’]

Broccoli cheese bites are vegetarian, gluten-free, and high in protein. It’s a kids-approved snack that goes amazing with ketchup or any other sauce. Most importantly, these bites are packed with plant-based protein.

Ingredients

• 15 oz can chickpeas (1 ½ cups)
• 1 ½ cups quinoa (cooked)
• 1 ½ cups chopped broccoli (boiled)
• 1 cup mature cheddar cheese (shredded)
• 2 tsp garlic powder
• 1 tsp thyme
• 1 tsp basil
• 1 tsp onion powder
• ½ tsp salt
• ½ black pepper
• ½ – 1 cup water

Instructions

1. Cook quinoa and boil broccoli.
2. Add all the ingredients into a food processor and blend until all the ingredients nicely combine, and there is one consistent texture. You might need to do it in batches, make sure each batch has cheese added to it, so it nicely binds all the ingredients.
3. Add some water to each batch to help the food processor pulse the ingredients better.
4. Preheat the oven to 350F (180C), line the baking tray with parchment paper and spray it with olive oil.
5. Take a little bit of mixture and form balls with your hands. Place each ball on the baking sheet and flatten them. Make sure you nicely form the bites. They should be of circular shape.
6. Before putting the tray into the oven, spray the cheese bites with more olive oil. Bake for 20-25 minutes until golden brown. Let them cool down before eating.

6. Ranch Cream Cheese Ham Roll Ups

Ranch Cream Cheese Ham Roll Ups is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT1M · Yield: [’10’]

These easy and affordable Ham Roll Ups are the perfect back to school lunch solution!

Ingredients

• 16 ounces (450g) cream cheese softened ( 2 x 8-ounce package)
• 1/2 packet Ranch seasoning mix
• 2/3 cup (70g) shredded sharp cheddar cheese
• 2/3 cup (100g) sliced ham ((leftover ham is great here))
• 1/3 cup (30g) chopped chives or green onions
• 1 cup (225g) loosely packed baby spinach
• 5 corn tortillas (the large white ones)

Instructions

1. Soften the cream cheese to room temperature.
2. In a bowl, combine the cream cheese with the ranch seasoning mix. Stir in the shredded cheddar cheese.
3. In a thin layer, spread the cheese mixture onto a tortilla.
4. Add chopped ham, chives, and spinach leaves on top of the cheese.
5. Roll up the tortilla tightly. Repeat the process with remaining tortillas.
6. Place roll ups in the fridge for at least 2 hours to firm up.
7. Remove from the fridge and slice into half-inch pinwheels portions.

7. Apricot and Walnut Granola Bars

Soft Granola Bars: Apricot and Walnut is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT145M · Yield: [’12’, ’12 bars’]

These Soft Granola Bars are perfect for snacking and are great for an after school treat. So delicious they’ll become your new fruity favorite.

Ingredients

• 1 ½ ounces Dried Apricots (about 7-12, depending on the size of the apricots)
• 1/4 cup Walnuts
• 1 tablespoon Granulated Sugar
• 1 ½ cup Rice Cereal
• 1 cup Quick Cooking Oats
• ¼ cup Butter (one-half stick, salted or unsalted)
• ¼ cup Honey
• ⅓ cup Brown Sugar (packed)
• ½ teaspoon Vanilla Extract
• Cooking Spray (like Pam)

Instructions

1. Process apricots, walnuts and sugar in a food processor or chopper until crumbly. Place apricot mixture in large mixing bowl.
2. In same mixing bowl, place rice cereal and oats. Stir until combined. Set aside.
3. In small saucepan, place butter, honey and brown sugar. On medium high heat, stirring frequently, heat to boiling. Reduce heat to a high simmer and allow to cook, stirring the entire time, for about 3 – 3 ½ minutes, until thickened slightly. Don’t walk away from it. It could boil over. There will be steady boiling throughout.
4. Pour into the mixing bowl with the apricot mixture. Stir to coat completely.
5. Spray the baking dish with cooking spray.
6. Pour apricot mixture into baking dish and evenly distribute. Using a flat surface, like a measuring cup, gently press the entire mixture into the baking dish for a total of 4 minutes. You really need to do this for at least 4 minutes otherwise it won’t stick together.
7. Cover and place in refrigerator for 2 hours.
8. Once completely chilled, carefully remove from baking dish. Cut into 12 pieces.

8. Meatball Pita Pockets

Meatball Stuffed Pita Sandwiches is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Yield: [‘4’]

Make these tasty stuffed pitas with 5 ingredients and in just 10 minutes!

Ingredients

• 10 cooked Italian meatballs
• 20 small pitas
• 2 small Roma tomatoes
• 1 cucumber
• Caesar salad dressing

Instructions

1. Slice the tomato and cucumber and set aside.
2. Cut the pitas to open them up.
3. Slice the meatballs in half.
4. Fill each pita with sliced tomato, cucumber, and a half of a meatball. Top with Caesar salad dressing.
5. When all of the pitas are assembled, serve and enjoy!

9. Outer Space Bento Box

Outer Space Bento Box Idea is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘1’]

Kids will be so excited when they open their school lunch to see this Outer Space Bento Box!

Ingredients

• 1/2 cup red seedless grapes
• 1 whole wheat sandwich round
• 2 slices low-sodium deli sliced turkey
• 1 slice Swiss cheese
• 1/2 slice lowfat Cheddar cheese
• 1 clementine (peeled, segmented)
• 3 mini sweet peppers (sliced into rings)

Instructions

1. Add grapes to bottom of large section of bento box to create the space background. Place bottom of sandwich round on top, add turkey and sandwich round top.
2. Lay swiss cheese on cutting board. Using a small bowl or other round object, cut into a circle. Place on top of sandwich to create the moon.
3. Lay cheddar cheese on cutting board. Using a small star cookie cutter, cut out stars. Add to space around the moon.
4. Pair with Crispy Green, clementine “crescent moons” and pepper “planet rings.”

10. Funfetti Protein Bites

Vegan Funfetti Protein Bites is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [’12’, ’12 protein bites’]

These vegan funfetti protein bites are full of plant-based protein and only 8 ingredients. They are a yummy no-bake snack that basically tastes like you’re eating cake batter right out of the bowl!

Ingredients

• 1 cup oat flour
• 1/4 cup vegan vanilla protein powder (I typically get mine at Sprouts)
• 1/4 teaspoon salt
• 1/3 cup maple syrup
• 1/3 cup almond butter (or any nut butter or sunflower butter you prefer)
• 2 teaspoons vanilla extract
• 1/4 teaspoon almond extract
• 2 tablespoons of sprinkles

Instructions

1. Add the oat flour, protein powder, and salt to a medium-sized mixing bowl and stir to combine.
2. Pour in the wet ingredients (maple syrup, almond butter, vanilla extract, almond extract) and mix until everything is well combined.
3. Fold in the sprinkles and stir until they are evenly distributed. You can add more or fewer sprinkles based on your preferences.
4. Scoop a heaping tablespoon of batter, and roll it between your hands to form balls. Repeat until you’ve used up all of the batter.
5. Enjoy these protein bites immediately or place in the refrigerator for 20 minutes to chill if you prefer.

