51 Lunch Ideas for Kids School Lunch Box

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. Homemade Uncrustables

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

Recipe details: Prep: PT15M · Total: PT15M · Yield: 12

These homemade Uncrustables are sure to be a hit with the kids. Perfect to make-ahead for school lunches. Just store them in the freezer and toss them in the lunchbox for a health(ier) and affordable homemade version.

Ingredients

• (2) Loaves of Bread
• (1) 19oz Squeezable Smuckers Natural Strawberry Spread
• (1) Jar of your favorite Peanut Butter (or Nut-Free alternative)

Instructions

1. 1. Open the bread and lay down 24 slices (2 rows of 12 pieces of bread each). 2. Spread 1 tbsp of peanut butter in the center of each slice of bread. Don’t go all the way to the edge since that will be cut off. 3. Squeeze (or spread) 1 tbsp of jelly into the middle of half the slices of bread. 4. Place the slices of bread together to form sandwiches. The peanut butter sides should face each other with the jelly in the middle. 5. Center the Cut-N-Seal sandwich sealer on the top of each sandwich and press down. I recommend pressing down 3-4 times to make sure the sandwich is sealed well and to cut off the crust cleanly. 6. At this point, they are ready to eat, or place them in a Ziplock bag to store in the freezer for up to 3 months.

2. Beef Quinoa Mini Meatloaf Muffins

BBQ Meatloaf Muffins {Beef and Quinoa} is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: [’16’, ’16 – 18 meatloaf muffins’]

These BBQ meatloaf muffins made with beef and quinoa make a delicious, healthy, and protein-packed dinner for the whole family! Baked in muffin tins and ready in just 40 minutes, you can serve this mini kid-friendly meatloaf as a main dish or make it ahead of time as a freezer meal! Each one is super moist, and they’re made without breadcrumbs, so they’re gluten-free, too!

Ingredients

• 2 pounds extra lean ground beef
• 1 cup cooked quinoa
• 1/2 cup barbecue sauce (divided)
• 1/4 cup grated onion
• 2 cloves garlic (minced)
• 1/4 cup finely chopped fresh parsley
• 1/2 cup freshly grated parmesan cheese
• 1 egg
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Instructions

1. Preheat oven to 425 degrees F. Spray a muffin tin with cooking spray or line with silicone muffin liners.
2. In a large bowl, mix together all of the ingredients until well combined, reserving half of the BBQ sauce.
3. Divide the meatloaf mixture among 16-18 muffin cups. Spread the remaining BBQ sauce over each meatloaf muffin. If you aren’t using a pan with 24 cups, you may need to make a couple of batches (or form a mini meatloaf or a couple of burgers out of the remaining mixture).
4. Bake for 25-30 minutes or until internal temperature reaches 160 degrees F.
5. Allow meatloaf muffins to cool before removing from pan. Garnish with a bit of additional BBQ sauce and a sprinkle of finely chopped parsley if desired.

3. Pizza Dippers

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

Ingredients

• 1 pound refrigerated pizza dough
• 1/2 cup pizza sauce
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan
• 1 teaspoon dried Italian seasoning
• Optional toppings: pepperoni slices or vegetables
• 1 tablespoon olive oil
• Salt to taste

Instructions

1. 1. Pizza Dippers: Preheat the oven to 425°F and line a baking sheet with parchment.
2. 2. Pizza Dippers: Roll the dough into a rectangle and brush lightly with olive oil; sprinkle with Italian seasoning.
3. 3. Pizza Dippers: Top with sauce, mozzarella, Parmesan, and optional toppings.
4. 4. Pizza Dippers: Cut the dough into 12–16 strips and place on the sheet.
5. 5. Pizza Dippers: Bake 10–12 minutes until the dough is cooked through and cheese is melted.
6. 6. Pizza Dippers: Serve with extra marinara for dipping.

4. Chickpea Pasta Salad

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

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘4’]

This healthy Chickpea Pasta Salad is perfect to serve with picky eaters around and you’ll get some extra protein. It’s filled with fresh and creamy ingredients all tossed in a cheesy Italian dressing.

Ingredients

• 1 box Banza chickpea noodles (8 oz)
• 1 cup english cucumber
• ½ cup mini grape tomatoes
• ½ cup red pepper
• ½ cup crumbled feta cheese
• ¼ cup diced green onion
• 1 avocado
• 8-10 basil leaves
• ⅓ cup Trader Joe’s Italian Dressing with Romano Cheese

Instructions

1. Start by preparing the noodles according to the box instructions.
2. While the noodles are cooking, prepare the fresh vegetables. Wash and finely dice the cucumber, grape tomatoes, red pepper, and green onion. Slice the avocado into thin slices or cubes and julienne the basil leaves.
3. Once the noodles are cooked, strain and rinse with cold water. Place them in a salad bowl.
4. Toss noodles with Italian dressing. Add cucumber, grape tomatoes, red pepper, feta cheese, green onion, and diced basil leaves to the noodles. Stir together.
5. Garnish with more fresh ingredients if desired and enjoy!

5. Ham and Cheese Muffins

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

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: 12

A hearty muffin recipe that’s ideal for replacing the traditional lunchbox sandwich.

Ingredients

• 2 eggs
• 3 cups 750 mL Bisquick* mix
• 1 cup 250 mL milk
• 3 tbsp 45 mL vegetable oil
• 1 cup 250 mL shredded Cheddar cheese
• ¾ cup 175 mL chopped fully cooked ham

Instructions

1. Heat oven to 400°F. Spray bottoms and sides of 12 regular-size muffin cups with cooking spray. (Spray will work better than greasing or using paper muffin liners.)
2. Beat eggs slightly in medium bowl with fork. Stir in Bisquick mix, milk and oil just until moistened. Stir in 3/4 cup (175 mL) of the cheese and the ham. Divide batter evenly among muffin cups. Sprinkle remaining 1/4 cup (50 mL) cheese over tops of muffins.
3. Bake 18 to 20 minutes or until light golden brown. Immediately remove from pan. Serve warm. Wrap and refrigerate any remaining muffins.

6. Pizzadillas

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

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘4’]

Pizza & quesadillas met up, and decided they could combine themselves creating a delicious lunch hybrid, perfect for Game Day.

Ingredients

• 2 to rtillas regular size
• 1 cup cheddar or mozzarella (shredded)
• 3 tbsp pizza sauce
• 1/2 cup cheddar or mozzarella (shredded)
• 3 slices pepperoni
• 1 tbsp sliced black olives (optional)

Instructions

1. Heat a large pan over medium heat.
2. Place one tortilla in the pan, sprinkle One cup of cheese evenly out over it, and top it with the second tortilla.
3. Cook until the quesadilla is golden brown on both sides and the cheese is melted, about 2-4 minutes per side.
4. Spread the pizza sauce over the top of the quesadilla followed by the mozzarella, pepperoni and olives.
5. Bake at 400 degrees just until the cheese on top has melted, about 5-10 minutes.

7. Goat Cheese Mac and Cheese

Goat Cheese Mac And Cheese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT50M · Total: PT55M · Yield: [‘5’, ‘5 servings’]

This creamy goat cheese mac and cheese is a delicious variation of the classic comfort food. Macaroni coated in a thick, melted goat cheese sauce with herbs. Topped with a crispy bread crumb and parmesan cheese layer.

Ingredients

• Mac And Cheese: 2 cups dried macaroni (295g)
• ¼ cup butter (57g)
• 6 tbsp flour (45g)
• 1 cup milk
• ½ cup goat cheese, packed (100g)
• 1 tsp oregano
• ½ tsp basil
• ½ tsp rosemary
• ½ tsp thyme
• ½ tsp pepper
• ¼ tsp salt
• Topping: 6 tbsp Panko breadcrumbs
• ¼ cup parmesan cheese
• ¼ cup butter, melted (57g)

Instructions

1. Preheat the oven to 350F.
2. In salted water, cook the macaroni pasta to “al dente” according to the package instructions.
3. Meanwhile, melt the butter on a saucepan over medium heat. Once melted, add the flour and mix to form a golden brown clump (also called a roux).
4. Slowly add the milk and whisk until the roux and milk are evenly combined. Then, add the goat cheese, oregano, basil, rosemary, thyme, salt and pepper. Continue to whisk until the goat cheese is fully melted and the sauce is smooth and thick enough to coat the back of a spoon.
5. Once cooked, add the macaroni to the sauce and stir to coat. Transfer the pasta to an 8 x 8 baking dish.
6. In a small bowl, mix the breadcrumbs, parmesan and melted butter together. Spread evenly on top of the macaroni.
7. Bake for 25 to 30 minutes until the top of the mac and cheese is golden brown and crispy.
8. Let cool for 5 minutes before serving. Enjoy!

