Back to school meals that shine
As the new school year approaches, families often wonder about the best lunch options. Instead of pastries or overly sugary snacks, the aim is to feature foods that support a balanced diet for kids. Think dairy, grains, vegetables, and fruits—elements that fuel focus and energy through the day.
Mixing different foods into small portions creates a well-rounded lunch. Packing a variety of textures and flavors into a single container is an art that pays off with happier, more satisfied eaters at the table.
To help with this, three distinct recipes offer ideas to keep lunches nutritious, tasty, and kid-friendly.
Pizza is a favorite among children. A clever twist uses zucchini slices as the crust base, loading in vegetables while preserving the beloved pizza vibe.
Contents
- pumpkin
- Tomato sauce (thick)
- mozzarella
- Basil
- Black pepper
- Oregano
- extra virgin olive oil
- Optional: a can of tuna
Preparation
- Wash the zucchini well and pat it dry. Slice into thin rounds about one centimeter thick.
- Lightly fry the zucchini slices in a pan with a little oil. They should stay firm, not soft, to serve as a sturdy base for the mini pizzas.
- Top the slices with tomato sauce and cheese, grated or chopped. If tuna is used, place it on top.
- Finish with basil and thyme for aroma and flavor.
- Gratinate until the cheese turns nicely crispy.
- Finish with a sprinkle of black pepper.
This lighter version of a croquette family favorite provides healthy carbohydrates for steady energy and an easy way to include fish in the diet, just like the mini pizzas.
Contents
- Medium potatoes: 2
- Tuna: 1 can (natural)
- Eggs: 1
- Onion (medium)
- Bread crumbs: 100 grams
- Oil: One tablespoon
- Salt
- Chopped parsley
Preparation
- Peel the potatoes and boil or steam until tender. Let them cool, then puree.
- Finely chop the onion and drain the tuna.
- Add tuna, onion, salt and parsley to the potato puree.
- Cool the mixture in the refrigerator until firm.
- Beat an egg and prepare a plate with breadcrumbs.
- Shape the mixture into small balls, then coat with egg and breadcrumbs. Expect about 14 pieces.
- Lightly spray a baking tray with oil and place the croquettes on it.
- Bake briefly until the outsides are crisp.
Latkes, onion and carrot pancakes from Jewish cuisine, adapt well to kid-friendly lunches. Carrots replace potatoes here, offering a colorful, tasty alternative.
Contents
- Carrots: about 250 grams
- Onion: about 125 grams
- Eggs: 1
- Yeast-free bread cookies or unsalted crackers: 30 grams. If difficult to find, flour can be used as a binder
- Salt: 1 level teaspoon
- Oil
- Spices to taste
Preparation
- Finely chop the onion and crush the crackers into a powder, then set aside.
- Peel and grate the carrots using a processor, mandoline, or a standard grater.
- Wrap the grated carrot in a clean cloth, squeeze firmly to remove liquid. The drier it is, the crispier the latkes will be.
- Combine the onion and carrot in a bowl. Use the cracker powder as a binder, then mix in the egg and salt.
- Season with spices to taste. Curry, basil, coriander, or thyme add personality. If preferred, skip the seasoning; the latkes will still taste great.
- Pour oil into a pan and heat until hot but not smoking. Fry the formed disks in batches until golden on both sides.
- Drain on a rack or paper towels to remove excess oil.
- Latkes pair beautifully with yogurt sauce, guacamole, or cream cheese with smoked salmon—whatever suits the family’s palate for a complete lunch.