11. Banana Zucchini Bread

Banana Zucchini Bread is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup (120 g) all-purpose flour
• 1/3 cup (67 g) granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup grated zucchini (about 1 medium zucchini), patted dry
• 2 ripe bananas, mashed (about 1 cup)
• 1 large egg
• 1/4 cup (60 ml) vegetable oil
• 1 teaspoon vanilla extract
• 1/4 cup walnuts or chocolate chips (optional)

Instructions

1. 1. Preheat the oven to 350°F (175°C). Lightly grease a 5×3 inch loaf pan or line it with parchment paper.
2. 2. In a medium bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt.
3. 3. In a separate bowl, whisk the mashed bananas, grated zucchini, egg, oil, and vanilla until well combined.
4. 4. Pour the wet ingredients into the dry ingredients and stir until just combined; avoid overmixing.
5. 5. Fold in the walnuts or chocolate chips if using.
6. 6. Spread the batter into the prepared loaf pan and smooth the top.
7. 7. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Start checking at 30 minutes for smaller loaves.
8. 8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
9. 9. Slice into 4 servings and serve.

12. Blueberry Granola Bars

Blueberry Granola Bars is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup old-fashioned rolled oats
• 1/4 cup chopped almonds
• 1/4 cup dried blueberries
• 1/4 cup honey
• 1/4 cup almond butter (or peanut butter)
• 2 tablespoons coconut oil, melted
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• Optional: 2 tablespoons shredded coconut

Instructions

1. 1. Preheat the oven to 350°F (175°C). Line an 8×8-inch (20×20 cm) baking pan with parchment paper, leaving overhang for easy removal.
2. 2. In a small saucepan over low heat, whisk together honey, almond butter, and melted coconut oil until smooth. Remove from heat and stir in vanilla.
3. 3. In a large bowl, combine oats, chopped almonds, dried blueberries, cinnamon, salt, and shredded coconut if using.
4. 4. Pour the warm binder over the dry ingredients and mix until evenly coated.
5. 5. Transfer the mixture to the prepared pan. Press down firmly with the back of a spatula to form a compact, even layer.
6. 6. Bake for 18–22 minutes, until the edges are golden and the center is set. Let cool completely in the pan.
7. 7. Lift the bar slab from the pan using the parchment overhang. Cut into 4 equal bars. Store in an airtight container for up to 5 days, or freeze for longer storage.

13. Healthy Veggie Pinwheels

Healthy Veggie Pinwheels is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: 24

Who said kids don’t want to eat their vegetables? These bite-sized veggie pinwheels are a nutrition-packed kids snack or lunchbox hit! They’re packed with protein and lots of nutritious veggies and taste amazing!

Ingredients

• 1/2 large cucumber, peeled
• 1 1/4 cups spinach
• 1 large carrot, peeled
• 1/2 container regular cream cheese
• 2 tablespoons hemp hearts
• 4 large wraps (burrito size)

Instructions

1. Using a silicone spatula or a knife, spread the cream cheese over the wraps (about two tablespoons per wrap).
2. Shred the carrots, chop the spinach and peel the cucumber into ribbons with a carrot peeler.
3. Divide up the cucumber into the wraps and then top with the carrot and spinach.
4. Pour half a tablespoon of hemp hearts into each wrap.
5. Tightly roll the wrap and use a sharp knife to cut into wheels.
6. If you like, secure each wheel with a toothpick.
7. Each wrap makes roughly six pinwheels for a total of 24.

14. Berry Protein Overnight Oats

Berry Protein Overnight Oats is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT485M · Yield: [‘1’, ‘1 jar’]

These high protein overnight oats are sweet, acidic, and flavorful. It’s a quick overnight breakfast you can make just in 5 minutes and meal prep for the week.

Ingredients

• 1/2 cup rolled oats
• 1 tbsp chia seeds
• 1 tbsp vanilla protein powder
• 1/3 cup plain Greek yogurt
• 1/2 cup almond milk
• 1 tbsp pure maple syrup
• Pinch of salt
• 1/4 cup raspberries
• 1/4 cup blueberries

Instructions

1. Mix all the ingredients together except for berries. Add it into a glass jar or food container.
2. Top up with berries and put away into the fridge. Keep in the fridge for 8 hours.
3. Stir before serving.

15. Apple Cinnamon Overnight Oats

Apple Cinnamon Protein Overnight Oats is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT7M · Total: PT492M · Yield: [‘1’, ‘1 jar’]

Quick to make, these apple cinnamon protein overnight oats are flavorful, sweet, and festive! This is a perfect protein breakfast you can make ahead of time. It’s vegan, dairy-free, and gluten-free.

Ingredients

• 1/2 cup rolled oats
• 1/2 tbsp vanilla protein powder
• 1/2 tbsp chia seeds
• 1/2 tsp apple pie spice
• 2/3 cup unsweetened vanilla almond milk
• 2/3 cup apples (peeled and chopped)
• 1 tbsp maple syrup
• 1/8 tsp cinnamon

Instructions

1. Mix oats, vanilla protein powder, chia seeds, apple pie spice, and almond milk together.
2. Add maple syrup, apples, and cinnamon to a  frying pan and bring to boil. Add a little bit of water if you need it. Now, lower the heat and let it simmer for 7 minutes or so. Cook until apples are tender. Let it cool down.
3. Layer the oat mixture with cooked apples. Use half of the oats, then add in the apples and cover with the rest of the oats.
4. Store in a food container or glass jars in a fridge for at least 8 hours.

16. Mini Ham Sandwiches

Ham Stars Sandwiches is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: [‘1’]

https://thesoccermomblog.com/category/recipes/kids-recipes/

Ingredients

• 1 slice Bread
• 1 piece Deli ham
• 1 slice Cheese

Instructions

1. Use a circle cookie cutter to cut out two circles from a piece of bread.
2. Using a small star cookie cutter, cut out a star shape in the middle of one of the circles of bread.
3. Cut a circle shaped piece of ham and place between the two slices of circular bread, with the star cut-out on top.
4. Use the star cookie cutter to cut star-shaped pieces of cheese. You can serve separately or place a cheese star in the cut-out on top of your sandwich.

17. Vegetarian Taco Wraps

Vegetarian Taco Wraps is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘4’]

A simple, protein packed wrap perfect for a school or work lunch.

Ingredients

• 4 whole grain 6-inch tortillas
• 1 cup black beans
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/3 cup salsa
• 3 tbsp sour cream
• 1/2 cup grated cheddar cheese
• 4-5 romaine leaves (sliced)

Instructions

1. Mix black beans with chili powder and cumin.
2. To make 4 wraps, layer each wrap evenly with black beans followed by salsa and sour cream.
3. Sprinkle with grated cheese and romaine leaves.
4. Wrap tightly and slice into bite-sized pieces or leave whole.

18. Chocolate Peanut Butter Energy Balls

Vegan Chocolate Peanut Butter Energy Balls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Yield: [’18’, ’18 balls’]

Naturally sweet, loaded with energy, these chocolate peanut butter energy balls are delicious, healthy and perfect for an after-school snack, or whenever you’re needing a bit of a “pick-me-up” to your day. They are the perfect grab and go treat for any busy family.

