Back-To-School Baking and More!

In week 3 of our back-to-school season, we share with you ways you can engage the kids in the kitchen while also prepping breakfast for school tomorrow. Don’t forget about this week's snack and dinner tip - this time we’re making a kid friendly Asian inspired dinner!

Breakfast

Grab a pancake mix and make sheet pan pancakes! This recipe is easy and especially fun when kids can decorate the top with fruits or nuts. Cut them into even squares when they're done cooking and cooling and keep them wrapped in the freezer or fridge for a quick breakfast option for the whole week.

Chocolate Blueberry Sheet Pan Pancakes

Ingredients

• 2 tbsp melted butter
• 3 cups Signature Select buttermilk pancake mix 
• 2 cups low fat milk 
• 1 cup fresh blueberries washed and dried thoroughly
• ¾  cup mini chocolate chips
• ½ cup pecans, chopped
• Optional: vanilla greek yogurt, fresh strawberries, sliced bananas

Instructions

1. Preheat the oven to 425 degrees. Line a baking sheet with foil and brush with melted butter.
2. Combine 3 cups dry pancake mix and 2 cups of low fat milk. Pour mixed pancake batter evenly onto a lined baking sheet. Top with blueberries. 
3. Bake for 7-9 minutes; carefully sprinkle the mini chocolate chips and pecans over the batter. Cook for an additional 9-11 minutes or until golden brown and set. 
4. Remove from the oven and let cool slightly. Cut into squares and serve with desired topping like yogurt or fresh fruit. 

Lunch

Got fruit in your fridge that's nearing the end of its freshness? Turn it into a fruit salad! You can also throw together a snack mix using those almost-empty bags of nuts, chips, cereal, or dried fruit hiding in your pantry.

Dinner 

Make an asian inspired meal that's already a popular hit with kids. Check out our lower sugar version orange chicken and broccoli recipe for a flavorful balanced meal you can make at home.

Orange Chicken & Broccoli 

Ingredients

• 2 raw chicken breast (1 lb)
• 1 egg white 
• 1.5 tbsp cornstarch
• ½  tsp black pepper
• 1 package frozen broccoli florets
• 1 package ready to heat jasmine rice

• Optional: Sesame seeds

• Optional: fresh green onions

For the orange sauce:

• ¾ cup orange juice from 2 medium oranges 
• ½ tbsp orange zest
• ½ tbsp grated fresh ginger
• 3 tbsp  low sodium soy sauce
• 2 tbsp honey or coconut aminos
• ½  teaspoon garlic powder

Instructions

Step 1: Pat dry chicken breasts with a paper towel, then slice chicken breasts into ~1 inch cubes.

Step 2: Add 1 egg white, 1.5 tbsp cornstarch, and 1 tsp black pepper to raw chicken and evenly coat the chicken breasts.

Step 3: Juice and zest the oranges. Combine all ingredients for the orange sauce in a separate bowl and mix thoroughly. 

Step 4: Heat 2 tbsp oil in a skillet, then add seasoned chicken to the skillet for 6 minutes. 

Step 5: Add the orange sauce and continually stir on high heat (sauce should be bubbling) for another 6-7 minutes until the sauce reduces or until the sauce is no longer runny. Temp check chicken to ensure it reaches an internal degrees of 165°F. 

Step 6: Prepare frozen broccoli and ready to heat rice according to package directions. 

Step 7: Optional: top with fresh sliced green onion and sesame seeds. Serve over rice with broccoli and enjoy.