8. Vegan Sausage and Peppers Pasta

Vegan Sausage and Peppers Pasta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: [‘6’, ‘6 people’]

This Vegan Sausage and Peppers Pasta is the perfect addition to your weeknight rotation. It’s a hearty, full-flavored meal that the whole family will love!

Ingredients

• 3 tablespoons olive oil (, divided )
• 12 ounces vegan Italian sausage ((3-4 links), bias cut 1/2″ thick)
• 1 medium onion (, sliced about 1/4″ thick)
• 3 medium red and green bell peppers (, sliced about 1/4″ thick)
• 1 tablespoon tomato paste
• 4-5 cloves garlic (, minced)
• 2 teaspoons Italian seasoning
• 1 teaspoon smoked paprika
• 1/2 teaspoon red pepper flakes ((more/less to taste))
• 1/2 cup dry white wine ((optional))
• 1 28-ounce can diced tomatoes (, fire-roasted (sub regular))
• 3/4 cup vegetable broth (, low-sodium if preferred)
• 12 ounces farfalle pasta
• 3/4 teaspoon sea salt (, more to taste + for pasta water )
• Fresh cracked pepper (, to taste )
• 1/4 cup chopped parsley ((sub with basil))
• 1/4 cup non-dairy parmesan (+ more for serving (optional))

Instructions

1. Heat up a large pot of salted water over high heat until it’s almost boiling. Then cover and lower the heat to keep it hot until ready to use.
2. Heat 1.5 tablespoons of oil in a large pan over medium heat. Once shimmering, add the sausage and cook for 3-5 minutes until golden brown on each side (don’t overcrowd the pan – work in batches if needed). Remove from pan and set aside on a paper-towel-lined plate.
3. To make the sauce, place the pan back on the stove and add the remaining oil over medium heat. Once hot, add the onions, peppers, and a sprinkle of salt. Sauté until tender and slightly golden. About 6-8 minutes. Lots of flavor happens here so don’t rush this step!
4. Add the garlic, tomato paste, Italian seasoning, smoked paprika, and red pepper flakes. Sauté for 30-60 seconds, until fragrant.
5. Now add the wine and simmer for 1-2 minutes until reduced. Gently scrape the bottom to release any browned bits stuck to the pan (if omitting the wine, just skip this step completely – no need for a replacement).
6. Add the broth, tomatoes, sausage, salt, and pepper. Stir to combine, then raise the heat to get things simmering, now lower the heat to maintain a gentle simmer. Cover with a lid and cook for 10 minutes, stirring occasionally.
7. While the sauce is cooking, bring the pasta water to a boil, then add the farfalle and give it a good stir to prevent sticking. Cook until just shy of al dente, and according to package directions (usually around 8-9 minutes).
8. After the sauce is done, remove the lid and simmer for another 2-3 minutes or until thickened. Taste for seasoning and add more if needed.
9. Once the pasta is cooked, reserve 1 cup of pasta water and set aside. Now drain the pasta and gently toss it with the sauce and cook for 1-2 more minutes. If the sauce is too thick, you can start adding some of the pasta water until you’ve reached desired consistency. You may not need any or much at all.
10. Remove from heat then sprinkle with parsley and vegan parmesan. Enjoy!

9. Dinosaur Tofu Nuggets

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

Ingredients

• 14 oz extra-firm tofu, pressed and cut into dinosaur-shaped nuggets
• 2 tablespoons cornstarch
• 1/2 cup breadcrumbs or panko
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons soy sauce or tamari
• 1 tablespoon olive oil for baking

Instructions

1. 1. Dinosaur Tofu Nuggets: Preheat the oven to 425°F and line a baking sheet with parchment.
2. 2. Dinosaur Tofu Nuggets: Press tofu to remove moisture and cut into dinosaur-shaped nuggets.
3. 3. Dinosaur Tofu Nuggets: Toss in soy sauce, then lightly coat with cornstarch and breadcrumbs mixed with garlic powder and paprika.
4. 4. Dinosaur Tofu Nuggets: Arrange on the baking sheet and drizzle with a little oil.
5. 5. Dinosaur Tofu Nuggets: Bake 20–25 minutes, flipping halfway, until crisp and golden.
6. 6. Dinosaur Tofu Nuggets: Serve with dipping sauce of choice.

10. Blueberry Bars

Healthy Blueberry Bars (Vegan,Gluten-free) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT30M · Total: PT35M · Yield: [’12’, ’12 -14 bars’]

These Healthy Blueberry Bars are a family favorite. They so easy to make, needing only 3 main ingredients. They are gluten-free and vegan, and they are a perfect allergy friendly snack or dessert. The sweetness of the ripe plantains makes them a perfect refine-sugar free dessert.

Ingredients

• 3 Ripe Plantains
• 1 Cup Rice Flour
• 1-2 Cups Fresh or Frozen Blueberries
• 1 tsp. Baking Soda

Instructions

1. Peel the plantains and cut them in chunks.
2. Add them to a blender or food processor.
3. Blend plantains until there are a smooth consistency.
4. Add the plantain mixture to a bowl.
5. Add rice flour and baking soda. Mix in until all dry ingredients are incorporated.
6. Add in the blueberries.
7. Line a baking sheet with parchment paper, and spread the mixture to about 1/4 inches thick.
8. Bake at 350 F for 30 mins.
9. After cooling a little bit, cut it in squares.

11. Pizza Bagels

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

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘8’, ‘8 pizza bagels’]

These pizza bagels are the perfect quick dinner recipe and are great for the pickiest eaters! Pizza night made easy with this recipe.

Ingredients

• 4 bagels (I buy them in the refrigerated section because they stay fresh longer)
• 1 cup tomato sauce (can substitute with pizza sauce)
• 1-1/2 cup shredded mozzarella cheese
• pepperoni (can substitute with bacon or sausage)

Instructions

1. Preheat the over to 350 degrees F.
2. Slice the bagels horizontally, in half, and lay them open faced on a sheet of aluminum foil.
3. Spoon sauce onto the tops of the bagels. I usually do a thin layer, because I don’t like a lot of sauce. But you can make them as saucy as you want!
4. Sprinkle a layer of cheese on top of the bagels.
5. Add any additional pizza toppings on the bagels, and spices if you prefer! 
6. Bake the pizzas for 10 minutes, or until cheese is melted.

12. Pepperoni Pizza Muffins

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

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [’12’, ’12 Muffins’]

Enjoy pepperoni pizza in muffin form. They are cheesy and filling and super easy to make. While good on their own, they are even better dipped in a side of pizza sauce. Whether you make them for your kid’s lunchbox, as an after school snack or for a study group, just be sure to make some.

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon dried oregano
• 1 cup shredded Parmesan cheese
• 2 cups mozzarella cheese
• 2 Tablespoons olive oil
• 1½ cups milk
• 2 eggs (lightly beaten)
• ½ cup pepperoni

Instructions

1. Preheat oven to 350°F and 18 muffin wells.
2. In a large bowl stir together flour, baking powder, and oregano.
3. Chop pepperoni into bite sized pieces.
4. Add pepperoni, cheeses, oil, milk and eggs to the dry ingredients.  Stir until just combined.
5. Scoop into greased muffin tins.  A large cookie scoop works well for this.
6. Bake for 25-30 minutes or until a toothpick inserted in the center of a muffin comes out mostly clean.
7. Allow to cool for 5-10 minutes in the pan before removing to a wire rack to cool completely.
8. Serve warm or at room temperature with a side of pizza sauce for dipping.

13. Tempeh BLT Sandwich

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

Recipe details: Prep: PT10M · Cook: PT5M · Total: PT15M · Yield: [‘4’, ‘4 servings’]

This Vegan Tempeh Sandwich is whole lot healthier than your traditional BLT, but you’re guaranteed to be just as satisfied after your plate is polished off.