Ingredients

• 1 cup medjool dates (about 12 dates)
• 2/3 cup coconut flour
• ½ cup cocoa powder (unsweetened)
• ½ cup peanut butter
• 3 tablespoons coconut oil
• 1 teaspoon vanilla extract
• A pinch of salt
• 1/3 cup cocoa powder (to roll)

Instructions

1. Add all the ingredients into a food processor and pulse until they form a crumbly mixture that holds together when lightly squeezed. Add a bit of water (no more than 3 tablespoons) if the mixture is too dry. Let it chill in the fridge for 15 minutes to set.
2. Use a cookie scoop or a tablespoon to portion the dough into balls and roll them with your hands.
3. Roll each ball in cocoa powder until evenly coated. Enjoy!

19. Cheddar Cheese Bites

Cheddar Cheese Bites is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT13M · Cook: PT12M · Total: PT25M · Yield: [‘9’, ‘9 cheese bites’]

These crispy cheddar cheese bites are a delicious low carb snack you can meal prep and have on a low carb diet. These are gluten-free, vegetarian, and keto-friendly.

Ingredients

• 2 eggs
• 1 cup cheddar cheese (shredded)
• 1/2 cup almond flour
• 1/2 tsp baking powder
• pinch of black pepper

Instructions

1. Preheat the oven to 400F (200C). Line baking tray with parchment paper.
2. Whisk the eggs in a bowl.
3. Add in cheddar cheese, almond flour, baking powder, and black pepper. Mix them as well as you can.
4. Roll 8 balls out of the mixture and place them on the baking sheet.
5. Bake for 10-12 minutes until the cheese bites are golden brown.

20. Homemade Uncrustables

Homemade Uncrustables is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 8 slices sandwich bread, crusts trimmed
• 1/2 cup creamy peanut butter
• 1/2 cup grape jelly (or your preferred jam)

Instructions

1. 1. Prepare the workspace: gather the bread, peanut butter, jelly, and spreading tools.
2. 2. Trim crusts from the bread slices if desired.
3. 3. Spread 2 tablespoons of peanut butter on one side of four bread slices.
4. 4. Spread 2 tablespoons of jelly on one side of the remaining four bread slices.
5. 5. Place a peanut butter–sliced slice on top of a jelly–sliced slice to form four sandwiches; align the edges.
6. 6. Seal the edges by pressing with a fork or pinching to prevent leaks; trim any excess crusts if needed.
7. 7. For immediate serving, cut each sandwich in half. For make-ahead options, wrap each sandwich and refrigerate up to 24 hours, or freeze for longer storage; thaw before serving.

21. Homemade Goldfish

Homemade Goldfish is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups (240 g) all-purpose flour
• 1 cup (120 g) finely grated sharp cheddar cheese
• 6 tablespoons (85 g) unsalted butter, cold and cubed
• 1/2 teaspoon fine salt
• 1/4 teaspoon paprika (optional, for color and flavor)
• 3–4 tablespoons cold water (plus more as needed)

Instructions

1. 1. In a food processor, combine flour, grated cheese, cold butter, salt, and paprika; pulse until the mixture resembles coarse crumbs.
2. 2. With the processor running, slowly add cold water, 1 tablespoon at a time, just until the dough starts to come together.
3. 3. Turn the dough onto a lightly floured surface, form into a disk, wrap in plastic, and refrigerate for 30 minutes.
4. 4. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
5. 5. Roll the chilled dough on a lightly floured surface to about 1/8 inch (3 mm) thick. Use a fish-shaped cookie cutter to cut crackers; reroll scraps as needed.
6. 6. Arrange the cut crackers on the prepared sheet and bake 12–15 minutes, or until edges are lightly golden. Cool on a wire rack.
7. 7. Store in an airtight container at room temperature for up to 3–4 days; serve as a snack.

22. Chickpea Patties

Chickpea Patties is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 (15-ounce) can chickpeas, drained and rinsed (about 1 1/2 cups mashed)
• 1/2 cup finely chopped onion
• 2 cloves garlic, minced
• 2 tablespoons chopped fresh parsley (or cilantro)
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon chili flakes (optional)
• 1 large egg, lightly beaten
• 1/3 cup breadcrumbs (plus extra if needed for binding)
• 1 tablespoon lemon juice
• 1 tablespoon olive oil, plus extra for cooking
• Salt and black pepper, to taste

Instructions

1. 1. Prepare and measure all ingredients: drain and rinse the chickpeas, finely chop the onion, mince the garlic, and chop the parsley.
2. 2. Mash the chickpeas in a large bowl with a fork or masher until mostly smooth with some texture remaining.
3. 3. Add onion, garlic, parsley, cumin, paprika, chili flakes, lemon juice, egg, breadcrumbs, salt, and pepper. Stir until the mixture holds together. If it is too wet, mix in a little more breadcrumbs 1 tablespoon at a time.
4. 4. Divide the mixture into 4 equal portions and shape each into a patty about 3/4 inch thick.
5. 5. Heat a nonstick skillet over medium heat and add 1-2 tablespoons olive oil. Cook patties for 3-4 minutes per side, until golden brown and heated through. Add more oil if needed.
6. 6. For a lighter option, preheat the oven to 200°C (400°F). Place patties on a parchment-lined baking sheet, brush with a small amount of oil, and bake 20-25 minutes, flipping halfway, until firm and golden.
7. 7. Serve the chickpea patties with your choice of sides or sauces (yogurt-tahini, greens, in a bun, or with pita).

23. Healthy Strawberry Gummies

Homemade Strawberry Gummies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT5M · Total: PT15M · Yield: [’30’, ’30-40 medium size gummies’]

Learn how to make homemade strawberry gummies with real fruit. These chewy, addictive little treats are a healthier alternative to store-bought fruit snacks that both kids and adults will love!

Ingredients

• 1 cup strawberry puree (see notes)
• 2 – 3 tablespoons honey
• 1/2 teaspoon vanilla extract
• 1/3 cup water
• 4 tablespoons gelatin powder, unflavored + grass-fed
• Special equipment: silicone molds (see notes)

Instructions

1. Place strawberry puree, honey and vanilla extract in a medium saucepan.  Bring to a simmer over medium-low heat and gently simmer for 2-3 minutes or until it smells sweet and delicious.
2. Meanwhile, add the water to a small bowl and sprinkle the gelatin powder over top.  Stir to combine (it will become very thick).
3. Turn off the heat and whisk in the softened (bloomed) gelatin mixture.  Stir until completely dissolved (place saucepan over low heat if needed).
4. Place silicone molds on a baking sheet (to easily move once filled).  Pour mixture into the molds.  Tip:  To make filling the molds easier, first pour the mixture into a measuring cup with spout.
5. Place baking sheet with filled molds in the fridge for at least 2-4 hours or until firm.  Carefully pop the gummies out of the mold and store in an airtight container in the fridge for 1-2 weeks.

24. Fruit Kabobs

Fruit Kabobs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT1M · Total: PT5M · Yield: [’12’]

This recipe for fruit kabobs is a rainbow of fruit served on skewers with a yogurt dipping sauce.

