School Lunch Ideas

RECIPES

School Lunch Ideas

By Anthea Dawson

Summer days are sadly flying by, and as the new school year quickly approaches, it’s never too early to start your fall planning. As every parent knows, the school year starts off in full swing - whether it’s homework, science projects, sports practice or band concerts, there’s no shortage of things to stay on top of—and the only way to keep up with them all is to make sure everyone in your family is full and fueled.

 

With school cafeteria offerings usually leaving much to be desired, it’s sometimes hard to make sure that your kids are eating enough at lunchtime to get them through the day. My teens have often come home from school and stuffed themselves silly with gargantuan snacks because they say they have barely eaten due to the offerings being so unappealing. Now I send lunches and snacks to make sure that they are getting enough. Here are some interesting lunch ideas to help get your kids through the day. Lots of them work as well for easy weekday dinner ideas and the leftovers make for the perfect school lunch!

 

Butternut Squash Mac N Cheese with Crispy Topping

Serves 6 - 8

• 1 small butternut squash, split in half and seeds scooped out
• 1 Tbsp. olive oil
• Salt and pepper

• 12 oz macaroni
• 1 Tbsp. olive oil
• 2 Tbsp. butter
• 1/4 cup flour
• 3 cloves garlic, minced
• 1/4 cup onion, finely chopped
• 2 cups milk
• 1 cup vegetable stock
• 8 oz grated cheddar cheese
• 1 cup slivered kale leaves (stems removed) or chopped baby spinach (optional)
• Salt and pepper
• 1/2 cup panko bread crumbs

 

Preheat your oven to 425 degrees. Rub the oil on the 2 squash halves and sprinkle with salt and pepper. Roast until squash is soft in the middle (test by poking it with the tip of a sharp knife), about 30 - 40 minutes. Once it’s cooled a bit, peel the skin off and mash the squash with a fork until you have a 1/2 cup. Save the rest of the roasted squash for another use (like butternut squash soup). Bring the oven temperature down to 375 degrees.

In the meantime, bring a pot of salted water to the boil and cook the macaroni until cooked through (about 10 minutes). Drain, return to the cooking pot and toss with olive oil. Set aside.

In a saucepan, melt the butter over medium-low heat. While stirring with a whisk or a fork, slowly sprinkle the flour in the melted butter. Add the minced garlic and chopped onion and cook for 2 minutes.

Slowly add the milk while whisking, and then add the vegetable stock. Bring the mixture up to the boil, whisking all the while, and then reduce the heat to medium-low. The sauce will thicken but it will take time, about 5 - 10 minutes, so be patient. You know it’s thick enough when the sauce coats the back of a spoon. Once you have reached this stage, stir in the grated cheese and the 1/2 cup of mashed butternut squash. Season the cheesy sauce with salt and pepper and stir in the cooked macaroni. If using, add the slivered kale or baby spinach.

Spray a baking dish with non-stick spray and add the macaroni. Spread it out evenly and sprinkle the top with the panko crumbs. Cover the dish with tin foil and bake in the oven for 15 minutes. Remove the tin foil and bake for another 8  - 10 minutes, until the topping is golden and crispy. Allow to cool for a few minutes to avoid burning the roof of your mouth before serving!

 

Buffalo Chicken Salad Wraps 

Serves 4

• 2 tbsp. olive oil
• 1/4 cup hot sauce (Frank’s works well)
• 1/2 tsp. Paprika
• 1/2 tsp. Garlic powder
• Pinch of salt
• 1 pound cooked chicken, cut into bite-sized pieces (either store bought rotisserie style or leftovers)
• 4 large flour tortillas
• 1/2 cup blue cheese or Ranch dressing
• 2 cups Romaine lettuce, chopped
• 1/2 cup carrot, shredded
• 1/2 ripe avocado, sliced
• 1/2 cup shredded cheddar cheese

 

In a small bowl, combine oil, hot sauce, paprika, garlic powder and salt. Add the cooked chicken pieces, stir to combine.

Place tortillas on a plate and spread with a thin layer of blue cheese (or Ranch) dressing. Layer with lettuce, carrots, avocado and cheese. Add a scoop of chicken to the centre of each tortilla and wrap tightly like a burrito. Serve extra dressing and hot sauce on the side.

