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Lunch Box Tips
- For litterless lunches, choose reusable containers for the food.
- Keep lunches cold and safe with reusable ice packs and thermal lunch bags. Keep lunches refrigerated until the last minute.
- To avoid morning hassles, make and refrigerate lunches the night before.
- Where possible, freeze individual portions of muffins, cookies or quick breads. Pop them into lunches in the morning; they will thaw by lunchtime.
- Encourage kids to help make and pack their own lunches and get involved in making healthy choices.
- Don’t forget the fruit. Cubed melon, pineapple, mango, strawberries and grapes make welcome additions to the usual apples and oranges. In winter, try sectioned grapefruit, mandarins, and clementines.
Recipes
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BREAD PUDDINGS
Mini Bread Pudding
Ingredients:
4 eggs
½ cup milk
½ cup sugar
1 ½ tsp. vanilla
2 ½ cup bread cubes (whole wheat or raisin bread)
2/3 cup dried cranberries or chopped apples
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Directions:
Whisk together eggs, milk sugar and vanilla in a large bowl.
Stir in bread cubes and fruit.
Line a 6-muffin pan with paper baking cups or spray with cooking spray.
Spoon mixture into cups, filling to top. Bake in preheated 350 oven until knife inserted in center comes out clean, about 20 minutes
Tip: Mini bread puddings can be made ahead and reheated in the microwave for a grab-and-go-breakfast or snack. They also freeze well.
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COOKIES
Breakfast Cookies
Ingredients:
1 cup 100% Bran or All-Bran cereal
¾ cup milk
1 egg
1/3 cup packed brown sugar
¼ cup vegetable oil
1 tsp. vanilla
1 cup all-purpose flour
½ cup whole wheat flour
2 tsp. baking powder
1 tsp. cinnamon
½ tsp. salt
¾ cup shredded carrot
¾ cup raisins
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Directions:
In bowl, combine cereal with milk; let stand for 10 minutes. Beat in egg, sugar, oil, and vanilla. In large bowl, combine both flours, baking powder, cinnamon and salt. Stir in carrot and raisins. Stir cereal mixture into flour mixture just until moistened. Drop batter by rounded tablespoonfuls onto lightly greased baking sheet; flatten slightly. Bake at 375 F for about 15 minutes or until tops spring back when touched. Let cool on baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
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MUFFINS
Anything-Goes Muffins
Ingredients:
2 cups flour
¾ cup brown sugar
2 tsp. baking powder
½ tsp. baking soda
½ tsp. cinnamon
Dash of salt
2 eggs
1 cup milk
1/4 cup vegetable oil
1 tsp. grated orange rind
1 tsp. vanilla
1 cup blueberries
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Directions:
In large bowl, mix all dry ingredients.
In separate bowl, whisk together eggs, milk, oil, orange rind and vanilla; stir into dry ingredients stirring only until just combined.
Gently stir in blueberries.
Drop batter into paper cup-lined muffin cups.
Bake @375 F for 20-25 minutes.
Makes 12 muffins.
*You can substitute one of the following add-ins for the blueberries: raisins, dried cranberries, raspberries, chocolate chips, nuts…..
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PITAS
Packed Pitas
Ingredients:
Whole Wheat Pitas
Tuna
Humus
Cucumbers
Tomatoes
Cheddar Cheese
Carrots
Optional: Ham chunks |
Directions:
Open can of tuna and drain the juices
Slice cucumbers thinly
Dice tomatoes
Grate cheddar cheese
Grate carrots
Fill pitas
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PIZZA
English Muffin Pizza Melts
Ingredients:
12 English Muffins
1 ½ cups pizza or pasta sauce
1 ½ cups chopped pepperoni
1 ½ chopped peppers (use a variety of colors)
¾ cup chopped mushrooms (optional)
3 cups shredded mozzarella cheese |
Directions:
Preparation:
Cut muffins in half horizontally; place on baking sheet. Spread with pizza sauce. Sprinkle with pepperoni, pepper, mushrooms, then cheese.
Bake in 425F oven for about 15 minutes or until cheese is melted & bubbly.
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PORRIDGE
Oatmeal Porridge with Apple and Banana
Ingredients:
3 cups water
¾ tsp. salt
½ tsp. cinnamon
1 1/3 cup quick-cooking rolled oats
1 apple peeled, cored and diced
Half banana, diced
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Directions:
In saucepan, bring water, salt and cinnamon to boil; gradually stir in rolled oats.
