School has started and many children do not like school lunches. Also I am told they are also getting very expensive for families that have more than one child. If fact it may be too expensive if you have only one child. Here are several ideas that you can use to make fun, lunches that taste good and are good for you.
- Plan Ahead - Keep items on hand that you can use to put together box lunches.
- Avoid using Prepared Foods – You can save a great deal of $money$ by making your own sandwich spreads, gelatins (Jell-O), cookies, etc., even breads, rather than buying them from the store. The foods that you make from scratch also have fewer preservatives and chemicals than store bought items.
- Invest in Containers that will protect your food from spoilage. Brown bag lunches are great if you only put things in them that will not spoil before they are eaten. If you prepare anything with mayonnaise or items that need to be kept cool, choose contains and ice packets that will insulate and keep foods at appropriate temperatures. Invest in small containers for dressings, dips, and that will keep foods from mixing together or from being crushed.
- Consider balanced nutrition needs - You (generally) know what your kids will be eating for the three meals so make sure they have proper portions for Protein, Grains, Fruits, Vegetables, and Dairy products for the day. Try to choose nutritional treats.
- Assemble lunches the night before to avoid added stress in the morning. If you can’t put it all together because of hot or frozen items that need to be added at the last minute, do as much as you can the night before. Then make a note reminding you of items that need to be added at the last moment. (ie. Hot soups or foods, frozen ice packet, etc.)
- Preparing multiple lunches – If you have more than one lunch to make, consider assigning each child a day, or two, of the week and allow them to decide what the main item will be in the lunch. If others are not happy with the choice have a set alternative, such as peanut butter and jelly which they will make themselves. Avoid getting too involved with preparing lunches.
- Use cookie cutters to cut cheese slices, breads, fruits.
- When using a Thermos - Pour boiling water into thermos, then empty before pouring hot soups into contain. It will help you food stay warmer longer.
- Dried Tomatoes - When you preserve you vegetables in the fall, puree your tomatoes then dry them. You can sprinkles a few tomato flakes on a sandwich and it will not make you sandwich soggy, but will add that yummy tomato taste.
Add Variety –
- Cut the sandwiches differently. Sandwiches are great, but you can make them different even if you have the same filling. Cut the sandwich in three or four strips, in squares, triangles, or make ribbon sandwiches where you stack the sandwich alternating breads and spreads. (Use two breads, wheat and white, and three fillings such as cheese spread, egg salad, and deviled ham.)
- Use Cookie cutters or sandwich cutters when making sandwiches to add interest and fun.
- Make “Funky Lunch”. A favorite of my grandchildren is what they have names “Funky Lunch”. Each child has 4 silicone cupcake liners in which she places one item such as, grapes, pepperoni, crackers and cheese. The kids love making little sandwiches with the cheese, pepperoni and crackers or just eating them individually. When you ask the children what they want for lunch, it’s always “Funky Lunch”
- Include cheeses in the lunch box. String cheese is a fun and easy, or try cutting sliced cheese with cookie cutters, hearts, stars, flowers, etc. are always more fun to eat.
- Vary the menu. Even if you love peanut butter and jam with carrot sticks, cookies and milk, some of the interest will be gone after weeks of the same menu.
- Vary the flavor of milk. We have seen banana, mango, chocolate, root beer, strawberry milk flavors. Believe it or not, root beer is a favorite.
- Use different presentations. Instead of mini carrots, cut the carrots in sticks, or Julianne, or coins, or curls. Just cut the food differently. Instead of grapes on the vine, pull them from the stems, or string them on dental floss, anything that is different.
- Send Popcorn as a treat. To make it different, you can flavoring the popcorn such as cinnamon, caramel, parmesan or cheddar cheese, etc. You can purchase shake on popcorn flavors at the store.
- Add Notes of Encouragement, Jokes, or Reminders – Remind them to return a library book, or wish them luck on a test, or remind them to be happy, choose the right, or just tell them that you love them.
- Write a note on the sandwich. With food color and cotton swab write a note on the bread and toast it before assembling the sandwich. The colors will become bright. An easier way might be to write on the sandwich with edible ink markers. These can be found in the stores with the cake decorating supplies
- Look for “lunch box notes” on the internet. You can find many printable notes on the web. There are so many ideas that will help your loved ones remember that you are thinking about them even when you are not together.
Lunch Box Recipes
l Try a banana sandwich – Use a hot dog bun, spread peanut butter on one side of open bun and a chocolate flavored hazelnut spread (like Nutella) on the other side. Place pealed banana in the middle, close and ENJOY!
How ‘bout an apple sandwich? Horizontally slice apple in about 10 thin slices. Remove core from centers of apple rings. Spread peanut butter or a chocolate flavored hazelnut spread (like Nutella) on one slice of apple. Sprinkle granola on top of spread. Add raisins, dried cranberries and/or chocolate chips. Place another slice of apple on top. Vola! You have an apple sandwich. Yum!
How ‘bout an apple sandwich? Horizontally slice apple in about 10 thin slices. Remove core from centers of apple rings. Spread peanut butter or a chocolate flavored hazelnut spread (like Nutella) on one slice of apple. Sprinkle granola on top of spread. Add raisins, dried cranberries and/or chocolate chips. Place another slice of apple on top. Vola! You have an apple sandwich. Yum!
Couscous Salad (Filling in Pita or wrap)
6 tablespoons vegetable broth
6 tablespoons water
3/4 cup uncooked couscous
3/4 cup canned chickpeas (garbanzo beans), rinsed and drained
1/3 cup chopped seeded plum tomato
6 tablespoons (1 1/2 ounces) feta cheese, crumbled
2 tablespoons chopped pitted kalamata olives
2 tablespoons minced red onion
2 tablespoons chopped fresh parsley
1 tablespoon red wine vinegar
1 tablespoon fresh lemon juice
1 tablespoon extra virgin olive oil
1/8 teaspoon salt
Dash of freshly ground black pepper
Bring vegetable broth and 6 tablespoons water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand for 10 minutes. Fluff with a fork.
