20 Quick & Creative Lunchbox Ideas for Picky Eaters You Need to Try

Cheesy 15-Minute Pizza Rolls

📋 Ingredients:

• 1 can of refrigerated pizza dough
• 1/2 cup pizza sauce 🍅
• 1 cup shredded mozzarella cheese 🧀
• 1/2 cup mini pepperoni slices (optional) 🍖
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried Italian seasoning
• Grated Parmesan cheese (for topping, optional)

📝 Instructions: 

1️⃣ Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

2️⃣ Roll out the refrigerated pizza dough on a clean surface. Gently press to thin it out a bit.

3️⃣ Spread the pizza sauce evenly over the dough, leaving a small border around the edges.

4️⃣ Sprinkle the shredded mozzarella cheese over the sauce.

5️⃣ Add the mini pepperoni slices (if using) evenly over the cheese.

6️⃣ Starting from one of the long edges, carefully roll the dough into a tight log.

7️⃣ Using a sharp knife, cut the log into 1-inch slices and place each piece cut-side up on the prepared baking sheet.

8️⃣ Brush the tops with olive oil and sprinkle with garlic powder and dried Italian seasoning.

9️⃣ Bake in the preheated oven for about 10-12 minutes, or until the rolls are golden brown and the cheese is melted and bubbly.

🔟 Optional: Sprinkle with grated Parmesan cheese as soon as the rolls come out of the oven.

1️⃣1️⃣ Let cool for a few minutes before serving. They are delicious warm or at room temperature!

📝 Notes: ◻️ These pizza rolls are super versatile! Feel free to add your kids’ favorite toppings inside. ◻️ To make ahead, you can prepare the rolls and freeze them before baking. When you’re ready to eat, just pop them in the oven straight from the freezer, adding a few extra minutes to the baking time. ◻️ These make great party appetizers or after-school snacks too!

Hidden Veggie Mac ‘n’ Cheese

📋 Ingredients:

• 2 cups elbow macaroni
• 1 cup butternut squash puree 🥕
• 1 cup cauliflower puree 🥦
• 2 cups shredded cheddar cheese 🧀
• 1/4 cup grated Parmesan cheese 🧀
• 2 cups milk 🥛
• 2 tablespoons butter 🧈
• 2 tablespoons flour
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste

📝 Instructions: 

1️⃣ Cook the elbow macaroni according to the package instructions. Drain and set aside.

2️⃣ In a large saucepan, melt the butter over medium heat.

3️⃣ Whisk in the flour, garlic powder, and onion powder. Cook for about 1 minute until slightly golden.

4️⃣ Gradually add the milk, whisking constantly to avoid lumps. Cook until the mixture thickens, about 5 minutes.

5️⃣ Stir in the butternut squash puree and cauliflower puree. Cook for another 2-3 minutes.

6️⃣ Add the shredded cheddar cheese and grated Parmesan cheese. Stir until the cheese is completely melted and the sauce is smooth.

7️⃣ Season with salt and pepper to taste.

8️⃣ Combine the cooked macaroni with the cheesy veggie sauce, stirring until the pasta is well coated.

9️⃣ Serve warm and enjoy!

📝 Notes: ◻️ You can use store-bought puree or make your own by steaming and blending the veggies. ◻️ Feel free to use different types of cheese to customize the flavor. ◻️ This dish can be made ahead and reheated for a quick lunch or dinner.

DIY Lunchable Stackers: Healthier and Cheaper!

📋 Ingredients:

• 1 pack of whole-grain crackers 🍪
• 8 oz deli turkey or ham slices 🍖
• 8 oz cheddar cheese slices 🧀
• 1 small apple, sliced 🍏
• A handful of baby carrots 🥕
• A small container of hummus or ranch dip

📝 Instructions: 

1️⃣ Lay out the whole-grain crackers on a clean surface or cutting board.

2️⃣ Using a cookie cutter or a knife, cut the deli turkey or ham slices and cheddar cheese slices into small squares or fun shapes.

3️⃣ Arrange the cut deli meat and cheese slices on a plate, alternating with the whole-grain crackers to create mini stackers.

4️⃣ Place the apple slices in a small container or bag to keep them fresh.

5️⃣ Add the baby carrots to a small container or bag.

6️⃣ Pack a small container of hummus or ranch dip for dipping the baby carrots.