Ingredients

• 12 large raspberries or small strawberries
• 12 clementine orange segments
• 12 chunks of pineapple
• 12 pieces of kiwi (cut into shapes if desired)
• 12 large purple grapes
• 1 cup of vanilla yogurt
• 1/4 cup rainbow sprinkles

Instructions

1. Thread a raspberry, orange, pineapple, kiwi and grape onto each of 12 small skewers.
2. Place the vanilla yogurt in a bowl and top with sprinkles. Serve alongside the skewers for dipping.

25. Protein Rice Crispy Treats

Protein Rice Crispy Treats is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT75M · Yield: [’12’, ’12 large treats’]

These protein rice crispy treats are not only delicious but so easy to make. They are loaded with tons of extra protein! They make for a wonderful high protein snack.

Ingredients

• 6 cups rice cereal
• 6 tablespoons unsalted butter
• 16 ounces mini marshmallows ((set aside one cup to mix with the cereal))
• 1 cup protein powder (I recommend vanilla or toffee caramel flavor)
• 1 pinch salt

Instructions

1. Grease a 9 x 13 inch pan.
2. To make this recipe, begin by melting the butter in a pot on your stove-top. Add the pinch of salt to it.
3. While the butter melts, measure out your cereal and one cup of the marshmallows (do not melt these). Combine them in a large bowl and set aside for later.
4. Next, stir in the bag of the marshmallows (minus the one cup) with the melted butter. Stir and cook on low until well combined.
5. Reduce the heat and add the protein powder a little bit at a time while stirring. Stir until it is well combined.
6. Pour over the cereal and marshmallows in the large bowl.
7. Stir well with a spatula until everything is combined and then transfer to a well greased 9 x 13 inch pan. Gently pat them down, too much pressure will make them tough.
8. Let sit for at least one hour before cutting and serving.

26. Homemade Strawberry Gogurt

Homemade Strawberry Gogurt is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT10M · Yield: [‘8’, ‘8 pouches’]

Skip the store bought and make your own, fresh fruit grab-n-go gogurt!

Ingredients

• 16 oz plain yogurt
• 16 oz fresh strawberries (cleaned and halved or chopped )
• 2 tablespoons honey

Instructions

1. Add yogurt, strawberries, and honey to Vitamix or blender. Blend until creamy.
2. With a funnel, carefully add yogurt to pouches and seal.
3. Store in fridge or freezer and enjoy!

27. Mini Filo Pastry Quiches

Mini Filo Pastry Quiche Cups Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [’12’]

Individual size, creamy and delicious egg-quiche, all wrapped up in filo pastry cases. You’ll love these mini filo pastry quiche cups!

Ingredients

• 7 sheets filo pastry sheets (phyllo sheets) (UK – 7 sheets cut into quarters, US – 14 sheets cut in half)
• spray oil
• 5 large free range eggs
• 100 ml whole milk
• 1 small handful fresh spinach (cut into small pieces)
• 1 slice ham (cut into small pieces)
• 2-3 mushrooms (cut into small pieces)
• 3 fresh cherry tomatoes (cut into quarters)
• 75 g grated/shredded mature cheese (or vegetarian alternative)
• salt and black pepper
• A little fresh parsley

Instructions

1. Preheat the oven to 180C/355F (160C/320F fan assisted).
2. Spray a 12-hole nonstick muffin tray with oil.
3. Once you’ve cut your filo pastry, it’s a good idea to keep all the sheets under a very slightly damp tea towel so that they don’t dry out.
4. Line each hole of the muffin tray with a filo square, pushing in firmly with a few corners peeking out at the top. Spray the inside of each pastry cup with oil.
5. Repeat the process until you have three layers of pastry in each hole, finishing with a spray of oil.
6. Put a few pieces of spinach, ham, mushrooms and/or tomato into each case. Don’t overfill the cases. In a jug or bowl, whisk together the eggs, milk and a pinch of salt and pepper.
7. Pour the egg mixture evenly into the pastry cases, taking care not to overfill them.
8. Add a pinch of cheese to the of each quiche.
9. Sprinkle on a little freshly chopped parsley.
10. Place the muffin tray into the centre of the oven and bake for 20-25 minutes until the filling is risen and set and the edges of the pastry are golden.
11. Allow the quiches to cool a little before lifting from the tin.

28. Cacao Chia Pudding

Cacao Chia Pudding is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT130M · Yield: [‘2’, ‘2 glasses’]

Cacao chia pudding is a perfect healthy dessert choice for chocolate lovers. It’s gluten-free, dairy-free, and vegan as long as you use vegan chocolate chips.

Ingredients

• 2 tbsp unsweetened cacao powder
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• 1 cup coconut milk
• 1/4 cup chia seeds
• 2 tbsp dark chocolate chips
• raspberries
• unsweetened shredded coconut

Instructions

1. Mix cacao powder, maple syrup, vanilla extract, coconut milk, chia seeds, and dark chocolate chips together.
2. Cover the bowl and refrigerate for at least 2 hours or overnight.
3. Divide the mixture into two cups/glasses afterward, and top up with raspberries and shredded coconut.

29. Pizza Muffins

Pepperoni & Cheese Pizza Muffins is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT22M · Total: PT32M · Yield: 12

Eat pizza anytime anywhere with mess-free Pepperoni & Cheese Pizza Muffins! A fun recipe to make with kids as a snack, appetizer, dinner, party food & more!

Ingredients

• 2 cups all-purpose flour
• ½ teaspoon salt
• ⅛ cup sugar
• 1 teaspoon baking powder
• 2 eggs
• ½ cup melted butter
• 1 cup milk
• 1 cup shredded mozzarella cheese
• 1 cup pepperoni, chopped (or mini pepperoni)
• ¼ cup tomato sauce

Instructions

1. Preheat oven to 350°F and line a muffin pan with cupcake liners.
2. In a large bowl, whisk together the all-purpose flour, baking powder, sugar and salt.
3. Form a well in the middle of the dry ingredients. Add the eggs, melted butter, and milk to the indentation, then mix well.
4. Fold in 1/2 cup of mozzarella cheese and 1/2 cup pepperoni pieces to the batter, then portion about 1/3 cup of the batter into each muffin cup.
5. Scoop  1/2 Tablespoon tomato sauce on top of the batter in each muffin cup, then sprinkle with the remaining cheese and pepperoni.
6. Bake for 22-25 minutes, or until just start to turn golden brown on top.

30. Mini Apple Pies

Mini Apple Pies – Fall School Snack is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT16M · Total: PT36M · Yield: [’18’, ’18 mini pies’]

These mini apple pies perfectly capture that warm, cozy feeling of a crisp autumn afternoon. Whether tucked into lunchboxes or waiting on the counter after school, they’re a fall school snack kids can’t resist.

Ingredients

• 8 ounces frozen puff pastry (thawed)
• 1 large apple (peeled, cored and finely chopped ( ¼ -inch pieces))
• 1 tablespoon brown sugar
• ½ teaspoon all-purpose flour (plus more to roll out dough scraps)
• ¼ teaspoon ground cinnamon
• ½ teaspoon vanilla
• 1 egg (beaten)

Instructions

1. Heat oven to 425°F. In a bowl, mix the apples with the sugar, flour, cinnamon and vanilla. Cover and set aside while working on the puff pastry.
2. Unroll puff pastry onto a work surface. Cut into 36 small circles using a cookie cutter (1.75”). Gather the scraps and roll it again over a lightly floured surface to make more circles, if needed.
3. Press 18 of the circles into the cavities of a mini-muffin tin. They should come up the sides a bit.
4. Add the apple mixture evenly to each of the muffin cups (about a teaspoon). Cover with the remaining 18 circles and press down around the edges (they will be lower than the top of the cavity). Brush the tops with the beaten egg.
5. Bake for 16 to 18 minutes, until golden brown and bubbly.
6. Let them cool in the pan for 20 minutes. Carefully loosen and remove from muffin tin. Serve!

