Before you know it, school will be back in session and summer break will be over. Along with the school schedule comes school lunches; don’t despair, we have some fresh, wonderful ideas for back-to-school lunches designed to keep your kids happy and satisfied. So, get that new lunch bag/box and fill it with love, healthy goodness, and quality nourishment the entire year.

Make-Ahead Beans and Greens Quesadillas

INGREDIENTS:

1 tsp. olive oil

1 c. frozen corn kernels, defrosted

1/2 c. finely chopped red bell pepper

1-15 oz. can black beans, rinsed and drained

1 1/2 c. WP Rawl Farms® Kale

1 tbsp. chili powder

1 tsp. smoked paprika

1 tsp. ground cumin

1 1/2 c. shredded cheddar cheese

5 whole wheat tortillas

INSTRUCTIONS:

Meal prep school lunches and have lunch all week! This recipe is designed with a full five-day school schedule in mind. Heat a large skillet over medium-high heat. Add oil to a pan, swirl to coat. Add corn, bell pepper, and onion; cook 5 minutes or until tender, stirring occasionally. Add beans, kale, chili powder, paprika, and cumin; sauté for 2 minutes or until the kale wilts. Remove from heat; stir in cheese. Wipe the skillet clean with a paper towel. Spoon ½ cup filling on one side of each tortilla; fold. Add 2 tortillas to the pan and cook over medium heat for 2 minutes per side or until browned and crispy, and the cheese has melted. Repeat until all quesadillas have been cooked.

Rawl.net

Chicken Pasta Salad

INGREDIENTS:

1 lb. Ritoni pasta

1 c. Zesty Italian dressing

1/4 tsp. ground black pepper

3 c. grilled chicken, cooked, diced

2 c. fresh spinach

INSTRUCTIONS:

Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions. Drain, rinse with cold water, and let cool in a large serving bowl. Heat the pre-cooked grilled chicken and dice it into bite-sized pieces if desired. (You may grill or shred your chicken, but this recipe was created for busy moms on the go.) Cut the tomatoes in half. Mix the chicken, dressing, tomatoes, and spinach into the pasta. This recipe allows for six servings of goodness that can be sent to school in individual containers and enjoyed at the lunch table all week.

Turkey Pesto Pinwheels with Veggies

INGREDIENTS:

3 oz. sliced turkey breast

1 whole wheat tortilla, large

1 tbsp. pesto

1/3 c. cherry tomatoes

1/4 cucumber, medium, sliced

INSTRUCTIONS:

This recipe is designed for a single serving. Layer the turkey on top of the tortilla and spread the pesto evenly over the top of the turkey. Roll tightly and slice each tortilla into six or eight equal pieces. Serve with cherry tomatoes and cucumber. Enjoy!

EatingForHealing.org