7️⃣ Assemble everything in a lunchbox or a divided container, arranging the stackers, apple slices, baby carrots, and dip neatly.

📝 Notes: ◻️ Get creative with your shapes and make lunchtime fun for the kids! ◻️ You can switch up the deli meats, cheeses, and crackers to keep things interesting. ◻️ Add a sweet treat like a small piece of dark chocolate or a homemade cookie for an extra surprise.

5-Ingredient Mini Taco Cups

📋 Ingredients:

• 1 pound ground beef 🍖
• 1 packet taco seasoning 🌮
• 1 cup shredded cheddar cheese 🧀
• 1 cup salsa 🍅
• 12 wonton wrappers

📝 Instructions: 

1️⃣ Preheat your oven to 375°F (190°C) and lightly grease a muffin tin.

2️⃣ In a skillet, cook the ground beef over medium heat until it’s no longer pink. Drain any excess fat.

3️⃣ Add the taco seasoning to the ground beef, following the package instructions. Stir in 1/2 cup of salsa and mix well.

4️⃣ Place a wonton wrapper in each muffin tin cup, pressing it down to form a small cup shape.

5️⃣ Spoon a tablespoon of the taco meat mixture into each wonton wrapper.

6️⃣ Top each cup with a sprinkle of shredded cheddar cheese.

7️⃣ Bake in the preheated oven for 10-12 minutes, or until the wonton wrappers are crispy and the cheese is melted.

8️⃣ Remove from the oven and let them cool for a few minutes before taking them out of the muffin tin.

9️⃣ Serve with the remaining salsa on the side for dipping or drizzling.

📝 Notes: ◻️ You can customize these mini taco cups with your favorite toppings like sour cream, guacamole, or chopped fresh cilantro. ◻️ These are great for parties or as a fun dinner option for kids. ◻️ If you prefer, you can use ground turkey or chicken instead of beef.

No-Bake Peanut Butter Oat Bars

📋 Ingredients:

• 2 cups rolled oats 🌾
• 1 cup creamy peanut butter 🥜
• 1/2 cup honey 🍯
• 1/2 cup mini chocolate chips 🍫
• 1 teaspoon vanilla extract 🌿

📝 Instructions: 

1️⃣ In a large mixing bowl, combine the rolled oats and mini chocolate chips.

2️⃣ In a microwave-safe bowl, add the creamy peanut butter and honey. Microwave in 30-second intervals, stirring in between, until the mixture is smooth and melted.

3️⃣ Stir in the vanilla extract into the melted peanut butter and honey mixture.

4️⃣ Pour the peanut butter mixture over the oats and chocolate chips. Mix thoroughly until everything is well combined.

5️⃣ Line an 8×8 inch baking dish with parchment paper. Press the mixture firmly into the dish, making sure it’s evenly distributed.

6️⃣ Refrigerate for at least 2 hours, or until the bars are firm and set.

7️⃣ Once set, lift the parchment paper out of the dish and cut into bars.

8️⃣ Store the bars in an airtight container in the refrigerator for up to a week.

📝 Notes: ◻️ Feel free to add extras like chopped nuts, dried fruit, or a sprinkle of sea salt for added flavor and texture. ◻️ You can substitute almond butter or sunflower seed butter if you prefer. ◻️ These bars are perfect for lunchboxes, after-school snacks, or a quick breakfast option.

Picky Eater’s Chicken Quesadillas

📋 Ingredients:

• 2 cups cooked, shredded chicken 🐔
• 1 cup shredded cheddar cheese 🧀
• 4 large flour tortillas 🌮
• 1/2 cup mild salsa (optional) 🍅
• 1 tablespoon olive oil

📝 Instructions: 

1️⃣ Heat a large skillet over medium heat and add the olive oil.

2️⃣ Place one flour tortilla in the skillet.

3️⃣ Sprinkle 1/2 cup of shredded chicken evenly over half of the tortilla.

4️⃣ Add 1/4 cup of shredded cheddar cheese on top of the chicken.

5️⃣ If using, spoon 2 tablespoons of mild salsa over the cheese.

6️⃣ Fold the tortilla in half, covering the filling.

7️⃣ Cook for 2-3 minutes on each side, or until the tortilla is golden brown and the cheese is melted.

