5 Back-to-School Lunch and Dinner Recipes to Keep the Family Fuelled

Preheat your oven to 425°F. Rub 1 Tbsp. of olive oil on the two squash halves and sprinkle with salt and pepper. Roast until the squash is soft in the middle (test by poking with the tip of a sharp knife), about 30–40 minutes. Once cooled, peel the skin off and mash with a fork until you have ½ cup. Save the rest for another use. Reduce the oven temperature to 375°F.

Bring a pot of salted water to a boil and cook the macaroni until cooked through, about 10 minutes. Drain, return to the pot, toss with the remaining 1 Tbsp. of olive oil, and set aside.

In a saucepan, melt the butter over medium-low heat. While stirring with a whisk, slowly sprinkle in the flour. Add the minced garlic and chopped onion and cook for 2 minutes.

Slowly add the milk while whisking, then add the vegetable stock. Bring to a boil, whisking all the while, then reduce to medium-low. The sauce will thicken in about 5–10 minutes — you'll know it's ready when it coats the back of a spoon.

Stir in the grated cheese and ½ cup of mashed butternut squash. Season with salt and pepper. Stir in the cooked macaroni and the kale or spinach, if using.

Spray a baking dish with non-stick spray and add the macaroni. Spread evenly and sprinkle with panko crumbs. Cover with foil and bake for 15 minutes. Remove the foil and bake for another 8–10 minutes until the topping is golden and crispy. Allow to cool a few minutes before serving!

In a small bowl, combine oil, hot sauce, paprika, garlic powder and salt. Add the cooked chicken pieces and stir to combine.

Place tortillas on a plate and spread with a thin layer of blue cheese or Ranch dressing. Layer with lettuce, carrots, avocado and cheese. Add a scoop of chicken to the centre of each tortilla and wrap tightly like a burrito. Serve extra dressing and hot sauce on the side.

Cook the quinoa according to the package directions in salted water. Once cooked, transfer to a large bowl and toss with 2 Tbsp. olive oil. Season to taste with salt and pepper and set aside to cool.

In another large bowl, toss together the cooked chicken, avocados, feta, corn and fresh herbs, reserving a bit for garnish. In a small bowl, whisk together the lemon juice and remaining olive oil until well emulsified. Season with salt and pepper. Pour the dressing over the chicken and veggie bowl and gently toss to combine.

Right before serving, divide the quinoa between 6 bowls and top with the chicken and veggie mix. Garnish each bowl with a sprinkling of fresh herbs.

Cover the noodles with hot water in a large bowl and soak for 5 minutes. Drain and set aside.

Cut the beef crosswise into ¼-inch thick pieces.

In a small bowl, stir together the chicken broth, teriyaki sauce, cornstarch, sugar and sesame oil. Set aside.

Heat 1 Tbsp. of oil in a wok over high heat. Add half the beef and cook, stirring once, until brown on the outside but still juicy inside, about 1–2 minutes. Remove with a slotted spoon. Add another Tbsp. of oil and repeat with the remaining beef. Remove once cooked.

Heat another Tbsp. of oil in the wok and add the broccoli, stirring often until it starts to soften, about 1 minute. Remove to the bowl with the beef. Reduce the heat to medium, add 1 tsp. of oil, then the ginger and garlic, stirring constantly for about 30 seconds. Add ¼ cup of water and cook until mostly evaporated, about 1 minute.

Mix in the chicken broth mixture, bring to a boil, and cook, stirring occasionally, until thickened, about 1 minute. Add the beef and broccoli and stir to coat with the sauce. Transfer to a bowl.

Wipe out the skillet and heat the remaining 2 Tbsp. of oil over medium heat. Add the ramen noodles and green onions, stirring often until heated through, about 1 minute. Transfer to a serving platter, add the beef mixture on top, garnish with sesame seeds and enjoy!

In a heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the ground turkey and cook until lightly browned, breaking it up with a wooden spoon as it cooks. After a few minutes, add the onions, pepper, garlic and jalapeño (if using), stirring well to incorporate.

After about 5 minutes, stir in the chili powder, brown sugar, cumin, dried oregano and bay leaves and cook for one minute. Add the canned tomatoes and their juices, crushed tomatoes, chicken broth, beans, and salt and pepper. Bring to a boil, then reduce to a low simmer for about one hour.

Taste and adjust seasoning to your preference. Spoon into bowls and garnish with toppings of your choice. Enjoy!