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Learn how to make 3 back-to-school lunchbox ideas using leftovers! I’ll show you easy lunch recipes using leftover pasta, chicken and avocado. Includes an easy chicken soup recipe, a vegan avocado sandwich and a cold sesame noodle salad.
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WATCH MORE BACK TO SCHOOL RECIPES!
3 Lunchbox Ideas Featuring Salads: http://bit.ly/2io9Ttk
3 Lunchbox Ideas Featuring Leftovers: http://bit.ly/2bPz8wO
3 Lunchbox Ideas featuring sandwiches: http://bit.ly/1K1FJRa
Healthy Chicken Salad Lunchbox Idea: http://bit.ly/2jiwCH9
Pita Pocket Salad Lunch with Domestic Geek! http://bit.ly/2jbitc0
Minestrone Soup Lunchbox Idea: http://bit.ly/1Ls1FJd
No-Bake Granola Bars with The Domestic Geek: http://bit.ly/2jQ5dNr
Roasted Chicken in a Skillet http://bit.ly/EWBRoastChicken
No-Bake Granola Bars http://bit.ly/GranolaBarsEWB
Panini 2 Ways! http://bit.ly/2bdwu48
Cheap Eats: Sausage and Peppers http://bit.ly/SausageandPeppers
Greek Yogurt Breakfast Panna Cottas http://bit.ly/PannaCottaEWB
5-Super Sandwich Combos http://bit.ly/SandwichCombos
Homemade Granola and Yogurt Parfaits http://bit.ly/YogurtParfaitsEWB
Pasta Recipes (3 ways) http://bit.ly/EWBPastaRecipes
Easy Minestrone Soup http://bit.ly/MineSoup
Cheap Eats: Spinach Ravioli & Caramelized Onions and Tomatoes http://bit.ly/1zY741m
15-mins Chicken Dijon Recipe http://bit.ly/EWBChickDijon
Easy Shrimp Stir Fry http://bit.ly/EWBShrimpStir
Feed Me Fast Chicken http://bit.ly/EWBFMFChick
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Today I’m sharing 3 gluten free recipes that make great portable lunches!
3 Muffin Tin Breakfast Recipes: http://bit.ly/1QFouLN
3 Mac & Cheese Recipes: http://bit.ly/1nabfEJ
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5 Weeks of Healthy Meal Prep: http://bit.ly/MealPrepeBook
Made with Love Holiday Recipes: http://bit.ly/MadewithLoveeBook
Cajun Frittatas
1lb spicy sausage, removed from casing
½ red onion, finely diced
1 red bell pepper, finely diced
1 green bell pepper, finely diced
2 celery stalks, finely diced
2 cloves garlic
2 tsp Cajun seasoning http://thedomesticgeek.com/archives/460
salt and pepper
8 eggs
½ cup milk or cream
Preheat oven to 375°F.
Generously grease a muffin tin. Set aside.
In a skillet cook sausage until it is no longer pink. Remove sausage from skillet with a slotted spoon.
In the same skillet fry bell pepper and celery until it softens. Add more oil if necessary.
Add garlic, jalapeno and Cajun seasoning and cook for another 30 seconds.
Stir in cooked sausage and remove skillet from heat.
Scoop sausage mixture into each muffin cup.
In a large measuring cup whisk eggs and milk.
Fill each muffin cup with egg mixture.
Bake at 375° for 20-25 minutes or until frittatas are completely set.
Store in the refrigerator for up to 3 days or in the freezer for 3 months.
Enjoy!
Turkey Quinoa Meatloaf Muffins
¼ cup red onion, grated
2 carrots, grated
2 celery stalks, finely chopped
1 red bell pepper, finely chopped
1lb ground turkey
1 cup cooked quinoa
1 egg
¼ cup BBQ sauce
½ tsp Worcestershire sauce
salt and pepper
¼ cup BBQ sauce for glazing
Preheat oven to 375°F.
Generously grease a muffin tin. Set aside.
In a large bowl combine all of the ingredients.
Mix well until mixture is thoroughly combine.
Fill each muffin cup with meatloaf mixture.
Cook until the meatloaves reach an internal temperature of 165°F, about 30 minutes.
5 minutes before the meatloaf muffins are fully cooked glaze them with the remaining BBQ sauce.