8️⃣ Remove from the skillet and let it cool for a minute before cutting into wedges.

9️⃣ Repeat steps 2-8 for the remaining tortillas.

🔟 Serve warm with additional salsa, sour cream, or guacamole on the side if desired.

📝 Notes: ◻️ You can use rotisserie chicken to save time or cook your own chicken breast and shred it. ◻️ Feel free to add other toppings like sliced bell peppers or onions if your kids aren’t too picky. ◻️ These quesadillas also make a great lunchbox option – just reheat in the microwave for about 30 seconds!

Meatball Marinara Sliders

📋 Ingredients:

• 12 slider rolls 🍞
• 1 pound frozen meatballs 🍖
• 2 cups marinara sauce 🍅
• 1 cup shredded mozzarella cheese 🧀
• 1/4 cup grated Parmesan cheese 🧀

📝 Instructions: 

1️⃣ Preheat your oven to 375°F (190°C).

2️⃣ In a large skillet, heat the marinara sauce over medium heat.

3️⃣ Add the frozen meatballs to the skillet. Cover and cook for about 10 minutes, or until the meatballs are heated through.

4️⃣ While the meatballs are cooking, slice the slider rolls in half horizontally and place the bottom halves on a baking sheet.

5️⃣ Once the meatballs are heated, place one meatball on each bottom half of the slider rolls.

6️⃣ Spoon a little extra marinara sauce over each meatball.

7️⃣ Sprinkle shredded mozzarella cheese evenly over the meatballs.

8️⃣ Place the top halves of the slider rolls on each meatball.

9️⃣ Sprinkle grated Parmesan cheese on top of the rolls.

🔟 Bake in the preheated oven for 10-12 minutes, or until the cheese is melted and the rolls are lightly toasted.

1️⃣1️⃣ Remove from the oven and let cool slightly before serving. Enjoy!

📝 Notes: ◻️ You can use homemade meatballs if you prefer; just make sure they’re fully cooked before assembling the sliders. ◻️ Feel free to add a sprinkle of Italian seasoning or fresh basil for extra flavor. ◻️ These sliders are great for parties, too! Just double or triple the recipe as needed.

Veggie-Packed Chicken Nuggets

📋 Ingredients:

• 1 pound ground chicken 🐔
• 1 cup grated zucchini 🥒
• 1 cup grated carrots 🥕
• 1/2 cup breadcrumbs 🍞
• 1/2 cup grated Parmesan cheese 🧀
• 1 egg 🥚
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste

📝 Instructions: 

1️⃣ Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

2️⃣ In a large mixing bowl, combine the ground chicken, grated zucchini, grated carrots, breadcrumbs, grated Parmesan cheese, egg, garlic powder, onion powder, salt, and pepper. Mix until well combined.

3️⃣ Using your hands, form the mixture into small nugget shapes and place them on the prepared baking sheet.

4️⃣ Bake in the preheated oven for 20-25 minutes, or until the nuggets are golden brown and cooked through.

5️⃣ Remove from the oven and let them cool for a few minutes before serving.

6️⃣ Serve with your favorite dipping sauces like ranch, ketchup, or honey mustard.

📝 Notes: ◻️ You can freeze these nuggets before baking for up to 3 months. Just bake them straight from the freezer, adding a few extra minutes to the cooking time. ◻️ Feel free to add other grated veggies like sweet potatoes or spinach for added nutrition. ◻️ These nuggets are great for lunchboxes, dinners, or even as a party appetizer!

3-Ingredient Banana Pancakes

📋 Ingredients:

• 1 ripe banana 🍌
• 2 large eggs 🥚
• 1/2 teaspoon baking powder 🌟

📝 Instructions: 

1️⃣ In a mixing bowl, mash the ripe banana with a fork until smooth.

2️⃣ Crack the eggs into the bowl and whisk together with the mashed banana until fully combined.

3️⃣ Stir in the baking powder to help the pancakes get fluffy.

4️⃣ Heat a non-stick skillet or griddle over medium heat. Lightly grease with cooking spray or a small amount of butter.

5️⃣ Pour small amounts of batter onto the skillet to form mini pancakes (about 2-3 tablespoons per pancake).

6️⃣ Cook for about 1-2 minutes until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.

7️⃣ Remove from the skillet and let cool slightly before serving.

