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Family Friendly Back-to-School Meals

Family Friendly Back-to-School Meals

When the busy school year has begun, meals that are easy to prepare, pack for lunch and delicious takes center stage. Momma Cuisine shares meals that will encourage busy moms and dads to cook more and enjoy family time around the dinner table.

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  • Honey Yogurt Olive Oil Cake

    Honey Yogurt Olive Oil Cake Honey Yogurt Olive Oil Cake

    Honey Yogurt Olive Oil Cake

    My recipe for Honey Yogurt Olive Oil Cake is oh-so-yummy! It is the perfect treat to make for the kids' lunchbox and after school.
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    Prep Time

    10 minutes

    Cook Time

    50 minutes

    Serves

    8

    Ingredients

    • 1-1/2 cups all-purpose flour
    • 2 teaspoons baking powder
    • 1/2 teaspoon kosher salt
    • 1 cup honey yogurt
    • 1 cup honey
    • 3 extra-large eggs
    • 1/2 teaspoon pure vanilla extract
    • 1/2 cup extra virgin olive oil
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    Directions

    Step 1

    Preheat the oven to 350 degrees fahrenheit. Grease 9 inch spring-form pan. Line the bottom with parchment paper. Grease and flour the pan.

    Step 2

    Sift together the flour, baking powder, and salt into a bowl. In separate mixing bowl, whisk the honey yogurt, sugar, eggs, and vanilla. Then, slowly whisk the dry ingredients into the wet ingredients.

    Step 3

    With a rubber spatula, fold the extra virgin olive oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.

    Step 4

    When the cake is done, let cool in the pan for about 5-10 minutes before taking it out. This cake is great on it's own or with your frosting of choice!

  • Rustic Pear Galette

    Rustic Pear Galette Rustic Pear Galette

    Rustic Pear Galette

    We love galettes! It's a French-style free form pie that can be made savory or sweet.
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    Prep Time

    15 minutes

    Cook Time

    20 minutes

    Serves

    6

    Ingredients

    • 1 sheet of store-bought puff pastry, thawed and chilled in the refrigerator
    • 2 pears, thinly sliced
    • 1/2 cup granulated sugar
    • 2 teaspoons ground cinnamon
    • 2 teaspoons butter
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    Directions

    Step 1

    Heat the oven to 400 degrees. Take a baking sheet and butter the bottom of the sheet. Take the puff pastry and lay it on the baking sheet. With a fork, gently poke the sheet in the middle and around.

    Step 2

    In a mixing bowl, gently toss together the pears, cinnamon and sugar until all the pears are fully coated. Then, take the pears and carefully arrange them on the pastry sheet, leaving edges for the crust.

    Step 3

    Gently fold over the edges, creating a crust around the pears. Then, take a butter and cut them into small cubes and place them on top of the pears.

    Step 4

    Bake the galette in the oven for about 20 minutes, until the crust is golden brown. Let cool for about 10 minutes before slicing and serving. Great with ice cream!

  • Mixed Berry Honey Yogurt Pops

    Mixed Berry Honey Yogurt Pops Mixed Berry Honey Yogurt Pops

    Mixed Berry Honey Yogurt Pops

    My toddler loves popsicles all year long. Instead of buying popsicles made with bad ingredients, I make my own at home and it's very simple. This recipe for Mixed Berry Honey Yogurt Pops combines berries sweetened by delicious honey and adds Greek-style yogurt drizzled with honey for a creamy texture that kids love.
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    Prep Time

    4 hours

    Cook Time

    15 minutes

    Serves

    6

    Ingredients

    • 1 cup frozen mixed berries
    • 3/4 cup granulated sugar
    • 1-1/2 cups vanilla Greek yogurt
    • 1/2 cup honey
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    Directions

    Step 1

    In a small sauce pot, add the frozen berries and sugar and cook down until it turns saucy and sugar is dissolved. Taste for sweetness.

    Step 2

    In mixing bowl, mix together the honey and yogurt.

    Step 3

    Take your popsicle molds and fill them halfway with the berry mixture and top with the yogurt. Freeze for at least 5 hours.

    Note

    You can also mix the cooled mixed berry mixture with the yogurt and honey mixture, instead of layering them.

  • Fresh Orange Fizz

    Fresh Orange Fizz Fresh Orange Fizz

    Fresh Orange Fizz

    What kid doesn't like a delicious fizzy soda? Make it homemade with fresh oranges and without any fancy equipment.
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    Prep Time

    5 minutes

    Serves

    6

    Ingredients

    • 2 cups freshly squeezed orange juice
    • 1-1/2 cups simple syrup
    • 2-1/2 cups club soda
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    Directions

    Step 1

    In a pitcher, combine all ingredients and serve over ice.