Return them to the oven until they are cooked through and the glaze is set.
Store in the refrigerator for up to 3 days or in the freezer for 3 months.
Enjoy!
Mac & Cheese Cups
1lb macaroni, cooked and drained (I used brown rice macaroni to keep these gluten-free)
2½ cups butternut squash, cubed
1 cup chicken or vegetable broth
1 cup milk
1 clove garlic, minced
3 tbsp plain Greek yogurt
1 cup Gruyere OR sharp cheddar cheese, grated
½ cup parmesan, freshly grated
1 tsp smoked paprika
salt and pepper
Preheat oven to 375°F.
Generously grease a muffin tin. Set aside.
In a large saucepan combine butternut squash, vegetable broth, milk and garlic.
Simmer over medium-low heat until squash is cooked through. Keep a close eye on it because you don’t want the milk to scald.
Transfer squash and broth mixture into a food processor.
Carefully pulse mixture until it is smooth. **Caution: Blending hot liquid can be dangerous. Be sure to allow the steam to escape to avoid an accident.
Add Greek yogurt, cheese, smoked paprika, salt and pepper.
Blend mixture until it’s completely smooth.
Pour cheese sauce over cooked macaroni and stir until it’s evenly coated.
Fill each muffin cup with mac and cheese mixture.
Bake at 375°F until the mac and cheese is set and has become crispy on top, between 20 and 30 minutes.
Store in the refrigerator for up to 4 days or in the freezer for 3 months.
Enjoy!
USE EXTREME CAUTION WHEN BLENDING HOT LIQUIDS. Follow manufacturers recommended instructions when using appliances.
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Hi Bold Bakers! Go back to school or work the Bigger Bolder Baking way with my Top 5 NEW Microwave Mug Breakfasts including both Sweet & (for the first time ever) Savory recipes! Find out how to make pancakes, sweet potato hash and even an omelette in just minutes. So let’s get microwaving!
METHOD
1. Whisk together all ingredients in a microwave safe mug. Mix thoroughly until no lumps.
2. Microwave roughly for 1 minutes (timing is based on my 1200W microwave so your timing might vary)
3. Enjoy immediately!
4. Top with a little maple syrup and some more blueberries
Sweet Potato Hash Potatoes
INGREDIENTS
1 small sweet potato (around 6oz/1 cup)
2 tbsp peppers, chopped
1 tbsp red onion, chopped
2 tbsp grated cheese
salt and pepper.
2 tsp rosemary, fresh or dried
1 nob of Butter
METHOD
1. Peel and chop small cubes of the sweet potato
2. Add into your microwave safe mug and cover totally with cold water.
3. Cook for 3-4 minutes in the microwave until it is tender. it will turn an orange color.
(Check the potatoes halfway and stir so it doesn’t get too hot and overspill)
4. Drain off the water
5. Add in the peppers, onion, cheese, butter, rosemary, salt and pepper and mix everything well together.
6. Put back in the microwave and heat up these ingredients together for another 40 seconds until hot and the cheese melts.
7. Enjoy a quick and filling breakfast!!!
METHOD
1. Whisk together all ingredients in a large microwave safe mug.
2. Cook for 1 minute, then stop the stir. Cook again for another 1 minute stir and continue cooking until done. This stirring will stop it overheating and spilling over in your microwave. It will take roughly 3 minutes to cook in total
3. Take out and add a little milk if desired.
4. Top with raspberry or strawberry jelly and enjoy!!!
Healthy Whole Wheat Muffins
INGREDIENTS
3 Tbsp Whole wheat flour (you can also use plain flour)
½ teaspoon baking powder
¼ teaspoon ground cinnamon
pinch of fine sea salt
2 inch piece of banana
2 tsp maple syrup/ honey/agave
2-1/2 tbsp milk (dairy or non-dairy)
