(WGHP) — With a new school year beginning, parents want to make sure their kids eat breakfast and get out the door on time with a nutritious lunch packed too.
On Teach Me Tuesday, GTCC Professor of Culinary Arts & Hospitality, Chef Al Romano, showed us easy breakfast ideas and easy school lunches.
Easy Breakfast #1: Egg muffins
Make the night before, and pop in the microwave the next morning for 30 seconds.
Ingredients:
- 1 tb oil
- 6 oz broccoli, finely chopped
- 1 red pepper, finely chopped
- 2 spring onions, sliced
- 6 large eggs
- 1 tbsp milk
- large pinch of smoked paprika
- 2 oz cheddar or gruyère, grated
- small handful of chives, chopped (optional)
- You can also add ham, turkey, cooked bacon or cooked sausage
Directions:
- Heat the oven to 350 degrees. Brush half the oil in an 8-hole muffin tin. Heat the remaining oil in a frying pan and add the broccoli, pepper and spring onions. Fry for 5 mins. Set aside to cool.
- Whisk the eggs with the milk, smoked paprika and half the cheese in a bowl. Add the cooked veg. Pour the egg mixture into the muffin holes and top each with the remaining cheese and a few chives, if you like. Bake for 15-17 mins or until golden brown and cooked through.
Easy School Lunch for Kids #1:
Fancy Lunchables/Charcuterie-Inspired Lunch Box
Instead of buying the prepackaged meat/cheese/cookie options you see in the store, this is a more affordable and slightly healthier and fancier version!
Pick a veggie, protein and carb that your kiddo loves. You can mix and match some favorites throughout the week.
Ingredients:
- Chopped veggies:
- carrots, raw broccoli, pepper slices, cucumbers, etc.
- Protein:
- any lunch meat (turkey, ham, salami), chicken from last night’s rotisserie chicken, hummus, hard-boiled egg,
- Fruit:
- grapes, strawberries, orange slices, apple slices, etc.
- Other ideas to add:
- cheese, olives, dried fruit, crackers, cut-up pita bread,
- Don’t forget the small desert:
- Cookie, Rice Krispy treats, etc.
Directions:
- Add all ingredients to a lunch container, as artfully as you have the tolerance for!
- Open at lunchtime, smile, and nosh to your heart’s delight.
Easy Breakfast #2: Peanut butter waffle sandwich
Turn whole-grain freezer waffles into a semi-healthy breakfast that tastes just like a classic peanut butter and jelly sandwich with the addition of a few items!
Ingredients:
- 1 whole-wheat freezer waffle, toasted
- 1 tablespoon crunchy or smooth peanut butter
- ¼ cup fresh mixed berries, such as raspberries, strawberries and blackberries
- ½ teaspoon honey
Directions:
- Toast the frozen waffle
- Slice the waffle in half down the center. Spread peanut butter over one-half.
- Place berries in a small bowl and smash with the back of a fork. Spread on top of the peanut butter layer and then drizzle with honey. Top with the remaining waffle half.
Easy School Lunch for Kids #2: Kid’s Pasta Salad
A simple and easy pasta salad that can be altered with ingredients for your kids’ specific tastes! Make on Sunday and serve throughout the week.
Ingredients:
- 1lb pasta (Any type of small, dried pasta will work in this recipe)
- 1 cup frozen peas
- 1 cup frozen corn
- 100g shaved ham, chopped (deli ham or already prepared packaged ham)
- ½ cup mayonnaise
- 2 Tbsp olive oil
- 1 tsp runny honey
- Additional items that could be added include salami, olives, gherkins, sun-dried tomatoes, feta, cherry tomatoes or even roasted vegetables.
Directions:
- Bring a large pot of salted water to the boil and cook the pasta according to packet instructions, until al dente. For the last 2 minutes, steam the frozen vegetables over the pasta until cooked through.
- Strain the pasta and run cold water over it, drain, then add to a large bowl. Add the peas, corn, sliced ham and diced cheese.
- Dressing: Add the mayonnaise, olive oil and runny honey to a small jug. Whisk to combine. Pour the dressing over the pasta and mix to coat.
