EAT THIS, NOT THAT

 Best Back-to-School Recipes

From make-ahead salads to a fresh take on Bagel Bites, we've got you covered.

By Lia Picard 

Published on July 21, 2020 | 12:12

 

Summer is whizzing by and, believe it or not, school is around the corner. Even though school is going to look different for a lot of youngins this year, one thing is certain: They'll need lunch. Whether your child is physically going back to school or learning remotely from home, having some simple yet delicious recipes in the coffer will make it easier to keep them nourished.

To help you get a head start in planning, we've scouted out back-to-school recipes that both adults and kids can enjoy (there are even a few treat recipes because, hey, you deserve it). And for more kid-friendly lunches, check out these  Genius Bento Box Lunch Ideas.

1

Cheesy pizza cups

Carlene Thomas/Eat This, Not That!

Bagel bites are technically breakfast treats, but let's be honest, they can be enjoyed any time. You could make these with mini bagels, but we took things to the next level by using a cheese-based dough in this recipe.

MAKES 2 SERVINGS

INGREDIENTS

1 oz full fat cream cheese
1 1/2 cups hand-grated whole milk mozzarella cheese
1 large egg, beaten
1 cup Bob's Red Mill almond flour
2 Tbsp Bob's Red Mill coconut flour
1/3 cup Rao's pizza sauce
1/3 cup shredded cheddar cheese
1/8 cup mini pepperoni slices

HOW TO MAKE IT

1. Preheat the oven to 400°F.
2. In a large microwave-safe bowl, combine the cream cheese and mozzarella and microwave for 1 minute, stopping several times to stir. Add in the beaten egg,  and quickly stir until a ball is formed. Knead by hand, adding additional almond flour if needed, until lightly sticky.
3. Divide the dough into 8 pieces. Set a piece between two sheets of greased parchment paper and roll out with a rolling pin. Repeat with the rest, then press each piece of dough into greased muffin tins to form small dough cups.
4. Bake for 15 minutes until golden brown. Remove from oven and top each with sauce, cheddar, and pepperoni. Return to oven for five minutes until the cheese melts.
5. Remove from muffin tins and serve.

2

Greek yogurt apple streusel muffins

Think outside the lunchbox and try whipping up some muffins for lunch. The kids can top them with peanut butter or pair them with some cheese for extra protein.

Ingredients

SCALE

Streusel topping

·         ¼ cup old-fashioned oats

·         ¼ cup all-purpose flour

·         2 tablespoons granulated natural cane sugar (evaporated cane juice)

·         2 tablespoons unsalted butter, softened

·         ½ teaspoon cinnamon

Muffins

·         1 large egg

·         ¾ cup plain Greek yogurt, preferably 0% fat

·         2/3 cup granulated natural cane sugar (evaporated cane juice)

·         1/4 cup avocado oil or organic canola oil

·         ¼ cup apple juice, apple cider or water

·         1 cup all-purpose flour

·         3/4 cup whole-wheat flour, preferably white whole-wheat

·         2 teaspoons baking powder

·         1 teaspoon cinnamon

·         ½ teaspoon baking soda

·         ½ teaspoon nutmeg

·         ½ teaspoon salt

·         1 large apple, peeled and finely diced

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Instructions

1.      Preheat oven to 375ºF. Coat a 12-well muffin tin with cooking spray or line with paper muffin liners.

2.      Rub together oats, ¼ cup all-purpose flour, 2 tablespoons cane sugar, butter and ½ teaspoon cinnamon with clean fingertips in a small bowl until crumbly.

3.      Whisk egg, yogurt, evaporated cane juice, oil and apple juice in a large bowl until smooth. Whisk 1 cup all-purpose flour, whole-wheat flour, baking powder, 1 teaspoon cinnamon, baking soda, nutmeg and salt in a medium bowl. Add the dry mixture to the wet mixture and stir to combine. Add the apple and stir to combine.

4.      Divide the batter among the prepared muffin tin wells. Top with the streusel, dividing evenly. Transfer to the oven and bake until a toothpick inserted in the center comes out clean, 26 to 28 minutes. Let cool in the pan 10 minutes before removing the muffins from the muffin tin, and transferring to a wire rack to cool.

3

Easy pasta salad

Pasta salads are one-stop-shop recipes. You have your carbs, veggies, and protein all in one bowl. And this recipe, with cucumbers, tomatoes, and a tangy vinaigrette, is just as easy to eat as it was to make

YOU WILL NEED

PASTA SALAD

1 pound dried pasta like fusilli, penne, rotini or farfalle (bow tie)

1 cup sliced bell pepper (1 medium)

1 cup thinly sliced zucchini (1/2 medium)

1 cup halved cherry tomatoes

1/3 cup thinly sliced scallions (5 to 6)

1/4 cup sliced pepperoncini or banana peppers, optional

1 cup (4 ounces) halved mixed olives

1 cup (2 ounces) grated parmesan cheese or hard cheese

1 cup (6 ounces) fresh mozzarella balls, chopped

1/3 cup fresh parsley or basil, optional

HOMEMADE DRESSING

1/3 cup red wine vinegar, white wine vinegar or champagne vinegar

1/2 teaspoon fine sea salt, plus more to taste

1/2 teaspoon fresh ground black pepper

1/2 teaspoon dried oregano

2 to 3 tablespoons juice from pepperoncini jar, optional

1/2 cup extra-virgin olive oil

DIRECTIONS

Bring a large pot of salted water to a boil. Add pasta and cook until tender, 6 to 10 minutes (check the package for recommended cook time). Drain and rinse well under cold water.

While the pasta cooks, in the bottom of a large bowl, make the dressing. Whisk the red wine vinegar, salt, pepper, oregano, pepperoncini juice (if using), and the olive oil until blended. Add the drained and rinsed pasta to the dressing and mix well.

Stir in the bell pepper, zucchini, tomatoes, scallions, pepperoncini (if using), olives, parmesan, mozzarella, and the herbs (if using). Taste for seasoning and adjust with salt and pepper as needed. Serve or for the best results, cover and Refrigerate at least 30 minutes and up to 5 days.