8️⃣ Serve warm with your favorite toppings like fresh berries, maple syrup, or a dollop of yogurt.

📝 Notes: ◻️ For extra flavor, add a dash of cinnamon or a splash of vanilla extract to the batter. ◻️ These pancakes can be made ahead and stored in the fridge for up to 3 days. Just reheat in the microwave for about 20 seconds. ◻️ Perfect for little hands and lunchboxes, these pancakes are both fun and nutritious!

Crispy Oven-Baked Zucchini Fries

📋 Ingredients:

• 2 medium zucchinis 🥒
• 1/2 cup flour 🌾
• 2 large eggs 🥚
• 1 cup panko breadcrumbs 🍞
• 1/2 cup grated Parmesan cheese 🧀
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper to taste

📝 Instructions: 

1️⃣ Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

2️⃣ Cut the zucchinis into fry-shaped sticks, about 3-4 inches long and 1/2 inch thick.

3️⃣ Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with a mixture of panko breadcrumbs, grated Parmesan cheese, garlic powder, paprika, salt, and pepper.

4️⃣ Dip each zucchini stick into the flour, then the beaten eggs, and finally coat with the breadcrumb mixture. Make sure each stick is well coated.

5️⃣ Place the coated zucchini sticks on the prepared baking sheet in a single layer.

6️⃣ Bake in the preheated oven for 20-25 minutes, turning halfway through, until the zucchini fries are golden brown and crispy.

7️⃣ Remove from the oven and let cool slightly before serving.

8️⃣ Serve with your favorite dipping sauces like ranch, marinara, or a garlic aioli.

📝 Notes: ◻️ For extra crispiness, you can broil the zucchini fries for an additional 2-3 minutes at the end of the baking time. ◻️ These fries are also delicious with a sprinkle of fresh herbs like parsley or basil. ◻️ Perfect as a side dish, snack, or even an appetizer for parties!

Turkey and Cheese Pinwheels

📋 Ingredients:

• 4 large flour tortillas 🌮
• 8 oz sliced turkey breast 🍖
• 8 oz sliced cheddar cheese 🧀
• 1/2 cup cream cheese, softened 🥯
• 1/2 cup baby spinach leaves (optional) 🌿

📝 Instructions: 

1️⃣ Lay out one flour tortilla on a clean surface.

2️⃣ Spread a thin layer of cream cheese over the tortilla using a butter knife.

3️⃣ Place 2 oz of sliced turkey breast evenly over the cream cheese layer.

4️⃣ Add 2 oz of sliced cheddar cheese on top of the turkey.

5️⃣ If using, place a handful of baby spinach leaves evenly over the cheese.

6️⃣ Starting from one edge, tightly roll up the tortilla into a log shape.

7️⃣ Repeat steps 1-6 for the remaining tortillas.

8️⃣ Using a sharp knife, slice each rolled tortilla into 1-inch pinwheels.

9️⃣ Arrange the pinwheels on a platter or pack them into lunchboxes.

📝 Notes: ◻️ For extra flavor, you can add a sprinkle of your favorite herbs or a drizzle of honey mustard before rolling up the tortilla. ◻️ These pinwheels can be made ahead and stored in the refrigerator for up to 24 hours. Just slice them right before serving. ◻️ Feel free to switch up the fillings with different meats, cheeses, or veggies to keep things interesting!

Apple Cinnamon Wraps

• 2 large flour tortillas 🌮
• 2 medium apples, thinly sliced 🍏
• 2 tablespoons creamy peanut butter 🥜
• 1 tablespoon honey 🍯
• 1 teaspoon ground cinnamon 🌿

📝 Instructions: 

1️⃣ Lay out the flour tortillas on a clean surface.

2️⃣ Spread 1 tablespoon of creamy peanut butter evenly over each tortilla.

3️⃣ Arrange the thin apple slices evenly over the peanut butter layer on each tortilla.

4️⃣ Drizzle a small amount of honey over the apple slices.

5️⃣ Sprinkle ground cinnamon evenly over the honey and apple slices.

6️⃣ Starting from one edge, tightly roll up each tortilla into a log shape.

7️⃣ Using a sharp knife, slice each rolled tortilla into 1-inch pinwheels.

8️⃣ Arrange the pinwheels on a platter or pack them into lunchboxes for a sweet and satisfying treat.

