Back-to-School Approved Lunches

Broccoli and Chicken Pasta Salad

This is my “carpool crazy sports night” meal, but also my kids’ favorite lunch-box pasta salad. Feel free to add other veggies or meats.

SERVES FOUR

2 cups allergen-friendly or gluten-free bow-tie pasta or other tubular pasta / 2 cups broccoli florets / 2 tablespoons extra virgin olive oil / 1 cup shredded leftover Weekday Double Roast Chicken (Recipe Found in Allergy Mama Cookbook) / Kosher salt and freshly ground pepper

In a large pot of boiling salted water, cook the bowtie pasta for 8 minutes, then add the broccoli florets. Cook for an additional 3 to 4 minutes, until the pasta is al dente and the broccoli is crisp-tender. Drain and run cool water over pasta and broccoli mixture to stop the cooking. Drain well and transfer to a large bowl. Toss with the oil, add the chicken, and season with salt and pepper to taste.

Simple Vegetable Soup

This is my go-to soup all year long when I want to use up veggies in the fridge or if I need a fast and soothing veggie side dish. The key to making this soup quickly is to dice and dump as you go along. Once you cut the onion, throw it in the pot. As the onion is sautéing, add the carrot, let it sauté while you cut the celery, and so on. It’s also a good idea to season with salt and pepper as you go along to bring out the maximum flavor of the veggies. Feel free to add or omit any veggies according to your family’s taste.

SERVES FOUR

2 tablespoons dairy-free margarine / 2 tablespoons extra virgin olive oil / 1 small onion, diced / 2 carrots, diced / 2 celery stalks, diced / 2 russet or red potatoes, peeled and diced / 2 medium zucchini, diced / 1 cup diced green beans / 1 cup sliced kale leaves / 8 cups organic low-sodium chicken broth / ½ teaspoon kosher salt / ¼ teaspoon freshly ground black pepper / 1 bay leaf / ½ teaspoon dried celery seed

In a large soup pot or Dutch oven, heat the margarine and olive oil. Add the onion and sauté for 2 minutes. Add the carrots and sauté for 2 minutes, add the celery and sauté for 2 minutes, add the potatoes and sauté for 2 minutes, add the zucchini and sauté for 2 minutes, add the green beans and sauté for 2 minutes; add the kale and sauté for a final
2 minutes. Add the broth, salt, pepper, bay leaf, and celery seed. Give the soup a stir, cover the pot halfway, and simmer for 45 minutes to 1 hour.

FREEZER TIP • The soup can be frozen in 2-cup portions in freezer bags or reusable containers for up to 2 months.

Spaghetti and Turkey Meatballs

Spaghetti and meatballs are a classic kid’s dinner. It’s also one of my most requested recipes at www.foodallergymama.com . I can get this dinner on the table in less than thirty minutes, yet it tastes like it simmered all day long. The best part is that the leftover sauce and meatballs can be turned into a fantastic Turkey Meatball Hero.

SERVES FOUR

MEATBALLS: 1 pound dark meat ground turkey (do not use extra-lean) / ¾ cup panko crumbs (you may use gluten-free panko or bread crumbs) / 1 teaspoon dried Italian seasoning / ¼ teaspoon dried thyme / ½ teaspoon kosher salt / ¼ teaspoon freshly ground pepper / 2 tablespoons water

SAUCE: 1 tablespoon extra virgin olive oil / 1 small onion, grated / 1 cup grated veggies (I like a combination of carrots and zucchini; omit if your kids aren’t thrilled with the veggies) / 1¾ teaspoons dried Italian seasoning / ¼ teaspoon dried thyme / One 28-ounce can crushed tomatoes / One 15-ounce can tomato sauce / 1 tablespoon minced fresh fl at-leaf parsley (optional) / 1 tablespoon minced fresh basil (optional) / Kosher salt and freshly ground pepper / One 16-ounce package allergen-friendly or gluten-free pasta

Preheat the oven to 425ºF and line a baking sheet with parchment paper. In a large bowl, combine all the meatball ingredients well. Use your hands to roll mixture into 1-inch balls and place them on the parchment paper. Bake for 15 minutes, or until no longer pink on the inside.