Ingredients

• 1 avocado
• 8 lettuce leaves
• 1 tomato (sliced)
• 12-16 vegan bacon strips
• 8 slices whole meal sandwich bread (toasted or not)

Instructions

1. Slice avocado in half, pit it and use a fork to mash the flesh to make it spreadable. Spread about a quarter of avocado on a slice of bread, add a lettuce leaf and a slice of tomato following 2-3 vegan tempeh bacon strips. Cover with another slice of bread. Continue with the rest of the sandwiches. Enjoy!

14. Vegetable and Bean Burger

Vegetable and Bean Burger is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups cooked black beans, mashed
• 3/4 cup rolled oats
• 1 small carrot, finely grated
• 1/2 cup onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons ground flaxseed
• 6 tablespoons water
• 1 tablespoon tomato paste
• 1 tablespoon soy sauce
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 4 whole-grain burger buns
• 1 tablespoon olive oil for cooking

Instructions

1. 1. In a large bowl, mash the beans until mostly smooth with some texture remaining.
2. 2. Stir in oats, grated carrot, onion, garlic, flaxseed mixture (flaxseed whisked with water), tomato paste, soy sauce, cumin, paprika, salt, and pepper until a cohesive batter forms.
3. 3. If the mixture seems too wet, add a little more oats; if too dry, splash with a small amount of water.
4. 4. Divide the mixture into four portions and shape each into a patty about 1/2 inch thick.
5. 5. Heat olive oil in a skillet over medium heat and cook patties about 4–5 minutes per side until browned and firm.
6. 6. Serve on buns with your favorite toppings such as lettuce, tomato, or condiments.

15. Avocado Egg Salad

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

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘2’]

You will love this healthy twist to the classic egg salad with the addition of avocados. Avocado egg salad sandwich is convenient, fast and easy way to eat a healthy breakfast!

Ingredients

• 3 Hard boiled Eggs (peeled and chopped coarsely )
• 1 Avocado (pitted and peeled)
• 2 tablespooon Greek Yogurt (or Mayonnaise)
• 1/4 cup Red onion (finely diced)
• 1/2 Jalapeño ((optional) slit into half, remove seeds and membrane, then finely dice)
• 2 tablespoon parsley (chopped )
• Salt and Pepper (to taste )
• Lemon juice (to taste )
• Bread or Croissants or Lettuce leaves (for serving)

Instructions

1. In a large bowl, add avocado and mash with a fork. Then add greek yogurt, red onion, jalapeno (if using), parsley, lemon juice, salt & pepper. Mix all well.
2. Chop the eggs coarsely and add to the bowl, folding them in gently until combined. Avocado Egg Salad is ready.
3. Serve as is, or spread on a toast or croissant. You can also enjoy topped on lettuce leaves for a lighter and healthier lunch.

16. Zucchini and Sweet Potato Fritters

Zucchini & Sweet Potato Fritters is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT20M · Total: PT45M · Yield: [’12’, ’12 fritters’]

Healthy gluten‑free veggie fritters made with zucchini and sweet potato. Crispy, nourishing, and perfect for any meal.

Ingredients

• 1.1 lb zucchini (grated)
• 0.55 lb sweet potato (peeled and grated)
• 1 Pinch of sea salt
• 3 eggs (see below for egg free version)
• 2/3 cup almond meal
• 1 tablespoon fresh parsley (chopped)
• 1 tablespoon fresh coriander (chopped)
• 2 spring onions (thinly sliced)
• 2-4 tablespoons coconut oil (for cooking)

Instructions

1. Remove excess moisture. Add grated zucchini and grated sweet potato to a colander, add a pinch of sea salt, mixing through the zucchini and sweet potato. Let sit for at least 15 minutes, then squeeze out as much excess moisture as possible.
2. Prepare mixture. Add to a large bowl with the remaining ingredients (except the coconut oil), mixing thoroughly with a wooden spoon.
3. Cook fritters. Add 2 tablespoons of coconut oil to a medium fry pan on moderate heat. Using a soup spoon or ice cream scoop, scoop out a heaped spoon of the fritter mixture and place in the pan and flatten them a little. Place as many as you want in the fry pan, making sure the edges don’t touch. (I made my fritters around 6-7cm diameter). Cook for a few minutes on each side, until lightly golden and place on wire rack (to ensure crispiness) or a plate, repeating until you use up all the fritter mixture. You may need to add more coconut oil in between batches.
4. If you want to keep them warm, then place the cooked fritters on baking sheet lined with baking paper in the oven until you have cooked all the fritters.

17. Tuna and Cheese Melt

Tuna and Cheese Melt Panini is a practical addition to this collection, with a straightforward method and adaptable serving options.

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

Upgrade your boring lunchtime sandwich with this easy Tuna and Cheese Melt Panini recipe. Homemade tuna mayo with red onions, a splash of Sherry or Balsamic vinegar and a pinch of paprika. Sandwiched between cheese slices inside a panini roll.Perfectly toasted in a George Foreman or Optigrill until the roll is perfectly crisp and the cheese is deliciously melted into the onion and tuna mayonnaise mixture! Best lunch ever!

Ingredients

• 2 Panini Rolls
• 4 Slices Mozzarella or Cheddar (best to buy pre-sliced)
• 1 Tin Tuna
• ½ Red Onion (Finely chopped)
• 3 tbsp Light Mayonaise (Save some or use extra for spreading on roll)
• Splash Sherry vinegar (or Balsamic Vinegar)
• Paprika (Pinch)
• Black Pepper (to taste)

Instructions

1. Add all the Tuna Mayo ingredients together in a bowl
2. Spread Mayonnaise on both sides of panini roll
3. Between the panini roll, layer up cheese, tuna mayo, then another cheese slice on top.
4. Spray a little bit of oil on the plates of a preheated Optigrill or George Foreman and gently shut lid on top.
5. It should take about 4 minutes, for the roll to be crisp and the cheese to have melted.
6. Cut in half and serve with crisps or fries & salad.

18. Lentil Burritos

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

Ingredients

• 1 cup cooked lentils
• 1 cup cooked brown rice
• 1/2 cup onion, diced
• 2 cloves garlic, minced
• 1 cup diced tomatoes
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt to taste
• 4 large flour tortillas
• 1/2 cup shredded lettuce
• 1/4 cup chopped cilantro
• 1/2 cup shredded cheese or vegan cheese
• 1 tablespoon olive oil

Instructions

1. 1. In a bowl, mix lentils, rice, onion, garlic, tomatoes, chili powder, cumin, paprika, and salt until well combined.
2. 2. Warm the tortillas to make them pliable.
3. 3. Spoon a generous portion of the filling onto each tortilla.
4. 4. Top with shredded lettuce, cilantro, and cheese if using.
5. 5. Roll up the tortillas tightly and fold the ends inward to seal.
6. 6. Serve warm with a side of salsa or your preferred toppings.

19. Southern Fried Chicken Wrap

Southern Fried Chicken Wraps (Extra Crispy) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [‘8’, ‘8 Wraps’]

This southern fried chicken wrap tastes so good. The breaded chicken is super crispy and this recipe is so easy to make.

Ingredients

• 650 g Chicken Mini Breast Fillets
• 150 g Panko Breadcrumbs
• 100 g Plain Flour
• 2 Eggs
• 1 tbsp Onion Powder
• 1 tbsp Garlic Powder
• 1 tbsp Ginger Powder
• 1 tbsp Paprika
• 1 tbsp Black Pepper
• 1 tbsp Salt
• 2 Red Peppers
• 1 Lettuce
• 1 Large Onion
• 6 Tomatoes
• Sweet Chilli Mayo

Instructions

1. In a small mixing bowl add a tablespoon of onion powder, ginger powder, garlic powder, paprika, black pepper and salt. Mix the spice mix together until evenly distributed.
2. Pour half of the spice mix into the flour and the remaining half into the breadcrumbs. Mix the flour together until evenly distributed, then mix the breadcrumbs together until evenly distributed.
3. Take one piece of chicken and coat it in the flour, then the egg and then the breadcrumbs making sure the chicken strip is fully coated at each stage. Repeat this step for each chicken piece doing this one-by-one.
4. On a medium to high heat, shallow fry the chicken pieces for 4 to 5 minutes. Fry on one side for 3 to 4 minutes and turn over using tongs, continue to fry for a further 1 to 2 minutes or until the chicken is golden brown and crispy.
5. Once all chicken pieces are fried, fry the onions on a medium heat for 1 to 2 minutes or until softened to your liking.
6. Time to assemble the wrap! To make the wraps I started with the sauce then lettuce, tomatoes, red peppers, crispy chicken, onions and then sealed the wraps. Watch the video to see how I wrapped it.

