Chicken tenders are one of the most popular food items in America -and they are not just for kids, adults love them too! If you want to see how to make chicken tenders at home without frying, check out this video.
My tender-loving family loves this recipe because the crust is everything you’d want on a chicken tender without frying, which means that now you don’t have to go out to eat to enjoy these!
This homemade recipe for chicken tenders is the perfect alternative to the frozen, pre-packaged tenders. They are made with real, unprocessed chicken, and you’ll have minimal cleanup because they are baked, not fried.
And thanks to the use of Panko breadcrumbs they are perfectly crispy on the outside and tender on the inside. What’s not to love?
But it gets better; these homemade chicken tenders can be frozen before cooking by placing them on a parchment-lined tray, feezing them, and then transferring them to a freezer-safe bag. Make sure to label the zip bag with the oven temperature and time (add about 2-3 minutes to cooking time if cooking them frozen) and you now have a recipe that yields leftovers for another meal.
It’s convenient, family-favorite recipes like this one that our Classic Meal Plan Members love. We make sure to include kid-friendly favorites like this recipe in the plans, plus prep-ahead directions, and storage notes.
You just heard your child’s school is nut free. Boom! And just like that, the classic peanut butter & jelly sandwich is out of the packing routine. And now what? Where are you going to get more ideas to fill the lunchbox?
Well, for starters, you can grab a sample meal plan here and leave the idea department to us.
Maybe, you’ve been packing lunch for a child with a nut allergy and you are tired of making the same things. Sometimes you may find your kids coming home from school feeling deprived because they can’t have what all the other kids are having.
But no fear! These delicious nut-free lunch ideas will break the boring lunch routine and get your kids excited about their food. No sandwiches here, either.
What’s great about these lunches is that some make quick weeknight meals, so you can easily pack them as leftovers for lunch the next day. You can even whip up a big batch of a recipe at the beginning of the week and have it ready for easy mornings. Just pack it in a thermos or plastic container, serve with fruit, veggies, or a little nut-free sweet treat, and you’re good to go!
Here’s 8 nut-free lunches that your kids will definitely thank you for!
Your kids might be a little freaked out that these nuggets are green, but don’t worry- once they taste these cheesy broccoli bites, they’ll totally forget they’re eating vegetables! These nuggets are made in just one bowl and can be refrigerated, so make them the night before and grab-and-go in the morning.
Heat up lunch time by packing this warm, comforting enchilada soup that will fill your kids up, thanks to protein-packed pinto beans. Enjoy for dinner the night before, and pack in thermoses for the week’s lunches. Make sure to send your kids with avocado, cheese, and pico de gallo in a separate container for topping!
Pizza is delicious in any form, including these delicious mini quiches! They’re so easy to make that you could bake them while the kids are getting ready in the morning. But if you prefer to pack ahead, cook them the night before and pop them in the fridge. The best thing about these cheesy quiches is that you can easily customize them with your family’s favorite pizza toppings. Replace the nuts as a side for fruit.
Are your kids (or even you!) still skeptical of quinoa? Fear not! This quinoa salad is simple to make, easy to pack in a lunch box, and refreshing to eat from the fresh veggies! Your kids won’t even know how much nutrition they’re getting in each bite. Easily substitute the veggies for whatever you have on hand for a quick to-go lunch.
Yes, you can enjoy pancakes at any time of day! These allergy-friendly pancakes are dairy-, egg-, gluten-, and nut-free, making them the perfect treat for everyone. Make a few extra at breakfast time for the kids’ lunches, or freeze a batch for easy packing. Pack them plain, with a little maple syrup and fruit, or let your kids make pancake sandwiches with fruit spread and seed butter!
Here’s a great lunch idea that really takes advantage of leftovers! Chicken parmesan can sometimes be a complicated dish, but these bites have the same delicious flavor and require much less preparation. Cook a batch (or two) of gluten-free chicken nuggets for dinner and use the leftovers for chicken parmesan the next day!
