With a new school year brings new challenges. A big one at my house is what to pack for lunch. In the past we have done bento boxes, homemade lunch-ables, sandwiches, and a bazillion other things. This year my goal is to come up with recipes that can be made ahead of time. I’m thinking like freezer cooking except more portable options.
I have seen on Pinterest people using muffin tins to make portable lunches. I thought genius! So off I went to see what I had in my fridge and freezer that could be used. I found a cooked boneless, skinless, chicken breast, cheese, and frozen broccoli these are all things my kids love. I make a killer chicken, broccoli, and cheese casserole that is gone in one meal. I thought that should be easy to replicate in little portable muffins. The results were delicious! I seriously ate like 4 myself fresh out of the oven.
2 cups frozen broccoli
1 1/2 cooked chicken shredded (can use any leftovers or canned chicken)
3/4 cup shredded cheese
1 pack of Ritz crackers
1/4 cup of Mayo
Follow the package directions to cook the broccoli. Preheat the oven to 350 F. Drain the broccoli and use a food processor to chop it into smaller pieces or you could chop it with a knife. Smash the Ritz crackers to make them into bread crumbs. Add to a large bowl the broccoli, shredded chicken, eggs, cheese, smashed Ritz crackers, and mayo. Season to taste and stir to combine. Spray non-stick spray on the muffin pan. Spoon the mixture into the muffin cups. Bake for 15 minutes. Take out of the oven and use a fork to turn the bottoms to the top of the muffin tin so that they can brown. Place in the oven for an additional 8 minutes.
Brandy is a mother of 4 and a self proclaimed foodie. She believes that food nourishes the soul and prides herself on cooking budget friendly meals from scratch that are flavorful and healthy.