Easy Back to School Recipes

Back to School Bites–4 recipes to rock your school day!

Back to School BitesWhen you think of school, a couple of words may come to mind, “Homework” “Stress” “Early-Mornings” and “Tests”, are just to name a few. But, the words “Delicious” and “Flavorful” are typically left out when the conversation of school comes up; why is this? To put it simply, going to school is not generally associated with getting delicious and flavorful meals. When is the last time the words “Cafeteria food” sounded like a tasty lunch?! Yet the worst part is, even breakfast before school and after school snacks can be boring and repetitive. If you’re left wondering “What can I do to make this school year’s food better than last?” The Spice and Tea Exchange® has you covered! With these four easy recipes you’ll be able to say goodbye to the bland lunches and processed after school snacks to make this school year the #bestoneyet.
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Danielle McNerneyBy Danielle McNerney

About the Chef: Danielle McNerney is a 14-year-old teen-chef and winner of the show “Chopped Junior” who started “Save the Moms™”, a company that teaches kids and teens how to cook using step-by-step recipe cards. Her recipes are quick, easy, and always delicious. Visit Save the Moms™ online or follow Save the Moms™ on Instagram, Facebook, or Twitter!
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Back to School Breakfast Burritos

According to the National Center for Education Statistics, 50.7 million kids and teens will be headed back to school this year in the US alone. And while Back-to-School may not be the best time of the year for teens, it doesn’t mean that it can’t be the most delicious! Typically, a back to school breakfast would be a bowl of cereal, oatmeal, or a toaster pastry, but nothing is as flavorful as a homemade breakfast burrito. The best part about this back to school breakfast is it quick, easy, and it’s sure to last you through the morning.

From The Spice & Tea Exchange®
1 tsp. BasilBreakfast Burritos

1 tsp. Chives
¼ tsp Brazilian Petite Sea Salt

1 tsp. Pesto Spice Blend

From the Grocer
2 TBS of unsalted butter

2 medium red tomatoes
5 eggs
½ cup of shredded sharp cheddar cheese
1 TBS heavy cream
1 lb. maple pork sausage
4 TBS of mayo
½ lemon
1 small handful of fresh baby spinach
5 large tortillas

MELT the butter in a large pan on medium high heat.
SLICE the tomatoes vertically and then into horizontal slices. Set aside.
ADD the eggs, Basil, Chives, Brazilian Petite Sea Salt, cheese, and heavy cream into a large bowl. Whisk all the ingredients together until the eggs are smooth. Place the mixture into the pan and cook on medium high heat stirring constantly. The eggs should be cooked in 2 1/2 -3 minutes.
TRANSFER the eggs into a small bowl.
COOK the pork sausage in the same pan used for the eggs on medium high heat for 10 minutes. Use a spatula to break up the pork in the pan. Stir the pork occasionally to make sure all sides are browned.
COMBINE the mayo, juice of one half of a lemon, and Pesto Spice Blend in a small bowl while the pork is cooking. Set aside.
ADD the eggs, tomatoes, and spinach into the pork after it has been cooked. Cook for an additional 3 minutes on medium high heat.
SPREAD 1 TBS of the mayo sauce onto a large tortilla. Place ½ a cup of the filling into the tortilla, and wrap it up!
Time saving tip: Make the filling and sauce the night before school, then reheat the filling in the morning to grab and go.

Yield: 5 breakfast burritos
Total Time: 30 minutes
Prep: 10 minutes
Cook: 20 minutes

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Ginger and Lime Rice Bowls

Lunch is certainly the highlight of the school day for many teens; 30 minutes of friends, laughter, and no school work! The only downfall of lunch is the food can be bland and repetitive, but with a delicious ginger and lime rice bowl, you’ll look forward to lunch even more.

From The Spice & Tea Exchange®Ginger and Lime Rice Bowls
2 tsp. Ginger Teriyaki Spice Blend
½ tsp. Brazilian Petite Sea Salt

½ tsp Ginger – Ground
1 pinch of Cayenne Pepper Powder

From the Grocer
1 TBS butter

4 cups of pre-cooked rice
½ of a red onion
1 small red bell pepper
1 TBS flat leaf parsley
5 TBS scallions
2 cloves of garlic
1 lime, juiced
½ cup of chopped, pre-cooked chicken breast

DICE the onion into medium dices.

SLICE the red bell pepper into strips.
CHOP the parsley and scallions.
MINCE the 2 cloves of garlic.
MELT the butter on medium heat. Add in the onion and garlic to the pan, cook this for 2 minutes, stirring occasionally. Add in the bell pepper and cook for an additional 2 minutes.
STIR the rice into the veggies. Turn the pan off the heat and add in the lime juice, Ginger Teriyaki Spice Blend, Brazilian Petite Sea Salt, Ginger – Ground, Cayenne Pepper Powder, chicken, and herbs.
Time saving tip: If you are taking this for a school lunch, place the rice into 5 small containers, refrigerate, then reheat each morning! If you are eating this straight away, just scoop the rice into a bowl and enjoy.

