School Day Meal Ideas for Breakfast, Lunch and Dinner

School Day Meal Ideas for Breakfast, Lunch and Dinner

- in 2018 Editions, Featured, Food, Magazine, September 2018

As parents, we are sometimes just as excited as our kids when school is out for summer. For us, that means no helping with homework, no rushing around in the morning and no packing lunches or squeezing in quick dinners before after-school activities. Now with school starting, we realize these tasks are upon us again.

Here are some quick meal options that are so easy, even the kids can help you prepare them.




1 1⁄2 cups whole wheat flour
2 peeled and grated zucchini 1⁄2 cup honey
1 teaspoon baking soda
2 large eggs
1⁄3 cup vegetable oil

In a large mixing bowl, add all six ingredients above and blend with a hand mixer for three minutes.
Fill greased or paper-lined muffin cups half full.
Bake at 375 degrees for 17-19 minutes or until a toothpick inserted near the center comes out clean.

Tips and Tricks
You can add 1⁄2 cup chocolate chips (my kids prefer semi-sweet).
If your kids like bananas, substitute one banana in place of one zucchini.
The muffins will stay fresh in an airtight container or Ziplock bag for two days. After that, put them in the refrigerator. If refrigerated, put the muffins in the microwave for 20 seconds to warm before serving.
I use muffin cups, which makes it more fun for the kids. If you use them, spray them with Pam before filling.



1 16 oz. container of strawberries
2 small packages of blueberries
2 cups milk of your choice 
(I like using plain Almond milk)
2 cups old-fashioned rolled oats (Use gluten-free oats if desired)
1⁄4 cup maple syrup
2 teaspoons chia seeds, optional but highly recommended

This recipe makes four mason jars, so remember to divide ingredients above into four jars.
Slice the strawberries into quarters. Layer the oats, milk, chia seeds, blue- berries, strawberries and maple syrup into 4 mason jars with lids.
Cover and let sit in the refrigerator overnight for at least 6 hours. When ready to eat, stir and enjoy!



(makes 6 servings)

6 boneless chicken breasts
4 cups Corn Flakes
2 large eggs
2 tablespoons water
1 teaspoon salt

Preheat oven to 400 degrees.
In a large bowl, mix together eggs and water. Set aside.
In a large Ziplock bag, add the Corn Flakes. Add salt and then crush the Corn Flakes.
Dip each chicken breast in the egg/water mixture and put them in the Ziplock bag. Shake to coat all sides of the chicken. Arrange the chicken in a single layer on a baking sheet and bake for 40 minutes.

Tips and Tricks
Before baking, you can drizzle a bit of honey on the chicken.
I like to serve this with baked French fries and steamed broccoli.




1 box Dark Chocolate Fudge Brownie Mix 1⁄2 cup marshmallows
1⁄3 cup dairy-free chocolate chips
1⁄2 cup vegetable or melted coconut oil
1⁄3 cup water 2 eggs

Preheat oven to 350 degrees.
Mix all ingredients by hand until well blended. Pour mixture into a greased 13×9-in. pan and bake on the lowest rack of your oven for 20-22 minutes until toothpick comes out clean.

Tips and Tricks
Instead of using a 13X9-in. pan, bake the brownies in a muffin tin to make brownie cupcakes. Makes 12-14.
You can use any chocolate chips that your kids prefer.


Karen Nochimowski, the mom behind, has loved cooking for as long as she can remember. After friends and family begged to be let in on her culinary secrets, she decided to create a blog featuring the easy, quick recipes that everyone loved. The goal of the Momma Chef blog is to help busy moms serve fabulous meals with little effort and few ingredients to their families. You can also find Momma Chef ’s blog at

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