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Kickin’ it with Kenny: Back to School Lunch on the Go

Kickin’ it with Kenny: Back to School Lunch on the Go

The following recipes were developed by Heinen’s chef and shared live on Kickin’ it with Kenny.

Cheese Quesadilla

Ingredients

  • 4 tortillas
  • 1 1/2 cups Heinen’s Shredded Cheese
  • 1 Tbsp. Heinen’s Butter

Instructions

  1. Lay out two tortillas. Divide the shredded cheese between them and spread out evenly. Top with the remaining tortillas.
  2. Add half of the butter in a large frying pan over medium heat and add one of the quesadillas.
  3. Cook for 2 minutes on each side until the cheese has melted and the tortillas turn light brown in color.
  4. Serve with Heinen’s Guacamole and Salsa.

Note: Make on Sunday and package for later in the week.

Cheese Quesadilla

Pizza Pockets

Ingredients

  • 1 tube of refrigerated pizza crust
  • 6 Tbsp. Heinen’s Pasta Sauce
  • 1 cup Heinen’s Shredded Mozzarella Cheese
  • Approximately 12 pepperoni slices

Instructions

  1. Preheat the oven to 425˚F.
  2. Open the tube of pizza crust and roll it flat on a piece of parchment paper.
  3. Cut the pizza crust into 6 squares. Add about 1 Tbsp. of pasta sauce, a small handful of mozzarella cheese and two pepperoni slices to half of each square.
  4. Fold each square over to make triangular pizza pockets. Seal the edges with a fork.
  5. Bake for 10 to 13 minutes until golden.
  6. Serve with additional pasta sauce for dipping.
Pizza Pocket

Chicken Pasta Salad

Ingredients

  • 2 cups shredded rotisserie chicken
  • 2 ripe avocados, pitted and diced
  • 1 lb. Heinen’s Rotini Pasta, cooked
  • 1/2 cup red onion, chopped
  • 1 cup cherry tomatoes, halved
  • 1/2 cup fresh basil, chopped
  • Salt and Pepper, to taste
  • Two Brothers Garlic Caprese Salad Dressing

Instructions

  1. In a large bowl, add the shredded chicken, avocado, onion, avocado, cherry tomatoes and basil.
  2. Drizzle with dressing.
  3. Toss gently until all the ingredients are combined.
Chicken Pasta Salad

White Bean Dip and Pita Chips

Ingredients

  • 15 oz. can Heinen’s Cannellini Beans, rinsed and drained
  • 1 small clove of garlic, minced
  • 2 Tbsp. Heinen’s Olive Juice
  • 1 Tbsp. lemon juice
  • 1/4 tsp. salt
  • Pinch of cayenne pepper
  • Black pepper, to taste

Instructions

  1. Place all ingredients in the bowl of a food processor and process until smooth.
  2. Taste and adjust seasonings as desired. Add 1 Tbsp. of water to reach desired consistency, if needed.
  3. Serve with pita chips, carrot sticks and sugar snap peas.

Note: Dip can be stored for up to 3 days in the refrigerator.

White Bean Dip
By Heinen's Grocery Store
In 1929, Joe Heinen opened the doors of a small butcher shop on the east side of Cleveland, Ohio, aiming to establish himself as the city’s purveyor of quality meats. As customers came into Heinen’s new shop for their meat purchases, they began asking him to carry groceries as well. Joe added homemade peanut butter, pickles and donuts and by 1933, business had grown enough to include a line of produce and canned goods. Heinen’s Grocery Store was born.

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