31. Red Kidney Bean Burger Bowls

Red Kidney Bean Burger Bowls (High Protein) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT14M · Total: PT154M · Yield: [‘4’, ‘4 meal prep bowls’]

These vegetarian burger bowls are so delicious. Red kidney bean burgers are easy to make and are full of flavors. With the addition of the vegetables, you’ll stay full for the day to come!

Ingredients

• 16 oz can red kidney beans (rinsed and drained)
• 1/2 red bell pepper
• 1/2 cup scallions (chopped)
• ½ cup parsley
• 4 cloves garlic (peeled)
• 1 large egg
• 1 tbsp cumin
• 1/2 tsp salt
• 1/2 tsp chilli powder
• 1/2 cup quick oats
• 1 large carrot (or 2 small carrots)
• 1 red onion
• 4 beets
• 2 cups radishes
• 2 avocados
• 4 cups arugula
• 2 cups cherry tomatoes
• ½ English cucumber
• 2 cups green peas (drained)
• 4 tbsp Caesar dressing

Instructions Burgers:

1. Drain red kidney beans, wash them and dry them as well as you can. You don‘t want them to be moist. Otherwise, the burgers will fall apart.
2. Mash the beans in a bowl until it forms a consistent paste.
3. Get a food processor and add bell pepper, scallions, parsley, garlic cloves, cumin, salt, and chilli powder to it. Pulse it. Then, add oats and an egg. Pulse it again.
4. Afterward, add in mashed red kidney beans and give it a pulse until one smooth texture.
5. Divide the mixture into 4 patties. If the patties are too wet, add more oats. Keep them on a flat surface with parchment paper on it. Then, freeze for 2 hours.
6. Heat up a skillet, lightly oil it, and cook these burgers patties for 7 minutes on each side.

Salad:

1. Grate carrots and beets. Slice red onion, avocados, cucumber, and cherry tomatoes. Cut radishes in halves. Drain your green peas.

Servings:

1. Divide vegetables equally into food containers. Top each bowl with black bean burger we‘ve just made and cover in Caesar dressing.

32. Lemon Chicken with Veggies Meal Prep

Lemon Chicken with Veggies Meal Prep is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT35M · Total: PT50M · Yield: [‘3’, ‘3 meal prep bowls’]

These lemon chicken bowls with veggies are super easy to make. On top of that, very delicious, nutritious, full of flavors, and easy to assemble for lunch for work.

Ingredients

• 1 lb chicken breast
• 1/4 cup chicken stock
• 1 tbsp freshly squeezed lemon juice
• 2 tbsp olive oil
• 1 white onion
• 3 cloves garlic
• ½ tsp salt
• ½ tsp black pepper
• 2 sweet potatoes (peeled, diced)
• 2 cups of broccoli
• 2 tbsp extra virgin olive oil
• ½ tsp paprika
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp garlic powder
• pinch of black pepper
• 3 cups cherry tomatoes
• Dill (chopped)

Instructions

1. Chop the onion in chunky pieces, peel garlic cloves. Add them to a blender, pour in chicken stock, lemon juice, 1 tbsp olive oil, and add in salt with pepper. Blend until one smooth texture.
2. Cut chicken breasts into 1-inch chunks and combine them with the marinade in a large bowl or Ziploc bag. Keep refrigerated for at least 2 hours.
3. Preheat the oven to 425 F (220 C).
4. Mix 1 tbsp olive oil with paprika, salt, ¼ tsp black pepper, and garlic powder. Peel sweet potatoes, dice them into ½ inch cubes, and coat them with the mixture we‘ve just made.
5. Bake them in the oven for 35 minutes. Add in broccoli with 25 minutes to go (10 minutes later). Drizzle broccoli with 1 tbsp of olive oil and add a pinch of black pepper. Let the vegetable bake for another 25 minutes.
6. Meanwhile, heat 1 tbsp of olive oil in a skillet and add in the chicken with marinade. Cook for 13-15 minutes and make sure to stir it the whole time until the chicken is golden brown.
7. Chop cherry tomatoes as well as dill. Cover the tomatoes in dill.
8. Divide lemon chicken and vegetables into 3 food containers equally. Store in the fridge for up to 3 days.

33. Almond Flour Banana Muffins

Almond Flour Banana Muffins is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT23M · Total: PT33M · Yield: [’11’, ’11 muffins’]

Moist, nutty, sweet, and delicious – these almond flour banana muffins are a perfect dessert.

Ingredients

• 2 large ripe bananas (mashed)
• 2 eggs
• 4 tbsp extra virgin olive oil
• 1 tsp vanilla extract
• 4 tbsp coconut sugar
• 2 cups almond flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 2/3 cup chocolate chips

Instructions

1. Preheat the oven to 350F and line the muffin pan with paper liners.
2. In a smaller bowl, mash bananas until one smooth texture.
3. In another bowl, mix together all the wet ingredients and coconut sugar.
4. In a separate bowl, mix together the dry ingredients.
5. Slowly add the dry ingredients to the wet ones mixing throughout.
6. Finally fold in chocolate chips.
7. Pour the dough into the cupcake liners.
8. Bake in the oven for 23-26 minutes. Test with a toothpick to make sure the muffins are done.
9. Let them cool down on a wire rack before serving.

34. Italian Pinwheels

Italian Pinwheels Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT80M · Yield: [’24’, ’24 Pinwheels’]

These easy Italian pinwheels transform classic Italian sandwich ingredients – meats, cheese, and veggies – into delicious bite-sized portions that are perfect for parties or a quick lunch!

Ingredients

• 4 10-inch flour tortillas
• 8 oz package cream cheese (softened)
• 1 tbsp Italian seasoning
• 1 cup sliced pepperoncini
• 1 medium tomato
• 3 leaves romaine lettuce (chopped)
• 12 slices hard salami
• 12 slices ham
• 12 slices provolone cheese
• 32-64 slices pepperoni

Instructions

1. Add the cream cheese and Italian seasoning to a mixing bowl and stir until incorporated.
2. Chop the pepperoncini and tomato into fine chunks. Add to the cream cheese mixture and stir together.
3. Scoop ¼ of the mixture onto each tortilla and spread across the entire surface. Repeat until all 4 tortillas are covered.
4. Chop lettuce and scatted on top of each cream-cheese coated tortilla.
5. Arrange 3 slices of cheese across the center of each tortilla, then 3 slices of hard salami on top of that, and lastly 3 slices of ham on top of that.
6. Place 4-8 slices of pepperoni above and below the meat and cheese layer, so that the entire surface of each tortilla is covered in meat.
7. Starting from the top, tightly roll the tortilla into itself, until it is all rolled up. Use toothpicks to secure if needed. Chill for an hour in the fridge.
8. Remove from the refrigerator right before serving, trim the ends, and slice into 1-inch sections.