Combine cooked couscous and remaining ingredients in a large bowl.
6 tablespoons water
3/4 cup uncooked couscous
3/4 cup canned chickpeas (garbanzo beans), rinsed and drained
1/3 cup chopped seeded plum tomato
6 tablespoons (1 1/2 ounces) feta cheese, crumbled
2 tablespoons chopped pitted kalamata olives
2 tablespoons minced red onion
2 tablespoons chopped fresh parsley
1 tablespoon red wine vinegar
1 tablespoon fresh lemon juice
1 tablespoon extra virgin olive oil
1/8 teaspoon salt
Dash of freshly ground black pepper
Bring vegetable broth and 6 tablespoons water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand for 10 minutes. Fluff with a fork.
Combine cooked couscous and remaining ingredients in a large bowl.
Pizzadilla
1 tablespoon canola oil
4 (8-inch) fat-free flour tortillas
1 1/2 cups (6 ounces) shredded part-skim mozzarella cheese
1 ounce turkey pepperoni
1 cup marinara sauce (such as McCutcheon's)
Preheat oven to 400°.
Brush canola oil over a jelly-roll pan, and top with tortillas. Sprinkle 3 tablespoons cheese over each tortilla, and divide the pepperoni among tortillas. Top each with 3 tablespoons cheese. Bake at 400° for 5 minutes. Remove from oven, and carefully fold each tortilla in half. Bake an additional 10 minutes or until browned and crisp, turning after 5 minutes. Serve with marinara.
4 (8-inch) fat-free flour tortillas
1 1/2 cups (6 ounces) shredded part-skim mozzarella cheese
1 ounce turkey pepperoni
1 cup marinara sauce (such as McCutcheon's)
Preheat oven to 400°.
Brush canola oil over a jelly-roll pan, and top with tortillas. Sprinkle 3 tablespoons cheese over each tortilla, and divide the pepperoni among tortillas. Top each with 3 tablespoons cheese. Bake at 400° for 5 minutes. Remove from oven, and carefully fold each tortilla in half. Bake an additional 10 minutes or until browned and crisp, turning after 5 minutes. Serve with marinara.
Creamy Chicken Salad
2 pounds skinless, boneless chicken breast halves
1/2 cup light mayonnaise
1/2 cup plain fat-free Greek yogurt
1 tablespoon fresh lemon juice
1 tablespoon white wine vinegar
1 tablespoon Dijon mustard
1 teaspoon honey
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/3 cup chopped celery
1/3 cup sweetened dried cranberries
7 tablespoons (about 2 ounces) coarsely chopped smoked almonds
6 cups mixed salad greens
Fill a Dutch oven two-thirds full of water; bring to a boil. Wrap each chicken breast half completely and tightly in heavy-duty plastic wrap. Add the chicken to boiling water. Cover and simmer for 20 minutes or until a thermometer registers 165°. Remove from pan, and let stand for 5 minutes. Unwrap chicken and shred; refrigerate for 30 minutes or until cold. (Or use leftover chicken) Combine mayonnaise and the next 7 ingredients (through black pepper) in a large bowl, stirring with a whisk until combined. Add chicken, 1/3 cup celery, cranberries, and almonds; toss well to coat. Cover and refrigerate for 1 hour. Serve over salad greens.
1/2 cup light mayonnaise
1/2 cup plain fat-free Greek yogurt
1 tablespoon fresh lemon juice
1 tablespoon white wine vinegar
1 tablespoon Dijon mustard
1 teaspoon honey
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/3 cup chopped celery
1/3 cup sweetened dried cranberries
7 tablespoons (about 2 ounces) coarsely chopped smoked almonds
6 cups mixed salad greens
Fill a Dutch oven two-thirds full of water; bring to a boil. Wrap each chicken breast half completely and tightly in heavy-duty plastic wrap. Add the chicken to boiling water. Cover and simmer for 20 minutes or until a thermometer registers 165°. Remove from pan, and let stand for 5 minutes. Unwrap chicken and shred; refrigerate for 30 minutes or until cold. (Or use leftover chicken) Combine mayonnaise and the next 7 ingredients (through black pepper) in a large bowl, stirring with a whisk until combined. Add chicken, 1/3 cup celery, cranberries, and almonds; toss well to coat. Cover and refrigerate for 1 hour. Serve over salad greens.
Fruit Leather
8 oz. strawberries, stems trimmed
1 tbsp. freshly squeezed lemon juice
3 tablespoons sugar
Puree fruit in a blender. Add sugar and a bit of lemon to taste. Add sugar and lemon juice to taste. Heat in saucepan until fruit thickens about 10 mins. Spread on a silpat or parchment lined cookie sheet. Bake at 170 degrees for about 3 hours. It is done when it is no longer sticky to the touch. Cool completely and cut into strips and roll up.
Substitute any fruit and adjust sugar to taste.
1 tbsp. freshly squeezed lemon juice
3 tablespoons sugar
Puree fruit in a blender. Add sugar and a bit of lemon to taste. Add sugar and lemon juice to taste. Heat in saucepan until fruit thickens about 10 mins. Spread on a silpat or parchment lined cookie sheet. Bake at 170 degrees for about 3 hours. It is done when it is no longer sticky to the touch. Cool completely and cut into strips and roll up.
Substitute any fruit and adjust sugar to taste.
Apple Dip
8 servings
1 (8 ounce) package cream cheese
1/2 cup brown sugar
1 tablespoon vanilla extract
Stir together the cream cheese, brown sugar, and vanilla extract until the sugar has dissolved, and the mixture is smooth.
1 (8 ounce) package cream cheese
1/2 cup brown sugar
1 tablespoon vanilla extract
Stir together the cream cheese, brown sugar, and vanilla extract until the sugar has dissolved, and the mixture is smooth.
