Chocolate chip scones, chicken chili, potato salad and rice balls - all perfect for back to school lunches!
Quick Iced Tea
1 tea bag
1 lemon wedge
Place a tea bag and lemon wedge into a thermos. Fill halfway with boiling water and allow to steep for 5 minutes.
Remove the tea bag and fill the thermos the remaining way with ice water. Enjoy!
Quick and Easy Lattes
Pour the milk into a mason jar and microwave for 1 minute 45 seconds, or until hot.
Seal the jar tightly closed with a lid and shake vigorously until the milk is foamy. Add the instant coffee or chai latte mix and shake until fully dissolved.
Pour into your thermos and head out the door!
Easy Rice Balls
Combine the tuna, mayonnaise and pepper in a bowl.
Season the rice with the salt and mix well. Spread about 1/3 of the rice onto a sheet of plastic wrap. Place 1/3 of the tuna mixture into the center, then wrap the plastic wrap and the rice around the tuna, squeezing it into a ball shape. Repeat to create 2 more rice balls.
Line a lunch box with lettuce and place the rice balls inside. Garnish with steamed broccoli and cherry tomatoes.
Easy Chicken Chili
Place the olive oil, onion, celery and carrot into a large pot and set to medium heat. Cook until the onions become translucent.
Add the garlic and ground chicken and cook until the chicken is browned on the surface. Add the kidney beans, crushed tomatoes, chili powder and red pepper flakes and mix well.
Cook until the chicken is cooked through and the chili is bubbling.
Serve with a dollop of sour cream and cheddar cheese and use bread rolls for dipping!
Creamy Potato Salad
2 lb potatoes, peeled, sliced into ½-inch slices
3 hard-boiled egg yolks
½ cucumber, seeds removed and finely diced
1/2 tsp salt
½ cup frozen corn, defrosted
a pinch of black pepper
1/2 cup mayonnaise
Place the potatoes in a pot of cold water. Add a pinch of salt and bring to a boil. Bring the heat down to medium-high heat and boil for 15-20 minutes until the potatoes are fully cooked.
In the meantime, place the cucumbers in a bowl and sprinkle the salt over top. Allow this to sit for 5 minutes for the salt to remove the excess water from the cucumber. Then drain the water from the bowl and squeeze the cucumbers dry with a paper towel.
Drain the water from the pot, and place the pot over low heat. Mash the potatoes with a potato masher or potato ricer until smooth, then remove from the heat. Add the egg yolks and continue mashing until fully combined.
Add the cucumber, corn and black pepper and combine well. Then add the mayonnaise and mix until fully combined.
Cover with plastic wrap and store in the fridge.
Place all ingredients into a glass or thermos and allow to steep for 10 minutes. Enjoy!
Chocolate Chip Scones
Combine ¾ cup heavy cream, vanilla extract and the egg. In a separate bowl, combine the flour, sugar, baking powder and salt.
Place the flour mixture into a food processor and add the butter. Pulse until it resembles a coarse meal. Transfer to a large bowl and add chocolate chips. Then add the cream mixture and mix until just combined.
Transfer the dough to a floured surface and shape into a 6”-wide circle. Slice into wedges and transfer to a baking sheet lined with parchment paper.
Brush the surface with 1 tbsp heavy cream, then bake at 400F for 16-18 minutes, or until golden.
Slice in half and spread whipped cream and jam on top. Enjoy