5 Delicious Back to School Lunches for Kids

Looking for back to school lunch ideas? Are your kids ready to try something new this coming school year? At ingarden, we’re passionate about delicious, nutritious recipes with maximum appeal and maximum impact. With just a few easy steps, you too can send your kids off to school with a lunchbox full of goodness. Check out the recipes below!

Monday: Vegetarian Wraps

2 kids, 30 minutes

You will need:

2-4 wraps of your choice
1 teaspoon olive oil
1 onion
2 cloves garlic
1 red pepper, chopped
2 carrots, chopped
1 teaspoon cumin
1 teaspoon curry powder
1 can kidney beans
1 can sweetcorn
1 can tinned tomatoes
1 cup vegetable stock
1 teaspoon honey
Handful alfalfa microgreens

Step one: Heat the olive oil in a frying pan. Soften the onion for five minutes, before adding the garlic cloves, frying for a further five minutes. 

Step two:  Add the pepper, carrots, cumin, and curry powder to the mixture. Fry for ten minutes. 

Step three: Add the kidney beans,  sweetcorn, and tinned tomatoes to the mixture. Stir, before adding the vegetable stock and honey. Bring to the boil.

Step four: Reduce the mixture to a simmer for a further ten minutes. Garnish the mixture with fresh alfalfa microgreens. Serve inside wraps of your choice. 

Tuesday: Chicken Curry 

2 kids, 30 minutes

You will need:

1 tablespoon olive oil
1 onion, finely chopped
2 cloves garlic, minced
1 cup chicken strips
1 tablespoon curry powder
1 teaspoon cumin
1 can coconut milk
1 cup frozen peas
1 cup basmati rice
2 cups boiling water
Handful mustard seed microgreens

Step one: Heat the olive oil in a frying pan. Fry the onion on a medium heat until softened. Next, add the garlic. Fry for another five minutes. 

Step two: Add the chicken strips, curry powder, and cumin to the mixture. Stir into the onion and garlic until the mixture is well binded and the chicken is golden.  

Step three: Add the coconut milk and stir well. Add the peas and simmer for another 10 minutes. 

Step four: Meanwhile, boil water in a saucepan. Add the rice and cook until the rice has absorbed the water. Season with salt.

Step five: Season the curry with salt, to taste. Garnish the curry with a handful of mustard seed microgreens, and serve alongside the rice.

Wednesday: Macaroni and Cheese 

2 kids, 30 minutes

You will need:

1 cup macaroni pasta
1 tablespoon butter
1 garlic clove, finely minced
1 teaspoon mustard
3 tablespoons plain flour
2 cups milk
1 cup cheddar cheese
¼ cup grated parmesan
Handful cress microgreens

Step one: Heat the oven to 400°F. Separately, bring a large pot of water to boil. 

Step two: Boil the pasta for two minutes less than recommended on the packet, then drain. Set aside.

Step three: Melt the butter in a frying pan. Add the garlic and mustard, frying for five minutes on a medium heat, before adding the flour. Stir for one more minute.

Step four: Gradually stir in the milk, whisking to avoid lumps. Simmer for five minutes, then add the cheddar and half of the parmesan. Step five: Put the mixture into a baking dish, scatter the remaining parmesan on top, and then bake in the oven for 20 minutes. Season with salt, freshly ground pepper, and garnish with broccoli microgreens.

Thursday: Easy Tomato Soup    

2 kids, 30 minutes

You will need:

½ cup sundried tomatoes in oil
1 garlic clove, minced
1 tin chopped tomatoes
1 cup vegetable stock
1 teaspoon sugar
½ cup milk (full fat is preferable)
Salt and freshly ground pepper, to taste
Handful fresh microgreens

Step one: Add some oil from the sun dried tomatoes into a cooking pot. Add the garlic and fry until it starts to color. 

Step two: Add the chopped tomatoes, vegetable stock, stock, and sugar. Bring to the boil while stirring regularly. Season with salt and pepper. 

Step three: Cover the pot with a lid and simmer for ten minutes. Remove from the heat and blend with a hand blender until smooth. Step four: Stir in the milk, and season with additional salt and pepper if necessary. Garnish with fresh microgreens of your choice.

Friday: Fish Finger Sandwiches 

1 kid, 20 minutes

You will need:

Two ciabatta rolls, halved
4 fish fingers
1 cup lettuce
Tomato ketchup
Handful cress microgreens
Salt, freshly ground pepper

Step one: Heat the oven to 400°F. Add the fish fingers and cook for 15-20 minutes, until golden. 

Step two: Toast the ciabatta slices. Once toasted, add the fish fingers on top of two slices of toast. 

Step three: Add condiments of choice and lettuce on top of the fish fingers. Garnish a handful of cress microgreens. Use the remaining two slices to make a sandwich.

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