Easy Hummus
4 servings
1 (15 ounce) can garbanzo beans, drained, liquid reserved
1 clove garlic, crushed
2 teaspoons ground cumin
1/2 teaspoon salt
1 tablespoon olive oil
In a blender or food processor combine garbanzo beans, garlic, cumin, salt and olive oil. Blend on low speed, gradually adding reserved bean liquid, until desired consistency is achieved.
1 (15 ounce) can garbanzo beans, drained, liquid reserved
1 clove garlic, crushed
2 teaspoons ground cumin
1/2 teaspoon salt
1 tablespoon olive oil
In a blender or food processor combine garbanzo beans, garlic, cumin, salt and olive oil. Blend on low speed, gradually adding reserved bean liquid, until desired consistency is achieved.
Tabbouleh
4 servings
1/4 cup bulgur
1/2 cup boiling water
1 cup chopped parsley
1/4 cup chopped fresh mint leaves
1/4 cup bulgur
1/2 cup boiling water
1 cup chopped parsley
1/4 cup chopped fresh mint leaves
5 tomatoes, diced
1 onion, finely diced
2 teaspoons olive oil
1 lemon, juiced
Salt to taste
Place the bulgur in a small mixing bowl. Add the boiling water, mix and cover with a towel; Let stand for 1 hour. Drain any excess water.
Combine the parsley, mint, tomatoes, onion, olive oil, lemon juice and salt. Add the bulgur; mix well and let sit at least one hour in fridge. Serve with multigrain crackers or chips
Place the bulgur in a small mixing bowl. Add the boiling water, mix and cover with a towel; Let stand for 1 hour. Drain any excess water.
Combine the parsley, mint, tomatoes, onion, olive oil, lemon juice and salt. Add the bulgur; mix well and let sit at least one hour in fridge. Serve with multigrain crackers or chips
Mexican Bean and Rice Salad
10 servings
2 cups cooked brown rice
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (15.25 ounce) can whole kernel corn, drained
1 small onion, diced
1 green bell pepper, diced
2 cups cooked brown rice
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (15.25 ounce) can whole kernel corn, drained
1 small onion, diced
1 green bell pepper, diced
2 jalapeno peppers, seeded and diced
1 lime, zested and juiced
1/4 cup chopped cilantro leaves
1 teaspoon minced garlic
1 1/2 teaspoons ground cumin
Salt to taste
In a large salad bowl, combine the brown rice, kidney beans, black beans, corn, onion, green pepper, jalapeno peppers, lime zest and juice, cilantro, garlic, and cumin. Lightly toss all ingredients to mix well, and sprinkle with salt to taste.
Refrigerate salad for 1 hour, toss again, and serve.
In a large salad bowl, combine the brown rice, kidney beans, black beans, corn, onion, green pepper, jalapeno peppers, lime zest and juice, cilantro, garlic, and cumin. Lightly toss all ingredients to mix well, and sprinkle with salt to taste.
Refrigerate salad for 1 hour, toss again, and serve.
Cinnamon Granola Bars
1/4 cup butter, softened 2 cups old-fashioned/rolled oats
3/4 cup sugar 1 cup white wheat flour
1 egg 1 teaspoon ground cinnamon
2 tablespoons ground flaxseed 1/2 teaspoon baking soda
2 tablespoons honey 1/2 cup raisins
In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add egg; beat well. Stir in flax and honey. In a small bowl, combine the oats, flour, cinnamon and baking soda; stir into creamed mixture just until blended. Gently stir in raisins. Press into an 11-in. x 7-in. baking dish coated with cooking spray. Bake at 350° for 14-18 minutes or until set and edges are lightly browned. Cool on a wire rack. Cut into bars.
3/4 cup sugar 1 cup white wheat flour
1 egg 1 teaspoon ground cinnamon
2 tablespoons ground flaxseed 1/2 teaspoon baking soda
2 tablespoons honey 1/2 cup raisins
In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add egg; beat well. Stir in flax and honey. In a small bowl, combine the oats, flour, cinnamon and baking soda; stir into creamed mixture just until blended. Gently stir in raisins. Press into an 11-in. x 7-in. baking dish coated with cooking spray. Bake at 350° for 14-18 minutes or until set and edges are lightly browned. Cool on a wire rack. Cut into bars.
Mini Peanut Butter Muffins Makes 4 dozen
1-3/4 cups all-purpose flour
2/3 cup packed brown sugar
2-1/2 teaspoons baking powder
1/4 teaspoon salt
1 egg
2/3 cup packed brown sugar
2-1/2 teaspoons baking powder
1/4 teaspoon salt
1 egg
3/4 cup 2% milk
2/3 cup chunky Extra Crunchy Peanut Butter
1/4 cup canola oil
1-1/2 teaspoons vanilla extract
2/3 cup miniature semisweet chocolate chips
In a large bowl, combine the flour, brown sugar, baking powder and salt. In another bowl, whisk the egg, milk, peanut butter, oil and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips. Fill greased or paper-lined miniature muffin cups two-thirds full. Bake at 350° for 15-17 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Twelve regular-size muffin cups may be used; bake for 22-25 minutes.
Reduced-fat peanut butter is not recommended for this recipe.
Twelve regular-size muffin cups may be used; bake for 22-25 minutes.
Reduced-fat peanut butter is not recommended for this recipe.
Homemade Chewy Granola Bars
1/2 cup peanut butter
1/3 cup honey
1/4 cup coconut oil (or another oil of your choice)
1 cup oats
1 cup total of any combination of: sesame seeds, coconut flakes, sunflower seeds, dried fruit, mini chocolate chips
In a medium sized saucepan, melt together peanut butter, honey and coconut oil.
