Quick Recipes to Ease Back to School

Quick Recipes to Ease Back to School

Just when you thought summer was beginning, it is coming to an end and it’s officially back to school time!

Here are some of our favorite recipes for this incredibly busy time of the year, whether you are looking for a quick snack to pack in the lunchbox or an easy dinner to end the day!


Start off the day with some strawberries, bananas and orange marmalade on a bagel, better known as our special breakfast bruschetta. A fun and delightful treat to get your fresh morning kickstart!

KITCHEN KETTLE BREAKFAST BRUSCHETTA RECIPE

INGREDIENTS

  • 1 cup sliced strawberries bagels
  • 2 bananas, sliced
  • 1/2 lb. cream cheese, softened
  • 1/2 jar Kitchen Kettle Orange Marmalade
  • 6-8 mini bagels

INSTRUCTIONS

  1. Slice mini bagel in half.
  2. Spread the flat side of the bagel with cream cheese.
  3. Place sliced strawberries & sliced bananas on cream cheese.
  4. Spread one tablespoon Kitchen Kettle Orange Marmalade over the strawberries & bananas.
  5. Serve and enjoy!

*You can substitute other fresh berries for the strawberries.

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Another great breakfast or lunch meal that can be easily prepared, is some good ole baked oatmeal. Known as a Kling House favorite, it sure doesn’t disappoint!

BAKED OATMEAL RECIPE

INGREDIENTS

  • 2/3 cup oil
  • 1 cup sugar baked oatmeal
  • 2 eggs, beaten
  • 4 cups oatmeal
  • 3 tsp. baking powder
  • 1 tsp. salt
  • 1-1/2 cups milk
  • 2 apples, chopped
  • 1 tsp. cinnamon

INSTRUCTIONS

  • Mix the first three ingredients together well (oil, sugar, eggs)
  • Add the oatmeal, baking powder, salt, milk, apples, and cinnamon.
  • Mix. Pour into a greased 8″ cake pan.
  • Bake at 350 degrees for 25-30 minutes.

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A healthy lunchbox snack that can be easily prepped for you or the kiddos are turkey pinwheels! Tortilla wrapped turkey, cheese, arugula and our very own cranberry relish. Simple and kid approved!

TURKEY PINWHEELS RECIPE

INGREDIENTS pinwheels

  • Four 12″ tortilla wraps
  • 9 oz. jar Kitchen Kettle Cranberry Relish
  • 2.5 oz. Boursin cheese
  • 8 slices cooked turkey breast
  • 3 bunches arugula, cleaned

INSTRUCTIONS

  1. Incorporate Boursin cheese and Cranberry Relish in a food processor or blender.
  2. Spread a thick amount on tortilla wrap and top with 2 slices of turkey breast Cover with arugula.
  3. Roll pinwheel by folding sides in first and then rolling jelly roll style.
  4. Slice approx. 1″ apart from end to end.
  5. Display on tray.

Make the kids’s stomachs happy with a vegetable hoagie that will also make a great healthy lunch, after-school snack or dinner. Featuring our classic homemade chow chow, these hoagies will make your kids feel full, happy and healthy!

VEGETABLE ANTIPASTA HOAGIE RECIPE

INGREDIENTS

  • 1/4 cup sun dried tomato in oil, drained and chopped
  • 1/4 cup drained Kalamata olive, pitted and chopped
  • 1/2 cup pesto sauce veggie hoagie
  • 1/4 lb. sliced provolone
  • 1 jar roasted red peppers, drained
  • 1-15 oz. can quartered artichoke hearts in water, drained
  • 1 cup Kitchen Kettle Chow Chow, drained and coarsely chopped
  • Cayenne pepper
  • Extra virgin olive oil
  • 2 Philly style hoagie rolls (Approximately 5-6 inches long)

INSTRUCTIONS

  1. Mix sun-dried tomato, olives and pesto together to make a spread.
  2. Spread on roll, layer cheese, roasted red peppers, coarsely chopped artichoke hearts, chow chow that has been tossed with cayenne pepper, and drizzle extra virgin olive oil.
  3. Fold top of roll and secure with toothpicks.

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SANTA FE SALSA SOUP RECIPE

INGREDIENTS

  • 4 cups chicken broth
  • 1 (7 oz.) package fresh cheese ravioli (kid size)
  • 1 cup Kitchen Kettle Mild Salsa (if you like a spicier soup, use Zesty Salsa).
  • 1 (15 oz.) can black beans, rinsed and drained
  • 1/2 cup sweet white corn
  • 1/4 cup sour cream
  • 1/4 cup fresh cilantro, chopped

INSTRUCTIONS

  1. In a large saucepan, bring broth to a boil.
  2. Reduce heat to low and add ravioli and simmer for 5 minutes or until almost tender.
  3. Add beans, corn and salsa.
  4. Cook until thoroughly heated, about 5 minutes.
  5. Serve with a dollop of sour cream and a sprinkle of chopped cilantro.

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When it comes to the end of a long day, get mentally prepared for the next with a simple granola bar that you can enjoy for dessert. Keep in mind you can also freeze these and use them throughout the week as a quick grab and go snack!

FREEZER GRANOLA BARS RECIPE (*Courtesy of Christina the Newlywed Blogger)

INGREDIENTS

  • 2 cups oats granola bars
  • 1 cup crasins
  • 4 tablespoons honey/agave
  • 4 tablespoons unsweetened applesauce
  • 1/2 cup nut butter
  • 4 tablespoons coconut oil
  • 2/3 cups shredded coconut
  • 2 tablespoons cinnamon
  • 1 teaspoon vanilla
  • 4 tablespoons chia seeds and/or 4 tablespoons flax seeds (ground)

INSTRUCTIONS

  1. Mix all together.
  2. Line pan with wax paper (I don’t- Just a bit harder to get out).
  3. Firmly press into 9×13 pan.
  4. Freeze for 2 hours (up to whenever you’re ready to eat).
  5. Cut into bars and store in freezer.

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We hope you have been sparked into the back-to-school mode and that you have some new and interesting ideas. From a breakfast meal to a lunchbox snack, to dinner and a late-evening treat, you have what it takes to get through another year of school!