 

Chicken Quinoa Bowl

Serves 6

• 2 cups quinoa, properly rinsed
• 4 cups of water
• 2 Tbsp. olive oil
• 2 cups cooked chicken, chopped
• 2 ripe avocados, peeled and diced
• 1/2 cup feta, crumbled
• 1 cup corn, fresh or frozen (but thawed)
• 1/2 cup fresh herbs (parsley, mint, chives)
• Juice from 1 lemon
• 1/2 cup olive oil
• Salt and pepper

 

Cook the quinoa according to the package directions in salted water. Once cooked,  transfer to a large bowl and toss with 2 Tbsp. olive oil and season to taste with salt and pepper. Set aside to cool.

Meanwhile, in another large bowl, toss together the cooked chicken, avocados, feta, corn and fresh herbs (reserving a bit for garnish). In a small bowl, whisk together the lemon juice and olive oil until well emulsified, and season to taste with salt and pepper. Mix the dressing over the chicken/veggie bowl and gently toss to combine.

Right before serving, divide the quinoa between 6 bowls and top with the chicken and veggie mix. Garnish each bowl with a sprinkling of fresh herbs.

 

Beef with Broccoli Teriyaki and Ramen Noodles 

Serves 4

• 2 3-oz packages of instant ramen noodles
• 1 lb. skirt steak
• 1/4 cup chicken broth
• 3 tbsp. teriyaki sauce
• 2 tsp. cornstarch
• 1 tsp. sugar
• 1/2 tsp. sesame oil
• 5 tbsp. vegetable oil
• 4 cups broccoli pieces
• 1 tbsp. finely grated ginger
• 2 cloves of garlic, minced
• 4 green onions, thinly sliced
• Toasted sesame seeds

 

Cover the noodles with hot water in a large bowl and soak for 5 minutes. Drain and set aside. (Discard the flavour pouches).

Cut the beef crosswise into 1/4 inch thick pieces.

In a small bowl, stir together the chicken broth, teriyaki sauce, cornstarch, sugar and sesame oil. Set aside.

Heat 1 tablespoon of the oil in a wok over high heat. Add half of the beef and cook, stirring once, until brown on the outside but still juicy on the inside, about 1 to 2 minutes. Remove with a slotted spoon to a bowl, add another tablespoon of oil to the wok and repeat with the remaining beef. Remove once cooked.

Heat another tablespoon of oil in the wok and add the broccoli, stirring often until it starts to soften, about 1 minute, and then remove to the bowl with the beef. Reduce the heat to medium, add 1 teaspoon of oil and then the ginger and garlic, stirring constantly for about 30 seconds. Add 1/4 cup of water to the wok and cook until it’s mostly evaporated, about 1 minute. Mix in the chicken broth mixture, bring to the boil and cook, stirring occasionally, until thickened, about 1 minute. Add the beef and broccoli and stir to coat with the sauce. Transfer the beef mixture to a bowl.

Wipe out the skillet and heat the remaining 2 tablespoons of oil over medium heat. Add the ramen noodles and green onions, stirring often, until heated through, about 1 minute. Transfer to a serving platter and add the beef mixture on top. Garnish with sesame seeds and enjoy!

 

Hearty Turkey Chili

Serves 6 to 8 

• 1 Tbsp. olive oil
• 2 lbs. ground turkey
• 2 white onions, chopped
• 1 red pepper, cored and seeded, chopped
• 3 cloves of garlic, chopped
• 1 jalapeño pepper, cored and seeded, chopped (optional) 1 1/2 Tbsp. chili powder
• 2 Tbsp. dark brown sugar
• 1 1/2 Tbsp. ground cumin
• 1 tsp. dried oregano
• 2 bay leaves
• 1 can (28-oz) whole tomatoes, chopped, juices reserved 1 can (28-oz) crushed tomatoes
• 1 cup chicken broth
• 1 can (15-oz) dark red kidney beans, rinsed and drained
• 1 can (15-oz) black beans beans, rinsed and drained
• Kosher salt & pepper
• Toppings: sour cream, shredded cheddar cheese, lime wedges, pickled jalapeños, chopped cilantro

 

In a heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the ground turkey and cook until it’s lightly browned, breaking it up with a wooden spoon as it cooks. After a few minutes, add the onions, pepper, garlic and jalapeño (if using), stirring well to incorporate the turkey with the vegetables.

After about 5 minutes, stir in the chili powder, brown sugar, cumin, dried oregano and bay leaves and cook for one minute. Add the canned tomatoes and their juices, crushed tomatoes, chicken broth, the beans and salt and pepper. Bring the chili up to the boil and then reduce the heat to a low simmer, for about one hour.

Taste and adjust the seasoning to your preference (I find it needs a fare bit of salt and pepper to bring out all the flavours). Spoon the chili into your serving bowls and garnish with all the toppings of your choice. Enjoy!