Yield: 5 servings
Total Time: 15 minutes
Prep: 5 minutes
Cook: 10 minutes
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Cheesy Pizza Biscuits

The school bell has rung and you are back at home, but you are starving! What’s the solution? Pizza biscuits of course! It’s no surprise that the average American consumes 6,000 slices of deliciousness in a lifetime (according to a poll conducted by a large pizza chain), so why not make pizza biscuits that are easy, cheesy, quick, and super yummy at home?!

From The Spice & Tea Exchange®Cheesy Pizza Biscuits
1 tsp Italian Herb Spice Blend
4½ tsp Vik’s Garlic Fix!
1 tsp Onion Powder
1 tsp Basil
1 tsp Thyme

From the Grocer
28 oz. of tomato puree

1-1 lb roll of buttermilk biscuit dough
2 cups of shredded mozzarella cheese
3 TBS of melted, unsalted butter
Fresh basil (optional)
Pepperoni (optional)
Sliced cherry tomatoes (optional)

PLACE the biscuits about 2 inches apart from each other of a large sheet tray.

STIR in the Italian Herb Spice Blend into the melted butter and brush a small spoonful over each biscuit, about 1/2 a teaspoon. Save the remaining butter mixture for the sauce. Allow the butter to sit on top of the biscuits for about 7-10 minutes.
BAKE the biscuits as directed.
ADD in the tomato purée, Vik’s Garlic Fix!, Onion Powder, Basil, and Thyme into a large nonstick pan while the biscuits are baking.
COOK the sauce on medium high heat for 5 minutes or just until the sauce is warmed through and starts to bubble. Turn the sauce off of the heat and stir in 2 tsp of the remaining butter mixture.
COOL the sauce until it has stopped steaming, about 5-10 minutes. The biscuits should be done cooking by now. Make sure to take them out of the oven and let them cool for 10 minutes. Once the biscuits are done cooking, slice through the middle vertically.  Tip: Using a serrated knife to slice the biscuits will make the slicing process easier!
PLACE the biscuits back onto the sheet tray with the fluffy insides facing up.
TOP each biscuit with 1 TBS of the cooled sauce. Spread the sauce around each biscuit making sure to leave a small edge with no sauce around the biscuits.
SPRINKLE each pizza with a small hand full of cheese. The cheese should cover most of the sauce. After the cheese has been placed on the biscuits, add on fun toppings like fresh basil, chopped cherry tomatoes, and pepperoni. Or just leave the pizzas with plain cheese!
BAKE the pizza biscuits at 400 degrees for an additional 5 minutes or just until the cheese has melted! Time saving tip: Making the sauce and baking the biscuits in advance will make this the easiest after school snack ever!

Yield:16 pizza biscuits
Total Time: 45 minutes
Prep: 15 minutes
Cook: 30 minutes
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4 Ingredient Fettuccini with Pesto Cream Sauce

It’s rare to meet anyone who doesn’t like pasta, especially if that person is a teen! That’s why the perfect end to the 1st day of school is a creamy, cheesy, flavorful fettuccine pasta. With only 4 ingredients and a few spices, this pasta is something you’ll be looking forward to all throughout the day.

From The Spice & Tea Exchange®Fettuccini with Pesto Cream Sauce
¼ tsp Brazilian Petite Sea Salt
1 tsp Pesto Spice Blend
½ tsp Italian Herb Spice Blend

From the Grocer
1 box of fettuccine pasta

2 cups of heavy cream
½ cup of grated Parmesan cheese
1 lemon, juiced

COOK the fettuccine according to the box’s directions. Stir the pasta occasionally to prevent the noodles from sticking together!

WHISK together the Brazilian Petite Sea Salt, Pesto Spice Blend, Italian Herb Spice Blend, and heavy cream into a pan while the pasta is cooking. Cook this for 3 minutes on medium high heat. A trick to see if the sauce is thick enough is if you stick the back of a wooden spoon into the sauce, it will coat the back of the spoon.
MELT in the Parmesan cheese on medium high heat. Stir the whole time the cheese is melting. This will take about 3 minutes.
ADD in the lemon juice. Turn the sauce off, and give it a few stirs to combine the lemon juice into the sauce. By this time, the pasta should be cooked, add it into the sauce.
COAT the pasta with the sauce, serve, and enjoy!
Tip: Finishing off the pasta with a heap of Parmesan cheese elevates this dish to a new level.

Yield: 4-6 servings
Total Time: 20 minutes
Prep: 5 minutes
Cook: 15 minutes
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Post Author: Spice & Tea

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