Remove from heat and add one cup of oats. Choose your favorite combination of coconut flakes, sesame seeds, sunflower seeds, dried fruit and mini chocolate chips, to equal a total of ONE CUP. (I just got out my one cup measuring cup and poured in the ingredients until the cup was full.) Pour in and stir well then spread mixture into a 8×8 or 9×4 pan. Chill for two hours, and then cut into bars. Wrap in plastic wrap for a quick grab and go snack!
1/3 cup honey
1/4 cup coconut oil (or another oil of your choice)
1 cup oats
1 cup total of any combination of: sesame seeds, coconut flakes, sunflower seeds, dried fruit, mini chocolate chips
In a medium sized saucepan, melt together peanut butter, honey and coconut oil.
Remove from heat and add one cup of oats. Choose your favorite combination of coconut flakes, sesame seeds, sunflower seeds, dried fruit and mini chocolate chips, to equal a total of ONE CUP. (I just got out my one cup measuring cup and poured in the ingredients until the cup was full.) Pour in and stir well then spread mixture into a 8×8 or 9×4 pan. Chill for two hours, and then cut into bars. Wrap in plastic wrap for a quick grab and go snack!
Oatmeal Toffee Cookies
3.4 ounces all-purpose flour (about 3/4 cup)
1 cup old-fashioned rolled oats
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup packed brown sugar
1 cup old-fashioned rolled oats
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup packed brown sugar
1/4 cup butter, softened
1 teaspoon vanilla extract
1 large egg
1/3 cup almond toffee bits
Cooking spray
Preheat oven to 350°.
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, oats, baking soda, and salt in a medium bowl; stir with a whisk. Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes).
Add vanilla and egg; beat well. Add flour mixture; beat just until combined. Stir in toffee bits. 3. Drop dough by tbsp. 2 inches apart on 2 baking sheets coated with cooking spray. Bake at 350° for 11 minutes or until lightly browned. Cool on pans 1 minute. Remove cookies from pans; cool completely on wire racks.
Kathy Farrell-Kingsley, Cooking Light
Preheat oven to 350°.
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, oats, baking soda, and salt in a medium bowl; stir with a whisk. Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes).
Add vanilla and egg; beat well. Add flour mixture; beat just until combined. Stir in toffee bits. 3. Drop dough by tbsp. 2 inches apart on 2 baking sheets coated with cooking spray. Bake at 350° for 11 minutes or until lightly browned. Cool on pans 1 minute. Remove cookies from pans; cool completely on wire racks.
Kathy Farrell-Kingsley, Cooking Light
Chocolate Chip Cookies
2 1/4 cups all-purpose flour (about 10 ounces)
1 teaspoon baking soda
1/4 teaspoon salt
1 cup packed brown sugar
3/4 cup granulated sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 cup packed brown sugar
3/4 cup granulated sugar
1/2 cup butter, softened
1 teaspoon vanilla extract
2 large egg whites
3/4 cup semisweet chocolate chips
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring with a whisk. Combine sugars and butter in a large bowl; beat with a mixer at medium speed until well blended. Add vanilla and egg whites; beat 1 minute. Add flour mixture and chips; beat until blended. Drop dough by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 10 minutes or until lightly browned. Cool on pans for 2 minutes. Remove from pans; cool completely on wire racks. Mary Simpson Creel. M.S., R.D., Cooking Light
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring with a whisk. Combine sugars and butter in a large bowl; beat with a mixer at medium speed until well blended. Add vanilla and egg whites; beat 1 minute. Add flour mixture and chips; beat until blended. Drop dough by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 10 minutes or until lightly browned. Cool on pans for 2 minutes. Remove from pans; cool completely on wire racks. Mary Simpson Creel. M.S., R.D., Cooking Light
Almond Butter Snickerdoodles.
1 cup packed brown sugar
1/3 cup cream cheese, softened
1/4 cup unsalted butter, softened
2 tablespoons smooth almond butter
1 teaspoon grated lemon rind
1 teaspoon vanilla extract
2 large egg yolks, lightly beaten
4.75 ounces white whole-wheat flour (about 1 cup)
1/3 cup cream cheese, softened
1/4 cup unsalted butter, softened
2 tablespoons smooth almond butter
1 teaspoon grated lemon rind
1 teaspoon vanilla extract
2 large egg yolks, lightly beaten
4.75 ounces white whole-wheat flour (about 1 cup)
1.5 ounces whole-wheat flour (1/3 cup)
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon, divided
1/2 teaspoon salt
2 tablespoons granulated sugar
Preheat oven to 350°.
Line a large baking sheet with parchment paper.
Place the first 4 ingredients in a medium bowl, and beat with a mixer at high speed until well combined (about 2 minutes). Add 1 teaspoon lemon rind, vanilla extract, and egg yolks; beat until well blended. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, baking soda, 1/2 teaspoon ground cinnamon, and 1/2 teaspoon salt; stir with a whisk. Add flour mixture to butter mixture; beat at low speed until well combined. Drop half of the dough by rounded tablespoons onto prepared baking sheet. Combine the remaining 1 teaspoon cinnamon and granulated sugar in a small bowl; sprinkle half of the cinnamon-sugar mixture evenly over cookies. Bake at 350° for 6 minutes; flatten cookies with the back of a spatula. Bake an additional 6 minutes. Cool on pans 1 minute. Remove from pans, and cool on wire racks. Repeat procedure with remaining dough and sugar mixture.
Michaela Rosenthal, Woodland Hills, California, Cooking Light
Preheat oven to 350°.
Line a large baking sheet with parchment paper.
Place the first 4 ingredients in a medium bowl, and beat with a mixer at high speed until well combined (about 2 minutes). Add 1 teaspoon lemon rind, vanilla extract, and egg yolks; beat until well blended. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, baking soda, 1/2 teaspoon ground cinnamon, and 1/2 teaspoon salt; stir with a whisk. Add flour mixture to butter mixture; beat at low speed until well combined. Drop half of the dough by rounded tablespoons onto prepared baking sheet. Combine the remaining 1 teaspoon cinnamon and granulated sugar in a small bowl; sprinkle half of the cinnamon-sugar mixture evenly over cookies. Bake at 350° for 6 minutes; flatten cookies with the back of a spatula. Bake an additional 6 minutes. Cool on pans 1 minute. Remove from pans, and cool on wire racks. Repeat procedure with remaining dough and sugar mixture.
