We're bringing back the classics with a nostalgic nod to our favorite  iconic kid friendly meals of the past, all remade with a healthier twist. Whether you're reliving the charm of Kid Cuisine, the classic Lunchable, or thermos-filled soups, packing a retro lunch adds a touch of whimsy and a unique sense of tradition to the school day. It’s also a fantastic way to introduce kids to timeless foods and flavors, making lunchtime an extra special experience.

 

 TV DINNER REMAKE

A popular favorite, Kid Cuisine ties convenience and fun into one neat package, enticing even the pickiest of eaters. The classic combo includes chicken nuggets, mac & cheese, and a brownie and is easily reheated in the Explorer Lunch box. 

 Homemade Nuggets

 Using ground chicken you can make nuggets of any shape and even freeze some for later.

 Ingredients

2 pounds ground chicken

½ cup oats

3 eggs

½ tsp salt

½ tsp onion powder

½ tsp garlic powder

½ tsp Italian seasoning

1 cup flour

½ cup bread crumbs or panko

Cooking spray 

 

 

Directions

1. In a large bowl, mix the ground chicken, oats, 1 egg, and seasoning.

2. Line a baking sheet with parchment paper. Spread the chicken mixture onto the pan about an inch thick.

3. Cover and chill in freezer for 2-3 hours. Be careful not to over freeze, you want the mixture to firm up but not freeze.

4. Use cookie cutters to create fun shaped nuggets and place on a parchment lined baking sheet. Return the nuggets to the freezer for 15 minutes to firm up.

5. Preheat the oven to 425°. Create a station to dredge your nuggets. Beat 2 eggs into a bowl. Have your flour and breadcrumbs ready.

6. Dip the nuggets into the flour, then dip them into the beaten eggs, then roll in the breadcrumbs. Repeat. Make regular shaped nuggets with the scraps.

7. Spray a wire rack with cooking spray and place onto a baking tray. Place each nugget onto the wire rack and spray with cooking spray or brush with olive oil. 

8. Bake for 15 minutes, flip the nuggets, spray with cooking spray or brush with olive oil, and bake for another 15 minutes. 

 

Hidden Veggie Mac & Cheese

Your kids would never know there’s veggies in there! This one pot recipe is super easy to make ahead of time for lunches throughout the week. And you can secretly mix in chopped spinach, frozen peas, or any other veggie in the last step, too.

 Ingredients

1 pound macaroni

2 cups cauliflower florets, chopped to the size of macaroni

¾ cup milk

3 ounces cream cheese

2 cups shredded cheddar cheese

2 tablespoons butter

Chopped spinach, frozen peas (optional)

Salt, to taste

 

Directions

1. In a large pot, bring 4 cups of water to boil. Add the pasta and cauliflower and cook for 8 minutes. 

2. Do not drain the water. Add in the milk, cream cheese, and shredded cheese, Stir and cook until the cheeses have melted and the pasta is cooked to your  liking, about 5 more minutes.

3. Stir in the butter, chopped spinach, peas, or any other veggies you want to sneak in and season with salt to taste. 

 

Quick Fudge Yogurt Brownies

Simple, classic, and gluten-free! 

 Ingredients

1/4 cup oat flour

1/4 cup cocoa powder

4 oz bittersweet chocolate bar, chopped

2 Tbsp butter

1/2 cup cane sugar

3/4 cup Greek Yogurt

1 tsp vanilla

1/4 tsp salt

2 eggs, room temperature

Chocolate chips for decorating 

 

Directions

1. Preheat oven to 350°.

2. Prepare an 8x8 baking pan with parchment lining.

3. Mix flour and cocoa powder in a small bowl.

4. Over a double boiler (or in the microwave), melt chocolate and butter.

5. To the chocolate, mix in sugar, yogurt, vanilla, and salt.

6. Mix in eggs one at a time until batter is smooth.

7. Pour into prepared pan and top with chocolate chips. Bake 20-25 minutes until edges slightly pull away from the sides.

8. Place pan on a wire rack and let cool completely.

 

Here are some other fun classics you can use to create your own “TV dinner:”

 

Mains

• Pizza bagel: Just slice in half, top with sauce, cheese, veggies and pop it in the toaster oven

• Mini meatloaf: Add chopped spinach, grated zucchini, or carrot to your favorite meatloaf recipe and make single serve portions in the Baking Trays.

Sides

• French fries: Instead of french fries, roast baby potatoes, sweet potato wedges, or carrots.

• Corn: Swap out the boring corn for corn wheels. They’re fun to eat and can be seasoned any way you like. Steam and cut a cob into wheels, brush on some olive or coconut oil, and roll in parmesan cheese.

Desserts

• Jello: You can make and set Jello right into your lunch box compartment overnight

• Banana Pudding: Mix vanilla Greek yogurt with mashed banana and top with crumbled graham crackers

 

LUNCHABLE REMAKE

 The ultimate DIY where kids get to stack, snack, and create their own combo. The Rover Lunch box has the perfect layout to incorporate so many customizable options tailored to your own nutritional needs. Be sure to include 2 proteins, 1 carb, and 1 fruit or veggie. Make it extra special by cutting your deli meat and cheeses with cookie cutter shapes! 

Use this guideline to create your personal variation: 

 

Meats: ham, turkey, roast chicken slices, roast beef, pepperoni, 

Cheese: mozzarella, provolone, cheddar, goat cheese, manchego, brie, 

Carb: whole grain crackers, pita chips, crostini, breadsticks, mini bagel chips, pretzel thins

Veggies: grape tomatoes, cucumber slices, carrot sticks, snap peas, celery sticks

Fruit: grapes, apple slices, berries, peach slices, orange segments 

 

 SOUP & SANDWICH

 For kids who enjoy warm lunch, this classic combo never goes out of style. Use the Insulated Container for soup and pair it up with a sandwich in the Trailblazer. You can’t go wrong with the iconic tomato soup and grilled cheese, but homemade spaghettiOs are also a big hit with kids. Add in sausage, cooked ground meat, or spinach if you'd like!

 

Simple SpaghettiOs Copycat

Makes 4 servings

 Ingredients

2 tablespoons butter

2 tablespoons olive oil

1 teaspoon oregano

⅓ cup tomato paste

3 cups chicken or vegetable broth

2 cups pasta rings

1 cup grated parmesan cheese

Salt, to taste

 

Directions

1. In a large pot, melt the butter, olive oil, and oregano and cook until golden, about 5 minutes. Be careful not to burn.

2. Reduce the heat and add in tomato paste and cook for 2 minutes.

3. Stir in 3 cups of broth or water and bring to a boil over high heat.

4. Add the pasta and stir occasionally while it cooks, about 12 minutes. 

5. Stir in the parmesan cheese and salt to taste.