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Lunch box recipes

How to prepare the moistest Carrot Cake – Dairy Free

November 20, 2023
Spinacine. Italian chicken and spinach croquettes. Kids will love them!

October 9, 2023
No fail Madeleine recipe, easier than you think!

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Green Mac&Cheese Bake Pasta. Veggies have never been so inviting!

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Nutella Oat Bars – little bites of full energy

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Easy Apple Pear Cranberry Walnuts Cake, aka awesome Ciambella

October 17, 2022
Summer Cannellini Beans Salad for all ages. Delicious and Easy!

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Easy Cheesy Baked Zucchini Balls – Italian recipe

February 24, 2022
Dairy Free Pumpkin Almond Cookies

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Pumpkin & Sage Scones – From sandwich to easy snack

November 2, 2021

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Ciao! I'm Barbara. Welcome to BuonaPappa. I'm a mom of two active boys and a food blogger. Food is a passion for me and allowing my kids to love, appreciate and enjoy good and healthy food is my goal. Sharing my recipes with you it's a pleasure. Read more

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Recent Recipes

How to prepare the moistest Carrot Cake – Dairy Free

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20 minute Easy Chicken bites with zucchini and tomatoes

How to prepare Italian Meringue in few easy steps.

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Oct 2

Zucchini and Tomato Lasagna. When your kids ask you to make it again, you know you scored. 😆💕🎊
This is a light version of the traditional meat lasagna. No bechamel sauce involved. Fresh seasonal veggies, ricotta and (optional) some good quality ham.

INGREDIENTS:
one box of lasagna pasta (14 sheets)
3 large zucchini, cut in 3mm thin slices, lengthwise
4 medium heirloom tomatoes, soft and sweet, sliced in thick 5mm slices
1 medium tomato, chopped in small pieces
250gr ricotta cheese
100gr provola or fontina cheese in slices
5 Tbsp parmesan cheese, grated
2 slices ham
Olive oil
1/2 cup breadcrumbs
——
1 Tbsp sea salt + 1 Tbsp oil for the boiling water

PROCEDURE:
Bring a large pot with water to boil. Add the sea salt + olive oil and blench the lasagne for 3 minutes. Remove the lasagna sheets from the boiling water and let them dry on a kitchen towel.
Prepare all the ingredients on a table/countertop and start assembling the lasagna. At the bottom of a deep baking dish drizzle some olive oil and one handful of breadcrumbs.
Create a layer of pasta. Top with the zucchini slices and a layer of tomatoes. Top with ricotta + fontina or provola. Cover with a second layer of pasta. Repeat the zucchini layer + tomato layer + cheese layer. This time also add the ham in pieces. Cover with the third layer of pasta. Top with chopped fresh tomatoes, ricotta, parmesan cheese and a drizzle of olive oil.
Bake in a preheated oven to 400F for 20/25 minutes. Let it cool down 5 minutes and enjoy!
Leftovers are amazing too!!

#lasagna #zucchinilasagna #pasta #zucchini #familydinner #familymeal #kidsfood #toddlerfood #eatyourveggies

Zucchini and Tomato Lasagna. When your kids ask you to make it again, you know you scored. 😆💕🎊
This is a light version of the traditional meat lasagna. No bechamel sauce involved. Fresh seasonal veggies, ricotta and (optional) some good quality ham.

INGREDIENTS:
one box of lasagna pasta (14 sheets)
3 large zucchini, cut in 3mm thin slices, lengthwise
4 medium heirloom tomatoes, soft and sweet, sliced in thick 5mm slices
1 medium tomato, chopped in small pieces
250gr ricotta cheese
100gr provola or fontina cheese in slices
5 Tbsp parmesan cheese, grated
2 slices ham
Olive oil
1/2 cup breadcrumbs
——
1 Tbsp sea salt + 1 Tbsp oil for the boiling water

PROCEDURE:
Bring a large pot with water to boil. Add the sea salt + olive oil and blench the lasagne for 3 minutes. Remove the lasagna sheets from the boiling water and let them dry on a kitchen towel.
Prepare all the ingredients on a table/countertop and start assembling the lasagna. At the bottom of a deep baking dish drizzle some olive oil and one handful of breadcrumbs.
Create a layer of pasta. Top with the zucchini slices and a layer of tomatoes. Top with ricotta + fontina or provola. Cover with a second layer of pasta. Repeat the zucchini layer + tomato layer + cheese layer. This time also add the ham in pieces. Cover with the third layer of pasta. Top with chopped fresh tomatoes, ricotta, parmesan cheese and a drizzle of olive oil.
Bake in a preheated oven to 400F for 20/25 minutes. Let it cool down 5 minutes and enjoy!
Leftovers are amazing too!!

