School schedules demand quick, healthy breakfast, snacks

Schools have started in some Coast districts, but others are starting this week and still others, after Labor Day.

COVID-19 has disrupted life as we know it. More Mississippi parents are opting to home school their children, and others feel that their children need in-classroom teaching, not just online classes.

Corona fears have fueled the new methods of schooling.

Things that have not changed are that schoolkids need a good breakfast and are certainly ready for afternoon snacks. The 2 ½ months of home schooling in March through May caused me to create a schedule that started with a good breakfast, a mid-morning snack and exercise, lunch and an afternoon treat.

Starting Wednesday, my granddaughter is dragging her feet back to the classroom. She enjoyed home schooling.

Now, it is time to adjust to a new schedule. Breakfast will be in the school cafeteria or an earlier breakfast at home. Preparation is the key to hurried nutritious morning meals. Even grab-and-go breakfasts still can give a great start to the day.

Breakfast boosts metabolism. Skipping breakfast is never a good idea. Yes, how many times has it been said, “Breakfast is the most important meal of the day”? Often, breakfast is hard to work into the whole family’s schedules. Never fear, here is some help.

Sausage-pancake muffins can be done in advance and reheated in the microwave. Banana oatmeal cookies with juice or milk make for another healthy option. Again, these can be made in advance and place in the fridge.

As soon as kids hit the car or dropped off at home, a snack is the first thing on their minds. They need that snack as a break before homework begins. Don’t adults need the same kind of breaks?

An afternoon snack can be yogurt and fruit, a homemade frozen fruit pop or a simple PB&J. Hummus and cucumber slices or whole wheat crackers or pita chips offers a fiber and protein.

Here are some ideas for breakfast and snack foods that keep kids healthy and are quick work for parents or grandparents.

Maple sausage pancake muffins

Pancake batter made according to package directions or favorite recipe. Any recipe that uses 2 cups flour or 2 cups dry mix will work.

1/2 pound ground breakfast sausage, cook until browned and done; drain off fat

1/2 cup maple syrup If you use real maple syrup it will have more of a maple flavor. If you use pancake syrup, it gives it a different taste. Kids usually prefer the pancake syrup flavor.

Make pancake batter according to directions and stir in cooked sausage and maple syrup. Pour into greased muffin tins and bake at 350 degrees for 18 minutes or until done. Eat warm or cool completely. Freeze. – www.lynnskitchenadventures.com/

Banana oatmeal breakfast cookies

3 cups quick cooking oats (be sure to use gluten-free oats if you are gluten free)

1/2 cup brown sugar

1/2 cup milk

2 tablespoons butter, melted

2 eggs

2 teaspoons baking powder

3/4 teaspoon salt

2 teaspoons vanilla

3/4 cup mashed banana or about 3 bananas

1/2 cup chocolate chips, optional, but good

Mix all ingredients together and stir well. Drop by the spoonful onto greased cookie sheets. Bake at 350 degrees for 10 minutes. -- www.lynnskitchenadventures.com/

Strawberry overnight chia oats

1 1/4 cups nonfat plain Greek yogurt

2 tablespoons honey

1/4 teaspoon kosher salt

1 1/2 cups roll oats, old-fashioned

3 tablespoons chia seeds

1 1/4 cups fresh strawberries, stemmed and sliced

1-2 spoonsful of granola without raisins, optional

Oats are mixed with milk, yogurt and chia seeds, then topped with sweet strawberries and crunchy granola. Makes 6 servings. www.fyp365.com/

STRAWBERRY CREAM PALETAS

3 1/2 cups strawberries, hulled

1/2 cup heavy cream

1/4 cup honey

1 teaspoon lemon juice, squeezed from ½ lemon

1/4 teaspoon salt

6 ice pop molds or 6 paper cups, about 3 ounces each

6 ice pop sticks

Place half of strawberries, cream, honey, lemon juice and salt in food processor. Lock lid in place and process mixture for 20 seconds. Stop food processor, remove lid and scrape down sides of bowl with rubber spatula. Lock lid back into place and process until smooth, about 10 seconds.

Add remaining strawberries to food processor and lock lid in place. Pulse until strawberries are coarsely chopped, about 5 pulses. Carefully remove processor blade.

Pour strawberry mixture into large liquid measuring cup, using rubber spatula to help scrape out mixture. Divide strawberry mixture evenly among ice pop molds. The spout on the liquid measuring cup helps with pouring the strawberry mixture into the ice pop molds.

Insert 1 stick in center of each mold and seal with cover. Freeze until firm, at least 6 hours or up to 5 days. If you don’t have ice pop molds, you can use paper cups and craft sticks in a pinch. – www.americastestkitchen.com/

Andrea Yeager can be reached at ayeager51@cableone.net/ and Cooks Exchange, 205 DeBuys Road, Biloxi, MS 39535-4567.