3 Back-to-School Recipes
Back to school doesn’t have to mean back to boring lunches. Keep things fresh, exciting, and nutritious with these tailor-made recipes from local chefs that are sure to please kids and adults alike.
Lentil Taco Salad
Submitted by Taylor Gillespie,
916-295-3521, foodinfocus.net
1 cup brown or green lentils
1 14 oz. can diced tomatoes with green chilies
½ medium onion, chopped
1 tbsp. dried parsley
1 tbsp. taco seasoning
2 2/3 cups water
Add all ingredients to a medium pot and bring to a boil. Reduce to a simmer and cook partially covered for 20-30 minutes, or until the lentils are tender and cooked through, stirring occasionally.
To serve, allow the lentil mixture to cool completely. Serve with iceberg lettuce and desired toppings such as avocado, black olives, tomatoes, bell pepper, lime wedges, and tortilla chips. Serves 6.
Pro tip: For school lunch, pack the ingredients of the salad in a bento-style lunch box.
2/3 lb. chicken
1/3 cup celery, small dice
1/3 cup cheddar cheese, shredded
1/4 cup walnuts, chopped
1/3 cup mayonnaise
1/4 tsp. spicy brown mustard
1/4 tbsp. garlic powder
1/4 tbsp. pepper
Salt to taste
Fire roast chicken until internal temperature reaches 165 degrees. Chill chicken to below 40 degrees. Once cooled, cut chicken into ½ inch squares. Combine all ingredients. Season as desired with salt, pepper, and garlic powder. Date, label, and store in refrigerator under 40 degrees. Good for 48 hours.
PRO TIP: Perfect for a sandwich!
Peanut Butter, Chocolate Chip, and Oat Bites
Submitted by Stephanie Hibbert,
415-810-2433, chef-stephanie.com
1 cup dry oatmeal
2/3 cup coconut flakes
½ cup peanut butter, creamy, unsweetened
½ cup ground flaxseed
1/3 cup honey
½ cup mini chocolate chips
1 tsp. vanilla extract
Add everything together in a large bowl and mix thoroughly. Chill for 30 minutes in refrigerator, then scoop into balls. Can be stored in the fridge for up to two weeks. Makes 20 bites.
Pro tip: Substitute peanut butter with any other nut butter or even sunflower seed butter.