20. Homemade Spaghetti-os

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

Ingredients

• 8 oz small pasta shapes (elbows or shells)
• 2 cups tomato sauce
• 1/2 cup corn kernels (optional)
• 1/4 cup finely chopped onion
• 1 clove garlic, minced
• 1 tablespoon olive oil
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• 1/2 cup shredded cheese or vegan cheese

Instructions

1. 1. Bring a pot of salted water to a boil and cook pasta until al dente; drain and set aside.
2. 2. In a skillet, heat olive oil and sauté onion and garlic until translucent.
3. 3. Stir in tomato sauce and oregano; simmer 5–8 minutes and season with salt and pepper.
4. 4. If using corn, stir it in to warm through.
5. 5. Add the drained pasta to the sauce and toss to coat evenly.
6. 6. Sprinkle with cheese and serve.

21. Cucumber Sushi

Easy Cucumber Sushi for Kids is a practical addition to this collection, with a straightforward method and adaptable serving options.

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

Enjoy these little cucumber sushi rolls for kids – no seaweed required! Gluten free and perfect for little hands, these tasty bites make a great after-school snack or lunchbox idea!

Ingredients

• 1 Cucumber
• 2 Slices of Your Child’s Favorite Cheese
• 2 Slices of All-Natural Deli Meat – such as ham (turkey, chicken)
• Handful of Fresh Matchstick Carrots
• Optional: Sesame Seeds (for garnish)

Instructions

1. Slice cucumber into large 3/4-1 inch thick slices (removing peel if desired).
2. Hollow out center of cucumber using a melon baller. Leave about 1/2 inch of cucumber inside.
3. Stuff cucumber with small rolls of cheese, deli meat and carrots until center is filled.
4. Garnish with sesame seeds if desired.
5. Serve cold. Refrigerated leftovers in tightly sealed container.

22. Taco Pinwheels

Leftover Taco Meat Pinwheels is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘4’]

Taco pinwheels only take minutes to make! Even if you decide to change out the mix-ins and create a different taco pinwheel every time!

Ingredients

• 1 cup leftover taco meat
• 1/2 cup diced red bell pepper
• 1/2 cup diced green bell pepper
• 8 ounces cream cheese, softened
• 1 cup shredded cheese
• 4 burrito size flour tortillas
• guacamole, salsa, and sour cream for serving, if desired.
• for meal prep, add tortilla chips and fresh fruit (strawberries, grapes, mandarin oranges) to your bento lunch box. Use individual guacamole cups to keep your lunch box clean.

Instructions

1. In a bowl, combine the taco meat, diced bell peppers, cream cheese, and shredded cheese.
2. Divide the taco meat mixture evenly on each tortilla and roll up tightly.
3. Wrap each tortilla in plastic wrap and place in the refrigerator to chill for at least an hour or up to overnight.
4. Before serving, slice each tortilla into 1-1/2 inch pinwheels.
5. Serve with tortilla chips, guacamole, salsa, and sour cream, if desired.
6. For meal prep, add chips and fresh fruit (strawberries, grapes, mandarin oranges) to your bento lunch box. Use individual guacamole cups to keep your lunch box clean.

23. Pigs in a Blanket

Mini Pigs in a Blanket Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Yield: [’40’, ’40 minis’]

Fun and easy classic Pigs in a Blanket are so quick to make with ready made crescent roll dough. Use full sized hot dog or little smokie sausages. Add cheese and Everything Bagel Seasoning to add variety and enhance the flavor.

Ingredients

• 2 packages crescent roll dough (see notes)
• 1 package mini hotdogs also known as lil smokies (see notes)
• 2-3 slices cheese (cheddar, Pepper Jack, provolone, American, Monterey Jack or Colby Jack)
• 1 egg
• 1 tablespoon water
• 2 teaspoon everything bagel seasoning (optional)

Instructions

1. Preheat oven to 375 degrees. Cover 2 baking sheets with parchment paper.
2. Pat the hotdogs dry. Cut a slit in the hotdogs that you want to add cheese to. The slit should be fairly deep but not go through to the bottom. Add a small sliver of cheese.
3. Using a sharp knife or pizza cutter, divide each crescent roll into thirds, making three long, thin triangles. Place one mini dog on the widest part of each triangle and roll up towards the point.  Place on prepared baking sheets seam side down.
4. Beat the egg and water together thoroughly.  Lightly brush over the crescent roll portion of the pigs in a blanket being careful not to let it puddle up around them.  If desired. sprinkle with everything bagel spice.
5. Bake 12-15 minutes or until golden brown.

24. Tuna Pin Wheels

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

Recipe details: Prep: PT10M · Total: PT10M · Yield: [’14’, ’14 pinwheels’]

These veg-packed tuna pinwheels are perfect for school lunchboxes! They’re made with canned tuna, canned chickpeas, cucumber, peppers, tomatoes and cream cheese, all rolled up in a tasty tortilla wrap and cut into bite size slices.

Ingredients

• 150 g full fat cream cheese
• 50 g fresh tomatoes (diced)
• 50 g red bell pepper (diced)
• 50 g yellow pepper (diced)
• 50 g canned chickpeas (garbanzo beans) (drained and rinsed)
• 50 g cucumber (diced)
• 15 g fresh spinach (shredded)
• 110 g tuna in spring water (drained)
• Pinch freshly ground black pepper
• 2 large flour tortillas

Instructions

1. Put the cream cheese, tomatoes, red and yellow pepper, chickpeas, cucumber, spinach, tuna and a pinch of pepper in a mixing bowl. Stir until well combined.
2. Spread the mixture onto the tortillas, almost to the edges.
3. Roll the tortillas up.
4. Cut into 2cm (4/5 inch) slices (the very ends on the tortillas tend to unfurl, so you can eat them as a chef’s treat!)
5. Serve in a lunchbox or on a plate with plenty of extra fruit and veg to nibble on.

25. Chicken Bacon Ranch Wraps

Chicken Bacon Ranch Wraps is a practical addition to this collection, with a straightforward method and adaptable serving options.

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

Make these easy economical wraps for a super quick and delicious meal!

Ingredients

• 2 cups (280g) leftover cooked chicken (cubed (I prefer skinless chicken thighs for this, but you can use skinless chicken breast))
• 2 large tomatoes (sliced)
• 2 cups (150g) shredded lettuce
• 4 tortillas (or sandwich wraps)
• 8 slices cooked bacon
• 5 tablespoons Ranch dressing

Instructions

1. Lay out the four tortillas (or sandwich wraps).
2. Evenly distribute and chicken, tomatoes, lettuce, and bacon between each tortilla.
3. Drizzle with Ranch dressing, then wrap each into a a burrito shape and cut in half before serving.
4. Tip: to help keep the shape, you can wrap each with parchment paper.

26. Chicken Fajitas

Mild Chicken Fajitas Recipe for Kids is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘8’, ‘8 fajitas’]

We love mild chicken fajitas for kids. We set all the prepped ingredients out and let the kids do the rest themselves.

