Delicious ready-made back-to-school lunches from WHOLLY® – So Yummy – Video recipes, easy dinner ideas and healthy snacks

As back-to-school season begins, it’s the perfect time to rethink lunch box and after-school snack ideas. Parents want meals that are not only quick and easy, but also packed with nutrients to keep their kids energized throughout the day.

At SoYummy, we know how difficult it can be. That’s why we’ve teamed up with the creators of the WHOLLY® brand to start the school year with fun and delicious recipe ideas. Mini taco empanadas A colorful and creative Rainbow CruditésThese lunches are sure to make your kids’ midday break something to look forward to!

You can create these delicious and nutritious meals with the WHOLLY® brand! Known for its nutritious and wholesome ingredients, WHOLLY® offers a variety of delicious and nutritious options that make preparing school lunches and family dinners a breeze. Whether it’s creamy guacamole paired with crunchy veggies or dips for an after-practice snack, these recipes are sure to keep the whole family satisfied and energized for the busy school year ahead.

So what are you waiting for? Explore the WHOLLY® brand range of products and get ready to turn your ordinary lunches into something extraordinary!

Difficulty: Easy • 6 servings • Total time: 25 minutes

Ingredients:

• GUACAMOLE WHOLLY® Mini Classics
• 1 package pie dough
• 1 cup ground beef, seasoned and cooked
• 1 cup grated cheese
• beaten egg (1 egg + 1 tablespoon of water)

Instructions:

1. Preheat oven to 425ºF and roll out pie crust on a floured surface.
2. Cut the dough into twelve 3” circles.
3. Place a small amount of ground beef and cheese on one dough circle. Cover with another circle and press to seal the edges. Repeat with the remaining dough circles.
4. Brush each cupcake with beaten egg, then place on a lined baking sheet and bake for 10 to 12 minutes.
5. Allow to cool slightly and then serve with WHOLLY® GUACAMOLE Classic Minis.

Difficulty: Easy • 2-4 servings • Total time: 10 minutes

Ingredients:

• WHOLLY® AVOCADO Mashed Avocado Cups
• 1 red pepper
• 1 orange bell pepper
• 1 yellow pepper
• 1 green pepper
• 1 cup cauliflower florets

Instructions:

1. Cut off the tops and ends of each bell pepper, then cut them in half to form two arches of each color.
2. Cut the bows into four strips. Arrange them in a rainbow shape and add cauliflower clouds at the ends.
3. Serve with WHOLLY® AVOCADO Mashed Avocado Cups.

Difficulty: Easy • 4 servings • Total time: 10 minutes

Ingredients:

• 4 minis with WHOLLY® GUACAMOLE chunks
• 1/2 cup ground beef, seasoned and cooked
• 1/4 cup beans
• 1/4 cup corn
• 1/4 cup pico de gallo
• 1/2 cup shredded lettuce
• 1/2 cup cheese
• 4 tablespoons sour cream

Instructions:

1. Evenly divide all ingredients between four glass jars, layering the heaviest ingredients first.
2. Place a WHOLLY® GUACAMOLE Chunky Mini upside down over the opening of the jar and use the lid ring to seal.

Difficulty: Easy • 4 servings • Total time: 10 minutes

Ingredients:

• 2 classic WHOLLY® GUACAMOLE minis, frozen
• 16 shrimp, cooked
• 1 tablespoon lemon juice
• 4 rice paper wrappers
• 1 cup vermicelli noodles, prepared
• 1 cucumber cut into julienne strips
• 1 carrot, peeled and cut into julienne strips
• 4 leaves of butter lettuce
• ½ cup shredded purple cabbage

Instructions:

1. Toss the shrimp with the lemon juice.
2. Dip the rice paper wrapper in water and stretch it out on a clean, flat surface.
3. Add 4 shrimp and top with butter lettuce. Then add a handful of noodles and top with the rest of the chopped vegetables.
4. Roll to seal and serve alongside WHOLLY® GUACAMOLE Classic Minis.

Instructions: Easy • 6 servings • Total time: 30 minutes

Ingredients:

• 2 spicy minis of WHOLLY® GUACAMOLE
• 3 flour tortillas
• 1 beaten egg
• 1 cup buffalo sauce
• 2 cups cooked and shredded chicken
• 1 cup shredded cheddar cheese
• ¼ teaspoon salt
• ¼ teaspoon pepper
• ¼ teaspoon garlic powder

Instructions:

1. Preheat oven to 375ºF.
2. In a large bowl, add chicken, cheese, Buffalo sauce and seasonings. Stir to combine.
3. Cut each tortilla in half. Roll the tortillas into cones and use a toothpick to seal the edges.
4. Add about 2 tablespoons of the chicken mixture to each tortilla cone.
5. Create a ring of tortilla cones on a baking sheet lined with parchment paper.
6. Bake until edges of tortillas are crisp, about 20 minutes.
7. Serve cones immediately with a big scoop of WHOLLY® GUACAMOLE Spicy Minis in each.

Instructions: Easy • Serves 6 • Total time: 10 minutes

Ingredients:

• 2 spicy minis of WHOLLY® GUACAMOLE
• 5 eggs, hard-boiled
• 2 tablespoons of mayonnaise
• ¼ teaspoon salt
• ¼ teaspoon pepper
• ¼ teaspoon paprika
• 6 slices of white bread
• 6 leaves of butter lettuce

Instructions:

1. Use a cheese grater to shred the hard-boiled eggs.
2. Add to a bowl and combine with mayonnaise, WHOLLY® GUACAMOLE Spicy Mini and seasonings. Mix well.
3. Use the clean WHOLLY® GUACAMOLE Spicy Mini bowl to cut a circle from each slice of bread.
4. Place the egg salad on each bread circle. Add a lettuce leaf and fold to form tacos.