School season for homemakers mean stressful hours of planning and preparing healthy packed lunch their kids would eat. Swedish appliance brand Electrolux shares the following recipes that even the pickiest eater wouldn’t be able to resist.
Chicken and Broccoli Quesadilla
Cooking time: 15 mins. | Serves: 2
Ingredients:
4 pcs. flour tortillas
140g shredded chicken
120g shredded cheddar cheese
175g cooked broccoli florets
Procedure:
1. Place two flour tortillas on a plate, top with cheddar cheese
2. Add chicken and broccoli florets.
3. Top with remaining tortillas then place in a toaster oven at 350-degrees Fahrenheit and cook for 8 to 10 minutes or until golden brown.
4. Cut using a pizza cutter. Serve.
Teriyaki Pork Rolls
Cooking time: 30 mins. | Serves: 6
Ingredients:
6 pcs. thin pork cutlets
18 pcs. green beans, trimmed
1 pc. small carrot, thinly sliced
1 pc. deseeded small red bell pepper, thinly sliced
2 tbsp. vegetable oil
2 tbsp. soy sauce
1 tbsp. granulated sugar
2 tbsp. water
all-purpose flour
salt and pepper
Procedure:
1. Bring a pot of salted water to a boil.
2. Add the green beans, sliced carrot, and sliced bell pepper to the boiling water. Cook for 2 minutes, strain and dry with paper towel. Set aside.
3. In a small bowl, mix soy sauce, white granulated sugar, and water to make a sauce. Set aside.
4. Take one of the pork cutlets and dust with all-purpose flour on both sides. Add three of the green beans, three of the carrot slices, and three of the red bell pepper slices on the cutlet.
5. Season with salt and pepper and begin rolling the pork. Close with toothpicks. Repeat with remaining cutlets.
6. Add vegetable oil to pan and when the oil is hot, add pork rolls. Cook until the pork is golden brown and remove toothpicks, about 8 minutes.
7. Add the sauce and shake the pan to make sure all sides are coated, continue cooking for another 1 to 2 minutes.
8. Turn heat off, and slice rolls into pieces. Serve warm over leftover sliced vegetables or rice.
Baked Zucchini Fries
Cooking time: 30 mins. | Serves: 4
Ingredients:
2 pcs. zucchini
50g panko breadcrumbs
25g shredded parmesan cheese
3g salt
1g smoked paprika
ground black pepper
2 pcs. large egg
57g all-purpose flour
142g plain Greek yogurt
50g gorgonzola cheese
60g light mayonnaise
6g chopped fresh chives
Procedure:
1. Preheat oven to 425-degree Fahrenheit (220-degree Celsius).
2. Cut zucchini in half lengthwise, then slice into roughly ½ inch wide by 4 inch long fries (no need to peel them).
3. Combine panko, parmesan cheese, salt, smoked paprika, and pepper in a medium bowl.
4. Place eggs in a separate medium bowl, and the all-purpose flour in a third medium bowl.
5. Working in small batches, dip zucchini pieces into the flour, then egg, then the panko mixture. Set on a parchment paper-lined baking sheet.
6. When all zucchini are breaded, bake for 15 to 20 minutes, or until golden and crispy.
7. Add plain Greek yogurt, gorgonzola cheese, light mayonnaise, and fresh chives to a food processor and blitz until smooth. Season to taste with ground black pepper.
8. Serve zucchini fries warm with dipping sauce.