Ingredients

• 220 g good quality chicken (diced)
• 1 tbsp vegetable oil (canola oil)
• 1 red bell pepper (cut into strips)
• 1 yellow pepper (cut into strips)
• 2 tsp garlic granules
• ½ tsp smoked paprika
• 1 tsp reduced salt soy sauce ((leave out entirely for small children))
• 8 flour tortillas
• 100 g grated/shredded cheddar cheese
• 100 g lettuce (shredded)
• 100 g fresh cherry tomatoes (halved)

Instructions

1. Heat the oil in a large frying pan on a high heat.
2. Add the chicken breast to the pan, frying for 3-4 minutes.
3. Add the peppers, frying for another couple of minutes.
4. Add the garlic granules and smoked paprika.
5. Add the soy sauce, if using.
6. Fry for a further 5-10 minutes, ensuring all of the chicken is fully cooked through.
7. Tip the fajita mix into a large serving bowl.
8. Microwave the tortilla wraps on a plate for 30-60 seconds according to the pack instructions. This isn’t essential, but it warms and softens the tortillas and tends to make them taste better.
9. Lay the table with the chicken mix, tortillas, cheese, tomatoes and lettuce.
10. Allow everyone to enjoy putting it all together themselves and eating!

27. Vegan Pizza Bagels

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

Ingredients

• 4 bagels, split
• 1 cup pizza sauce
• 1 cup shredded vegan mozzarella
• 1/2 cup sliced mushrooms
• 1/2 cup diced bell pepper
• 1/4 cup sliced olives
• 1 tablespoon olive oil

Instructions

1. 1. Preheat oven to 425°F (220°C).
2. 2. Brush the cut sides of bagels lightly with olive oil.
3. 3. Spread pizza sauce on each bagel half and top with mushrooms and bell peppers.
4. 4. Sprinkle vegan mozzarella over the toppings.
5. 5. Place bagels on a baking sheet and bake 8–10 minutes until cheese melts and edges are crisp.
6. 6. Remove from oven and slice to serve.

28. Chickpea Tuna Salad

Chickpea “Tuna” Salad (Vegan) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT5M · Total: PT10M · Yield: [‘3’, ‘3 ½ cups (4 servings)’]

A simple and delicious recipe for Chickpea Tuna Salad! This vegetarian salad is delicious and absolutely satisfying.

Ingredients

• 2 (14.5-ounce) cans reduced-sodium chickpeas, rinsed and drained
• ¾ cup chopped celery
• ⅔ cup diced red onion
• ⅓ cup vegan mayonnaise or olive oil mayonnaise
• 1 clove garlic, grated
• 1 tablespoon Dijon
• 1 tablespoon white wine vinegar
• Kosher salt and black pepper
• Toasted whole-wheat bread and/or green leaf lettuce for serving

Instructions

1. Add one can of chickpeas to a large mixing bowl. Using a fork, lightly mash.
2. Add remaining can chickpeas, celery, onion, mayonnaise, garlic, Dijon, vinegar, ½ teaspoon salt and ½ teaspoon pepper.
3. Stir to combine; season with additional salt and pepper to taste.
4. Serve on toasted bread or over lettuce with dill pickle spears.

29. Dill Tuna Salad Cucumber Boats

Dill Tuna Salad Cucumber Boats is a practical addition to this collection, with a straightforward method and adaptable serving options.

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

A quick and easy tuna salad served in cucumber boats!

Ingredients

• 1-2 English cucumbers
• 5 oz tuna (drained )
• 1/4 cup mayonnaise
• 2 tablespoons red onion (diced )
• 1/4 cup celery (diced )
• 2 teaspoons apple cider vinegar
• 2 Teaspoons fresh dill
• 1/4 teaspoon garlic powder
• 1/4 – 1/2 teaspoon kosher salt (to taste )
• fresh ground pepper (to taste )

Instructions

1. Slice cucumbers in half. With a small spoon, scoop out the seeds of the cucumber, creating a boat.
2. Add everything else, except salt, to a medium sized bowl and mix well. Salt to taste, as different tunas and mayos have different salt levels.
3. Scoop tuna salad into the cucumber boats and serve!

30. Grilled PB&J Sticks

Grilled PB&J Sticks is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT5M · Total: PT10M · Yield: [‘1’, ‘1 Sandwich’]

Grilled cheese sandwiches don’t get to have all the fun – take your everyday peanut butter and jelly sandwich to the next level by grilling + dipping!

Ingredients

• 1 tablespoon unsalted butter, (softened)
• 2 slices bread
• Jif® Creamy Peanut Butter with Omega-3 DHA & EPA
• Smucker’s® Strawberry Preserves

Instructions

1. Preheat a skillet over medium-high heat.
2. Spread half the butter on one side of each slice of bread. Flip over and spread a layer of peanut butter on the reverse side. Spread a layer of jelly on top of one of the peanut buttered sides, then flip the other slice of bread on top to close the sandwich, butter-side up.
3. Place the sandwich in the hot skillet and cook until golden brown, about 1-3 minutes. Flip and repeat on the other side. Remove from skillet and let cool. You can refrigerate or freeze the sandwich to speed this process up to make cutting it less messy.
4. Once cooled, use a serrated knife to cut the sandwich into 4 slices. Serve with additional peanut butter or jelly on the side for dipping.

31. Broccoli Cheddar Quinoa Cups

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

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [’40’, ’40 to 45 mini cups’]

Looking for a new way to try out quinoa? These broccoli cheddar quinoa bites are a cute and healthy snack, appetizer or side dish that the whole family will love! They’re super kid-friendly and make a great recipe for lunch boxes, toddler snacks and baby-led weaning! {Gluten-free & vegetarian}

Ingredients

• 3 cups cooked quinoa ((or one cup dry))
• 2 cups finely chopped broccoli florets ((about one small broccoli crown))
• 1 1/2 cups shredded cheddar cheese
• 2 eggs (beaten)
• 1 garlic clove (minced)
• 1/2 teaspoon each onion powder and paprika
• 1/4 teaspoon salt

Instructions

1. Preheat oven to 350 degrees F. Spray muffin tin with cooking spray or use a silicone muffin tin.
2. In a large bowl, mix the cooked quinoa, broccoli florets and cheese together.
3. In a smaller bowl, beat the eggs. Add the garlic, onion powder and paprika (and salt, if using). Mix to combine.
4. Add the egg mixture to quinoa mixture and mix until incorporated.
5. Divide mixture evenly among the mini muffin cups, pressing down with a spatula to pack it all down.
6. Bake for 15 minutes. Allow to cool for several minutes before removing from the muffin tin to allow the quinoa to set. Serve warm or at room temperature.

32. Rainbow Sandwiches

Healthy Rainbow Sandwiches Kids Lunch Idea is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 8 slices whole-grain bread
• 1/2 cup hummus
• 1/4 cup shredded carrot
• 1/4 cup thinly sliced cucumber
• 1/4 cup thinly sliced red bell pepper
• 1/4 cup shredded purple cabbage
• 1/4 cup corn kernels
• Salt and pepper to taste
• Optional: lettuce leaves

Instructions

1. 1. Lay out 4 slices of bread and spread each with a layer of hummus.
2. 2. Top with a colorful mix of carrot, cucumber, bell pepper, cabbage, and corn to create rainbow layers.
3. 3. Lightly season with salt and pepper.
4. 4. Cover with the remaining bread slices to make 4 sandwiches.
5. 5. Slice each sandwich diagonally and serve as is or with fruit on the side.

33. Pizza Lunchables

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

Ingredients

• 8 mini crackers or 4 mini pita rounds
• 1/2 cup pizza sauce
• 1 cup shredded mozzarella or vegan cheese
• 1/2 cup assorted toppings (pepperoni slices, sliced olives, diced bell pepper) optional

Instructions

1. 1. Arrange 8 mini crackers (or 4 mini pita rounds) on plates.
2. 2. Spoon a thin layer of pizza sauce onto each cracker or pita.
3. 3. Sprinkle with cheese and add toppings as desired.
4. 4. If using, garnish with extra veggies and serve as a fun lunch option.

34. Pizza Casserole

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

Recipe details: Prep: PT5M · Cook: PT45M · Yield: [‘8’, ‘8 servings’]

An easy Pizza Casserole with pasta, Italian Sausage, onions, garlic, green or red peppers, pepperoni, and black olives in marinara sauce topped with oodles of melted mozzarella cheese. This dish is ideal for large families and hungry appetites.