35. Savoury Vegetable Muffins

Savoury Vegetable Muffins Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [’12’, ’12 muffins’]

These irresistible savoury vegetable muffins are packed with flavour thanks to Cheddar cheese, sage, garlic, cumin and plenty of vegetables. They’re perfect to make at the weekend and then enjoy in packed lunches.

Ingredients

• 2 medium free range eggs
• 150 ml whole milk
• 100 ml olive oil
• 120 g grated/shredded cheddar cheese (vegetarian if required)
• 2 tsp garlic granules
• 1 tsp dried sage (or finely chopped sage leaves from your herb garden)
• 1 tsp ground cumin
• 250 g frozen chopped vegetable mix
• 250 g self-raising white flour (self rising flour)
• spray oil (if not using muffin cases)
• pinch salt and black pepper

Instructions

1. Preheat the oven to 200C (400F), 180C fan, Gas Mark 6. Beat the eggs in a large bowl. Add the milk and olive oil and beat again. Next, stir in the garlic granules, sage, cumin.
2. Fold in the flour and some salt and pepper – the mixture will become stodgy, but don’t worry!
3. Stir in the veg and cheese.
4. Line a 12-hole nonstick muffin tray with muffin cases (or lightly spray each muffin hole with oil). Spoon the batter evenly into the muffin cases, making sure each one is level. Bake for 20–25 minutes, until golden on top.
5. Cool for a few minutes in the tray, then transfer to a wire rack to cool completely.
6. Store the muffins in an airtight container in the refrigerator.

36. Tuna Cheddar Lunchbox Bites

Tuna Cheddar Lunchbox Bites is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT17M · Total: PT27M · Yield: [‘4’]

A nourishing, gluten-free mini quiche filled with cheese, tuna and sweet onion. Simple to prepare and very freezer-friendly, these bites are sure to become a new lunch favourite.

Ingredients

• 1 170g can tuna (drained)
• 1/3 cup sour cream
• 3 Tablespoons tomato paste
• 1/4 cup minced sweet onion
• 2 Tablespoons chopped Italian parsley
• 3 large eggs
• 1/4 teaspoon salt
• 1 cup grated cheddar cheese

Instructions

1. Preheat oven to 325F and lightly grease a 12-cup mini muffin tin.
2. Put the drained tuna into a bowl and use a wooden spoon to break it apart into very small flakes. Mix in the sour cream, tomato paste, sweet onion and parsley.
3. In a small bowl, beat together the eggs and the salt. Add them to the tuna mixture and stir to combine thoroughly. Add the cheese and mix.
4. Divide the mixture between the mini muffin cups; I used a 1 1/2 Tablespoon ice cream scoop. Bake tuna cheddar bites for 15-17 minutes or until they are set.
5. Remove bites from oven and let stand in the tins for 5 minutes. Use a sharp knife or offset spatula to loosen around the edges of the bites and remove them from the tin. Enjoy warm or at room temperature.

37. Zucchini Slice

Zucchini Slice is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [‘8’, ‘8-12 slices’]

Zucchini Slice! This savoury Aussie dish is easy to make, absolutely delicious and super versatile too. Perfect for a quick on-the-go breakfast, popped into a lunchbox or served alongside a salad for a simple dinner.

Ingredients

• 4 slices bacon, chopped
• 1 large onion, finely chopped
• 5 eggs
• 1 cup unbleached all purpose flour
• 2 teaspoons baking powder
• 1/4 cup avocado oil (or olive oil or melted butter/ghee)
• 375 grams (13 oz) zucchini, grated (approx. 3 cups)
• 1 cup shredded cheddar cheese
• Salt and pepper, to taste

Instructions

1. Preheat oven to 350F / 180C and line an 8″ x 12″ inch (20cm x 30cm) cake pan with parchment paper.
2. In a large frying pan, sauté the chopped bacon over medium heat until the fat renders out and it starts to brown.  Add the chopped onion and continue cooking until onions are soft and bacon is crisp.  Set aside to cool down.
3. Whisk eggs in a large mixing bowl.  Add in the flour, baking powder and avocado oil and whisk together until smooth.  Then gently stir through the grated zucchini, shredded cheese, sautéed bacon/onion mixture, salt and pepper until combined.
4. Pour mixture into the prepared pan and bake for 30-40 minutes or until cooked through and lightly browned on top.  Allow to cool for a few minutes before cutting into squares.  Enjoy hot or cold!

38. Pizza Dippers

Pizza Dippers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 1/2 cups (315 g) all-purpose flour
• 1 teaspoon instant yeast
• 1 teaspoon granulated sugar
• 3/4 teaspoon salt
• 3/4 cup warm water (about 110°F/43°C)
• 1 tablespoon olive oil
• 1 cup shredded mozzarella cheese
• 1/2 cup mini pepperoni slices (optional)
• 1 cup marinara sauce, warmed, for dipping
• 2 tablespoons unsalted butter, melted
• 1 clove garlic, minced (or 1/2 teaspoon garlic powder)
• 1 tablespoon grated Parmesan (optional)

Instructions

1. 1. In a medium bowl, whisk together flour, yeast, sugar, and salt. Add warm water and olive oil; stir until a shaggy dough forms.
2. 2. Turn the dough onto a lightly floured surface and knead for 5–7 minutes until smooth and elastic. If the dough is sticky, add a little flour as needed.
3. 3. Lightly oil a clean bowl, place dough inside, cover, and let rise in a warm spot until doubled in size, about 60 minutes.
4. 4. Preheat the oven to 450°F (232°C). Line a baking sheet with parchment or lightly oil it.
5. 5. Gently punch down the risen dough and roll it into a rectangle about 12 by 8 inches. Brush with a little olive oil if desired, then sprinkle mozzarella (and pepperoni or other toppings) evenly over the dough.
6. 6. Bake for 10–12 minutes, or until the crust is golden and the cheese is melted and bubbly.
7. 7. Remove from oven and cut the hot pizza into 1-inch wide vertical sticks. Meanwhile, mix melted butter with minced garlic; brush the hot sticks with the garlic butter and sprinkle with Parmesan if using.
8. 8. Serve the pizza sticks warm with warmed marinara sauce for dipping.

39. Homemade Spaghetti-Os

Homemade Spaghetti-Os is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups dry small pasta (like mini rings, orzo, or ditalini)
• 2 cups tomato sauce (about 480 ml)
• 1/4 cup tomato paste
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon sugar
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper
• 1/2 teaspoon dried oregano or Italian seasoning
• 1/4 teaspoon red pepper flakes (optional)
• 1/4 cup grated Parmesan cheese (for serving)
• Chopped fresh parsley or basil (optional, for garnish)

Instructions

1. 1. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to package directions. Drain and set aside.
2. 2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the onion and sauté until translucent, about 5 minutes. Add the garlic and cook 30 seconds more.
3. 3. Stir in the tomato paste and cook, stirring, for 1–2 minutes to deepen the flavor.
4. 4. Add the tomato sauce, sugar, oregano, salt, pepper, and red pepper flakes (if using). Bring to a gentle simmer and cook 8–10 minutes, stirring occasionally, to blend flavors.
5. 5. If the sauce thickens too much, add a splash of water or a little pasta cooking liquid to reach your desired consistency.
6. 6. Toss the cooked pasta into the sauce and stir until evenly coated. Cook 1–2 minutes to let flavors meld.
7. 7. Taste and adjust seasoning as needed.
8. 8. Serve hot with grated Parmesan cheese and, if desired, a sprinkle of chopped parsley or basil.