Michaela Rosenthal, Woodland Hills, California, Cooking Light
Spicy Oatmeal Cookies
3/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground allspice
1/2 teaspoon grated whole nutmeg
1/4 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon black pepper (optional)
1 cup packed brown sugar
5 tablespoons butter, softened
1 large egg
1/2 cup regular oats
cooking spray
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 7 ingredients (flour through pepper) in a medium bowl. Beat sugar, butter, and vanilla in a large bowl with a mixer at medium speed until light and fluffy. Add egg; beat well. Stir in flour mixture and oats. Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 12 minutes or until crisp. Cool on pan 2 to 3 minutes or until firm. Remove cookies from pan; cool on wire racks. Cooking Light
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 7 ingredients (flour through pepper) in a medium bowl. Beat sugar, butter, and vanilla in a large bowl with a mixer at medium speed until light and fluffy. Add egg; beat well. Stir in flour mixture and oats. Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 12 minutes or until crisp. Cool on pan 2 to 3 minutes or until firm. Remove cookies from pan; cool on wire racks. Cooking Light
Peanut Butter Chocolate Chip Cookies
1 cup granulated sugar
1 cup packed brown sugar
1/2 cup creamy peanut butter
1/4 cup water
1/4 cup canola oil
2 teaspoons vanilla extract
2 large egg whites
1 cup packed brown sugar
1/2 cup creamy peanut butter
1/4 cup water
1/4 cup canola oil
2 teaspoons vanilla extract
2 large egg whites
1 large egg
12 ounces all-purpose flour (2 2/3 cups)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cup semisweet chocolate mini chips
Preheat oven to 350°.
Combine first 8 ingredients in a large bowl; beat with a mixer at medium speed until smooth. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt in a small bowl; stir with a whisk. Add flour mixture to peanut butter mixture, stirring just until combined. Stir in mini chips. Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 12 minutes or until crisp. Cool on pan 2 to 3 minutes or until firm. Remove cookies from pan; cool on wire racks.
Cooking Light
Kathy Farrell-Kingsley, Cooking Light
Preheat oven to 350°.
Combine first 8 ingredients in a large bowl; beat with a mixer at medium speed until smooth. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt in a small bowl; stir with a whisk. Add flour mixture to peanut butter mixture, stirring just until combined. Stir in mini chips. Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 12 minutes or until crisp. Cool on pan 2 to 3 minutes or until firm. Remove cookies from pan; cool on wire racks.
Cooking Light
Kathy Farrell-Kingsley, Cooking Light
Toasted Coconut Chocolate Chunk Cookies
1 cup flaked sweetened coconut
4.5 ounces all-purpose flour (about 1 cup)
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
3/4 cup packed brown sugar
4.5 ounces all-purpose flour (about 1 cup)
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
3/4 cup packed brown sugar
1 teaspoon vanilla extract
1 large egg
2 ounces dark chocolate chopped
Cooking spray
Preheat oven to 350°.
Arrange coconut in a single layer in a small baking pan. Bake at 350° for 7 minutes or until lightly toasted, stirring once. Set aside to cool. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, baking soda, and salt in a medium bowl; stir with a whisk until blended. Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Beat in vanilla and egg. Add flour mixture, beating at low speed just until combined. Stir in toasted coconut and chocolate. Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 10 minutes or until bottoms of cookies just begin to brown. Remove from pan, and cool completely on wire racks.
Jackie Mills, MS, RD, Cooking Light
Preheat oven to 350°.
Arrange coconut in a single layer in a small baking pan. Bake at 350° for 7 minutes or until lightly toasted, stirring once. Set aside to cool. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, baking soda, and salt in a medium bowl; stir with a whisk until blended. Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Beat in vanilla and egg. Add flour mixture, beating at low speed just until combined. Stir in toasted coconut and chocolate. Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 10 minutes or until bottoms of cookies just begin to brown. Remove from pan, and cool completely on wire racks.
Jackie Mills, MS, RD, Cooking Light
Cinnamon Sugar Cookies
1 cup granulated sugar
6 tablespoons butter, softened
1 tablespoon light corn syrup
1 teaspoon vanilla extract
1 large egg
1 cup cake flour (about 4 ounces)
3/4 cup all-purpose flour (about 3 1/3 ounces)
6 tablespoons butter, softened
1 tablespoon light corn syrup
1 teaspoon vanilla extract
1 large egg
1 cup cake flour (about 4 ounces)
3/4 cup all-purpose flour (about 3 1/3 ounces)
1 teaspoon baking powder
1 teaspoon baking soda.
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 cup turbinado sugar
1/2 teaspoon ground cinnamon
Preheat oven to 375°.
Place granulated sugar and butter in a bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add corn syrup, vanilla, and egg; beat 3 minutes or until well blended. Lightly spoon cake flour and all-purpose flour into dry measuring cups; level with a knife. Combine flours, baking powder, baking soda, salt, and 1/4 teaspoon cinnamon. Add flour mixture to butter mixture; stir until just combined. Wrap in plastic wrap; chill 1 hour. Combine turbinado sugar and 1/2 teaspoon cinnamon in a small bowl. Shape dough into 48 balls, about 1 teaspoon each. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on ungreased baking sheets. Bake at 375° for 12 minutes or until golden on bottom. Cool on wire racks.