1 tablespoon raisins
METHOD
1. In a microwave safe mug mash up the banana with a fork.
2. Add in the rest of the ingredient and mix together until blended. Then stir in the raisins
3. Microwave for 45 seconds -1 minute. (timing is based on my 1200W microwave so your timing might vary)
4. Enjoy immediately!
Omelette
INGREDIENTS
2 eggs
2 tbsp Milk
1 scallion/ green onion chopped
1 tsp Parsley
salt and pepper
METHOD
1. Add eggs to mug and whisk together with a fork
2. Add parsley, scallions, milk, salt and pepper. Whisk until all ingredients are completely mixed together.
3. Microwave for one minute. Stir and break up any large chunks of egg.
4. Cook for another 45 to 60 seconds or until eggs are set.
5. Top with a sprinkle scallions, salt and pepper
6. Enjoy!
Low-Carb Meal Prep Menu Available Here: https://shop.healthymealplans.com/collections/all/products/4-week-low-carb-meal-plan
____________________________________________________________________
FULL RECIPES AVAILABLE BELOW:
More Meal Prep Recipes: https://www.youtube.com/playlist?list=PLziprGSUFGYRTyyekMqcBiYsTJCwR6Q3X
More Back to School Recipes: https://www.youtube.com/playlist?list=PLziprGSUFGYQhi4ySRTlQQoiBuVJ8gkno
Chicken Shawarma Kebabs
8 chicken thighs, diced
1 tbsp olive oil
1/2 lemon, juice
1 tbsp shawarma seasoning
1 tbsp dried parsley
Salt and freshly ground black pepper
Grain-Free Tabbouleh
2 cups chopped fresh parsley
5 roma tomatoes, seeded and finely diced
1 cup chopped fresh mint
2 green onions, sliced
2 tbsp hemp hearts
2 tbsp olive oil
1/2 lemon, juice
Salt to taste
To Serve
1/2 cup labneh
1/2 cup Kalamata olives
In a large bowl, toss together the chicken, oil, lemon juice, shawarma seasoning, and parsley. Season with salt and pepper to taste. Skewer the chicken and refrigerate for at least 1 hour before cooking.
Preheat the oven to 375ºF.
Arrange the skewers on a baking sheet. Bake the chicken until it is golden and reaches an internal temperature of 165ºF, about 25 to 30 minutes.
While the chicken is baking, in a large bowl, toss together the parsley, tomatoes, mint, green onions, hemp hearts, and lemon juice. Season with salt to taste.
Serve immediately with the labneh and Kalamata olives or store in the refrigerator for up to 3 days.
Fresh Tuna Salad
4 5-ounce cans sustainable tuna in water
2 celery ribs, diced
1 carrot, peeled and shredded
1/4 red onion, finely diced
3 tbsp olive oil
1/2 lemon, juice
1 tbsp Dijon mustard
Salt and freshly ground black pepper
To Serve
8 celery ribs, cut into sticks
2 cups red grapes
1 cup almonds
In a large bowl, combine the tuna, celery, carrot, red onion, olive oil, lemon juice, and Dijon mustard. Season with salt and pepper to taste.
Serve immediately with the celery sticks, grapes, and almonds or store in the refrigerator for up to 3 days.
Cilantro Lime Cauliflower Rice
1 head cauliflower, riced
1/4 cup chopped fresh cilantro
1 lime, zest and juice
Salt and freshly ground black pepper
Smashed Avocados
2 avocados
1 lime, juice
Salt to taste
To Serve
2 cups halved cherry tomatoes
2 orange bell peppers, diced
In a large skillet, heat the oil over medium-high heat. Add the onion and cook, stirring often, until it becomes soft and translucent, about 3 minutes. Add the garlic and cook until it becomes fragrant, about 30 seconds. Add the turkey and cook, breaking it up with the side of a spoon until it is cooked through and no longer pink, about 5 to 6 minutes. Stir in the taco seasoning and season with salt and pepper to taste. Cook, stirring, for another 2 to 3 minutes. Set it aside.
In a steamer basket over boiling water, steam the cauliflower rice until it begins to soften, about 2 minutes. Transfer the cauliflower into a large bowl and stir in the cilantro, lime zest, and lime juice. Season with salt and pepper to taste.
Just before serving, in a small bowl, mash together the avocados, lime juice, and salt.
Serve the turkey and cauliflower rice immediately with the tomatoes, bell pepper, and smashed avocado. Store in the refrigerator for up to 3 days.
ABOUT THIS CHANNEL
I’m Sara Lynn Cauchon also known as The Domestic Geek! My goal is to help you eat well and live better with easy and delicious weekly recipes! I’m dishing our new videos every Monday and Thursday!
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