Back-to-School Breakfasts and Lunches

June 02, 2015
FamilyFun and four of our favorite mom and dad food bloggers share our best back-to-school recipes. Here, we offer simple, fresh, and fantastically delicious ideas for feeding your kids breakfasts and lunches they'll look forward to eating.
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Invasion of the Frankenmuffins

Credit: Photograph by Joe Polillio

These green goodies get their sweetness from banana and their spooky color from a bowlful of spinach that kids can see but not taste. Heat the oven to 350 degrees and coat 16 muffin cups with cooking spray. In a large bowl, whisk together 1 cup each all-purpose and whole wheat flours, 3/4 cup sugar, 2 teaspoons baking powder, 1/2 teaspoon each baking soda and salt, and 1 1/2 teaspoons cinnamon. In a blender, puree 1/4 cup canola oil, 3/4 cup milk, and 6 ounces (6 cups packed) fresh baby spinach until smooth, then blend in 1 large banana and 2 teaspoons vanilla. Fold the liquid mixture into the dry ingredients. Fill each prepared muffin well two-thirds full. Bake the muffins until a toothpick inserted in the center comes out clean, about 18 minutes.

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Apple Ring Pancakes

Credit: Photograph by Joe Polillio
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A slice of fruit is hidden inside each of these scrumptious breakfast treats.

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Very Berry Breakfast Parfait

Credit: James Baigrie
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Hearty and more flavorful than oats, barley makes a wonderful addition to this healthy, layered breakfast.

Recipe by Kelsey Banfield from The Naptime Chef:

As a new mom pressed for time, Kelsey started preparing her family's meals during her daughter's afternoon naps. Her strategy soon became a blog dedicated to family-friendly recipes and tips, often featuring ideas that reflect her adventurous yet practical approach to meals (Chicken tikka masala! Rhubarb-orange snack bread!). She's also the author of The Naptime Chef cookbook. thenaptimechef.com

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Gingerbread Pancakes

Credit: James Baigrie
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Make weekday mornings feel special in an instant by serving these sweet, spiced pancakes, whipped up and frozen the weekend before.

Recipe by Kelsey Banfield from The Naptime Chef:

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(Almost) Everybody Can Eat'em Apple Muffins

Credit: James Baigrie
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These scrumptious dairy-, egg-, and nut-free spice muffins are delightfully fluffy and moist. The streusel topping, flavored with cinnamon and nutmeg, makes them a crowd-pleaser any time of day.

Recipe by Kelly Rudnicki from Food Allergy Mama:

The recipes on Kelly's blog -- from dairy-free takes on kid favorites like mac-and-cheese, to egg- and gluten-free baked goodies -- are every bit as tasty as the standard versions. A mom of five, Kelly is also the author of The Food Allergy Mama's Easy, Fast Family Meals. foodallergymama.com

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Green Monster Freezer Smoothies

Credit: James Baigrie
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Leafy greens (more than 1/2 cup per serving!) get a naturally sweet disguise in these smoothie cubes. Pack them in a thermos or jar and they'll thaw by lunchtime.

Recipe by Shaina Olmanson from Food for My Family:

Cooking meals for her husband and four children supplies Shaina with delicious material for her blog. Her wide-ranging site features recipes and menus, plus time- and money-saving strategies. She is also the author of Desserts in Jars. foodformyfamily.com

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Pizza Lollipops

Credit: James Baigrie
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These mini pops, filled with pepperoni and cheese, are like a pizza and a wrap sandwich all rolled into one. Offer marinara dipping sauce on the side for extra fun.

Recipe by Shaina Olmanson from Food for My Family:

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Minikopita

Credit: James Baigrie
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This two-bite take on spanakopita features the classic combo of spinach and feta.

Recipe by J.M. Hirsch from Lunch Box Blues:

J.M. is the national food editor for the Associated Press. His blog chronicles the trials, tribulations, and triumphs of creating his son's lunches, complete with mouth-watering, up close shots of each meal. J.M.'s site was the inspiration for his latest cookbook, Beating the Lunch Box Blues, out this month. lunchboxblues.com

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Ham and Cheese Petite Quiche

Credit: James Baigrie
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The traditional ingredients of ham, cheddar, and thyme give this quiche a winning flavor, but as with any quiche recipe, you can tweak this one to suit your child's tastes.

Recipe by J.M. Hirsch from Lunch Box Blues:

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Hummus-Stuffed Baby Bells

Credit: James Baigrie
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Even reluctant veggie eaters can be won over by the novelty of little bell peppers. Sliced in half, they make yummy, edible vessels for layers of hummus and tabbouleh, a parsley-seasoned, citrusy salad.

Recipe by J.M. Hirsch from Lunch Box Blues:

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Salami-Spiked Hummus with Pita

Credit: James Baigrie
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J.M.'s recipe for this hearty, Turkish-inspired dip yields extra-savory results, thanks to the addition of chopped dry salami.

Recipe by J.M. Hirsch from Lunch Box Blues:

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Mom-approved Pizza for Breakfast

Credit: James Baigrie
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Get your family off to a super(food) start with a dish that celebrates one of the healthiest picks of the season -- blueberries. In a small bowl, stir together 1/4 cup ricotta, 1/8 teaspoon lemon zest, and 1/2 teaspoon lemon juice. Toast two whole wheat English muffins, then evenly distribute the ricotta spread among the muffin halves. Top each with 2 tablespoons fresh blueberries. Drizzle with honey, if you like. Makes 4 servings.

This for That: If your child has a milk allergy, replace ricotta with plain soy- or coconut-milk yogurt.

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