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Recipes: Healthy back to school breakfast and lunch ideas

The kids will be going back to school soon, so we're taking about healthy breakfast and lunch ideas with Jamie Miller, a dietitian at Village Health Clubs.

Waffle Breakfast Sandwiches


  • 2 Whole Grain Waffles
  • 1 Slice Canadian Bacon
  • 1-2 Eggs, fried, scrambled, or hard-boiled
  • 1 slice 2% Cheese


  • 2 Whole Grain Waffles
  • 1 1/2 tbsp Nut Butter
  • ¼ cup Sliced Fruit (banana, berries, peaches, grapes)
  • Sprinkle of cinnamon

English Muffin Pizza

  • 1 whole grain English muffin, split into 2 halves
  • 1 tbsp marinara sauce
  • 2 tbsp shredded 2% cheese
  • 2 tbsp produce of choice (chopped broccoli, bell peppers, chopped spinach, black olives, mushrooms, pineapple, etc.)
  • 1 tbsp sliced ham, turkey, or chopped chicken

Preheat oven to 425F. Top each English muffin half with sauce, desired toppings, and cheese. Bake for 8 to 10 minutes, or until cheese is melted, and English muffin is slightly toasted. To make ahead, freeze in a single layer, then place in a Tupperware or plastic bag. Warm in a toaster oven or defrost overnight in the refrigerator to enjoy.

Nutrition (per recipe): 230 calories, 4g fat, 32g carbs, 10g protein

Yogurt Ranch Dip

  • 1 container (8 ounces) fat-free Greek yogurt
  • 1/2 packet dry ranch mix (or 3/4 tsp garlic powder)
  • 1/2 tsp onion powder
  • 1/2 tsp dried dill
  • 1/4 tsp salt

Combine dip mix with Greek yogurt and stir Serve with assorted vegetables.

Peanut Butter Yogurt Dip

  • 6 oz low sugar vanilla yogurt (Dannon Triple Zero or Siggis)
  • 1 tbsp nut butter
  • Produce of choice (slices apples, berries, grapes, celery, etc.)

Stir together peanut butter and yogurt until smooth. Slice fruit of choice and scoop up yogurt with the fruit.