Home VEGAN RECIPES 3 Fast and Easy Back-to-School Breakfasts

3 Fast and Easy Back-to-School Breakfasts

In an ideal world, you would have time in the morning to cook your kids a nutritive meal before sending them to the school. In the real world, you’re doing great if you can get them to eat something on the run. Smart solution: Make a week’s value of good-for-you portable breakfast bites they can take and eat on the road. Give these kid-friendly recipes a chance, and don’t be surprised if they get the whole family to start eating healthier in the morning, too. There are 3 Fast and Easy Back-to-School Breakfasts :

1-Zucchini Tots:

loaded with zucchini and carrots, these ingredients do not even taste healthy. It’s the perfect way to infiltrate in vegetables, and it’s just so stinking good.

3 Fast and Easy Back-to-School Breakfasts
lilluna

INGREDIENTS:

2 zucchini, shredded
1 teaspoon salt
2 carrots, peeled and shredded
1/2 cup Panko
2 large eggs
1/4 cup shredded cheddar cheese
2 tablespoons freshly grated Parmesan
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Pinch of cajun seasoning
Kosher salt and black pepper, to taste
2 tablespoons chopped fresh parsley leaves

DIRECTIONS:

  • Preheat oven to 400 degrees F. a bit of oil a baking sheet or coat with nonstick drizzle.
  • Place grated zucchini in a colander over the sink. Add salt and sweetly toss to mix, let sit for 10 minutes. Using a clean plate towel or cheesecloth, drain zucchini totally, removing as much water as possible.
  • Transfer zucchini to a big bowl. Stir in carrots, Panko, eggs, cheeses, basil, oregano, garlic powder, onion powder, and cajun seasoning; season with salt and pepper, to taste.
  • Form zucchini into tots and place onto the prepared baking sheet.
  • Place into oven and bake until golden brown and crisp, about 16-18 minutes, flipping during the last 10 minutes of cooking time.
  • Serve immediately, garnished with parsley, if desired.

2-Copycat Chick-fil-A Nuggets :

Just like Chick-Fil-A, but it tastes 1000x better. And the honey mustard is out of this world.

3 Fast and Easy Back-to-School Breakfasts
houseofyumm

INGREDIENTS:

1 pound skinless chicken breasts, cut into 1-inch pieces
1 cup dill pickle juice
1 1/2 cups milk, divided
1 cup peanut oil
1 large egg
1 1/4 cups all-purpose flour
1 tablespoon confectioners’ sugar
Kosher salt and black pepper, to taste
FOR THE HONEY MUSTARD :
1/4 cup mayonnaise
2 tablespoons honey
1 tablespoon mustard
2 teaspoons Dijon mustard
2 teaspoons freshly squeezed lemon juice

DIRECTIONS:

  • To make the honey mustard, whisk together mayonnaise, honey, mustard and lemon juice in a small bowl; set aside.
  • In a large bowl, combine chicken, pickle juice and 1/2 cup milk; marinate for at least 30 minutes. Drain well.
  • Heat peanut oil in a big pan over medium heat.
  • In a large bowl, whisk together the remaining 1 cup milk and egg. Stir in chicken and sweetly toss to mix; drain excess milk mixture.
  • In a gallon size Ziploc bag or large bowl, combine chicken, flour and confectioners’ sugar; season with salt and pepper, to taste.
  • Working in batches, add chicken to the skillet and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
  • Serve immediately with honey mustard.

3-One-Pot Pizza Pasta Bake :

A crowd-pleasing one-pot meal that the whole family will love, especially with those mini pepperonis. And the kids will be begging for seconds.

3 Fast and Easy Back-to-School Breakfasts
cook

INGREDIENTS:

1 tablespoon olive oil
8 ounces spicy Italian sausage, casing removed
1/2 cup mini pepperoni, divided
1 (15-ounce) can tomato sauce
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
8 ounces rotini pasta
Kosher salt and black pepper, to taste
1 cup shredded mozzarella cheese
2 tablespoons chopped fresh parsley leaves

DIRECTIONS:

  • Preheat oven to broil.
  • Heat olive oil in a large oven-proof pan over medium-high heat. Add some Italian sausage and cook till it browned, about 3-5 minutes, making sure to disintegrate the sausage as it cooks; drain surplus fat. Stir in 1/4 cup pepperoni till heated through, about 1 minute.
  • Stir in tomato sauce, oregano, basil garlic powder, pasta and 1 1/2 cups water; season with salt and pepper, to taste. Bring to a boil; cover, decrease heat and simmer until pasta is cooked through about 12-14 minutes.
  • Remove from heat; top with mozzarella and remaining 1/4 cup pepperoni. Place in the oven and cook till it melted and golden-browned about 2 minutes.
  • Serve immediately, garnished with parsley, if desired.
Jay Lerois
A manager at Intiding, Interested in Health, Food and Culture news, I'd like to share my inspiration with people, because I have always believed that learning is limitless as long as we live.

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3 Fast and Easy Back-to-School Breakfasts

3 Fast and Easy Back-to-School Breakfasts

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In an ideal world, you would have time in the morning to cook your kids a nutritive meal before sending them to...