Category: Eggs

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Breakfast Lunch and Dinner

February is the half way mark for the school year and it is time to change up the school lunches. Last week our cooking group made breakfast, lunch and dinner in an effort to bring new inspiration into the school lunch monotony.  Any of these recipes can be used to spice up your kids’ lunches.  We made Pumpkin Waffles, Mini Spinach and Cheese Quiches and Mexican Quesadillas.

For serving at home you might like syrup, fruit or berries and yogurt on the waffles. For the Quiches you could serve it with a side salad and for the Quesadillas you can pick up some salsa, sour cream and/or guacamole.

Pumpkin Waffles
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This Pumpkin Waffle recipe is thanks to Jan Scott's posting on Savvy Mom. When I cook these on my own I like to double the recipe and then put some away in the freezer for a quick breakfast or even a school lunch sliced in strips and kept in a thermos or wrapped in foil. Serve with fruit and yogurt and/or maple syrup.
Pumpkin Waffles
Print Recipe
This Pumpkin Waffle recipe is thanks to Jan Scott's posting on Savvy Mom. When I cook these on my own I like to double the recipe and then put some away in the freezer for a quick breakfast or even a school lunch sliced in strips and kept in a thermos or wrapped in foil. Serve with fruit and yogurt and/or maple syrup.
Ingredients
Dry Ingredients:
Liquid Ingredients:
Instructions
  1. In a large bowl whisk together the dry ingredients.
  2. In a large measuring cup whisk together liquid ingredients.
  3. Combine liquid ingredients into the dry ingredients with a spatula and let the batter sit for 15 minutes. Pre-heat your waffle maker.
  4. Using a muffin type scoop add batter to the centre of your waffle pan and cook until waffles release easily approximately 3 minutes. Remove waffles with a fork or tongs and serve.
  5. Extra waffles can be frozen and reheated in the toaster oven another day.
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Mexican Quesadillas
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Mexican Quesadillas become little triangle gems that are perfect for a quick meal before activities, on the run or packed in foil for lunch. Look for Eden Organic refried beans in the health food section - some other beans can be runny and make the quesadillas messy. Serve with salsa, guacamole and sour cream and chopped vegetables if desired.
Mexican Quesadillas
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Mexican Quesadillas become little triangle gems that are perfect for a quick meal before activities, on the run or packed in foil for lunch. Look for Eden Organic refried beans in the health food section - some other beans can be runny and make the quesadillas messy. Serve with salsa, guacamole and sour cream and chopped vegetables if desired.
Ingredients
Filling Mixture:
Instructions
  1. Combine all filling ingredients in a medium bowl and refrigerate until ready to cook.
  2. Divide mixture between the 8-10 tortilla shells, spread with a knife on half the shell and fold over.
  3. Coat a 12 inch frying pan with a tiny bit of oil (no oil needed if you are using a non-stick pan) and fry up 2 shells at a time over medium heat.
  4. Flip shells when slightly brown 3-4 minutes per side.
  5. Serve with dipping sauces. Extra quesadillas can be cooked then frozen, wrapped in foil in a ziplock bag and reheated at a later time in a frying pan or in the toaster oven. Try them for school lunches heated and wrapped in foil.
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Spinach and Cheese Quiche
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Once you try this recipe a few times you can start to experiment with different ingredients. My kids often make this recipe on their own after school for dinner and I just pre-bake the pie shell ahead of time which ensures a crisp crust. For instructions to make mini quiches see sticky tips below. For dinner serve with a salad.
Spinach and Cheese Quiche
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Once you try this recipe a few times you can start to experiment with different ingredients. My kids often make this recipe on their own after school for dinner and I just pre-bake the pie shell ahead of time which ensures a crisp crust. For instructions to make mini quiches see sticky tips below. For dinner serve with a salad.
Ingredients
Instructions
  1. Preheat oven to 375 degrees.
  2. Blind bake the pie shell. Let shell soften while you preheat the oven - 5-10 mins. Prick the bottom with a fork. Line the shell with foil and then ceramic beads (dried beans or rice also work) and bake for 18 minutes. (Pre-made pie shells should have instructions on the box for baking).
  3. While shell is baking in a large bowl whisk eggs, add milk, salt & pepper. Add in spinach, corn, green onions and garlic.
  4. Once shell is baked remove beads and foil. Place the shell on a baking sheet. (2 per baking sheet)
  5. If there are any cracks in the shell sprinkle with cheese to melt in and fill the holes.
  6. Mix in remaining cheese with eggs and vegetables and pour mixture into baked shell.
  7. Bake at 375 for about 45 minutes to 1 hour until golden colour and fork in the middle comes out clean.
  8. Let sit at least 15 minutes before serving. To reheat before dinner or lunch you can bake at 325 for about 15 minutes.
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Nicoise Salad

