Back To School Recipes That Are Kid-friendly

With the school year fast approaching, you might be wondering how to keep up with those hectic back to school meals. Don’t worry, you’re not alone. 

Here at Chomps, we get it. We specialize in making beef and turkey jerky snacks you can subscribe and save with that are big on flavor and quick on prep time. 

So, whether you’re aiming to make a quick dinner before your kids do homework or need a satisfying meal that won’t chain you to the stove, consider this guide your culinary companion. We’ll share a few of our favorite back to school recipes that’ll make your life a little easier and a lot tastier.

But before we get cooking, let’s talk about the qualities of great back to school meals.

What Makes a Great Back to School Dinner?

Whether you’re cooking for a hungry high schooler or college student, a great back to school dinner strikes the perfect balance between nutritious and delicious. Here are a few things we think make a meal standout during a busy school year:

• Quick and Easy: With homework and after-school activities, time is precious. Choose back to school recipes that are simple to prepare, or can be made in advance.
• Nutrient-Packed: Make back to school dinners that include a variety of proteins—from chicken and ground turkey to seafood and plant-based options—and plenty of vegetables. These ingredients help keep kids full, focused, and ready to tackle their homework.
• Flexible and Adaptable: Cater to picky eaters and dietary restrictions with back to school recipes that can easily be adjusted. Look for options that are straightforward to make gluten-free, vegetarian, or nut-free, depending on your family’s needs.

Lucky for you, we’ve written this article so you don’t have to search too hard for back to school dinner ideas. Let’s get into our collection of recipes to find meals that tick all these boxes!

Kid-Friendly Back to School Recipes

Broccoli Mac & Cheese with Chomps

Kids and kids at heart adore classic macaroni and cheese. Turn this love into healthy back to school recipes by adding broccoli florets for some veggies and Chomps meat sticks for extra protein. Get the kids involved and let them help by grating the cheese or mixing everything into the cheese sauce.

If you have picky eaters, try a DIY mac & cheese bar. Place the Chomps, and broccoli into small bowls, along with other veggies, extra cheese, and any other toppings your kids enjoy and let them build a custom back to school dinner for themselves.

Makes: 5 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Ingredients

• 8 ounces macaroni
• 2 cups broccoli florets, chopped into small pieces
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups whole milk
• ½ teaspoon salt
• ½ teaspoon onion powder
• 8 ounces sharp cheddar, grated
• 2 Chomps Original Beef meat sticks, sliced into thin rounds

Instructions

Cook the pasta and broccoli:

Cook pasta according to the package directions. Add broccoli florets to the pot of pasta for the last 2 minutes of cook time. Drain.

Prepare the cheese sauce:

Melt the butter in a large saucepan set over medium-high heat. Once melted, add the flour to create a roux and whisk together until no visible clumps of flour remain. Cook the mixture for 2 minutes.

Pour the milk into the saucepan. Whisk the roux and milk together until no lumps remain. Heat the milk until it begins to bubble, about 5 minutes. Then, reduce the heat to medium-low and simmer until thickened, about 5 minutes more.

Season with salt and onion powder. Reduce the heat to low and stir in the cheese, one handful at a time, until melted.

Add pasta to sauce:

Add the pasta, broccoli, and Chomps into the cheese sauce and stir until everything is evenly coated. Serve.

Nutrition Information

For about 1 1/2 cups:

Calories: 547
Total Fat: 30 grams
Saturated Fat: 17 grams
Cholesterol: 91 milligrams
Sodium: 722 milligrams
Carbohydrate: 47 grams
Fiber: 3 grams
Sugar: 5 grams
Added Sugar: 0 grams
Protein: 24 grams

Crispy Cheese-Crusted Beef & Bean Quesadilla

If you’re in search of easy, back to school dinner ideas, you need a few quesadilla recipes in your collection. They’re a great option for back to school recipes when hungry kids need a quick and filling snack or dinner needs to come together fast between extracurriculars.

This version is filled with refried beans, Mexican blend cheese, and Chomps beef jerky sticks. Adding a bit of extra cheese to the pan before you heat the tortilla creates a crispy, golden exterior crust that kids will love. Serve this back to school dinner with veggies or rice to make it a complete meal.