40. Kid-Friendly Pasta Salad

Kid Friendly Pasta Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘2’, ‘2 servings’]

This kid-friendly pasta salad is packed with lots of fresh veggies and pasta, which makes it a healthy, filling, colorful and delicious pasta salad that your child will love!

Ingredients

• ½ cup (50 grams) uncooked farfalle pasta (or 1 cup of cooked pasta)
• ¼ cup (40 grams) fresh peas (or frozen and thawed)
• 1 carrot (diced)
• ½ cucumber (peeled and diced)
• ½ red bell pepper (diced)
• ¼ cup (40 grams) steamed corn kernels
• 1 tablespoon extra virgin olive oil
• 2 tablespoons lemon juice (optional)
• ½ teaspoon salt

Instructions

1. Cook pasta in salted boiling water for 10 minutes. Check the doneness before removing it from the by tasting 1 piece. Or cook according to the manufacturer’s instructions.
2. Mix the pasta with the rest of the ingredients in a bowl and serve at room temperature or cold.

41. Pumpkin Chocolate Chip Kodiak Cakes Muffins

Pumpkin Chocolate Chip Kodiak Cakes Muffins is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 1/2 cups Kodiak Cakes pancake mix
• 3/4 cup pumpkin puree (canned, not seasoned)
• 2 large eggs
• 1/2 cup milk (dairy or non-dairy)
• 2 tablespoons melted coconut oil or light olive oil
• 1/2 cup semisweet chocolate chips
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

Instructions

1. Preheat oven to 350°F (177°C). Line a 12-cavity muffin tin with paper liners or lightly grease the cups.
2. In a large bowl, whisk together the Kodiak Cakes pancake mix, baking powder, cinnamon, nutmeg, and salt.
3. In a separate bowl, whisk the pumpkin puree, eggs, milk, melted oil, and vanilla until smooth.
4. Pour the wet ingredients into the dry ingredients and stir just until combined; do not overmix.
5. Gently fold in the chocolate chips.
6. Divide the batter evenly among the muffin cups, filling about 3/4 full.
7. Bake for 18–22 minutes, or until a toothpick inserted into a muffin comes out with a few moist crumbs.
8. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

42. Hungry Hippos Sandwich

Hungry Hippos (Fun Sandwich Recipe for Kids) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: 1

This sandwich recipe is a fun edible art project … or a special little lunch box surprise! • Ready in 30 Minutes or Less • Vegetarian • Allergy-Friendly Nut-Free Options •

Ingredients

• 1 Flatout Foldit (we use the 5 Grain Flax variety)
• Your choice of spreads, such as: peanut butter or other nut butters, sun butter, nut-free Wow Butter soy spread, reduced-fat cream cheese, 100% pure fruit jelly
• Your choice of optional sprinkled toppings, such as: thinly sliced kiwis, grapes, strawberries or other fruits; coconut flakes; thinly sliced almonds or other nuts; granola
• 2 small blueberries
• 1 small grape
• 2 thinly sliced almonds (or an additional grape, for a nut-free option)

Instructions

1. To make each hippo, place Foldit on work surface and carefully cut a thin, curved section off from each side of the “face,” as shown in the photo in the post above.
2. Open Foldit and spread it thinly with your choice of spreads. Add additional, thinly sprinkled toppings of your choice, if desired. Close Foldit.
3. To form the hippo’s curved “mouth,” gently press the center of the top Foldit layer toward the middle, as shown in the photo above. This will be easiest if there aren’t sprinkled toppings such as fruit or nuts right in that area of the hippo.
4. For the “nostrils,” place a very small dab of whatever spread you’re using on each blueberry, and “glue” them into place near the center of the curved mouth.
5. For the “eyes,” cut a grape in half and dab each cut side with a little spread, “gluing” each eye into place near the top of the hippo, as you did with the blueberry “nostrils.”
6. Press each almond into place as “ears” at the very top of the head, above the eyes. Cutting a tiny slit in the Foldit first will make this easier. Alternately, for a nut-free option, you can use a sliced grape instead of almonds, securing the grape “ears” in place with a little dab of spread, if needed.

43. Gluten-Free Zucchini Muffins

Gluten-Free Zucchini Muffins is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 3/4 cups gluten-free all-purpose flour
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1 cup grated zucchini, squeezed dry
• 2 large eggs
• 1/3 cup vegetable oil
• 1/2 cup plain yogurt or sour cream
• 1 teaspoon vanilla extract

Instructions

1. 1. Preheat the oven to 350°F (175°C). Line a muffin tin with 8 liners or lightly grease the cups.
2. 2. Grate the zucchini and squeeze out as much moisture as possible using a clean towel or paper towels.
3. 3. In a large bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, salt, and cinnamon.
4. 4. In a separate bowl, whisk the eggs, oil, yogurt (or sour cream), and vanilla until smooth.
5. 5. Add the wet ingredients to the dry ingredients and mix just until combined. Fold in the shredded zucchini.
6. 6. If using, fold in chocolate chips or chopped nuts.
7. 7. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
8. 8. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let muffins cool for 5 minutes in the pan, then transfer to a rack to cool completely.

44. Chia Pudding

How to Make Chia Pudding is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT1M · Total: PT251M · Yield: [‘2’, ‘2 glasses’]

Learn how to make chia pudding just the way you like. This particular recipe is for a vanilla chia pudding. It’s vegan, dairy-free, and gluten-free.

Ingredients

• ½ cup chia seeds
• 2 cups of almond milk
• 3 tsp vanilla extract
• 1 tbsp maple syrup
• pinch of salt
• 1 tbsp vanilla protein powder
• 6 slices of banana
• 1 tbsp unsweetened granola

Instructions

1. In a separate bowl, mix together all the ingredients.
2. Cover the bowl with cling film and keep in the fridge for a minimum of 4 hours or overnight.
3. Once removed from the refrigerator, divide into 2 cups or glasses. Top with slices of banana and granola.

45. Sandwich Lollipops

Sandwich Lollipops is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: [‘1’]

Sandwich lollipops put a special spin on the “usual” school lunch! Easy and nutritious – ready in 5 minutes

Ingredients

• 1 slice wheat bread
• 1 Borden® Cheese Snack Bar
• 2 slices deli ham

Instructions

1. Cut the crust off one slice of bread.
2. Stack two pieces of ham and trim into a square, slightly smaller than the piece of bread. Layer the ham on top of bread.
3. Cut one Borden® Cheese Snack Bar in half and place one half on top of the ham, along the edge of the bread.
4. Starting from the side with your cheese, roll bread inward, pressing slightly as you roll so it will hold together. Cut into 2-3 sections and secure each section with a toothpick or lollipop stick.