  • BLT Sushi

    BLT Sushi BLT Sushi

    BLT Sushi

    Sushi is good, but did you know it's also the perfect lunchbox meal? This BLT sushi is perfect for on-the-go and easy for kids' little fingers to pick up.
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    Prep Time

    20 minutes

    Cook Time

    20 minutes

    Serves

    2

    Ingredients

    • 2 cups cooked sushi rice, Japanese rice
    • 2-1/2 tablespoons rice wine vinegar
    • good quality mayonnaise
    • 1/4 cup shredded lettuce, 1 lettuce leaf, cut in 4 long strips
    • 1/4 cup thinly sliced Roma tomatoes
    • 4 strips of applewood smoked bacon
    • 2 sheet seaweed for sushi
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    Directions

    Step 1

    Take 2 cups of hot sushi rice and mix well with rice wine vinegar.

    Step 2

    Lay your seaweed on the sushi roller and place about 1 cup of rice on the seaweed sheet. Spread the rice evenly on the sheet, to the edges.

    Step 3

    Preferably with a squeeze bottle, squeeze some mayonnaise on the rice, across the length of the seaweed sheet.

    Step 4

    Lay the lettuce and tomatoes down across the sheet. Then, lay the crispy bacon down.

    Step 5

    With your sushi roller, firmly roll the sushi tight. Then, with a sharp knife, slice into about 1 inch rolls and serve.

  • Waffle Sausage Breakfast Sandwich

    Waffle Sausage Breakfast Sandwich Waffle Sausage Breakfast Sandwich

    Waffle Sausage Breakfast Sandwich

    Breakfast food is a favorite of kids, so why not pack it for lunch too? A breakfast sandwich is so simple to make and not to mention, fun to eat!
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    Prep Time

    2 minutes

    Cook Time

    10 minutes

    Serves

    2

    Ingredients

    • 2 toasted waffles
    • 2 fully cooked sausage patties
    • 2 your choice of cheese
    • lettuce leaves (optional)
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    Directions

    Step 1

    Toast your waffles and cook your sausage patties and set aside.

    Step 2

    With a ring mold cut out the waffles to the size of the sausage patty. You can also simply, place the sausage on the waffle and cut out the shape with the tip of your knife.

    Step 3

    Depending on your kid, you can choose to add mayo or not. Add your sausage patty, top with cheese and lettuce, and pack in your bento lunch box!

  • Pizza Roll Ups

    Pizza Roll Ups Pizza Roll Ups

    Pizza Roll Ups

    What kid doesn't like pizza?? These roll ups give your kids pizza in their lunchbox without the mess in handheld bites.
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    Prep Time

    10 minutes

    Cook Time

    30 minutes

    Serves

    2

    Ingredients

    • 1 sheet frozen puff pastry, defrosted
    • 1/4 cup marinara sauce
    • 1 cup shredded mozzarella cheese
    • 1/4 cup packaged sliced pepperoni
    • 1 beaten egg
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    Directions

    Step 1

    Heat oven to 375 degrees.

    Step 2

    Take a baking sheet and spray with cooking spray and set aside.

    Step 3

    Take the puff pastry sheet and lay flat. Take the marinara sauce and spread over the pastry sheet covering all four corners.

    Step 4

    Then, cover the surface with shredded mozzarella cheese and top with pepperoni.

    Step 5

    Gently roll the sheet, but tightly. Brush the roll up with egg wash and slice into 1/2 inch rounds.

    Step 6

    Bake in the oven for about 25-30 minutes, or until has puffed up and golden brown. Let cool and serve.

  • Stir-Fried Chicken and Snow Peas

    Stir-Fried Chicken and Snow Peas Stir-Fried Chicken and Snow Peas

    Stir-Fried Chicken and Snow Peas

    This is such an easy and simple meal and one that the entire family can enjoy. Easily toss this with lo mein noodles and pack for a lunchbox meal that is hearty and will get both you and your kids through the day.
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    Prep Time

    2 minutes

    Cook Time

    20 minutes

    Serves

    4

    Ingredients

    • 1 tablespoon vegetable oil or olive oil
    • 1 pound chicken strips, cut into 1-inch cubes
    • 1 tablespoon oyster sauce
    • 1 tablespoon soy sauce
    • 1/2 cup largely diced red onions
    • 1 cup sliced white mushrooms
    • 2 cups snow peas
    • 1 tablespoon kosher salt
    • fresh cracked black pepper, to taste
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    Directions

    Step 1

    Heat oil to medium-high heat.