Place granulated sugar and butter in a bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add corn syrup, vanilla, and egg; beat 3 minutes or until well blended. Lightly spoon cake flour and all-purpose flour into dry measuring cups; level with a knife. Combine flours, baking powder, baking soda, salt, and 1/4 teaspoon cinnamon. Add flour mixture to butter mixture; stir until just combined. Wrap in plastic wrap; chill 1 hour. Combine turbinado sugar and 1/2 teaspoon cinnamon in a small bowl. Shape dough into 48 balls, about 1 teaspoon each. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on ungreased baking sheets. Bake at 375° for 12 minutes or until golden on bottom. Cool on wire racks.
Banana Oatmeal Chocolate Chip
1/2 cup mashed ripe banana (about 1 medium)
1/2 cup packed brown sugar
1/4 cup butter, softened
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 large egg
1/2 cup packed brown sugar
1/4 cup butter, softened
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 large egg
5.6 flour (1 1/4 cups)
2 cups old-fashioned oats
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup semisweet chocolate chips
Cooking spray
Preheat oven to 350°.
Preheat oven to 350°.
Combine first 5 ingredients in a large bowl; beat with a mixer at medium speed until smooth. Add egg; beat well. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, oats, baking soda, and salt in a medium bowl, stirring with a whisk. Add flour mixture to banana mixture in bowl; beat with a mixer at medium speed until well blended. Stir in chocolate chips. Drop batter by heaping Tbsp. 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 18 minutes or until golden. Cool on pans 2 minutes. Remove cookies from pans; cool completely on wire racks. Cathy Brixen, Phoenix, Arizona, Cooking Light
Apple Crisp Cups
4 dozen apple crisp cups
3 large McIntosh apples - peeled, cored, and chopped
1/4 cup water
2 tablespoons white sugar
1/2 teaspoon ground cinnamon, or to taste
2 cups all-purpose flour
3 large McIntosh apples - peeled, cored, and chopped
1/4 cup water
2 tablespoons white sugar
1/2 teaspoon ground cinnamon, or to taste
2 cups all-purpose flour
2 cups rolled oats
1 1/2 cups brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 cups butter
Preheat oven to 350 degrees F (175 degrees C). Grease 4 12-cup mini-muffin tins.
Mix apples, water, white sugar, and 1/2 teaspoon of cinnamon together in a saucepan, and bring to a simmer over medium-low heat, stirring occasionally. Simmer until apples are partially cooked, about 5 minutes; remove from heat. Combine flour, oats, brown sugar, 1 teaspoon of cinnamon, and nutmeg in a large bowl; cut the butter into the flour mixture with a pastry cutter until the mixture looks like coarse crumbs. Place a heaping tablespoon of the crust mixture into a mini muffin cup, and press it into the cup so that it covers the bottom and pushes up the sides of the cup. Make the crust go all the way to the top of the little muffin cup, and patch any holes with more crust mixture. There will be crust mixture left over. Place about 2 teaspoons of apple filling in the crust. Sprinkle about 1 teaspoon of the remaining crust mixture on the filling. Bake in the preheated oven until golden brown, 15 to 20 minutes
Preheat oven to 350 degrees F (175 degrees C). Grease 4 12-cup mini-muffin tins.
Mix apples, water, white sugar, and 1/2 teaspoon of cinnamon together in a saucepan, and bring to a simmer over medium-low heat, stirring occasionally. Simmer until apples are partially cooked, about 5 minutes; remove from heat. Combine flour, oats, brown sugar, 1 teaspoon of cinnamon, and nutmeg in a large bowl; cut the butter into the flour mixture with a pastry cutter until the mixture looks like coarse crumbs. Place a heaping tablespoon of the crust mixture into a mini muffin cup, and press it into the cup so that it covers the bottom and pushes up the sides of the cup. Make the crust go all the way to the top of the little muffin cup, and patch any holes with more crust mixture. There will be crust mixture left over. Place about 2 teaspoons of apple filling in the crust. Sprinkle about 1 teaspoon of the remaining crust mixture on the filling. Bake in the preheated oven until golden brown, 15 to 20 minutes
Playground Granola Bars
24 granola bars
2 cups rolled oats
3/4 cup packed brown sugar
1/2 cup wheat germ
3/4 teaspoon ground cinnamon
1 cup all-purpose flour
2 cups rolled oats
3/4 cup packed brown sugar
1/2 cup wheat germ
3/4 teaspoon ground cinnamon
1 cup all-purpose flour
3/4 cup raisins (optional)
3/4 teaspoon salt
1/2 cup honey
1 egg, beaten
1/2 cup vegetable oil
2 teaspoons vanilla extract
Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 9x13 inch baking pan. In a large bowl, mix together the oats, brown sugar, wheat germ, cinnamon, flour, raisins and salt. Make a well in the center, and pour in the honey, egg, oil and vanilla. Mix well using your hands. Pat the mixture evenly into the prepared pan. Bake for 30 to 35 minutes in the preheated oven, until the bars begin to turn golden at the edges. Cool for 5 minutes and then cut into bars while still warm. Do not allow the bars to cool completely before cutting, or they will be too hard to cut.
Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 9x13 inch baking pan. In a large bowl, mix together the oats, brown sugar, wheat germ, cinnamon, flour, raisins and salt. Make a well in the center, and pour in the honey, egg, oil and vanilla. Mix well using your hands. Pat the mixture evenly into the prepared pan. Bake for 30 to 35 minutes in the preheated oven, until the bars begin to turn golden at the edges. Cool for 5 minutes and then cut into bars while still warm. Do not allow the bars to cool completely before cutting, or they will be too hard to cut.
Pita Bread
1 dozen pitas
1 package active dry yeast
1 1/4 cups warm water
1 package active dry yeast
1 1/4 cups warm water
3 1/2 cups all-purpose flour, or as needed - divided
1 1/2 teaspoons salt
1/4 cup vegetable shortening
Sprinkle yeast over warm water in a mixing bowl and allow to stand until the yeast forms a creamy foam, about 5 minutes. Mix in 2 cups of flour, salt, and shortening; beat for 2 minutes with a fork. Stir in as much of the remaining 1 1/2 cup flour as needed.