Add apple and banana; return to boil.
Reduce heat to low; simmer, stirring occasionally , for 3-5 minutes or until thickened.
For even thicker porridge, cover and let stand for 2-3 minutes.
Makes 4 servings.
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POWER BARS
Peanut Butter Power Bars
Ingredients:
½ cup packed brown sugar
¼ cup peanut butter (or soy butter)
¼ cup milk (or soy milk)
¼ cup honey or molasses
2 tbsp. vegetable oil
1 tsp. vanilla
¾ cup whole wheat flour
¾ cups oats
½ tsp. baking soda
½ cup dried cranberries or raisins
¾ mini chocolate chips
¼ cup pumpkin seeds
¼ cup coconut
2 tbsp. ground flax seeds |
Directions:
Preheat oven to 350 F. In large bowl, stir together sugar, peanut butter, milk, honey, oil & vanilla. In another bowl, stir together flour, oats, and baking soda
Add oat mixture to peanut butter mixture along with remaining ingredients; stir until well blended. Spread the batter into a 9” X 13” pan that has been sprayed
With Pam. Use dampened hands to spread dough evenly on pan. Bake for 20-25 minutes, until golden. Cool in pan before cutting into bars. This recipe makes 18 bars.
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SHAKES
Chocolate Raspberry Shake
Ingredients:
1 cup milk
2-3 tbsp. chocolate syrup
2 cups frozen raspberries
2-3 tsp extra chocolate syrup |
Directions:
Place milk, first amount of chocolate syrup and raspberries in a blender. Whirl until well mixed. Pour into a large glass and drizzle remaining syrup ontop. Yummy!!
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SMOOTHIES
Lip-Smacking Good Smoothies
Equipment required:
Blender, Measuring Cups, Container for Juice, Spoon to mix juice if frozen juice used, Measuring spoons, Small cups for sampling the smoothie
Smoothie Shopping List:
100% Fruit Juice
Yogurt
Fruit (fresh, frozen or canned)
Ingredients:
1 cup fresh, frozen or canned fruit of your choice
1-2 TBSP frozen fruit juice
½ cup of yogurt
½ cup of milk |
Method:
Place all ingredients in blender - Blend - Drink!
Example combinations:
Berries, vanilla Yogurt and orange juice; Peaches, Strawberry Yogurt, and Apricot Nectar.
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SPREADS
Top-o-the-Morning Spreads
Ingredients:
4 oz (125 g) light cream cheese
1 of the following:
3 tbsp. drained crushed pineapple
2 tbsp. strawberry or raspberry jam
1 tbsp. frozen orange juice concentrate and 1 tbsp. liquid honey
2 tbsp. chopped raisins and ¼ tsp. cinnamon
2 tbsp. chopped dates and ¼ cinnamon
3 tbsp. drained crushed pineapple and 3 tbsp. grated carrot |
Directions:
In a small bowl, beat 4 oz (125 g) light cream cheese with 1 of the left mentioned ingredients.
Give bagel halves or toast a wake-up call with these variations of plain cream cheese, or pack cream cheese variations and a bagel in you lunch. All of them can be covered and refrigerated for up to 3 days.
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TRAIL MIX
Trail Mix
Ingredients:
2 cups corn-and-bran cereal squares
1 ½ cups multigrain cereal circles
1 cup raisins
½ cup almonds
½ cup sliced dried apricots
1/3 cup pumpkin seeds. |
Directions:
In large bowl, combine all ingredients. Makes 6 cups.
Substitutions: Any dried fruits or combination of dried fruits such as cranberries, blueberries, cherries, and/or pineapple can be used instead of some or all of the raisins or apricots. If you prefer, use sunflower seeds instead of the pumpkin seeds.
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TRIFLE
Fruity Granola Yogurt Trifle
In individual glasses, layer any flavor of yogurt with fresh fruit.
Try raspberries, strawberries, bananas, kiwi, pears, oranges etc.
At this point cover each serving with plastic wrap and refrigerate.
When ready to serve, sprinkle each serving with ¼ cup granola.
These are great to have on hand in the fridge for a quick breakfast or a snack anytime.
*If fresh fruit is unavailable canned (well drained) or frozen fruit may also be substituted.
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Every month we are posting the
"Lunch of the Month"! So please visit again!
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