Back to School with Broccoli: Nutritious Lunchbox Ideas for Kids

As the new school year kicks off, parents everywhere are gearing up for the daily challenge of packing healthy and appetizing lunches their kids will actually eat. Broccoli is a nutritional powerhouse. It looks like a tree (who doesn’t love that?!) and is packed with vitamins, minerals, and fiber. It’s also incredibly versatile and pairs well with various ingredients, making it perfect for school lunches.

1. Cheesy Broccoli and Chicken Quesadillas

Ingredients:

• 1 cup frozen Harvesting Good broccoli florets, thawed and chopped
• 1 cup cooked chicken breast, shredded
• 1 cup shredded cheddar cheese
• 4 whole wheat tortillas
• Olive oil for cooking

Instructions:

1. Heat a non-stick skillet over medium heat and add a little olive oil.
2. Place a tortilla in the skillet and sprinkle half of the cheese evenly over it.
3. Add the chopped Harvesting Good broccoli and shredded chicken on top of the cheese.
4. Sprinkle the remaining cheese over the broccoli and chicken, then top with another tortilla.
5. Cook until the bottom tortilla is golden brown and the cheese begins to melt, about 3-4 minutes. Carefully flip and cook the other side until golden brown.
6. Remove from the skillet and let cool slightly before cutting into wedges. Pack in a lunchbox with a side of salsa or guacamole for dipping.

2. Broccoli and Cheese Mini Muffins

Ingredients:

• 1 cup frozen Harvesting Good broccoli florets, thawed and finely chopped
• 1 cup shredded cheddar cheese
• 2 large eggs
• 1/2 cup milk
• 1 cup whole wheat flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a mini muffin tin.
2. In a large bowl, whisk together the eggs and milk.
3. Add the flour, baking powder, salt, and pepper to the wet ingredients and stir until combined.
4. Fold in the chopped broccoli and shredded cheese.
5. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
6. Bake for 15-18 minutes until the muffins are golden brown, and a toothpick inserted into the center comes out clean.
7. Let cool before packing in a lunchbox. These muffins are great for a snack or as a part of a balanced lunch.

3. Broccoli Pesto Pasta Salad

Ingredients:

• 2 cups cooked pasta (any shape)
• 1 cup frozen Harvesting Good broccoli florets, thawed and chopped
• 1/2 cup cherry tomatoes, halved
• 1/4 cup grated Parmesan cheese
• 1/4 cup basil pesto (store-bought or homemade)
• Salt and pepper to taste

Instructions:

1. Combine the cooked pasta, chopped broccoli, and cherry tomatoes in a large bowl.
2. Add the basil pesto and toss until everything is well-coated.
3. Stir in the grated Parmesan cheese and season with salt and pepper to taste.
4. Pack in a lunchbox with a small fork. This pasta salad can be enjoyed cold or at room temperature, making it perfect for a quick and easy lunch.

Incorporating broccoli into your child’s lunchbox adds a burst of flavor and ensures they get essential nutrients like vitamin C, vitamin K, and fiber. These nutrients support a healthy immune system, strong bones, and good digestion, which are crucial for growing kids. Plus, teaching them to enjoy a variety of vegetables early on sets our kids up for a lifetime of healthy eating habits.