Makes: 1 serving
Prep Time: 5 minutes
Cook Time: About 5 minutes
Total Time: About 10 minutes

Ingredients

• 1 6-inch flour or almond flour tortilla
• ¼ cup fat-free refried beans
• ¼ cup plus 2 tablespoons Mexican blend shredded cheese, divided
• ½ Chomps Original Beef meat stick, cut in half lengthwise and sliced into small pieces
• 2 tablespoons mild pico de gallo
• 2 tablespoons guacamole
• Chopped fresh cilantro, optional

Instructions

Preheat the pan:

Place a nonstick skillet over medium high heat.

Spread refried beans on the tortilla:

Use a spreader or spatula to spread an even layer of beans on the tortilla.

Cook the quesadilla:

Spread 1 tablespoon of shredded cheese along one-half of the bottom of the skillet.

Place tortilla into the skillet, bean side up. Top one-half of the tortilla with ¼ cup of shredded cheese and the chopped Chomps.

Fold the other half of the tortilla across the meat and cheese. Cook for 2-3 minutes or until the cheese is melted and the bottom of the tortilla is golden and crisp.

Flip the quesadilla:

Add the remaining 1 tablespoon of shredded cheese to the empty side of the skillet.

Flip the quesadilla so the cheese-crusted side that was on the bottom is now on the top and the other side is on top of the cheese in the skillet.

Cook for 2-3 minutes or until the bottom is golden and crisp.

Remove from the pan and slice into wedges. Serve your back to school dinner with pico de gallo and guacamole and garnish with chopped cilantro, if desired.

Nutrition Information

For 1 quesadilla:

Calories: 425
Total Fat: 25.5 grams
Saturated Fat: 9 grams
Cholesterol: 50 milligrams
Sodium: 1000 milligrams
Carbohydrate: 28 grams
Fiber: 7 grams
Sugar: 2 grams
Added Sugar: 0 grams
Protein: 21.5 grams

Jerky & Vegetable Fried Rice

Next on our list of back to school dinner ideas is a kid-friendly fried rice that’s made with pantry staples and leftover rice. If you don’t have leftover rice, you can also use thawed frozen rice. 

It’s made with frozen veggies, scrambled eggs, and Chomps beef sticks so it’s a kid-friendly back to school dinner. Edamame makes a fun, hands-on side dish that delivers extra protein.

Makes: 7 cups
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Ingredients

• 2 tablespoons extra virgin olive oil, divided
• 2 large eggs, lightly beaten
• 1 medium yellow onion, finely chopped
• 2 cups frozen mixed vegetables (i.e. peas, corn, carrots, and green beans)
• 2 Chomps Original Beef meat sticks, cut in half lengthwise and cut into small pieces
• 3 garlic cloves, minced
• 4 cups cooked & chilled white rice (can use thawed frozen rice)
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 4 green onions, sliced
• 1 teaspoon sesame seeds

Instructions

Cook the eggs:

Place a large skillet over medium-high heat. Add 1 teaspoon of oil to the skillet and swirl to coat the bottom. When oil is hot, add the eggs and reduce the heat to medium. Scramble eggs until firm, then transfer to a clean plate.

Cook vegetables and aromatics:

Add the remaining oil to the skillet and increase the heat to medium-high. Add the onion and cook for 2 minutes. Add frozen vegetables and Chomps and cook for 3 to 4 minutes or until vegetables begin to soften.

Add the garlic and cook for 1 minute more.

Add rice and season:

Stir the rice, soy sauce, and sesame oil into the vegetables. Cook over medium-high heat, stirring frequently, for about 5 minutes or until rice is warmed through.

Finish the fried rice:

Stir the scrambled egg back into the fried rice. Top with the green onions and sesame seeds and serve.

Nutrition Information

For 1 cup:

Calories: 254
Total Fat: 7.5 grams
Saturated Fat: 2 grams
Cholesterol: 67 milligrams
Sodium: 389 milligrams
Carbohydrate: 35 grams
Fiber: 3 grams
Sugar: 3 grams
Added Sugar: 0 grams
Protein: 9 grams

One-Pot Turkey and Veggie Spaghetti

Looking for simple yet nutritious back to school meals for those busy weeknights? This One-Pot Turkey and Veggie Spaghetti is a family favorite. It combines lean ground turkey with a variety of vegetables and whole grain spaghetti. 

