3 Easy School Lunch Recipe Ideas for Kids (Meal Prep)

Its school season! Here are some easy meals for school with 3 healthy lunch recipes for kids.
Your kids will enjoy all of these delicious recipes as they are super easy to make and are perfect for moms looking for new lunch ideas.

1. Chicken Tenders
Easy summer chicken tenders with cooling yogurt dip. Perfect served warm or at room temperature.
Ingredients:
• 2 boneless & skinless chicken breasts
• 1 Zucchini
• 1/2 tub of plane organic thick Greek yogurt
• 1 teaspoon of agave nectar/syrup
• Finely chopped fresh mint
• 1 teaspoon of salt
• 1/2 teaspoon of pepper

Instructions:
• Cut the chicken breast into 1-inch strips
• Heat a pan over medium heat with a teaspoon of coconut oil.
• Add the chicken and season with salt and pepper.
• Cook the chicken on one side for around 3 minutes until lightly brown.
• Cut the zucchini into 1/2 centimeter strips, add to one side of the pan & season with salt. Then move on to the yogurt dip.
• While the chicken is cooking, mix yogurt, agave nectar & mint until combined.
• Turn the chicken and cook for another three minutes.

Note:
Always make sure the chicken is cooked fully with either a thermometer reading 165 degrees F and absolutely no sign of pinkness.

2. Chicken sausage & pepper rice dinner
Ingredients:
• 2 packs Brown basmati rice & quinoa
• 1 chopped red bell pepper
• 1 chopped shallot or onion
• Pre-cooked & smoked chicken sausage
• 2 cups Chicken stock
• Chopped Italian flat leaf parsley
• 1/2 teaspoon Smoked paprika
• 1 teaspoon Salt
• 1/2 pepper

Instructions:
• Add the rice to a pan with some olive oil over medium heat.
• Add the shallots
• Add 1 cup of chicken stock and let simmer for 5 minutes
• Add the red pepper
• Add the cooked chicken sausage
• Add the paprika, salt and pepper
• Finish with a squeeze of lemon juice and parsley

3. One-pan farfalle pasta with shrimp & peas
Ingredients:
• 1/2 box Whole-wheat farfalle pasta
• 2 tablespoons Butter
• 2 Garlic cloves
• Chopped Italian flat leaf parsley
• 2 cups of frozen green peas
• 1 small bag of shelled & deveined thawed shrimp
• 1 tablespoon Cooking cream
• 1 cup of milk (or as much added as needed)
• 2 cups chicken stock
• 1 cup Parmigiano-Reggiano
• 1 tablespoon of salt
• 1/2 teaspoon pepper

Instructions:
• Add 1 tablespoon of butter to a pan over medium high heat
• Add the prawns and season with salt
• Cook until opaque and remove from the pan
• Add the remaining tablespoon of butter to the pan
• Add minced garlic to the butter for 30 seconds
• Add the chicken stock
• Add the cream
• Add half the milk
• Add the salt
• Add the pasta and cook for 1-12 minutes until al dente
• Return the shrimp to the pasta
• Add the peas
• Add the pepper
• Add the parmesan cheese
• Finish with chopped parsley

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