Easy Back-to-School Lunches

Summer has ended and classes have begun! Let’s make sure that our kids start the new year with fresh foods and loads of energy! Now, we all love the classic PB&J but we know that school lunches aren’t only just that! For all those dads and moms out there preparing lunch your kid’s first day of school, we’ve got some easy recipes you just can’t beat!

Fruit & Yogurt with Baked Chips

I came across this recipe while surfing the web and thought it would be perfect as a snack or for breakfast.

Ingredients needed:

2 cups of strawberries

2 cups of mangos

2 cups of kiwi

2 cups of pineapple

2 cups of apples

2 cups of raspberries

5 oz containers of honey Greek yogurt

5 white corn tortillas

2 tablespoons of sugar

2 teaspoons of cinnamon

Kelapo Coconut Oil Non-Stick Cooking Spray

Begin by preheating the oven to 400 degrees. Cut the tortillas into 6 wedges each. Grease a cookie sheet pan with Kelapo Coconut Oil Non-Stick Cooking Spray and lay the tortillas on top. Next, in a small bowl mix the cinnamon and sugar and sprinkle it on the top of the tortilla chips. Pop the chips in the oven to make for about 15 to 20 minutes, until they’re crispy. As the chips are cooking, add the fruit into a large bowl and the yogurt on top. Mix it all and then separate it into small bowls and store in the fridge to pack the lunches the next day.

Italian Chicken

This recipe is done on a slow cooker so it’s easy and requires little to no time in the kitchen. Just pop it in and set the timer. It’s perfect for when you get home with the kids and still have to get them cleaned up and help with their homework. I’ve used this recipe to make sandwiches and my family loved it. You can either cook it in the Crock-Pot or Instant Pot. I prefer the Crock-Pot and it’s the recipe I’ve written below, but if you prefer an Instant Pot. See the link attached for the original recipe and follow those directions.

Ingredients needed:

1 teaspoon of Kelapo Ghee

¾ cup of onions

½ cup of green bell peppers

½ cup of yellow bell peppers

½ cup of red bell peppers

¼ teaspoon of salt

¼ teaspoon of black pepper

1 cup of marinara sauce

2 tablespoons of pesto sauce

2 lbs of chicken breast

Kelapo Ghee Non-Stick Cooking Spray

¾ cup of thinly sliced mushrooms

Grease the inside of the Crock-Pot with the Kelapo Ghee Non-Stick Spray and then add in the chicken breast. On top of the chicken sprinkle the salt and pepper, then drizzle the Kelapo Ghee. Top with the chopped bell peppers and onions. Add in half of the marinara sauce, next the pesto sauce and last the other half of the marinara sauce. Cook on low for 4 to 5 hours. With 30 minutes left on the cooking time, shred the chicken inside the Crock Pot using two forks and toss in the mushrooms. Let it cook for another 30 to 40 minutes, and serve!

Mexican Tortilla Pinwheels

This recipe requires no cooking and it’s perfect if you forgot to make lunch the night before! You only need 15 minutes and all the ingredients below.

Ingredients needed:

4 large spinach tortillas

4 slices of turkey breast (optional)

8 ounces of cream cheese (softened)

1 cup of shredded cheese

2 teaspoons of chili powder

1 cup of canned black beans

½ cup of red bell pepper (finely chopped)

½ cup of yellow bell pepper (finely chopped)

¼ cup of cilantro (finely chopped)

Start by rinsing and draining the black beans and then setting them aside. Next, mix the cream cheese, shredded cheese and chili powder in the same bowl. Spread the cream cheese over the entire tortilla(s). Layout one slice of turkey breast then grab the drained beans and sprinkle them in along with the bell peppers. Roll up the tortillas tightly and smoothly. If you need the end s to stick, spread a bit more of cream cheese at the ends. Slice the tortilla rolls crosswise into pinwheels. Serve immediately or put in the fridge to prepare lunches the next day.

If you have any other quick or easy kid’s lunches, let us know in the comments!

Peace, love and Kelapo


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