Ingredients

• 12 ounces uncooked rotini pasta
• 1 lb. Italian sausage
• 1 small yellow onion chopped
• 1 green bell pepper diced
• 2 cloves garlic minced
• 2 teaspoons Italian Seasoning
• 24 ounces marinara
• 1 cup pizza sauce
• 2 cups shredded mozzarella
• 3 ounces pepperoni or turkey pepperoni
• 1 (2.25-ounce) can black olives drained
• basil ribbons (optional)

Instructions

1. Preheat oven to 350 degrees. Spray a 9×13 inch baking dish with nonstick cooking spray.
2. Bring a large pot of water to boil.  Cook the pasta al dente and drain well.
3. Meanwhile start browning the Italian sausage in a large skillet over medium heat.   When it is about halfway browned add the onion and green bell pepper. Continue cooking until the sausage is browned and the onion is soft. Drain any excess grease. Reduce the heat to low and add the garlic and Italian seasoning stirring and cooking for 1 minute.
4. Add the marinara and the pizza sauce to the skillet stirring to combine and simmering over low heat. Add the cooked pasta to the sauce and stir to coat.
5. Spoon the mixture into the prepared baking dish and top with the shredded mozzarella cheese, pepperoni, and black olives. Bake covered with foil for 15-20 minutes. Then remove the foil and continue baking for 15-20 minutes or until the cheese is melted and lightly browned. Top with fresh basil ribbons.

35. Ham and Cheese Roll Ups

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

Recipe details: Prep: PT15M · Total: PT15M · Yield: [’45’, ’45 -50 Pinwheels’]

Easy Ham and Cheese Pinwheels only have 6 ingredients and are the perfect lunch, snack or appetizer for kids!

Ingredients

• 5 large flour tortillas
• 2 packages cream cheese (8 oz each, softened)
• 2 Tablespoons mayonnaise
• 1 package (0.4 oz dry ranch dressing mix)
• 30 pieces thin sliced deli ham (amount will depend on how thick you want it)
• 30 pieces thinly sliced cheese (Colby jack, American or your favorite, amount will depend on how thick you want it)

Instructions

1. In a medium bowl, beat cream cheese until soft and creamy.
2. Add mayonnaise and ranch dressing mix and combine well.
3. Add cream cheese mixture to tortilla. Using a small cookie dough scoop works well. Spread filling outevenly
4. Then lay 3 slices of ham out evenly on top of tortilla and top with cheese 3 slices
5. Repeat ham and cheese layers.
6. Tightly roll tortilla up.
7. Slice into pieces about ½ inch thick, you should get 8-10 slices from each tortilla.
8. Store in airtight container in refrigerator until ready to serve.
9. Should be served same day for best results.

36. Mini Pancake Stack

Mini Pancake Stack is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 1/2 cups all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1 large egg
• 2 tablespoons melted butter or oil
• 1 teaspoon vanilla extract
• Maple syrup and fresh fruit for serving (optional)

Instructions

1. 1. In a bowl, whisk together flour, sugar, baking powder, and salt.
2. 2. In another bowl, whisk milk, egg, melted butter (or oil), and vanilla.
3. 3. Combine wet and dry ingredients just until blended; a few small lumps are fine.
4. 4. Heat a nonstick skillet over medium heat and lightly grease it.
5. 5. Pour small rounds of batter to form mini pancakes; cook until bubbles form on top, then flip and cook until golden.
6. 6. Stack the pancakes and serve with maple syrup and fruit.

37. Homemade Chicken Nuggets

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

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT25M · Yield: [‘6’]

Kids and grown ups both love these homemade chicken nuggets! With a carefully chosen blend of seasoning and a perfectly crisp coating, you’ll never want to go back to fast food or frozen nuggets again!

Ingredients

• 1 lb boneless skinless chicken breast (chopped into pieces)
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/4 cup corn starch
• 1/4 cup water
• 1 cup breadcrumbs
• 1 cup flour
• 2 eggs (beaten)
• 3 cup canola oil (for frying)

Instructions

1. Add the chopped chicken to the food processor, and process until the meat’s pulverized and smooth. Then add spices, water and starch and mix again.
2. Add all of the spices, water, and cornstarch to the chicken- and process again, just until everything’s evenly incorporated and well mixed.
3. Shape some of the chicken filling into a roughly 2″x2″ rectangular shape in your hand and place it onto a parchment paper lined baking baking sheet. Continue until all the chicken’s been shaped and added to the baking sheet. Place the tray in the freezer and chill for 30 minutes.
4. Add roughly 3 cups of canola oil to a heavy bottomed pot or skillet or a deep fryer and heat over medium high heat.
5. Remove the chilled chicken nuggets from the freezer and place them in the flour turning to evenly coat, then transfer to the beaten egg, and finally coat them all evenly in the bread crumbs.
6. Once the oil’s hot, carefully add the nuggets (working in batches so you don’t over crowd the pot) and fry for 6- 8 minutes flipping halfway through.
7. Remove the cooked chicken nuggets from the hot oil using a slotted spoon and transfer them to a paper towel lined plate to drain off any excess grease.
8. Repeat until all nuggets have been cooked.
9. Allow the nuggets to cool significantly before serving them warm.

38. Pan Fried Gnocchi

Crispy Pan Fried Gnocchi is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘3’, ‘3 servings’]

This crispy pan fried gnocchi is a simple and quick recipe to make in only 20 minutes for an easy weeknight meal.

Ingredients

• 2 tbsp + 4 tbsp butter
• 1 package (500g) gnocchi*
• 1 tsp garlic, minced
• ½ tsp dried oregano
• ½ tsp dried thyme
• 3 tbsp parmesan cheese

Instructions

1. Melt the 2 tablespoons of butter in a saucepan over medium heat. Add the gnocchi and cook them for about 15 minutes until they are crispy and slightly golden on the outside. Keep the gnocchi in a flat layer so they cook evenly. Stir occasionally to change their position.
2. When the gnocchi are almost done cooking, start making the sauce. In a small saucepan, melt the remaining 4 tablespoons of butter over medium heat. Once melted, add the garlic, oregano and thyme and cook for about 2 minutes, until fragrant. Don’t burn the garlic.
3. Pour the sauce over the gnocchi and stir to coat. Keep the gnocchi on low heat. Add the parmesan and stir until it is melted. Serve immediately. Enjoy!

39. Banana Carrot Muffins

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

Ingredients

• 3/4 cup all-purpose flour
• 1/4 cup rolled oats
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• Pinch of salt
• 1 ripe banana, mashed
• 1/2 cup grated carrot
• 1/4 cup sugar
• 1/4 cup milk
• 2 tablespoons melted butter or oil
• 1/2 teaspoon cinnamon
• Optional: 1/4 cup chopped walnuts

Instructions

1. 1. Preheat oven to 350°F (175°C) and line 4 muffin cups with liners.
2. 2. In a bowl, whisk flour, oats, baking powder, baking soda, salt, and cinnamon.
3. 3. In another bowl, mix mashed banana, grated carrot, sugar, milk, and melted butter or oil.
4. 4. Combine wet and dry ingredients just until blended.
5. 5. Divide batter evenly among the 4 muffin cups and bake 18–22 minutes until a toothpick comes out clean.
6. 6. Allow muffins to cool briefly before serving.

40. California Club Sandwich

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

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

Mile high sandwich packed with turkey, bacon, avocado, and cheese. Try it once and you are going to be craving it again and again!

Ingredients

• 1/4 Cup Mayonnaise
• 3 Slices Calcium Fortified Bread (I used Wonder Bread)
• 1/4 Cup Baby Spinach
• 4 Slices Turkey Lunch Meat
• 1/2 Roma Tomato (Thinly Sliced)
• 4 Slices Bacon (Cooked Crisp)
• 2 Slices Swiss cheese
• 1/2 Avocado (Sliced)

Instructions

1. Toast 3 slices of calcium-fortified bread, and spread each slice with mayo.
2. Add one slice of turkey, 2 slices of tomato, 2 slices of bacon, and 1 piece of cheese to the first piece of toast.
3. Top with the second slice of toast mayo side down. Top with remaining ingredients (spinach, turkey, tomato, cheese, bacon, and avocado).
4. Top with third slice of bread.

41. Instant Pot Penne Pasta

Penne Pasta in Tomato Cream Sauce – Instant Pot is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘4’]

One-pot Penne in Tomato Cream sauce made in Instant Pot – A quick and easy meal, perfect for weeknights. A favorite for both kids and adults, and a great option for gatherings. It takes maximum 20 minutes from start to finish. Pair it with a soup or salad for a perfect dinner.