Making your own burrito bowls at home is just as delicious as Chipotle or anywhere else, I promise! It’s even better to make them at home because each family member gets to customize their own to make their perfect bowl. These lunchbox burrito bowls are the perfect lunch to use up leftovers. Simple, inexpensive, and delicious- the best kinds of meals!
Skillet meals are my favorite because they’re easy to make and clean up. This teriyaki chicken skillet meal makes the perfect school lunch! The teriyaki marinade is always a hit. Cook this yummy skillet meal the night before and pack in thermoses so they’re ready to go in the morning. You can serve it over regular rice or cauliflower rice for some hidden veggies!
Avocado, bacon, and parmesan?? This easy pasta salad is about to become your favorite lunch! Simply cook the pasta and bacon, and mix all the ingredients together until they’re warm and creamy. It’s so easy to make and pack ahead, and your kids will absolutely thank you for their amazing lunches!
I hope you enjoyed these 8 nut free lunch ideas that are perfect for school lunches. Check back next week for more great back to school lunch ideas!
Did you know making grain-free bread rolls is pretty easy?
I once tried these grain-free bread rolls when I bought a bag of frozen grain-free rolls (freezer aisle at Whole Foods). Those grain-free rolls were a hit! After searching a few recipes on the Internet, I tweaked things to my liking, and now it’s a regular staple in our grain-free lunch boxes.
I often freeze the dough balls for future baking. Why go through the trouble of making the dough and not have some for later? Exactly. Of course, you can also store leftovers in the refrigerator and toast them when ready to use (I slice them in half first, then toast).
I hope these grain-free rolls are a hit with your family as well.
Preheat the oven to 450°F. Line a baking pan with parchment and set aside.
In a medium saucepan, bring milk, oil, and salt to a boil. Remove from heat when it comes to a rolling boil.
Add in tapioca flour to the saucepan and stir with a wooden spoon, until all the tapioca has been incorporated (it’s thick).
Transfer dough into a standing mixer, and allow dough to cool down. With the paddle attachment, beat/knead the dough for about 5 minutes on medium speed.
In a small bowl, whisk eggs. Add half of the egg mixture to the dough bowl with the mixer on medium speed. Once that mixture has been incorporated, add in the remaining egg mixture.
Continue mixing, until fully incorporated, stopping to scrape down the sides from time to time.
Add in the grated Parmesan cheese. Continue mixing on medium speed until fully incorporated and the mixture resembles a sticky, soft, and stretchy batter/dough.
Using an ice cream scooper or cookie dough scoop, measure out 1-2 tablespoons onto parchment lined baking
Portion the Puffs: Using an ice cream scoop, a tablespoon measure, or a dinner spoon, scoop rounded portions of the dough into mounds on the parchment-lined baking sheet. Space the mounds an inch or two apart. Dip your scoop in water to prevent sticking.
Bake the bread rolls in the preheated oven and immediately turn the heat down to 350F. Bake for 27 minutes until the rolls have turned a slight golden color, they just look like they have a crust on the top, and the outsides are dry. Remove from oven and allow rolls to cool down slightly.
Leftover bread rolls can be kept in an airtight container for up to a week and re-crisped in a warm oven or toaster oven.
Kitchen Tip: Not all tapioca flours are the same. I have tried this recipe (many times) with the Chinese brand with no success (same brand that makes an egg replacer – brown box). For perfect results, use Bob’s Red Mill.
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Whether you have food allergies or not, this is a delicious recipe with only three ingredients! MOMables has tons of ideas that are simple and easy to make, just like this one. It makes packing a school lunch way easier and less complicated. So if that sounds good to you, then you can join us here!
They can be eaten warm from the oven at dinner, cold on a salad, or at room temperature for lunch! They are perfect for school lunches! Another twist? Add them to your favorite macaroni & cheese recipe. My daughter calls them Tuna Flavored Chicken Nuggets!
We use homemade gluten-free bread crumbs so they’re allergy-friendly. They are also free from nuts, peanuts, and eggs.
Tips: They can be rolled any size; we prefer them mini (around 1 inch in diameter) so they are bite size. The minis will yield approximately 24 tuna balls. I also like to bake them in a mini muffin pan, so they each have their own place and won’t roll around on the baking sheet.