Back-to-school season is here, bringing busy mornings, packed lunches, after-school activities, and hungry kids! Make the transition a little easier with these simple, kid-friendly recipes that are perfect for school days. From easy breakfasts and snacks to satisfying lunches and dinners, these recipes put a co-op twist on familiar favorites while keeping mealtime simple for the whole family.
Servings: 8-12
Prep time: 10 mins
Total time: 2 hr
Ingredients:
Instructions:
Spread plain or lightly sweetened Greek yogurt onto a parchment-lined tray, swirl in melted chocolate, then sprinkle with a handful of granola (and optional ingredients if using) and freeze. Break into shards for a crunchy, creamy treat that keeps in the freezer for one week.
Servings: 1
Prep time: 10 mins
Total time: 15 mins
Ingredients:
Chia Jam Ingredients:
Instructions:
Add all of the chia jam ingredients to a blender and blend until combined. Let the jam sit for a minimum of 5 minutes for the chia seeds to absorb the moisture. Keep refrigerated and use within 3 days.
Make some sammy’s and enjoy!
Servings: 4
Prep time: 10 mins
Total time: 60 mins
Ingredients:
Instructions:
In a mixing bowl, stir to combine coconut milk, chia seeds, and maple syrup. Place in the refrigerator. Stir again after 15 minutes. After an additional 15 minutes, take it out of the fridge.
While the chia pudding is setting in the fridge, prepare the mango puree. Put your mango chunks in a blender or food processor and blend until smooth. If you like your pudding a little chunky, you can leave half of the cubed mango out to mix into the puree after blending.
To serve, find 4 small ramekins or glasses. Layer the chia pudding evenly into the bottom of each glass. Top each pudding evenly with the mango puree. Optional: sprinkle coconut flakes on top.
Note: keeps in fridge for 4-5 days.
Servings: 12
Prep time: 10 mins
Total time: 35 mins
Ingredients:
Instructions:
Preheat the oven to 375°F.
Prep a 12-well muffin pan with a generous amount of olive oil or butter.
Whisk the eggs and milk together until smooth. Add in minced garlic, salt, pepper, asparagus, Brussels sprouts and cheese. Sift in flour and baking powder and stir to combine, making sure not to overstir.
Spoon the batter evenly into each well of the pan, filling each well not quite to the top. Bake on the center rack for 25 minutes or until a toothpick comes out clean.
Let cool for a few minutes before using a flexible spatula to remove the egg bites from the pan.
Servings: 4-6
Prep time: 10 mins
Total time: 25 mins
Ingredients:
Instructions:
Bring a large pot of salted water to a boil. Cook the macaroni according to package directions. Add the broccoli during the last 3 minutes of cooking. Drain and set aside.
In the same pot, heat the olive oil or melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly.
Slowly whisk in the milk. Continue cooking for 3–4 minutes, stirring frequently, until the sauce is slightly thickened.
Reduce the heat to low. Add the cheddar, mozzarella, garlic powder, salt, and black pepper. Stir until the cheese is completely melted and the sauce is smooth and creamy.
Add the cooked macaroni and broccoli to the cheese sauce. Stir gently until everything is evenly coated, and serve warm.
Servings: 12 pizza bites
Prep time: 10 mins
Total time: 25 mins
Ingredients:
Instructions:
Preheat oven to 400°F. Place the English muffin halves cut-side up on a baking sheet. Spread each with a thin layer of pizza sauce.
Sprinkle with mozzarella cheese, then top with turkey pepperoni, bell pepper, and cherry tomatoes. Finish with Italian seasoning.
Bake for 10–12 minutes, until the cheese is melted and bubbly and the edges are lightly crisp. Let cool for a few minutes before serving.
Servings: 4
Prep time: 10 mins
Total time: 10 mins
Ingredients:
Instructions:
Lay the tortillas flat and spread each with ranch dressing.
Layer the turkey, cheddar cheese, carrots, cucumber, bell pepper, corn, and lettuce down the center of each tortilla.
Fold in the sides and roll the tortillas tightly into wraps.
Cut each wrap in half or into bite-sized pinwheels. Serve immediately.