📝 Notes: ◻️ For a nut-free version, substitute the peanut butter with sunflower seed butter or another nut-free spread. ◻️ You can add a sprinkle of granola or chopped nuts for extra crunch. ◻️ These wraps are perfect for a quick breakfast, lunch, or snack, and they’re great for on-the-go!

Cheesy Broccoli Rice Casserole Bites

📋 Ingredients:

• 2 cups cooked rice 🍚
• 1 1/2 cups chopped broccoli florets 🥦
• 1 cup shredded cheddar cheese 🧀
• 1/2 cup grated Parmesan cheese 🧀
• 1 large egg 🥚
• 1/4 cup breadcrumbs 🍞
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste

📝 Instructions: 

1️⃣ Preheat your oven to 375°F (190°C). Grease a mini muffin tin or line with paper liners.

2️⃣ In a large mixing bowl, combine the cooked rice, chopped broccoli, shredded cheddar cheese, grated Parmesan cheese, egg, breadcrumbs, garlic powder, onion powder, salt, and pepper. Mix until well combined.

3️⃣ Spoon the mixture into the mini muffin tin, filling each cup and pressing down slightly to compact.

4️⃣ Bake in the preheated oven for 15-18 minutes, or until the tops are golden brown and the bites are set.

5️⃣ Remove from the oven and let cool for a few minutes before removing from the tin.

6️⃣ Serve warm with your favorite dipping sauce or pack them into lunchboxes for a tasty treat.

📝 Notes: ◻️ These bites can be made ahead and stored in the refrigerator for up to 3 days, or frozen for up to a month. Just reheat before serving. ◻️ Feel free to switch up the veggies – grated carrots or finely chopped spinach work great too! ◻️ Perfect as a side dish, snack, or even a fun appetizer for parties!

Quick & Filling 15-Minute Beef and Bean Burritos

📋 Ingredients:

• 1 lb ground beef 🥩
• 1 can (15 oz) refried beans
• 1 packet taco seasoning 🌮
• 1 cup shredded cheddar cheese 🧀
• 6 large flour tortillas 🌯
• 1/2 cup salsa 🍅
• 1/2 cup sour cream 🥄 (optional)
• 1/4 cup chopped cilantro 🌿 (optional)

📝 Instructions:

1️⃣ In a large skillet over medium-high heat, cook the ground beef until browned, breaking it up with a spoon as it cooks. Drain any excess fat.

2️⃣ Add the taco seasoning to the beef along with 1/4 cup of water. Stir and cook for another 2-3 minutes until well combined and heated through.

3️⃣ Warm the tortillas in the microwave for about 20 seconds to make them more pliable.

4️⃣ Spread a spoonful of refried beans down the center of each tortilla.

5️⃣ Top the beans with the seasoned beef, followed by a sprinkle of shredded cheddar cheese.

6️⃣ Add a spoonful of salsa on top of the cheese.

7️⃣ Roll up the tortillas, folding in the sides as you go to keep the filling inside.

8️⃣ Place the burritos seam-side down on a plate and microwave for about 30 seconds to melt the cheese.

9️⃣ Serve your burritos immediately, with a dollop of sour cream and a sprinkle of chopped cilantro if desired.

📝 Notes:

◻️ Feel free to customize by adding your family’s favorite toppings, such as avocado slices 🥑, jalapeños 🌶️, or diced tomatoes 🍅. ◻️ For a healthier version, use whole wheat tortillas and low-fat cheese.

Ham and Cheese Puff Pastry Pockets

📋 Ingredients:

• 1 sheet puff pastry, thawed 🥐
• 6 slices of deli ham 🍖
• 1 cup shredded cheddar cheese 🧀
• 1 egg 🥚 (for egg wash)
• 1 tablespoon water 💧
• Optional: mustard or mayo for dipping 😋

📝 Instructions:

1️⃣ Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

2️⃣ Roll out the puff pastry sheet on a lightly floured surface until it’s about 12 inches by 12 inches.

3️⃣ Cut the puff pastry into 6 equal squares.

4️⃣ Place a slice of ham on each square of puff pastry.

5️⃣ Sprinkle a generous amount of shredded cheddar cheese on top of the ham.

6️⃣ Fold each puff pastry square in half, forming a triangle. Press the edges with a fork to seal.

7️⃣ In a small bowl, beat the egg with the tablespoon of water to make an egg wash.

