Back to School
Crisp Rice and Fruit Bites
Use these fruits as a guide. Feel free to mix and match any of your favorites such as raisins, dried pineapple, dried mango or dried cherries.
Prep time: 10 minutes
Cook time: 20 minutes
1 cup walnuts
1 cup slivered almonds
1 cup prunes (dried plums)
1 cup coarsely chopped dried apricots
1/4 cup honey
1 teaspoon each vanilla and almond extracts
1 1/2 cups krispy rice cereal
Preheat oven to 200°F and line a baking sheet with parchment paper. Place almonds in a food processor and pulse on and off to coarsely chop. Add remaining ingredients except cereal and process until ingredients are finely chopped, but not pureed. Place in a large bowl and mix in cereal using your hands. Press firmly into a 3/4-inch thick square on a cutting board then cut into bars or small squares. Place on prepared baking sheet and bake for 20 minutes; let cool and store in an airtight container.
Creamy Macaroni and Cheese Salad
Prep: 10 minutes Serves: 1
1 cup cooked, cold small elbow macaroni
3 tablespoons Greek yogurt ranch dressing*
1/4 cup shredded Cheddar cheese
2 tablespoons finely chopped bell pepper
2 tablespoons sliced green onions
Stir together macaroni and dressing in a small bowl until well mixed. Lightly stir in cheese, bell pepper and onions. Transfer in a small airtight container and refrigerate until ready to pack.
*Simply a mixture of plain Greek yogurt and dry ranch seasoning.
Chicken Taco Salad
Prep time: 10 minutes
1/4 cup shredded rotisserie chicken
3 tablespoons Greek yogurt ranch dip*
1/4 teaspoon chili lime Mexican seasoning
2 tablespoons shredded Mexican blend or pepper Jack cheese
1/4 cup sliced lettuce
2 tablespoons diced tomato
1 individual guacamole cup (optional)
Tortilla chips
Stir together chicken, dressing and seasoning in a small bowl until well mixed. Lightly stir in cheese and tomato. Place chicken and lettuce in a small containers and refrigerate until ready to pack with guacamole and chips. Makes 1 serving.
*Simply a mixture of plain Greek yogurt and dry ranch seasoning.
Recipe tip:
Place a bit of mashed avocado or guacamole under the chicken salad. The color will stay fresh and green as it’s not exposed to air.
Strawberry Tortilla Stackers
Prep time: 5 minutes
3 small flour or Hawaiian sweet tortillas
Cream cheese
Sliced fresh strawberries
Chopped or broken pieces walnuts
Place tortillas on a board and spread each with cream cheese. Place sliced strawberries and walnuts on 2 tortillas and stack on top of each other. Top with the last tortilla, cream cheese side down. Press lightly to compress ingredients. Cut into wedges.
Variation:
Add minced jalapeno peppers for a bit of spice.
Hummus Dip with Naan
For the bigger kids! This vegetarian dip is great for a healthy lunch. Add walnuts for extra crunch and nutrition.
Prep time: 10 minutes
Spoon hummus into a small container. Top with diced tomato, diced red onion, diced cucumber, chopped kalamata olives and sliced green onion. Add crumbled feta and chopped toasted walnuts if you like. Serve with naan bread, pita chips or veggies for scooping.
Recipe tip:
Serve this dip between bread or rolls with lettuce for a tasty sandwich. Add a bit of shredded rotisserie chicken for added protein.
Creamy Nut Milk Alfredo Sauce
Make a double batch and use the leftovers to create other meals throughout the week. Serve over pasta or rice, with or without veggies.
Prep time: 10 minutes
Cook time: 10 minutes
3 tablespoons butter or buttery spread
4 tablespoons flour, divided
1 3/4 cups oat or almond milk
3/4 cup chicken or vegetable broth
1 1/4 cups shredded Parmesan cheese (dairy or non-dairy)
2 oz. cream cheese
1/2 teaspoon garlic salt or to taste
Freshly ground pepper to taste
Hot cooked pasta or rice
Steamed broccoli, bell peppers or zucchini
Melt butter in a medium saucepan over medium heat. Add 3 tablespoons flour; cook and stir for 1 minute more. Slowly whisk in milk and broth. Cook, whisking constantly, until mixture is thickened and bubbly. Reduce heat to low and stir in cream cheese. Toss the cheese with remaining tablespoon of flour. Add a small handful at a time to the sauce, whisking until smooth and melted before adding more. Season garlic salt and pepper. Makes about 3 cups. Serve over hot cooked pasta or rice, with or without veggies.