Meanwhile, heat a large Dutch oven or heavy pot over medium-high heat for about 1 minute. Add the oil and grate the onion and/or veggies directly into the pot. Add the Italian seasoning, thyme, and salt and pepper to taste and sauté for 5 minutes, or until the onion is translucent. Add the tomatoes and tomato sauce, bring to a simmer, then reduce the heat to low and simmer for 15 minutes. Stir in the parsley and basil, if using. Bring a large pot of water to a boil, add salt, and cook the pasta according to the package directions. When the meatballs come out of the oven, add them to the sauce and simmer for 5 additional minutes. Drain the pasta and pour it into a large bowl; add the meatballs and sauce. Serve with garlic bread and a salad on the side.

Turkey Sloppy Joes

This is one of our favorite weekday dinners, and it’s always my son John’s request for his birthday dinner. What I like most about this recipe is that it hides a bunch of little veggies in the sauce, and no one ever suspects. The kids just love it! This is also a great recipe to double and freeze leftovers for another night.

SERVES SIX

1 tablespoon extra virgin olive oil / 1 small yellow onion, finely diced / ½ green bell pepper, seeded and finely diced / ½ red bell pepper, seeded and finely diced / 1 celery stalk, finely diced / 1 carrot, finely diced / 1 small garlic clove, finely diced / ½ teaspoon kosher salt / ¼ teaspoon freshly ground pepper / 1½ pounds ground turkey (dark meat) / 1 tablespoon light brown sugar / 1 teaspoon dry mustard / One 15-ounce can tomato sauce / 1/3 cup ketchup / 1 tablespoon tomato paste / 1 tablespoon Worcestershire sauce (omit for soy allergies) / 6 allergen-friendly or gluten-free hamburger buns, light toasted

In a large skillet, heat the oil over medium-high heat. Add the onion, bell peppers, celery, carrot, garlic, salt, and pepper and sauté until the vegetables are softened and the onion is translucent, about 5 minutes. Add the ground turkey and cook, breaking it up with a wooden spoon, until no longer pink and cooked through, 7 to 9 minutes. Add the brown sugar, mustard, tomato sauce, ketchup, tomato paste, and Worcestershire sauce, stir well, and simmer until slightly thickened, 5 to 7 minutes. Serve on the toasted buns.

FREEZER TIP • The mixture can be frozen for up to 2 months in either a resealable plastic freezer bag or freezer container. Reheat over medium-low heat on the stovetop.

Chocolate Crinkles

I don’t know one person who doesn’t absolutely love these cookies. I’ve made them countless times for holidays, birthdays, teacher gifts, and even just as an afterschool snack. They stay fresh for a few days, making them the perfect treat to make ahead of time.

MAKES 2 DOZEN

½ cup vegetable or canola oil / 1¾ cups granulated sugar / 1 cup unsweetened applesauce / 1 cup unsweetened cocoa powder / 2¼ teaspoons vanilla extract / 2¼ cups unbleached all-purpose fl our or gluten-free flour / 2 teaspoons baking powder / ¼ teaspoon salt / 1 cup confectioners’ sugar

In the bowl of an electric mixer fitted with the paddle attachment, combine the oil, granulated sugar, applesauce, cocoa powder and vanilla and mix until well combined. In a medium bowl, combine the fl our, baking powder, and salt using a wire whisk. Add the dry ingredients to the wet ingredients and mix until combined. Put the batter into a resealable plastic bag or a small bowl covered with plastic wrap and freeze until well chilled, about 1 hour. The dough will be sticky. (Alternatively, chill in the refrigerator for 3 to 4 hours or overnight.)

Preheat the oven to 350ºF and line 2 rimmed baking sheets with parchment paper. Lightly fl our your hands with confectioners’ sugar, scoop out 1-inch balls of dough, and roll them into perfect balls. Drop into the bowl of confectioners’ sugar and roll until completely covered with sugar. Place 2 inches apart on the prepared baking sheets and bake for about 10 minutes, until the cookies are just set. Do not overbake. Cool completely on the baking sheets.