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Mom Makes 15 Back to School Lunches in 15 Minutes | Mom Vs
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Chocolate Mug Cake Recipe:
13 g Butter ( 1 tbsp )
12 g Cocoa Powder ( 2 tbsp)
30 g Sugar ( 2 tbsp)
25 g room temp Milk ( 2 tbsp)
20 g Flour ( 2 tbsp)
1/4 tsp Baking Powder ( Use Baking POWDER not soda)
Nutella ( Optional ) or Chocolate Chips ( Optional)
If you’re using grams, please be precise and use the exact amounts in the recipe.
Every microwave is different. Mug cakes can take anywhere between 1 minute – 1 minute and 15 seconds. Be careful to not over cook your cake.
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Cookie Mug Cake:
13 g Butter ( 1 tbsp )
15 g Sugar ( 1 tbsp )
1/4 tsp Vanilla
25 g room temp Milk ( 2 tbsp)
30 g All Purpose Flour ( 3 tbsp)
1/4 tsp Baking Powder ( Use Baking POWDER not soda)
Chocolate Chips ( Add to your liking )
If you’re using grams, please be precise and use the exact amounts in the recipe.
Every microwave is different. Mug cakes can take anywhere between 1 minute – 1 minute and 15 seconds. Be careful to not over cook your cake.
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Vanilla Mug Cake:
13 g Butter ( 1 tbsp )
15 g Sugar ( 1 tbsp )
1/4 tsp Vanilla
25 g room temp Milk ( 2 tbsp)
30 g All Purpose Flour ( 3 tbsp)
1/4 tsp Baking Powder ( Use Baking POWDER not soda)
Sprinkles ( Optional )
If you’re using grams, please be precise and use the exact amounts in the recipe.
Every microwave is different. Mug cakes can take anywhere between 1 minute – 1 minute and 15 seconds. Be careful to not over cook your cake.
No part of this video (including thumbnail images or written recipe) may be reproduced or transmitted in any form or by any means, electronic or mechanical, without the written permission of the copyright holder.
Sundried Tomato Pesto
1 cup sundried tomatoes
1/2 cup basil leaves
1/4 cup pine nuts
1/4 cup grated Parmesan cheese
3 garlic cloves, roughly chopped
1/4 tsp red pepper flakes
Freshly ground black pepper
1/4 cup olive oil
Add ingredients to a food processor except olive oil. Blend until it begins to break down. While blending, slowly drizzle in olive oil.
Pasta Salad
2 cups cooked fusilli
1/2 cup steamed asparagus
1 cup chopped baby spinach
1/4 cup baby bocconcini
1/4 cup diced tomatoes
In a small bowl toss pasta with pesto until it is evenly coated. Stir in spinach & asparagus. Arrange pasta in a container & top with bocconcini & diced tomatoes.
Sonoma Chicken Salad
Poppy Seed Dressing
1/4 cup plain yogurt
1 Tbls apple cider vinegar
1 tsp agave
1 tsp poppy seeds
Salt & freshly ground black pepper
Combine all ingredients together in a small bowl.
Sonoma Chicken Salad
3/4 cup cooked shredded chicken
1/4 cup halved grapes
1/4 cup chopped celery
2 Tblss chopped pecans
2 Tblss poppyseed dressing
1/2 tsp fresh thyme leaves
3-5 Boston bibb lettuce leaves
Combine chicken, grapes, pecans, thyme leaves, & poppyseed dressing in a medium bowl. Toss well to coat. Serve with lettuce leaves.
Deconstructed Shepherd’s Pie
Shepherds Pie Filling
1 Tbls oil
3/4 cup stewing beef, cut into 1/2 inch cubes
1/4 cup diced onion
1/2 cup frozen peas, carrots & corn
1 garlic clove, minced
1 Tbls flour
1/3 cup beef broth
2 tsps Worcestershire sauce
2 tsps tomato paste
1/2 tsp fresh thyme leaves
1/2 tsp chopped fresh rosemary
Salt & freshly ground black pepper
Heat oil in a large skillet over med-high heat. Add ground beef & cook until it begins to brown. Add onion & continue to cook until beef is cooked through, 3 to 4 min. Add garlic & cook until fragrant, 30 seconds. Stir in frozen vegetables & cook until heated through. Add flour & cook, stirring constantly for 1 minute. Add Worcestershire sauce, tomato paste, thyme, rosemary, salt, & pepper. Cook, stirring, until sauce has thickened, 3 min.