8️⃣ Brush the tops of the puff pastry pockets with the egg wash to give them a nice golden color when baked.

9️⃣ Place the pockets on the prepared baking sheet and bake for 15-20 minutes, or until the pastry is golden brown and puffed.

🔟 Remove from the oven and let cool slightly before serving. Optional: Serve with mustard or mayo for dipping.

📝 Notes:

◻️ These are great reheated in the air fryer or oven for a quick snack later!

◻️ You can easily switch up the fillings to suit your family’s preferences, like adding turkey or different cheeses.

Mini Pepperoni Pizza Muffins

📋 Ingredients:

• 1 cup all-purpose flour 🌾
• 1 teaspoon baking powder 🥄
• 1 teaspoon dried oregano 🍃
• 1/2 teaspoon garlic powder 🧄
• 1/2 teaspoon salt 🧂
• 1/2 cup milk 🥛
• 1 egg 🥚
• 1 cup shredded mozzarella cheese 🧀
• 1/2 cup mini pepperoni slices 🍕
• 1/4 cup pizza sauce 🍅
• Optional: chopped fresh basil for garnish 🌿

📝 Instructions:

1️⃣ Preheat your oven to 375°F (190°C). Grease a mini muffin tin or line with mini muffin liners.

2️⃣ In a large bowl, whisk together the flour, baking powder, oregano, garlic powder, and salt.

3️⃣ Add the milk and egg to the dry ingredients, mixing until just combined.

4️⃣ Fold in the shredded mozzarella cheese and mini pepperoni slices.

5️⃣ Spoon the batter into the mini muffin tin, filling each cup about 2/3 full.

6️⃣ Place a small dollop of pizza sauce on top of each muffin and use a toothpick to swirl it slightly into the batter.

7️⃣ Bake in the preheated oven for 15-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.

8️⃣ Let the muffins cool in the tin for a few minutes before transferring to a wire rack to cool completely.

9️⃣ Optional: Garnish with chopped fresh basil before serving.

📝 Notes:

◻️ These muffins freeze well! Just pop them in the microwave for a quick snack later on.

◻️ You can customize the toppings by adding other favorite pizza ingredients, like diced bell peppers or olives.

Spinach and Cheese Stuffed Crescents

📋 Ingredients:

• 1 can (8 oz) refrigerated crescent roll dough 🥐
• 1 cup fresh spinach, chopped 🌿
• 1 cup shredded mozzarella cheese 🧀
• 1/2 cup ricotta cheese 🧀
• 1/4 teaspoon garlic powder 🧄
• 1/4 teaspoon salt 🧂
• 1/4 teaspoon black pepper 🌶️
• 1 egg, beaten (for egg wash) 🥚

📝 Instructions:

1️⃣ Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

2️⃣ In a medium bowl, mix together the chopped spinach, shredded mozzarella cheese, ricotta cheese, garlic powder, salt, and black pepper.

3️⃣ Open the can of crescent roll dough and separate it into triangles.

4️⃣ Place a spoonful of the spinach and cheese mixture onto the wide end of each crescent triangle.

5️⃣ Roll up each crescent, starting from the wide end and rolling towards the point. Place them on the prepared baking sheet.

6️⃣ Brush the tops of the crescents with the beaten egg to give them a shiny, golden crust when baked.

7️⃣ Bake in the preheated oven for 12-15 minutes, or until the crescents are golden brown and the cheese is melted and bubbly.

8️⃣ Remove from the oven and let cool for a few minutes before serving.

📝 Notes:

◻️ These can be made in advance and reheated in the oven or air fryer for a quick snack.

◻️ Feel free to add other ingredients, like chopped cooked bacon or sun-dried tomatoes, to the filling for extra flavor.

Quick and Easy Chicken Salad Cups

📋 Ingredients:

• 2 cups cooked chicken, diced 🍗
• 1/2 cup mayonnaise 🥄
• 1 tablespoon Dijon mustard 🥄
• 1/2 cup diced celery 🥒
• 1/4 cup diced red onion 🧅
• 1/2 cup halved seedless grapes 🍇
• 1/4 cup chopped pecans (optional) 🌰
• Salt and pepper to taste 🧂
• 12 mini phyllo cups or wonton wrappers 🧁
• Fresh parsley for garnish 🌿

📝 Instructions:

1️⃣ If using wonton wrappers, preheat your oven to 350°F (175°C). Press the wonton wrappers into a mini muffin tin to form cups. Bake for 5-7 minutes until golden brown and crispy. Let cool.