    Step 2

    Add diced chicken and cook until all sides have turned opaque, then add the oyster sauce and soy sauce. Simmer for about 3 minutes.

    Step 3

    Then, add the onion and sauté for about 2 more minutes. Taste and add more salt, if needed.

    Step 4

    Add the mushrooms and snow peas. Toss until heated through and serve with white rice or your favorite noodles.

  • White Chocolate Cherry Granola Bars

    White Chocolate Cherry Granola Bars White Chocolate Cherry Granola Bars

    White Chocolate Cherry Granola Bars

    Making granola bars at home is simple and also a fun activity to do with the kids! With just a couple simple ingredients probably already sitting in your pantry, you will be surprised at how easy it is to make homemade granola bars.
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    Prep Time

    10 minutes

    Cook Time

    30 minutes

    Serves

    8

    Ingredients

    • 3 cups rolled oats
    • 1 cup sliced almonds
    • 1 cup shredded coconut, sweetened
    • 3/4 cup dried cherries
    • 1 cup wheat germ, ground
    • 1 cup white chocolate chips
    • 1 cup brown sugar
    • 1 stick unsalted butter
    • 1/4 cup honey
    • 2 teaspoons vanilla extract, capfulls
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    Directions

    Step 1

    Heat the oven to 350 degrees.

    Step 2

    In a large bowl, mix together all the dry ingredients, not including the brown sugar. Take a small sauce pot and add the brown sugar, honey, butter and vanilla and simmer until the butter has melted and all ingredients are incorporated.

    Step 4

    Bake in the oven for about 30-45 minutes until golden brown. Let cool for at least two hours before slicing. Store in zipped bags for freshness.

  • Meatball Marinara Stuffed Baked Potatoes

    Meatball Marinara Stuffed Baked Potatoes Meatball Marinara Stuffed Baked Potatoes

    Meatball Marinara Stuffed Baked Potatoes

    Make dinner a little more fun by stuffing your baked potatoes with huge, delicious meatballs!
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    Prep Time

    20 minutes

    Cook Time

    1 hour 30 minutes

    Serves

    2

    Ingredients

    • 2 Idaho potatoes
    • 2 tablespoons olive oil
    • 1 cup jar of your favorite marinara sauce
    • 8 pieces of large homemade and premade meatballs, cooked
    • 1/2 cup grated Parmesan cheese
    • 2 tablespoons fresh chopped parsley
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    Directions

    Step 1

    Heat the oven to 400 degrees. Drizzle your whole baked potatoes with a little olive oil and cover each potato tightly with foil and place on a baking sheet. Bake in the oven for 1 hour. After one hour, let potatoes cool uncovered.

    Step 2

    Take a skillet and heat together 1/2 a jar of your favorite marinara with the meatballs and simmer together for about 20-25 minutes.

    Step 3

    Then, take each baked potato, slice in half and scoop out just a little of the potatoes out of the shell to create a well for the meatballs. Scoop two meatballs in each half of a potato and top with marinara sauce. Then, top with Parmesan cheese and place back in the oven for about 10 minutes until the cheese has melted.

    Step 4

    Take out of the oven and garnish with chopped parsley before serving.

  • Ham & Veggies Spaghetti Salad

    Ham & Veggies Spaghetti Salad Ham & Veggies Spaghetti Salad

    Ham & Veggies Spaghetti Salad

    The key to great lunch boxes is having great meals that can hold up to staying delicious at cool or room temperatures. This Ham & Veggies Spaghetti Salad uses readily available ingredients and is great for packing in a lunchbox.
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    Prep Time

    5 minutes

    Cook Time

    15 minutes

    Serves

    4

    Ingredients

    • 1/2 pound box of spaghetti noodles, cooked
    • 1-1/2 cups sliced, cooked ham
    • 1-1/2 cups julienned zucchini
    • 1 cup julienned carrots
    • 1/2 cup shredded cheddar cheese
    • 2 tablespoons extra virgin olive oil
    • 1/2 teaspoon kosher salt
    • fresh cracked black pepper, to taste
    • 1 tablespoon fresh lemon juice
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    Directions

    Step 1

    Take the cooked spaghetti and make sure it is cool.

    Step 2

    Toss in the ham, vegetables, cheese, olive oil, lemon juice and salt and pepper. Taste for seasoning.

