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Kids in Indiana will be heading back to school soon, and for many, that means the return of packed lunches in the cafeteria.

Registered dietitian Kim Galeaz has some recipes for healthy lunch ideas that go beyond the basic peanut butter and jelly sandwich.

Stir pizza crust mixes, sugar, salt, basil and oregano together in a large bowl. Add water and oil and stir with a fork until everything is blended. Stir in garlic, onion, mini pepperoni, and diced cheese. Cover bowl and let rest in a warm place 15 to 20 minutes.

Heat oven to 400⁰F. Spray a 12-cup standard muffin pan with vegetable cooking spray. Scoop dough into cups, dividing evenly.  Bake 18 -21 minutes, until muffins have “risen” slightly and are browned on tops and sides. Cool in pan on wire rack a minute, then remove from pan. Serve warm with pizza sauce for dipping. Refrigerate leftovers in tightly covered container. Makes 12 muffins.

Recipe by culinary registered dietitian Kim Galeaz, RDN, LD with inspiration from fleischmannsyeast.com

Place cut potatoes in a large microwave safe dish. Cover with plastic wrap but vent one corner. Microwave on high 8 to 10 minutes until just tender (depends on the type of potato you use).

While potatoes microwave, heat 1 ½ tablespoons in a very large skillet (at least 12-inches) over high heat. Add chicken and cook, stirring almost continually, to brown chicken and thoroughly cook, about 5 minutes. Remove chicken to a plate or bowl and cover. Add remaining 1 ½ tablespoons oil to skillet and heat one minute. Add cooked potatoes and toss until potatoes are slightly browned. Add chicken, canned corn and salsa. Stir lightly until all is completely heated. Refrigerate leftovers in a tightly covered container. Makes about 7 ½ cups (about 4 to 6 servings).

Recipe by culinary registered dietitian nutritionist Kim Galeaz, RDN LD with inspiration from Potatoes USA

Vegetables and Toppings for Noodle Dish

Prepare all toppings and vegetables first so they are ready once noodles and sauce are done. Cook whole wheat noodles according to package directions.

While noodles cook, make spicy peanut sauce. In a medium bowl, combine peanut butter, garlic, soy sauce, rice wine vinegar, Sriracha sauce, brown sugar, sesame oil and ginger. Whisk until all combined and smooth.

Once noodles are cooked, drain well. In a large bowl, combine noodles and peanut sauce. Toss lightly. Enjoy immediately with desired fresh vegetables and salted peanuts. Refrigerate leftover peanut noodles and vegetables in tightly covered container. Makes about 2 cups sauce and 8 – 10 servings Peanut Noodles when vegetables and sauce is combined with noodles.

Recipe by culinary registered dietitian nutritionist Kim Galeaz, RDN LD

Spread peanut butter on one bread slice. Smear the hoisin sauce over the peanut butter. Place desired amount shredded carrot, julienned cucumber and thinly sliced red onion over peanut-butter-hoisin sauce. Pat lightly. Top with slices of cooked chicken. Sprinkle with desired amount of cilantro. Top with second bread slice. Enjoy! Makes one sandwich.

Recipe by culinary registered dietitian nutritionist Kim Galeaz RDN LD

Spread Peanut Butter, then cream cheese, then Gochujang sauce on one slice of bread. Add chickpeas (around 3-4 tablespoons), pressing into mixture. Add red onion, romaine lettuce leaves and cucumber slices. Top with second slice of bread. Makes 1 sandwich.

Recipe by culinary registered dietitian nutritionist Kim Galeaz RDN LD

Spread bread/buns/naan with peanut butter (or other nut butter). Arrange fruit over peanut butter. Top with second bread slice. Enjoy! Makes 1 sandwich.

Recipe by culinary registered dietitian nutritionist Kim Galeaz RDN LD

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