Roasted Potatoes
1 cup diced potatoes
1 Tbls olive oil
1/2 tsp garlic powder
1/2 tsp chopped fresh rosemary
Salt & freshly ground black pepper
Preheat oven to 400ºF.
Toss potatoes with oil, garlic powder, rosemary, salt & pepper. Transfer them to a parchment-lined baking sheet & bake until they are tender & golden, 20 to 25 min.
In a small bowl whisk together soy sauce, honey, cornstarch, garlic & ginger. Heat oil in a non-stick skillet over med-high heat. Add tofu & cook, stirring occasionally, until it is golden on all sides, 5 to 7 min. Once tofu is golden, reduce heat & pour over teriyaki sauce. Continue cooking while stirring until sauce thickens & tofu is well coated, 3 to 4 min. Top with green onion & sesame seeds.
In a small bowl whisk together pineapple juice, soy sauce, cilantro, honey, sriracha, garlic, & ginger. Add salmon to marinade & turn to coat. Refrigerate for at least 30 min or up to 2 hours.
While it is marinating, preheat oven to 425ºF. Once salmon is ready, transfer to a parchment-lined baking sheet & bake until salmon is fully cooked & flakes easily with a fork, 10 to 12 min.
Salad
2 cups chopped green leaf lettuce
1/2 cup diced cucumber
1/2 cup diced pineapple
1 Tbls finely chopped red onion
1 Tbls chopped fresh cilantro
2 Tblss sesame ginger dressing
Lime wedge
Assemble salad starting with the lettuce. Top with cucumber, pineapple, green onion, cilantro & lime wedge. Add a small container of sesame ginger dressing on the side & toss just before serving.
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Back to school snack options are endless! Here are some ideas and inspiration for your healthy snacks this school year!
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1 cup roasted nuts or seeds of choice
1 tsp coconut oil
¼ tsp garlic powder
¼ tsp sea salt
Add nuts and seeds to a bowl and toss with coconut oil to coat.
Sprinkle seasonings to taste and toss to coat.
Enjoy!
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DISCLAIMER
The information provided on this channel is for informational and educational purposes only and is not intended as a substitute for advice from your physician or other health care professional. You should not use the information on this channel for diagnosis or treatment of any health problem or for prescription of any medication or other treatment. Consult with a healthcare professional before starting any diet, exercise or supplementation program, before taking any medication, or if you suspect you might have a health problem.
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This year we’re celebrating back-to-school with 30 delicious meal prep recipes! Each video this month includes 5 new healthy meal prep boxes that can be enjoyed at school or work!
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Deconstructed Egg Rolls
Egg Roll Filling
1 Tbsp sesame oil
3/4 cup ground pork
1/4 cup diced onion
1 garlic clove, minced
1/2 tsp freshly grated ginger
1/2 cup shredded cabbage
1/4 cup shredded carrot
1 Tbsp soy sauce or tamari
1 Tbsp rice vinegar
1 tsp sriracha
2 Tbsps chopped green onion
Sesame seeds for garnish
Heat oil in a non-stick skillet over med-high heat. Add pork & cook, breaking it up with the side of a spoon, until it is no longer pink, 6 to 8 min. Add onion & cook until it softens, 3 min. Add garlic & ginger & cook until it is fragrant, 30 seconds. Add cabbage, carrot, soy sauce, rice vinegar, & sriracha. Cook until the vegetables begin to soften, 2 to 3 min. Serve topped with green onions & sesame seeds.
Crispy Wonton Crackers
4 wonton wrappers, cut into quarters
1 Tbsp sesame oil
Salt & freshly ground black pepper
Preheat the oven to 375ºF.
Arrange wonton wrappers on a parchment-lined baking sheet. Brush them with oil & season them with salt & pepper to taste.
Sides
3/4 cup cooked rice
Jerk Shrimp with Mango Salsa
Jerk Shrimp
3/4 cup peeled shrimp
1 Tbsp oil
1 Tbsp jerk seasoning
Salt & pepper
Preheat the oven to 375ºF.
Arrange shrimp on a parchment-lined baking sheet. Drizzle with oil & season liberally with jerk seasoning, salt, & pepper. Bake until shrimp is pink & opaque, about 8 min.