Turn dough out onto a floured surface and knead until smooth and elastic, kneading in more flour if dough is sticky. Form into a ball, cover with a kitchen towel, and let rest in a warm area for 15 minutes. Preheat oven to 500 degrees F (260 degrees C).
Divide dough into 12 equal portions; flour your hands and roll each piece into a ball. Cover dough balls with a kitchen towel and let rest for 10 minutes. Flatten the balls into rounds on a floured surface, cover with kitchen towel, and let rest 10 more minutes. Gently roll each dough ball into a circle about 6 inches in diameter on a floured surface. Place pita breads in a single layer on ungreased baking sheets. Bake in preheated oven until the pita breads puff up, 3 to 4 minutes. Flip breads over with a spatula, return to oven, and bake 2 more minutes. Let cool on wire racks before cutting pita breads in half and gently separating tops and bottoms to form pockets for filling.
Turn dough out onto a floured surface and knead until smooth and elastic, kneading in more flour if dough is sticky. Form into a ball, cover with a kitchen towel, and let rest in a warm area for 15 minutes. Preheat oven to 500 degrees F (260 degrees C).
Divide dough into 12 equal portions; flour your hands and roll each piece into a ball. Cover dough balls with a kitchen towel and let rest for 10 minutes. Flatten the balls into rounds on a floured surface, cover with kitchen towel, and let rest 10 more minutes. Gently roll each dough ball into a circle about 6 inches in diameter on a floured surface. Place pita breads in a single layer on ungreased baking sheets. Bake in preheated oven until the pita breads puff up, 3 to 4 minutes. Flip breads over with a spatula, return to oven, and bake 2 more minutes. Let cool on wire racks before cutting pita breads in half and gently separating tops and bottoms to form pockets for filling.
Soft Sandwich Buns
Makes 14 buns
1 1/4 cups milk (70 to 80 degrees F)
1/4 cup sugar
2 tablespoons butter, softened
3/4 teaspoon salt
1 1/4 cups milk (70 to 80 degrees F)
1/4 cup sugar
2 tablespoons butter, softened
3/4 teaspoon salt
1 cup bread flour
1 egg, beaten
1 1/4 teaspoons active dry yeast
2 3/4 cups bread flour
1 tablespoon butter or margarine, melted
Combine milk, sugar, butter, and salt in small saucepan over medium heat; cook and stir until butter melts. Remove from heat and allow to cool to lukewarm.
Combine 1 cup bread flour, egg, yeast, and milk mixture in the bowl of a stand mixer fitted with a dough hook; beat at lowest speed for 1 minute. Let rest 5 to 10 minutes. Add 2 3/4 cups bread flour; mix at next-to-lowest speed until dough cleans sides of bowl and sticks to dough hook, about 2 minutes. Place in lightly greased bowl, cover, and let raise in warm place until doubled (about 1 hour).
1 tablespoon butter or margarine, melted
Combine milk, sugar, butter, and salt in small saucepan over medium heat; cook and stir until butter melts. Remove from heat and allow to cool to lukewarm.
Combine 1 cup bread flour, egg, yeast, and milk mixture in the bowl of a stand mixer fitted with a dough hook; beat at lowest speed for 1 minute. Let rest 5 to 10 minutes. Add 2 3/4 cups bread flour; mix at next-to-lowest speed until dough cleans sides of bowl and sticks to dough hook, about 2 minutes. Place in lightly greased bowl, cover, and let raise in warm place until doubled (about 1 hour).
Oatmeal Crackers
Makes 3 dozen
1 1/2 cups rolled oats
1 cup whole wheat flour
1/2 teaspoon salt
1 tablespoon white sugar
1 1/2 cups rolled oats
1 cup whole wheat flour
1/2 teaspoon salt
1 tablespoon white sugar
1 teaspoon ground cinnamon (optional)
1/2 cup water
5 tablespoons olive oil
Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
Place the rolled oats into a blender or the work bowl of a food processor, and pulse several times to grind them into coarse flour. Stir the oat flour together with whole wheat flour, salt, sugar, and cinnamon in a bowl. Pour in the water and olive oil, and mix to form a soft dough. Place the dough onto the prepared baking sheet, and roll out 1/8-inch thick. Using a knife, partially slice through the dough in desired shapes. Bake in the preheated oven until just barely brown, 10 to 15 minutes. Watch carefully, as they burn easily. Allow to cool completely on baking sheet before breaking along score lines into individual crackers. Turn dough out onto lightly floured surface, punch down to get out air bubbles, and shape into rolls, placing rolls onto 2 lightly greased baking sheets. Cover with waxed paper and let rise for another 45 minutes to 1 hour. Brush tops of buns with melted butter. Cover and let rise in a warm place until doubled, about 1 hour.
Preheat oven to 350 degrees F (175 degrees C). Bake in preheated oven until lightly browned, 10 to 15 minutes.
Place the rolled oats into a blender or the work bowl of a food processor, and pulse several times to grind them into coarse flour. Stir the oat flour together with whole wheat flour, salt, sugar, and cinnamon in a bowl. Pour in the water and olive oil, and mix to form a soft dough. Place the dough onto the prepared baking sheet, and roll out 1/8-inch thick. Using a knife, partially slice through the dough in desired shapes. Bake in the preheated oven until just barely brown, 10 to 15 minutes. Watch carefully, as they burn easily. Allow to cool completely on baking sheet before breaking along score lines into individual crackers. Turn dough out onto lightly floured surface, punch down to get out air bubbles, and shape into rolls, placing rolls onto 2 lightly greased baking sheets. Cover with waxed paper and let rise for another 45 minutes to 1 hour. Brush tops of buns with melted butter. Cover and let rise in a warm place until doubled, about 1 hour.
Preheat oven to 350 degrees F (175 degrees C). Bake in preheated oven until lightly browned, 10 to 15 minutes.