    Step 3

    Serve warm, cold or room temperature.

    Tip:

    You can add your favorite mix of protein and vegetables and make it your own.

  • Rotisserie Chicken Sopas

    Rotisserie Chicken Sopas Rotisserie Chicken Sopas

    Rotisserie Chicken Sopas

    There is nothing my kids love more than a good soup recipe. A dish that always warms the soul and body, and reminds me of my childhood in the Philippines, is this Chicken Sopas recipe. It really is nothing but a simple chicken noodle soup recipe, but laced with a big splash of creamy whole milk and a little fresh ginger. I've had a variation of sopas with beef tendons and cabbage as well that is so good. This recipe for chicken sopas also uses store-bought rotisserie chicken. I love rotisserie chicken because it is made perfectly every single time and the chicken can be made into many new recipes! The carcass of the rotisserie chicken is perfect for making chicken broth so flavorful.
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    Prep Time

    5 minutes

    Cook Time

    1 hour 10 minutes

    Serves

    6

    Ingredients

    • 2 tablespoons olive oil
    • 1 cup Spanish or yellow onion, diced
    • 1 tablespoon roughly chopped fresh garlic
    • 1 tablespoon minced fresh ginger
    • 1 cup diced carrots
    • 1/2 cup sliced celery
    • 3 teaspoons kosher salt
    • fresh cracked black pepper
    • 2 teaspoons dried oregano
    • The carcass of a rotisserie chicken
    • 8 cups filtered water
    • 2 bay leaves
    • 1 cup dry macaroni noodles
    • 1-1/2 cups diced rotisserie chicken
    • 1 cup whole milk
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    Directions

    Step 1

    Heat a large pot to medium heat with olive oil. Add the onions, garlic and ginger and saute until onions become soft and translucent. Then, add the carrots and celery and saute for about 2 minutes. Add the salt, pepper and dried oregano and mix together for a couple more minutes.

    Step 2

    Then, add the carcass of the rotisserie chicken and saute it a little with the vegetables. Add the water to cover the chicken, and toss in the bay leaves. Turn the heat up to medium-high and bring the water up to a boil. Then, lower the heat to bring the liquid to a soft, rolling boil. Stir occasionally and boil for 30-40 minutes.

    Step 3

    Taste for seasoning. With tongs, start to pull out the rotisserie chicken carcass out of the broth. Once you have taken all the bones and skin out of the broth, add the dry macaroni and diced rotisserie chicken and cook for another 6-8 minutes, until the macaroni is cooked all the way through.

    Step 4

    Taste for seasoning and turn the heat down to medium-low. Take your milk and place it in a bowl. Ladle in some of the broth in the bowl in with the milk. This is to temper the milk and prevent it from curdling in the soup. Then, slowly pour the broth and milk mixture into the soup. Stir and serve.

  • Roasted Agave-Glazed Cauliflower & Carrots

    Roasted Agave-Glazed Cauliflower & Carrots Roasted Agave-Glazed Cauliflower & Carrots

    Roasted Agave-Glazed Cauliflower & Carrots

    Getting kids to eat their vegetables is a never-ending battle. This recipe for Roasted Agave-Glazed Cauliflower & Carrots enhances the natural sweetness in carrots and caramelizes cauliflower for this great side dish. Try it tossed with short cut pasta and a drizzle of olive oil and fresh lemon juice to make it a complete meal.
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    Prep Time

    5 minutes

    Cook Time

    30 minutes

    Serves

    4

    Ingredients

    • 1 head of cauliflower, cut into large florets
    • 1 large carrot, thinly sliced on a diagonal
    • 3 tablespoons extra virgin olive oil
    • 2 tablespoons agave nectar
    • 1 teaspoon kosher salt
    • fresh cracked black pepper
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    Directions

    Step 1

    Heat the oven to 450 degrees.

    Step 2

    In a mixing bowl, gently toss the cauliflower and carrots in with the olive oil, salt & pepper, and agave nectar.

    Step 3

    Place the veggies on a large cookie sheet and roast for 30 minutes, uncovered. Serve as a side or as the main dish in a salad, or with pasta.