Ingredients

• 1 teaspoon Olive Oil
• 5 cloves Garlic (diced (not paste))
• 9 ounces Penne Pasta ((about 3-4 cups))
• 12 ounces Marinara Sauce (or similar tomato based sauce)
• 1/2 cup Cream
• 1/2 cup Cheese (Romano or Parmesan or cheese of your choice)
• 1 cup Water
• 1 tablespoon Lemon juice
• 1/2 teaspoon Salt (or to taste)

Instructions

1. Start the instant pot in sauté mode and heat oil in it. Add the garlic and cook until it is golden brown. 
2. Add the marinara sauce and let it come to a boil. This will take a couple of minutes. (See notes if you have had a Burn issue in your instant pot)
3. Add a cup of water and then stir in the penne. Scrape if anything is stuck to the bottom of the pot. Most of the pasta should be covered in the sauce and water. If it is not, add some more water.
4. Close the instant pot lid with vent in sealing position. Change the setting to manual or pressure cook mode at high pressure for 4 minutes. The time to cook is usually 1 minute less than half of the suggest time on the pasta box. This will result in al dente pasta.
5. When the instant pot beeps, quick release the pressure manually.
6. Stir in the cream and cheese, so it is mixed well with the sauce. Add in lemon juice and salt to taste. Penne is ready to be served.
7. Tip: Remove the steel insert from the instant pot, so the bottom does not continue cooking from the heat. 

42. Peanut Butter Oatmeal Balls

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

Ingredients

• 1 cup rolled oats
• 1/2 cup creamy peanut butter
• 1/3 cup honey or maple syrup
• 1/4 cup ground flaxseed
• 1/4 cup mini chocolate chips (optional)
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

1. 1. In a mixing bowl, combine oats, peanut butter, honey, flaxseed, vanilla, and salt until a thick dough forms.
2. 2. If desired, fold in chocolate chips.
3. 3. Roll the mixture into small balls about 1 inch in diameter and place on a tray.
4. 4. Chill for 20 minutes to firm up, then store in the refrigerator.

43. One Pot Cheeseburger Pasta

One Pot Cheeseburger Pasta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 tablespoon olive oil
• 1/2 pound ground beef or plant-based crumbles
• 1/2 onion, diced
• 2 cloves garlic, minced
• 2 cups beef or veggie broth
• 1 cup water
• 8 oz penne pasta
• 1 cup shredded cheddar cheese
• 1/2 cup milk
• 1 tablespoon ketchup (optional)
• Salt and pepper to taste
• 1 teaspoon mustard (optional)

Instructions

1. 1. In a large pot, heat olive oil over medium-high and brown the beef or crumbles with the onion until cooked through.
2. 2. Add garlic and cook for another minute until fragrant.
3. 3. Pour in broth, water, and tomato sauce if using; add pasta and bring to a boil.
4. 4. Reduce heat to a simmer, cover, and cook until pasta is tender and most of the liquid is absorbed (about 10 minutes).
5. 5. Stir in cheddar cheese and milk until sauce is creamy and cheese is melted; season with salt, pepper, and ketchup or mustard if desired.
6. 6. Remove from heat and serve hot.

44. Olivier Salad

Vegan Olivier Salad (салат Оливье, Salat Olivye) 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 side servings’]

Dec 24 may be too late to post a Christmas recipe… but here’s one anyway. Olivier salad, originally from Russia, is now a holiday tradition in many countries.

Ingredients

• 2 medium potatoes, diced ()
• 1/3 cup green peas
• 1 small carrot, diced
• 1/4 onion, diced
• 1 tsp mustard
• 2 tbsp relish or diced pickles
• 3 tbsp vegan mayonnaise ()
• 1/3 cup veggie soy roll or vegan sausage, diced
• 1/4 tsp fine salt or 1/2 tsp kosher salt
• 1/2 tsp ground black pepper

Instructions

1. Boil 2 medium potatoes, diced, 1/3 cup green peas, and 1 small carrot, diced until tender, around 5 minutes on the stovetop. (Or throw them all into an Instant Pot steamer basket with a cup of cold water and use the Steam setting at High Pressure for 1 minute, quick release.)
2. Mix all the ingredients together, chill until cold, then enjoy.

45. Scallion Pancakes

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

Recipe details: Prep: PT30M · Cook: PT15M · Total: PT45M · Yield: [‘4’]

These Chinese Scallion pancakes, “Cong You Bing” are flaky, chewy and delicious flatbreads that are made of flour, scallions, and salt. This fail-proof recipe calls only for 5 ingredients!

Ingredients

• All-purpose flour- 3 1/4 cup or 400 gm
• Water (room temperature-280 ml)
• Oil for cooking
• FOR THE FILLING
• Scallions (chopped- 1 cup)
• Himalayan salt -2 tsp.
• Olive oil- 2 tbsp.

Instructions

1. In a large bowl mix flour and water together until forms a smooth dough.
2. Transfer the dough to a clean surface to knead. The dough will be sticky. Knead for about 8-10 minutes, doubling it over and pressing it down. The dough is ready when it is not sticky.
3. Divide dough into 2 equal portions, cover with plastic and allow to rest for 30 min.
4. On a dusted surface, roll out the dough into a thin layer.
5. Lightly brush the top of the dough with oil, then spread chopped scallions evenly (gently press them onto the dough) and sprinkle Himalayan salt.
6. Starting from the long end, roll the dough up like a long burrito.
7. Coil the dough and allow to rest for 20 minutes, covered.
8. Before cooking, press the dough lightly to flatten and get a round pancake.
9. Preheat a nonstick pan,add 1 tbsp. oil, then place the scallion pancake and cook over low heat until brown, flip, cover with the lid and cook for 2-3 minutes on low heat.
10. Remove the lid, add 1 tbsp. vegetable oil around the sides of the pancake and fry until golden brown, flipping halfway.
11. Using a pizza cutter or kitchen scissors, cut the pancake into wedges. Serve immediately with any dipping sauce of your choice.

12.

46. Zucchini Corn Fritters

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

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’, ‘4 servings or 12 fritters’]

The most amazing vegan zucchini and corn fritters you’ll ever have. Crispy, delicious and perfect with a salad or dipped into your favorite dip.

Ingredients

• 1 cup all-purpose flour (or whole grain)
• 2 tsp baking powder
• ½ tsp salt
• ¼ tsp black pepper
• 1 chia/flax egg (1 tbsp chia seeds/ground flax seeds + 3 tbsp water, see notes)
• ½ cup almond milk (or other nut milk)
• 1 tbsp olive oil
• 1 ½ cup zucchini (grated, squeezed and drained (about 2 medium-sized zucchini))
• 1 ear corn (kernels cut off the cob (about 1 cup corn kernels))
• ½ jalapeño pepper (finely chopped)
• 3 cloves garlic (minced)
• 3 scallions (diced)
• 1/3 cup parsley (or cilantro, chopped)
• 1 tbsp lime juice (or lemon juice)
• 2 tablespoons olive oil (or other frying oil, to fry)
• Marinara sauce/vegan sour cream (to serve)

Instructions Prepare the zucchini

1. Grate 2 medium-sized zucchini (about 1 ½ cups) into a bowl or colander that is prepared with a clean dish towel or cheese cloth that is laid into it. Add a pinch of salt, and leave for 10 minutes. Take the edges of the towel (like you would a garbage bag), twist the top of the cloth over a sink or bowl until it squeezes the zucchini and drains the excess liquid. Try to squeeze as much liquid as you can.

Make the chia egg

1. Mix three tablespoons of water and one tablespoon of chia seeds or ground flax seeds in a small bowl. Let the mixture thicken for 5 minutes.

Mix the batter

1. Mix the dry ingredients together. Add the chia egg, almond milk and olive oil and mix again with a whisk.
2. Add grated zucchini, corn kernels, finely chopped jalapeño, minced garlic, diced scallions and chopped parsley. Sprinkle with lime juice. Mix it all together.

Fry the fritters

1. Heat up a pan to medium heat and place one or two tablespoons of oil into the pan. Portion out one heaped tablespoon of batter per fritter and fry in batches over medium heat for about five minutes per side. Cover after flipping.