2️⃣ In a large bowl, combine the diced chicken, mayonnaise, Dijon mustard, celery, red onion, grapes, and pecans (if using). Mix well.

3️⃣ Season the chicken salad with salt and pepper to taste.

4️⃣ Spoon the chicken salad mixture into the mini phyllo cups or baked wonton cups.

5️⃣ Garnish each cup with a small sprig of fresh parsley.

6️⃣ Serve immediately or refrigerate until ready to serve.

📝 Notes:

◻️ These can be made ahead of time and stored in the fridge for a quick grab-and-go lunch option.

◻️ Feel free to customize by adding your favorite chicken salad ingredients, like diced apples or dried cranberries.

Cinnamon Sugar Tortilla Chips with Fruit Salsa

📋 Ingredients:

For the Tortilla Chips:

• 6 small flour tortillas 🌮
• 1/4 cup melted butter 🧈
• 1/2 cup granulated sugar 🥄
• 1 tablespoon ground cinnamon 🥄

For the Fruit Salsa:

• 1 cup diced strawberries 🍓
• 1 cup diced apples 🍎
• 1 cup diced kiwi 🥝
• 1/2 cup diced pineapple 🍍
• 1 tablespoon honey 🍯
• 1 tablespoon fresh lime juice 🍋

📝 Instructions:

For the Tortilla Chips:

1️⃣ Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

2️⃣ Brush both sides of each tortilla with the melted butter.

3️⃣ In a small bowl, mix together the granulated sugar and ground cinnamon.

4️⃣ Sprinkle the cinnamon sugar mixture evenly over both sides of the tortillas.

5️⃣ Cut each tortilla into 8 wedges and place them in a single layer on the prepared baking sheet.

6️⃣ Bake in the preheated oven for 10-12 minutes, or until the tortilla chips are crispy and golden brown. Let cool.

For the Fruit Salsa:

1️⃣ In a large bowl, combine the diced strawberries, apples, kiwi, and pineapple.

2️⃣ Drizzle the honey and fresh lime juice over the fruit mixture and toss gently to combine.

3️⃣ Serve the fruit salsa alongside the cinnamon sugar tortilla chips for dipping.

📝 Notes:

◻️ Feel free to use any fruits your family loves or what’s in season.

◻️ This recipe is easily doubled for a larger crowd or party.

One-Pan Chicken Alfredo Bake

📋 Ingredients:

• 1 lb boneless, skinless chicken breasts, diced 🍗
• 2 cups uncooked penne pasta 🍝
• 1 1/2 cups heavy cream 🥛
• 1 1/2 cups chicken broth 🍲
• 1 cup grated Parmesan cheese 🧀
• 1 cup shredded mozzarella cheese 🧀
• 2 cloves garlic, minced 🧄
• 1 teaspoon dried basil 🌿
• 1 teaspoon dried oregano 🌿
• Salt and pepper to taste 🧂
• Fresh parsley for garnish (optional) 🌿

📝 Instructions:

1️⃣ Preheat your oven to 375°F (190°C).

2️⃣ In a large oven-safe skillet or baking dish, combine the uncooked penne pasta, diced chicken, heavy cream, chicken broth, minced garlic, dried basil, dried oregano, salt, and pepper.

3️⃣ Stir everything together until the ingredients are evenly distributed.

4️⃣ Cover the skillet or baking dish with aluminum foil and bake in the preheated oven for 30 minutes.

5️⃣ Remove the foil and stir in the grated Parmesan cheese and half of the shredded mozzarella cheese.

6️⃣ Sprinkle the remaining mozzarella cheese on top.

7️⃣ Return the skillet or baking dish to the oven and bake uncovered for an additional 10-15 minutes, or until the pasta is tender and the cheese is bubbly and golden brown.

8️⃣ Remove from the oven and let it cool for a few minutes before serving.

9️⃣ Garnish with fresh parsley if desired.

📝 Notes:

◻️ Feel free to add veggies like broccoli or spinach for an extra nutritional boost.

◻️ You can use any type of short pasta if you don’t have penne on hand.

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