46. Air Fryer Sausage Rolls

Air Fryer Sausage Rolls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 sheet puff pastry, thawed
• 1 pound ground pork sausage, casings removed
• 1/2 cup breadcrumbs
• 1/4 cup finely chopped onion
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon dried sage
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon chopped fresh parsley (optional)
• 1 teaspoon Dijon mustard (optional)
• 1/4 cup milk
• 1 large egg, beaten with 1 tablespoon water, for egg wash
• Sesame seeds or poppy seeds for topping (optional)

Instructions

1. 1. In a bowl, mix the sausage, breadcrumbs, onion, garlic, thyme, sage, salt, pepper, parsley, Dijon mustard, and milk until just combined.
2. 2. On a lightly floured surface, roll the puff pastry into a rectangle and cut it into 4 equal rectangles.
3. 3. Divide the filling into 4 portions and shape each into a log that fits the center of a pastry rectangle.
4. 4. Place a filling log on each rectangle; brush the pastry edges with a little water and roll the pastry around the filling to seal. Pinch seams to close.
5. 5. Transfer the rolls seam-side down to a parchment-lined tray or directly into the air fryer basket. Brush the tops with the prepared egg wash and (if using) sprinkle sesame or poppy seeds on top.
6. 6. Preheat the air fryer to 375°F (190°C).
7. 7. Air fry the sausage rolls for 12–15 minutes, turning once halfway, until the pastry is golden and the sausage is cooked through (internal temperature should reach at least 160°F/71°C).
8. 8. Remove from the air fryer and let rest 5 minutes before serving.

47. Greek Yogurt Peanut Butter Dip

Greek Yogurt Peanut Butter Dip is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Yield: [‘6’]

Delicious, fluffy Greek yogurt mixed with salty peanut butter and sweet honey! The perfect dip for fresh fruit, graham crackers, pretzels and so much more.

Ingredients

• 1 & ½ cups plain, nonfat Greek yogurt (*see note below)
• ¼ cup peanut butter (creamy or crunchy see note below)
• 2 tablespoons honey (*see note below)
• Cinnamon or cocoa powder to sprinkle atop dip.

Instructions

1. Measure Greek yogurt, peanut butter and honey into a small mixing bowl.
2. Whisk fast and well to combine and fluff ingredients! You can even get your electric hand mixer out if you want, though I tend to stick to a whisk (less effort)!
3. If desired, transfer your dip to a serving bowl and sprinkle with a little cinnamon or cocoa powder (optional but very delicious).
4. Serve with sliced fruit, graham crackers, pretzels and more!

Storage instructions:

1. Refrigerate leftovers in an airtight, food storage container for 3-5 days.

48. Egg Muffin Cups with Veggies

Egg Muffin Cups with Veggies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘6’, ‘6 muffins’]

These savory egg muffin cups are flavorful, delicious, and nutritious. It’s a perfect quick breakfast that’s high in protein, low calorie, gluten-free and vegetarian!

Ingredients

• 1/2 tbsp olive oil
• 1 red bell pepper (chopped)
• 1 green bell pepper (chopped)
• 1 white onion (chopped)
• 1/2 cup baby spinach (chopped)
• 1/2 cup broccoli (chopped)
• 1 clove garlic (minced)
• salt and black pepper to taste
• 3 large eggs
• 3 egg whites

Instructions

1. Preheat the oven to 350F (180C). Grease the standard muffin pan with cooking spray.
2. Heat up a skillet and add olive oil. Now, add red bell pepper, green bell pepper, and white onion. Cook for 7 minutes until peppers are soft.
3. Add baby spinach, broccoli, and cook for another 2 minutes or so. Finally, add garlic and cook for another 30 seconds or so. Finally, season with salt and pepper.
4. Whisk the eggs and egg whites, and stir in the vegetables. Then pour it into a muffin pan.
5. Finally, bake for 15-20 minutes until muffins are firm to touch.

49. Blueberry Oatmeal Muffins

Blueberry Oatmeal Muffins is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: [‘9’, ‘9 muffins’]

These blueberry oatmeal muffins are sweet, soft, and moist. A perfect treat for breakfast that’s gluten-free and dairy-free.

Ingredients

• 1 cup oat flour
• 3 tbsp rolled oats
• 1 cup almond flour
• 1/3 cup coconut sugar
• 1/4 tsp salt
• 3/4 tsp baking soda
• 2 eggs
• 1 tsp vanilla extract
• 1/2 cup unsweetened almond milk (or other plant-based milk)
• 1 tbsp sesame oil
• 1 tsp apple cider vinegar
• 1 cup blueberries

Instructions

1. Preheat the oven to 350F. Line your muffin tin with liners and spray inside with cooking spray, or just oil up with a silicone brush.
2. Take out a large bowl add in oat flours, rolled oats, almond flour, coconut sugar, salt, and baking soda.
3. In a separate bowl, break in eggs, vanilla extract, unsweetened almond milk, sesame oil, and apple cider vinegar. Mix together until it’s well combined.
4. Add the mixture of the dry ingredients into the wet ingredients and gently fold them in.
5. Now, gently fold in the blueberries.
6. Divide the batter and fill each muffin cup leaving some space at the top.
7. Bake in the oven for 20-25 minutes. Use a toothpick to check whether it’s fully cooked – with some crumbles still attached.
8. Let cool down before eating.

50. Avocado Wrap

Avocado Wrap with Cucumbers (Low Calorie, Vegetarian) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT20M · Yield: [‘5’, ‘5 wraps’]

These avocado wraps are fresh, crisp, and herby. An easy quick lunch anyone can make. They’re low-calorie and vegetarian.

Ingredients

• 2 tbsp plain Greek yogurt
• 3 tbsp pesto
• 1 large English cucumber (diced)
• 1 tbsp fresh dill (chopped)
• 5 Weight Watcher tortillas (around 8” each)
• 2 cups mixed leaf salad
• 1 small avocado (peeled, diced)
• sea salt (to taste)

Instructions

1. Add greek yogurt, pesto, diced cucumber, and chopped dill to a bowl. Combine all the ingredients.
2. Now, divide mixed leaf salad on each tortilla, top it up with cucumber and greek yogurt mix.
3. Finally, cover with diced avocado slices and sprinkle some salt.
4. Roll up and serve.

51. Dinosaur Sandwiches

Easy Dinosaur Sandwiches is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: [‘1’, ‘1 lunch’]

These dinosaur sandwiches instantly make lunch-time more exciting and they’re easy to make with your favorite deli cuts and cheese or PB & J!

Ingredients

• 2 slices of sandwich bread
• mayonnaise or butter (optional)
• 2 ounces deli ham or turkey
• 1 slice of cheese (your favorite)

Instructions

1. Place the bread on a flat surface and spread the mayonnaise or butter thinly, just enough to keep the bread moist.
2. Place the deli meat and cheese centered and inside the bread crust of one slice of bread. Close the sandwich.
3. Place the sandwich cutter on top of the sandwich and gently press down until you feel the board. Slowly jiggle to pierce through the bread, lift the cutter, and remove the outer crusts.
4. With your hands, gently push the shaped sandwich away from the sandwich cutter on the board.
5. Pack the sandwich inside its own lunch box compartment, along with any sides like fruit and veggies in separate compartments.
6. Close the lunch container and refrigerate or pack it into a lunch bag with an ice pack.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.