• Wash and dry produce. • Drain pineapple. Halve, core, and thinly slice or dice apple (whichever your kid prefers!). Thinly slice cucumber into rounds. Cut waffle into 1-inch-thick strips.

• Pat chicken* dry with paper towels and season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken in a single layer; cook, stirring occasionally, until browned and cooked through, 4-6 minutes. • Turn off heat; transfer to a medium bowl. Wash out pan.

• Add BBQ sauce and pineapple to bowl with chicken; toss to coat. • Arrange tortillas on a clean work surface. Add chicken mixture to bottom half of each tortilla. Top with mozzarella. • Fold tortillas in half to create pizza-dillas.

• Heat a drizzle of oil in pan used for chicken over medium heat. Add pizza-dillas and cook until tortillas are golden brown and cheese melts, 3-4 minutes per side. Transfer to a cutting board. (Depending on the size of your pan, you may need to work in batches, adding a drizzle of oil for each batch.)

• To serve: Halve pizza-dillas. Divide between plates and serve with apple slices, cucumber slices, and waffle sticks. • To stash: Let pizza-dillas cool completely before halving. Refrigerate pizza-dillas, apple slices, cucumber slices, and waffle sticks in separate containers and pack as desired!

• Fill bread slices with cheddar to form sandwiches. • Melt 2 TBSP butter (4 TBSP for 6 servings) in a large, preferably nonstick, pan over medium heat. Once butter has melted, add sandwiches and cook until bread is golden and cheese melts slightly, 2-3 minutes per side. (Work in batches if necessary, adding more butter for each batch.) • Cut sandwiches crosswise into 1-inchthick strips. Divide between plates and serve with marinara, ranch dressing, and guacamole on the side for dipping. Chicken is fully cooked when internal temperature reaches 165°.