#lasagna #zucchinilasagna #pasta #zucchini #familydinner #familymeal #kidsfood #toddlerfood #eatyourveggies ...

16 2

Oct 1

Parmigiana? Pasta norma? Eggplant fried balls? Baba Ganoush? Eggplant rolls?
Oh my, so many options. 😍😍😍😍

#farmersmarket

Parmigiana? Pasta norma? Eggplant fried balls? Baba Ganoush? Eggplant rolls?
Oh my, so many options. 😍😍😍😍

#farmersmarket ...

16 4

Oct 1

A sea of peanuts. Do you want some?
#farmersmarket

A sea of peanuts. Do you want some?
#farmersmarket ...

10 1

Sep 27

Mid season lunchbox. Summer bagels with cream cheese + cucumbers and cherry tomatoes and Fall zucchini pumpkin spice bread. It’s that time of the year, we are saying bye bye to summer welcoming Fall.

#lunchbox #schoollunch #lunchboxideas #schoollunches #kidslunchbox #toddlerlunchbox

Mid season lunchbox. Summer bagels with cream cheese + cucumbers and cherry tomatoes and Fall zucchini pumpkin spice bread. It’s that time of the year, we are saying bye bye to summer welcoming Fall.

#lunchbox #schoollunch #lunchboxideas #schoollunches #kidslunchbox #toddlerlunchbox ...

22 3

Sep 26

Orange roasted chicken. Juicy & tender. The perfect recipe for family gatherings (you will impress your guests) with the minimum effort.

Ingredients:
1 whole chicken, organic if possible
2 large oranges
Rosemary
Thyme
2 tsp Sweet paprika
2 cloves Garlic
Sea salt
Olive oil
Potatoes

In a bowl mix together the zest of one orange, 1 Tbsp minced rosemary and 1 Tbsp min ed thyme, 2 cloves minced garlic, 1 tsp sea salt, 2 tsp sweet paprika and 3 Tbsp olive oil. Mix into a paste.

Place the chicken (patted dry with a paper towel) in a large baking dish. Spread the paste all over it, spread some paste in between the chicken breast and the skin too.

Add 1 tsp sea salt inside the chicken all together with a few rosemary and thyme sprigs. Add also 1 orange cut in quarters. To release more flavor poke the orange skin with a knife.

Tie the chicken legs with a kitchen twine. Place the chicken breast up on the dish.

In a bowl add the potatoes: peeled and chopped in small pieces. Dress with 1 tsp sea salt and 2 Tbsp olive oil and mix. Place the potatoes all around the chicken.

Roast the chicken in preheated oven to 425F for 1.5hr. Once cooked remove from the oven, cover with parchment paper and a towel and let it rest 5 min before serving. Enjoy!

Leftovers are wonderful for a chicken salad or sandwich.

Orange roasted chicken. Juicy & tender. The perfect recipe for family gatherings (you will impress your guests) with the minimum effort.

Ingredients:
1 whole chicken, organic if possible
2 large oranges
Rosemary
Thyme
2 tsp Sweet paprika
2 cloves Garlic
Sea salt
Olive oil
Potatoes

In a bowl mix together the zest of one orange, 1 Tbsp minced rosemary and 1 Tbsp min ed thyme, 2 cloves minced garlic, 1 tsp sea salt, 2 tsp sweet paprika and 3 Tbsp olive oil. Mix into a paste.

Place the chicken (patted dry with a paper towel) in a large baking dish. Spread the paste all over it, spread some paste in between the chicken breast and the skin too.

Add 1 tsp sea salt inside the chicken all together with a few rosemary and thyme sprigs. Add also 1 orange cut in quarters. To release more flavor poke the orange skin with a knife.

Tie the chicken legs with a kitchen twine. Place the chicken breast up on the dish.

In a bowl add the potatoes: peeled and chopped in small pieces. Dress with 1 tsp sea salt and 2 Tbsp olive oil and mix. Place the potatoes all around the chicken.

Roast the chicken in preheated oven to 425F for 1.5hr. Once cooked remove from the oven, cover with parchment paper and a towel and let it rest 5 min before serving. Enjoy!

Leftovers are wonderful for a chicken salad or sandwich. ...

32 4

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