Easy to prepare and clean up, this dish provides a wholesome meal that keeps everyone full and satisfied. As one of our favorite back to school dinner ideas, it’s also a great way to sneak in those veggies for the kids without a fuss. Consider pairing it with this strawberry coconut panna cotta recipe for a delicious, AIP-compliant dessert.

Makes: 6 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients:

• 1 lb ground turkey
• 2 cups whole grain spaghetti
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 zucchini, diced
• 1 bell pepper, any color, diced
• 1 cup cherry tomatoes, halved
• 1 tbsp olive oil
• 2 tsp Italian seasoning
• Salt and pepper, to taste
• 4 cups low-sodium chicken broth
• 1/4 cup grated Parmesan cheese (optional)
• Fresh basil, for garnish

Instructions:

Sauté onions and garlic: 

In a large pot, heat olive oil over medium heat. Add onion and garlic and sauté until translucent.

Brown the turkey: 

Increase heat to medium-high, add ground turkey, and cook until browned. Break it up as it cooks.

Mix in vegetables: 

Add zucchini, bell pepper, and cherry tomatoes to the pot. Cook for 5 minutes until vegetables are slightly softened.

Combine all ingredients:

Stir in Italian seasoning, salt, pepper, whole grain spaghetti, and chicken broth. Bring to a boil, then simmer for 10-15 minutes until pasta is tender and most of the liquid is absorbed.

Finish with cheese and basil: 

Remove from heat, stir in Parmesan cheese if using, and garnish with fresh basil.

Nutrition Information:

For about 1 1/2 cups:

Calories: 320

Total Fat: 7 grams

Saturated Fat: 2 grams

Cholesterol: 55 milligrams

Sodium: 300 milligrams

Carbohydrates: 40 grams

Fiber: 7 grams

Sugars: 5 grams

Protein: 27 grams

Sheet Pan Chicken Fajitas

Your schedule during the school year can be hectic, which makes dinner preparation a real challenge. Sheet Pan Chicken Fajitas are the answer. In terms of back to school meals, they’re quick to prepare, require minimal cleanup, and deliver a colorful mix of chicken, bell peppers, and onions. 

Bonus tip: For families looking for an egg-free dessert, consider serving an eggless key lime pie after dinner. Pairing it with this (or anyone of these back to school dinner ideas, really) is a refreshing end to a wholesome meal.

Makes: 4 servings

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Ingredients:

• 1 1/2 lbs chicken breasts, thinly sliced
• 3 bell peppers (various colors), sliced
• 1 large onion, sliced
• 2 tbsp olive oil
• 1 tbsp chili powder
• 2 tsp cumin
• 1 tsp garlic powder
• 1 tsp paprika
• Salt and pepper, to taste
• Lime wedges, for serving
• Fresh cilantro, chopped (optional)

Instructions:

Preheat oven and prepare veggies: 

Preheat your oven to 400°F (200°C). On a large sheet pan, spread out the sliced bell peppers and onions.

Season the chicken: 

In a small bowl, mix the olive oil, chili powder, cumin, garlic powder, paprika, salt, and pepper. Toss the chicken strips in this seasoning mix until well coated.

Arrange and cook on sheet pan:

Add the seasoned chicken to the sheet pan with the vegetables. Spread everything out evenly.

Place the sheet pan in the oven and bake for 25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly charred.

Serve: 

Serve the fajitas with warm tortillas, lime wedges, and a sprinkle of fresh cilantro if desired.

Nutrition Information:

• Calories: 290
• Total Fat: 10 grams
• Saturated Fat: 2 grams
• Cholesterol: 85 milligrams
• Sodium: 300 milligrams
• Carbohydrates: 15 grams
• Fiber: 4 grams
• Sugars: 6 grams
• Protein: 35 grams

The Bottom Line on Back to School Meals

These back to school dinner ideas should simplify your life, not complicate it. They require minimal prep and clean-up to guarantee a dinner that’s stress-free and packed with nutrients for the hungry students in your home. 

Remember to always keep mealtime exciting with fresh, versatile ingredients that the whole family will love. That’ll make those busy weeknights during the school year go as smoothly as possible. 

So you’re all set! Start making back to school meals that are as enjoyable as they are easy. Let’s get cooking!