7 Back to School Breakfasts: Mornings can be crazy, especially during back-to-school season. But don't skip breakfast! Breakfasts can be fun, tasty and easy to fix! On busy mornings getting reading for school, work or just your day, planning menus and meals help your day start without fuss or worry! Here are yummy and healthy ideas to start your day off right: mini frittatas, DIY Pancake Mixes or mouth watering muffins. These recipes are easy to make ahead of time, so you can grab and go when you're in rush. See photos of the breakfasts below.
Banana Milk Eggnog
Pancakes
French Toast Casserole
Date Nut Muffins
Oatmeal Raisin Waffles
Muesli
Zucchini Lassagna Rollups Plus Back to School Breakfasts
If you're tired of the same old boring breakfast, it's time to switch things up with Zucchini Lasagna Rollups. These delish bites are so tasty, even your pickiest eaters will be begging for more. And get this, they last in the fridge for up to 4 days! That's right you can have a breakfast that’s both delicious and low maintenance. So go ahead, give your taste buds a little excitement and try these rollups out!
This Zucchini Lasagna Rollups recipe is so good, its guaranteed to delight. Make ahead and freeze or make the night before for a fabulous breakfast that will fill every tummy with good healthy and delicious food! The new recipe is especially for picky eaters--most of us love pizza! Instead of using lasagna noodles, try zucchini for a healthy and easy recipe sure to tempt your family, and easy to prepare ahead of time.
These little bites are great for lunch, dinner or a snack as well! Follow the pictures below to see the steps to prep this dish!
Foodie Lit
Nancy McCabe’s young adult novel, Vaulting Through Time takes a teenage gymnast through time to search for her birth mother. "I've always been obsessed with time travel, which transcends science fiction and offers ways to experience and reinterpret history, explore philosophical ideas, comment on the past, and imagine the future. I love the possibilities for humor and character development and plot twists across every genre and audience. I particularly like time travel books for young people that are grounded in real lives, though time travel happens in all sorts of ways: through magical, mysterious forces, an app, tap shoes, a diary, a rideshare vehicle. I’m less interested in imaginary worlds and more fascinated by the way time travel can shed light on our own times.” Nancy shows us changes in fashions, food, daily language and women’s roles—but the importance of motherhood remains, eternally.
Bring the hostages home.
Zucchini Lasagna Rollups
Yield: 20 pieces
2 medium-large zucchinis
1 teaspoon Kosher salt
1 cup marinara sauce, divided
Filling
1 cup ricotta cheese or cottage cheese
1/4 cup freshly grated Parmesan
1 large egg, beaten
1 9 ounces package frozen spinach, defrosted and well drained drained
1 garlic clove, minced
2 tablespoons chopped fresh basil leaves or 1 teaspoon dried
2 tablespoons chopped fresh oregano leaves or 1 teaspoon dried
1 tablespoon fresh thyme leaves or 1/2 teaspoon dried
2 cloves garlic, minced
1/2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
Topping
1 cup mozzarella
1/4 cup Parmesan
Minced fresh basil
1.Trim and slice zucchini lengthwise into 1/8” thick slices. I used a mandolin, which makes slicing easier and more even. They are inepensive and handy to have around. You can also slice with a sharp knife.
Line a sheet with paper towels. Lay zucchini slices flat in a single layer onto the prepared baking sheet. Sprinkle with salt and let stand 15 minutes. Pat dry.
2. In a medium bowl, combine ricotta, Parmesan, egg, spinach, garlic, basil, oregano, thyme, garlic and salt and pepper.
3. Preheat oven to 425 F.
4. Spray 8-inch-square oven proof baking dish with oil spray. Spread 1/4 cup marinara on bottom of dish. Place 1 tablespoon of the ricotta mixture near the top of a strip of zucchini. Roll it up and place, seam-side down, in the baking dish. Repeat with the remaining zucchini and filling. Top the rolls with the remaining 1 cup marinara sauce and sprinkle with 1 cup mozzarella and 1/4 cup Parmesan.
5. If you want to freeze the Zucchini Lasagna Rollups, you should do it at this point. It is better to use a disposable tin, as it is lighter and non-breakable for the freezer. Cover with saranwrap or parchment paper and then totally with aluminum foil. Label. Good for 3 months in the freezer. When ready to use, defrost and proceed with next step.
6. Place into oven and bake for 30 minutes, or until lasagna rolls are bubbly, lightly browned on top, and cheese is totally melted and beginning to brown. Serve immediately. The Rollups will last covered in the refrigerator for 3-4 days. I like to reheat in the oven to remove any moisture but the microwave also works for quick re-heats!
Expandthetable suggestions
In place of ricotta: Don’t have ricotta? Try cottage cheese. Drain it as it has more moisture than ricotta.
Other wraps: Not zucchini fans? Try traditional lasagna noodles, which you must cook first and then wrap. You may also use eggplant. Salt and pat dry. Eggplant will need to be cooked longer—about 45-50 minutes.