Rice & Peas
1/4 cup white rice
1/4 cup canned red kidney beans, drained & rinsed
1/2 cup water
3 Tbsps coconut milk
1/4 tsp freshly grated ginger
1/8 ground allspice
1 Tbsp chopped green onions
Salt & freshly ground black pepper
In a small saucepan bring rice, water, coconut milk, ginger, & allspice to a simmer & cover. Cook until most of the liquid has been absorbed, 10 to 15 min. Turn off heat & let rest, covered, for 5 min.
Mango Salad
1/2 cup diced mango
1/2 cup diced red pepper
1 Tbsp minced red onion
1/2 lime, zest & juice
1/2 tsp freshly grated ginger
1/8 tsp red pepper flakes
Salt & freshly black pepper
Combine all of the ingredients in a medium bowl & mix well.
Buffalo Chicken Meatballs
Buffalo Chicken Meatballs
1 pound ground chicken
1 egg
1/3 cup breadcrumbs
1/4 cup crumbled blue cheese
1/4 cup chopped green onion
1/2 cup hot sauce, divided
Salt & freshly ground black pepper
Preheat the oven to 400ºF.
In a large bowl, mix chicken, egg, blue cheese, green onion & half of the hot sauce until it is well combined. Using hands, shape meatballs & place on a parchment-lined baking sheet.
Bake until chicken reaches an internal temperature of 165ºF, 20-25 min. Remove meatballs from oven & brush with remaining hot sauce.
Salad
2 cups chopped green leaf lettuce
1/4 cup finely sliced celery
1/4 cup finely sliced carrot
1 Tbsp crumbled blue cheese
2 Tbsp blue cheese dressing
Arrange salad in a container or serving dish. Top with meatballs. Add a small container of dressing on the side.
Italian Tortellini Salad
Italian Salad
2 cups baby spinach
1/2 cup cooked tortellini
1/2 cup halved cherry tomatoes
1/4 cup baby bocconcini
1/4 cup diced salami
1/4 cup green olives
Dressing
1 Tbsp olive oil
2 tsps red wine vinegar
1 tsp Italian seasoning
Salt & freshly ground black pepper
Whisk all of the ingredients together in a small bowl.
Chipotle Chicken Lettuce Wraps
Chipotle Chicken
2 tsps oil
3/4 cup ground chicken
1/4 cup finely diced red pepper
1/4 cup frozen corn kernels
1/4 cup canned black beans, drained & rinsed
1 chipotle pepper in adobo sauce, minced
1 garlic clove, minced
1 green onion, finely sliced
Salt & freshly ground black pepper
Heat oil in a skillet over med-high heat. Add chicken & cook until it is no longer pink, about 6 min. Add pepper & cook until it softens, 3 min. Add corn, beans, chipotle, & garlic & cook until corn is heated through. Stir in green onion & season with salt & pepper to taste.
Tomato Salsa
1/2 cup cherry tomatoes, quartered
1 Tbsp chopped green onion
1 Tbsp chopped fresh cilantro
1/8 tsp ground cumin
Salt & freshly ground black pepper
1/2 lime, juice
Hope you enjoy my 3 homemade lunches perfect for Back To School. Most of these ingredients can be prepped on the weekend and stored in your fridge and all you have to do is assemble each morning!
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BOWL#1
Salad Greens of choice
Cooked Quinoa (I like the tri-colored variety from Trader Joes)
Fresh Blueberries
Dried Cherries
Unsalted Sunflower Seeds
Add roasted chicken
For Dressing:
3 tsp (15ml) Dijon Mustard
4 tsp (20 ml) apple cider vinegar
5-6 tbsp (75 ml) grapeseed oil
Whisk together the mustard and vinegar until combined, slowly add the grapeseed oil, until fully combined and smooth. Store in container in the fridge until ready to use.
BOWL#2
Cooked Orzo
Drizzle of olive oil to taste
Lemon Zest and Lemon Juice to Taste
Salt and Pepper to Taste
Chopped Fresh Italian Parsely
Chopped Kale
Pinenuts
Add roasted Chicken
BOWl#3
Roast 2-3 sweet potatoes by cutting into small chunks. Toss with Olive oil, salt and pepper and a good sprinkle of curry powder. Roast at 400F (200C) for 20-30 minutes until tender. Allow to cool and store in fridge until ready to use.
Cooked Cous Cous
Dried Apricots
Unsalted Postachios
Golden Raisins or currents
Fresh Mint, roughly chopped
Add cooked chicken
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