With the kids back in school, it’s time to start looking into new healthy and delicious meals your kids will actually want to eat. At Pasta Fits, they have plenty of kid-friendly recipes that are easy for you to make and for kids to pack in their lunchbox - not to mention they’ll be eating a meal they enjoy and that’s good for them!
Here are three lunchtime suggestions for your kids.
Veggie and Cheddar Egg “Muffins” with Tubetti
Egg Muffins with Veggies, Cheddar and Tubetti
3 oz. tubetti
1 ½ cups/6 oz. zucchini, small dice
1 ½ cups/6 oz. red pepper, small dice
12 eggs, lightly beaten
¾ cup/¾ oz. shredded basil
1 ½ cups/6 oz. shredded cheddar
Preheat oven to 350ºF. Bring a medium pot of salted water to the boil. Cook the tubetti according to package directions. Drain and reserve.
Distribute the zucchini, red pepper and tubetti evenly between the cups of a non-stick muffin pan.
Season the eggs with salt and pepper. Pour the eggs over the vegetables then sprinkle with basil and cheddar.
Bake for 10 minutes or until cooked through. Cool then wrap for lunch!
This bright and delicious pasta soup is packed with spring vegetables and fresh flavors. Use it as a starter at dinner or make it ahead to enjoy at lunch.
2 heads garlic (about 4 oz.)
2 Tbsp. extra virgin olive oil
½ cup/2 oz. finely chopped onions
½ cup/2 oz. finely chopped carrots
¼ cup/1 oz. finely chopped celery
½ tsp. thyme leaves
1 qt./32 oz. no sodium added chicken stock
½ cup/2 oz. ditalini
1 cup/4 oz. peas
1 cup/4 oz. asparagus, cut into ½” pieces
2 Tbsp. finely chopped parsley
Preheat oven to 350ºF. Slice the garlic heads in half along their equator. Place together in a large piece of foil. Wrap tightly and roast until softened and golden brown (about 30 minutes).
While the garlic is cooking, start the soup. Heat a soup pot over medium heat. Add the oil and sauté the onions, carrots, celery, and thyme until softened and just starting to brown (about 5 minutes). Add the stock. Taste and adjust seasoning with salt and pepper.
When garlic is cool enough to handle, squeeze out the garlic and discard the skins. Stir the garlic into the soup.
Add the ditalini and cook until al dente (about 10 minutes). Add the peas and asparagus and cook another 2 minutes or until crisp tender.
Divide between 4 bowls and sprinkle with parsley.
With a mix of healthy carbs and protein, these unique egg muffins are the ideal solution to busy mornings, afternoon snack cravings, or for spicing up a boring lunch. Make them ahead of time and then grab a few when you’re on the go.
4 oz. elbow macaroni
2 cups/8 oz. small broccoli florets
2 Tbsp./1 oz. butter
6 Tbsp. flour
2 cups/16 oz. skim milk
4 oz. grated sharp cheddar cheese
8 oz. cooked chicken (leftover), small dice
½ cup breadcrumbs
Bring a large pot of salted water to a boil. Cook the macaroni according to package directions. Drain and reserve.
Heat a small pan of salted water. Cook the broccoli until crisp tender (about 2 minutes). Rinse under cold water to stop the cooking. Chop into ½” pieces. Reserve.
Heat a large saucepan over medium low heat. Add butter and, whisking constantly, stir in the flour taking care the flour doesn’t brown. Continue to cook for 2 minutes.
Whisk in the milk. It will thicken as it gets hot. Whisk constantly; any lumps will smooth out. Cook for 5 – 7 minutes. Mixture will bubble and thicken. When it no longer changes in consistency, it’s done.
Stir in cheese. Season to taste with salt and pepper. Stir in pasta, broccoli and chicken. Spread into a 9” x 9” pan. Sprinkle with the breadcrumbs and press them into the surface. Cool completely (at least 2 hours). Cut into 6 squares.
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