  • Rainbow Carrots and Edamame Fried Rice

    Rainbow Carrots and Edamame Fried Rice Rainbow Carrots and Edamame Fried Rice

    Rainbow Carrots and Edamame Fried Rice

    I don't know about you, but in my house, fried rice is an absolute favorite! Fried rice can be very filling and satisfying, especially if you add in the right ingredients. Scrambled eggs is a great source of protein and is an ingredient staple in fried rice recipes. I also often use leftover roast chicken - even shredded pot roast or Italian sausage! This recipe is a vegetarian recipe, but you can easily delete the eggs to make it vegan, or add some grilled chicken or shrimp if you choose to. Really, the ball is in your court!
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    Prep Time

    10 minutes

    Cook Time

    15 minutes

    Serves

    6

    Ingredients

    • 3 tablespoons canola oil
    • 3 eggs, scrambled
    • 1/2 cup Spanish onion, small dice
    • 1/2 tablespoon minced garlic
    • 3 cups white or brown rice, cooked
    • 1 cup edemame, thawed
    • 1 cup rainbow carrots, shredded or chopped in small pieces
    • 2 tablespoons low sodium soy sauce
    • 1 teaspoon kosher salt
    • fresh cracked black pepper
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    Directions

    Step 1

    Heat a wok or large non-stick skillet on high with canola oil.

    Step 2

    Take the onion and garlic and saute for about 1 minute. Constantly stir the onions and garlic, being careful not to let them burn.

    Step 3

    Add the rice, stir and heat through for about 5 minutes, making sure the heat is on high. Add the edamame and carrots and cook for another 5-8 minutes, until the have softened but still firm in texture. Then, add the scrambled eggs and lightly mix with all the ingredients.

    Step 4

    Finally, add the soy sauce, salt and pepper. Mix together and taste for flavor.

  • Slow Cooker Chocolate Rice Pudding

    Slow Cooker Chocolate Rice Pudding Slow Cooker Chocolate Rice Pudding

    Slow Cooker Chocolate Rice Pudding

    Growing up in the Philippines until I was nine years old, I spent my early elementary school years eating many classic Filipino breakfast faves from silken tofu with tapioca and brown sugar sauce (Taho), to this Spanish-inspired Chocolate Rice Pudding, traditionally called, Champorado. Bits of sweet rice, cooked slowly with cocoa powder until it turns into a think porridge-like texture, then swirled with a drizzle of evaporated or whole milk makes this breakfast treat almost too good to be eaten before school! I made this recipe overnight in my slow cooker - and whoa! The house smelled so amazing that it didn't take long to wake the kids after they took a whiff of that chocolate-y aroma when their heads peeked above their blankies. Try it!
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    Cook Time

    6 hours

    Serves

    6

    Ingredients

    • 2 cups sweet rice
    • 3 cups filtered water
    • 1/4 cup unsweetened cocoa powder
    • 1/2 cup granulated sugar
    • 1 teaspoon pure vanilla extract
    • evaporated or whole milk, for topping
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    Directions

    Step 1

    Whisk all ingredients together in the slow cooker. Cook for 6 hours on low. Spoon into bowls and drizzle evaporated or whole milk and devour!

  • Avocado Brown Rice Salad

    Avocado Brown Rice Salad Avocado Brown Rice Salad

    Avocado Brown Rice Salad

    Back to school means moms and dads need to throw together quick, delicious and healthy meals for themselves too. It can't just always be about the kids! I think the best salads are the most enjoyable to eat, with a nice balance of textures from crunchy to smooth to grainy. This is just that. Taking some brown rice, lightly-toasted pine nuts, seedless cucumbers, thinly sliced red onions and crumbled gorgonzola cheese and lightly tossing it with avocado oil and lemon juice, this was the perfect backdrop to thick slices of avocado. This Avocado Brown Rice Salad is perfect with grilled chicken or fish and delicious cold or at room temperature. I loved it perfectly as is!
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    Prep Time

    5 minutes

    Cook Time

    20 minutes

    Serves

    2

    Ingredients

    • 2 cups cooked brown rice
    • 1/2 cup sliced seedless cucumbers
    • 1/4 cup thinly sliced red onions
    • 1 ounce toasted pine nuts
    • 1/4 cup crumbled gorgonzola or blue cheese
    • 1 tablespoon avocado oil
    • 1/4 teaspoon kosher salt
    • red pepper flakes, to taste
    • lemon wedges, garnish
    • 6 avocado slices
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    Directions

    Step 1

    Cook your rice according to box instructions and set aside.

    Step 2

    Get a large mixing bowl and gently toss together the rice, cucumbers, onions, toasted pine nuts, gorgonzola cheese and oil with salt and pepper.

    Step 3

    Plate about 1 1/2 cup per serving and top with 2-3 slices of avocado slices and a lemon wedge.