Soft Pretzels
Makes 1 dozen pretzels
2 (.25 ounce) packages active dry yeast
1 cup warm water (110 degrees F
3 1/2 cups all-purpose flour
2 tablespoons white sugar
2 (.25 ounce) packages active dry yeast
1 cup warm water (110 degrees F
3 1/2 cups all-purpose flour
2 tablespoons white sugar
1 tablespoon shortening, melted
1 teaspoon salt
1 egg yolk
1 tablespoon water
coarse salt, or to taste
Stir yeast into 1 cup warm water in a large bowl; beat in flour, sugar, shortening, and salt to make a dough. Turn dough onto a floured surface and knead for 5 minutes.
Place dough into a greased bowl and let rise in a warm place until doubled, about 1 hour. Punch down dough and divide into 12 equal-size pieces. Roll each piece into a rope 18 to 20 inches long. Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
Shape each rope of dough into a pretzel on the prepared baking sheet; let pretzels rest for 5 minutes. Beat egg yolk with 1 tablespoon water in a small bowl and brush yolk mixture over each pretzel; sprinkle each with coarse salt.
Bake in the preheated oven until pretzels are golden brown, about 15 minutes.
Stir yeast into 1 cup warm water in a large bowl; beat in flour, sugar, shortening, and salt to make a dough. Turn dough onto a floured surface and knead for 5 minutes.
Place dough into a greased bowl and let rise in a warm place until doubled, about 1 hour. Punch down dough and divide into 12 equal-size pieces. Roll each piece into a rope 18 to 20 inches long. Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
Shape each rope of dough into a pretzel on the prepared baking sheet; let pretzels rest for 5 minutes. Beat egg yolk with 1 tablespoon water in a small bowl and brush yolk mixture over each pretzel; sprinkle each with coarse salt.
Bake in the preheated oven until pretzels are golden brown, about 15 minutes.
Whole Wheat Blueberry Muffins
1 dozen muffins
1 1/2 cups whole wheat flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder/
1 pint fresh blueberries
1 1/2 cups whole wheat flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder/
1 pint fresh blueberries
1/3 cup vegetable oil
1 egg
1/3 cup milk
1/2 cup unsweetened applesauce
Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper liners. Whisk together the flour, sugar, salt, and baking powder in a large bowl.
Whisk vegetable oil, egg, milk, and applesauce together in a separate bowl until smooth, and stir the liquid ingredients into the flour mixture until moistened. Lightly stir in the blueberries. Spoon the batter into the prepared muffin cups, filling them 2/3 full.
Bake muffins in the preheated oven until they rise and the tops are golden brown, about 20 minutes. A toothpick inserted into the center of a muffin should come out clean
Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper liners. Whisk together the flour, sugar, salt, and baking powder in a large bowl.
Whisk vegetable oil, egg, milk, and applesauce together in a separate bowl until smooth, and stir the liquid ingredients into the flour mixture until moistened. Lightly stir in the blueberries. Spoon the batter into the prepared muffin cups, filling them 2/3 full.
Bake muffins in the preheated oven until they rise and the tops are golden brown, about 20 minutes. A toothpick inserted into the center of a muffin should come out clean
Extra notes:
1. Use fun napkins.
2. In pasta salads use colored spaghetti.
3. Think about an apple sandwich that is using apple slices as bread.
4. Try roll up sandwiches.
5. If using hot dogs cut them in interesting shapes like an octopus. Create hair by pocking holes in the hot dog top and threading uncooked spaghetti then cooking them.
6. Fillings
Cream cheese and cucumbers
Tuna and dried tomatoes (Try making tomato leather with a food dryer)
Strawberries and peanut butter
Raisins and almonds with peanut butter
Cream cheese with green peppers or blueberries
Apples and Nutella
Cheese spread with carrots and or meat.
7. Have a two colored sandwich. Cut out letters or animal shapes (use cookie cutters) in white and whole wheat bread. Switch the colors and have a sandwich with letters or animals of whole wheat in white bread for the top and just the opposite for the bottom.
8. There are markers to write on food. White a name on the bread.
9. Have the children bring home what they do not eat so you can tell what they do not want.
2. In pasta salads use colored spaghetti.
3. Think about an apple sandwich that is using apple slices as bread.
4. Try roll up sandwiches.
5. If using hot dogs cut them in interesting shapes like an octopus. Create hair by pocking holes in the hot dog top and threading uncooked spaghetti then cooking them.
6. Fillings
Cream cheese and cucumbers
Tuna and dried tomatoes (Try making tomato leather with a food dryer)
Strawberries and peanut butter
Raisins and almonds with peanut butter
Cream cheese with green peppers or blueberries
Apples and Nutella
Cheese spread with carrots and or meat.
7. Have a two colored sandwich. Cut out letters or animal shapes (use cookie cutters) in white and whole wheat bread. Switch the colors and have a sandwich with letters or animals of whole wheat in white bread for the top and just the opposite for the bottom.
8. There are markers to write on food. White a name on the bread.
9. Have the children bring home what they do not eat so you can tell what they do not want.
10. Whether you take your lunch to school in a paper sack or a lunch box, you can take just about anything you want to. Just plan ahead so that your lunches will be tasty and nutritious. Following are some suggestions,.
- 1. If you have a thermos, you can take soup, chili, stew, warm drinks, or leftovers.
- 2. Use small plastic containers to carry plastic containers to carry applesauce, melon, peaches.
- 3. Fresh fruit is great.
- 4. Fresh vegetables, too.
- 5. Whole wheat bread, bagels or muffins travel easily in a plastic sandwich bag.
- 6. Plastic containers can be filled with cereal. Buy milk at school to pour over the top.
- 7. Sandwiches are the favorite. Use whole wheat bread and fill with chicken, turkey, tuna, tomatoes or sprouts. Peanut butter and jelly are good too.
- 8. Take Chips in a plastic bag, re fried beans in a container.
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