Nicoise Salad originates in France and has a variety of ingredients including but not limited to lettuce, tomatoes, green beans, potatoes, eggs, tuna and olives.  It is the perfect summer meal with options to please your whole family.

Nicoise Salad
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Nicoise salad can be served in parts so that family members get to put together a meal of their liking. If your kids are big fans of tuna you could serve this as a side dish with steak, pork or chicken.
Nicoise Salad
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Nicoise salad can be served in parts so that family members get to put together a meal of their liking. If your kids are big fans of tuna you could serve this as a side dish with steak, pork or chicken.
Ingredients
Dressing Ingredients:
Instructions
  1. Place eggs in a pot and cover with cold water. Bring to a boil and slowly boil for 5 minutes. Remove to an ice water bath. Once cooled, peel and chop for the salad.
  2. Prepare potatoes by washing and cutting in half or quarters depending on the size. Cut tomatoes in half, finely slice the peppers and finely chop the shallots.
  3. Place potatoes in a pot covered with cold water. Bring to a boil and simmer until potatoes are tender approximately 10 minutes. Place in an ice water bath to stop cooking.
  4. Add green beans to a pot of boiling water and simmer for 4 minutes until tender crisp and a bright green colour. Place in an ice water bath to stop cooking.
  5. Combine all dressing ingredients in a small jar and shake.
  6. Serve on a large platter with all ingredients drizzled with dressing or let your family select their favourite ingredients and assemble individual salads.
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Chicken Fried Rice

With a little planning ahead, at the end of the week you can enjoy this easy recipe for dinner. The key to good fried rice is to make the rice a day ahead of time so it is cooked and cold before frying.

 

Chicken Fried Rice
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This recipe is much healthier than a take-out option. Pack it with vegetables you happen to have in your fridge of freezer. Any protein will work – leftover chicken, pork, steak, shrimp or even tofu. Here I have suggested some ingredient options but this recipe is very flexible.  You can even stir fry leftover quinoa.
Chicken Fried Rice
Print Recipe
This recipe is much healthier than a take-out option. Pack it with vegetables you happen to have in your fridge of freezer. Any protein will work – leftover chicken, pork, steak, shrimp or even tofu. Here I have suggested some ingredient options but this recipe is very flexible.  You can even stir fry leftover quinoa.
Ingredients
Instructions
  1. Finely dice broccoli, carrots and peppers.
  2. Slice green onions and divide white and green parts.
  3. Heat a large frying pan, brasier or wok over medium high heat. Add 2 tsp of oil and fry up your eggs, stirring to scramble and break into small pieces. Remove from the pan and set aside.
  4. In the same pan add an additional 2 teaspoons of oil and stir fry the broccoli, carrots, peppers and white parts of the green onions for 5 minutes.
  5. To the pan add edamame, corn, ginger and garlic and stir fry stirring constantly for another minute.
  6. Add the final 2 teaspoons of oil along with the rice, meat, eggs and green onions. Heat though and then stir in your soy sauce and serve.
  7. If making ahead you can pour in the soy sauce and then reheat at home or add the soy sauce after reheating.
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