Serve

1. Serve the fritters with your favorite dip or salad (more serving suggestions below).

47. Vegan Sushi Rolls

Vegan Sushi Rolls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Yield: [’24’, ’24 rolls’]

These vegan sushi rolls are easy, delicious, and healthy. They are kid friendly and great for kids’ lunch boxes. These sushi rolls are nutritious, being high in Vitamin A,C, and B12. They are also allergy friendly being gluten-free, egg-free, dairy -free, soy-free, nut-free

Ingredients

• 2-3 Nori Sheets
• 2 cups Organic White or Brown Rice
• 1 Organic Cucumber (cut in thin strips)
• 1 Organic Avocado (cut in thin strips)
• 1 Organic Red or Yellow Pepper (cut in thin strips)
• 1-2 tsp Himalayan salt
• 1 Organic Mango (optional)
• 2 tbsp Organic Raisins (optional)

Instructions Making Sushi Rolls without a Bamboo Mat

1. Cook the rice. You will need 1/2 to 1 cup of cooked rice per nori sheet
2. Cut the vegetables and fruit in thin strips
3. Add the nori sheet with the length facing you and with the shiny side down, on top of a towel, cutting board, or parchment paper.
4. Get the nori sheet slightly wet by slightly touching it with your wet fingers, to help rolling it easier and to prevent breaking it.
5. Spread the rice on the nori sheet, by living 1/2 inch empty space on both ends of nori sheet in order to be able to roll it later.
6. Add the vegetables on top of rice in horizontal rows.
7. Sprinkle some sea salt over the vegetables and rice.
8. Turn the nori sheet around so the width of it will face you, and start rolling it, by gently pressing down on the roll to ensure it stays tight and wouldn’t come apart.
9. Wet your fingers in a bowl of water and slightly touch the nori sheet if it still seems to dry to roll.
10. Cut the roll in 6-8 smaller rolls, but using a sharp knife like the Japanese Nachiri Bocho knife (it’s specially designed to cut vegetables into thin slices) or using a Steak Knife.

MAKING VEGAN SUSHI ROLLS WITH BAMBOO MAT

1. Cook the rice. You will need 1/2 to 1 cup of cooked rice per nori sheet
2. Cut the vegetables and fruit in thin strips
3. Add the nori sheet with the length facing you and with the shiny side down, on top of the bamboo mat.
4. Spread the rice on the nori sheet, by living 1/2 inch empty space on both ends of nori sheet in order to be able to roll it later.
5. Add the vegetables on top of rice in horizontal rows.
6. Sprinkle some sea salt over the vegetables and rice.
7. Turn the nori sheet around so the width of it will face you.
8. Pull the mat to roll it together with the nori sheet, by slightly pressing down, to ensure a tight roll.
9. Once you rolled one side of the nori sheet, don’t leave the mat inside the roll. Pull out the mat, and re-roll again the next part. Every time you roll one part of the sushi rolls, put gentle pressure over the mat, to secure a tight roll.
10. Wet your fingers in a bowl of water and slightly touch the nori sheet if it still seems to dry to roll.
11. Once the sushi roll is all rolled out, wrap the bamboo mat around it, and push slightly on it to tight up the roll.
12. Cut the roll in 6-8 smaller rolls, but using a sharp knife like the Japanese Nachiri Bocho knife (it’s specially designed to cut vegetables into thin slices) or using a Steak Knife. Serve with a Japanese dipping sauce, or by itself.

48. Ham and Cheese Sliders

Baked Ham and Cheese Sliders is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [’12’, ’12 sandwiches’]

Baked ham and cheese sliders complete with a poppy seed spread

Ingredients

• 12 dinner rolls
• ¼ cup butter
• 2 tablespoons prepared mustard
• 1 tablespoon dried minced onion
• ½ tablespoon poppy seeds
• 1 teaspoon Worcestershire sauce
• 9 ounces sliced ham
• 6 ounces sliced Swiss cheese

Instructions

1. Preheat oven to 325 F.
2. Slice your rolls in half horizontally.
3. In a small saucepan or microwave-safe bowl, melt the butter.
4. Whisk in the onion, mustard, poppy seeds, and Worcestershire sauce.
5. Brush the butter mixture evenly over both the top (outside) and bottom half of the rolls.
6. Layer the ham and Swiss slices over the bottom half of the rolls.
7. Replace the top half of the rolls, and cover with foil.
8. Bake for about 15-20 minutes, or until cheese is melted.
9. Remove from oven, and serve warm.

49. Taco in a Bag

Walking Taco (In a Bag) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: 16

The ultimate portable snack, appetizer, or easy meal perfect to feed a crowd.

Ingredients

• 1 pound ground beef
• 2 tablespoons taco seasoning or 1 packet
• 16 single serve bags of corn chips (Fritos) or tortillas chips (Cool Ranch or Nacho Doritos)
• 1 cup shredded cheddar cheese
• sour cream
• guacamole
• diced tomatoes (fresh or canned)
• diced onions
• shredded lettuce
• chopped cilantro
• chopped scallions
• salsa
• sliced jalapenos
• 1 cup beans (pinto or black work great), drained

Instructions

1. In a large skillet or pan, add taco seasoning and ground beef.
2. Cook ground beef over medium heat until browned, about 6-8 minutes. Break meat apart as it cooks.
3. Once cooked, drain excess grease. Use right away or store/freeze until later.
4. When ready to serve, open single-serve chip bags and place desired toppings in bag over the chips.
5. Serve and enjoy!

50. Tahini Broccoli Pasta

Creamy Tahini Broccoli Pasta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘2’, ‘2 servings’]

An easy pasta dish that is the perfect comfort food dinner, this creamy tahini and broccoli pasta has a tomato-free sauce for those who aren’t able to tolerate or simply aren’t a fan of tomatoes. Vegan and gluten-free, using suitable pasta.

Ingredients

• 1 tbsp olive oil
• 1 cup broccoli florets
• 2 cups pasta (adjust quantity to preference)
• 1 tbsp pumpkin seeds
• fresh herbs (chopped)
• pinch salt
• pinch black pepper (optional)
• 1/4 cup tahini
• 1/4 cup warm water (more to texture preference)
• 1/2 tsp dried sage (or fresh)
• 1/4 tsp garlic powder (optional)
• 1/2 tsp apple cider vinegar (optional)

Instructions

1. Cook the pasta according to packet instructions.
2. Fry the broccoli in a little olive oil until starting to get tender, about 7-8 minutes.
3. Make the tahini sauce by combining the ingredients and stirring well so that it becomes a sauce.
4. Drain the pasta and return to the pan. Add the broccoli and then stir through the tahini sauce. Season with salt and pepper (if using). Transfer to your bowl and sprinkle with fresh herbs and pumpkin seeds.

51. Cheeseburger Buns

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

Recipe details: Prep: PT60M · Cook: PT10M · Total: PT70M · Yield: [‘8’]

These stuffed cheeseburger buns are fun finger food for the whole family. Perfect for lunch or dinner, parties, and even potlucks- they’re a great way to enjoy all the flavors of a messy burger, in perfectly potable form.

Ingredients

• 2 packages (1/4 oz each active dry yeast)
• 1/2 cup warm water
• 3/4 cup warm milk
• 1/4 cup sugar
• 1/4 cup shortening
• 1 egg
• 1 tsp salt
• 3 1/2 -4 cups all purpose flour
• 1 1/2 lbs ground beef
• 1/4 cup diced onion
• 1 8 oz can tomato sauce
• 8 slices American cheese (quartered)

Instructions

1. In a large bowl, dissolve yeast in warm water. Add the milk, sugar, shortening, egg, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 30 minutes.
3. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in tomato sauce. Remove from the heat; set aside.
4. Punch dough down; divide into 16 pieces. On a lightly floured surface, gently roll out and stretch each piece into a 5-in. circle. Top each circle with two pieces of cheese and about 3 tablespoons beef mixture. Bring dough over filling to center; pinch edges to seal.
5. Place seam side down on a greased baking sheet. Cover and let rise in a warm place until doubled, about 20 minutes. Bake at 400° for 8-12 minutes or until golden brown. Serve warm.

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.