Tip: Get
tiny plastic containers with screw on cap, found in drug store makeup
area. Great for all condiments: ketsup, mustard, soy sauce, salad
dressings, salt, etc. Easy, no spill and reusable.
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String Cheese Wrap - Fun, like this in a hot dog bun or cut string cheese in half, wrap with Turkey slices or Prosciutto and include mustard packet.
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Noodles or Soup in a Thermos! add some raisins, or pretzels, or favorite bread or crackers, and some fruit.
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Bean Wrap - Something yummy and a little bit different for that lunchbox. Keep them interested! Click here for recipe!
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Apple, Pretzels & Dip! You can use Almond butter, peanut butter, sunflower butter...the list is endless! They love this and it's sooooo easy!
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Pasta Salad - Easy! Their favorite pasta, any vege, any dressing and a little salt and they'll love it! Click here for Recipe!
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Veggie Wrap. Yum. This recipe has cucumber wrapped with cream cheese but you can use any vege they like. My daughter's fav wrap has Turkey Pepperoni slices in it also, cream cheese, spin leaves and avocado. Rolled and sliced. Yum. Click Here and get recipe.
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Pasta Salad with Salami (Applegate, nitrate free salami...or whatever... I also use the Turkey Pepperoni slices.) Remember, use the tip of the small containers for the dressing. ( Tip: Get
tiny plastic containers with screw on cap, found in drug store makeup
area. Great for all condiments: ketsup, mustard, soy sauce, salad
dressings, salt, etc. Easy, no spill and reusable.) Click here for recipe.
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Here's another Veggie Cream Cheese wrap. This is just another way to have fun wrapping up veges inside either flat bread, pita or a tortilla with cream cheese and then slice into pinwheel bite size. Enlarge picture here.
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THERMOS STUFF!
Kid-Style Chili Corn Soup
1 tbsp. vegetable oil
1 small onion, chopped
1 tbsp. chili powder
1 tsp garlic powder
1 tsp. oregano
1 can diced tomatoes (include liquid)
1 cup chicken broth or vege broth
1 can corn, drained (reserve liquid)
1 can kidney beans, drained, (reserve liquid)
In a large saucepan, sauté onion in the vegetable oil over medium heat. Add the chili powder, garlic powder and oregano. Cook for another 3 minutes while stirring frequently. Pour in the can of tomatoes, then the chicken broth and the reserved corn and bean liquid. Bring everything to boil. Reduce the heat and simmer on medium-low approx. 5 minutes or so. Serves 4 to 6.
Pack along side a bag of shredded cheese for sprinkling on top and a hearty roll.
Chicken Chowder
2 tbsp. oil
1 onion, chopped
2 tbsp. flour
1/2 tsp. poultry seasoning
1 1/2 cups whole milk
1 cup hash brown potatoes
1 cup frozen corn
3/4 cup cooked chicken
salt and pepper
Cook onion in oil until tender. Stir frequently. Sprinkle flour and seasoning over onions and cook another minute. Add milk. Continue to cook and stir until mixture comes to a boil and thickens. Add potatoes and corn. Bring to a boil. Reduce heat, cover pan and simmer for 10-15 minutes until potatoes are tender. Add chicken and heat thoroughly.
Serve with rolls, FF coutons, or crackers.
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(From Hungry-Girl Recipes)
Honey Mustard Pretzel-Coated Chicken Fingers
Make the night before and put in lunch with ketsup or mustard or ranch. Also, you can put these on wooden skewers and the kids will love dipping and eating them on sticks.
Prep: 15 minutes Cook: 20 minutes
Ingredients:
10 oz. raw boneless skinless lean chicken breast, cut into 8 strips
1/4 tsp. salt
1/4 tsp. black pepper
1/4 cup plus 2 tbsp. honey mustard
1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
20 standard-sized (not mini) hard salted thin pretzel twists
1 tbsp. plus 1 tsp. granulated sugar
Directions:
Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray and set aside. Season chicken strips with salt and pepper. Set aside.
In a large bowl, combine honey mustard with egg substitute and whisk well. Submerge chicken in mustard-egg mixture, and set aside to marinate for at least 5 minutes.
Meanwhile, place pretzels in a sealable plastic bag, seal, and finely crush through the bag with a meat mallet or other heavy utensil. Add sugar, reseal, and shake to mix. Spread the mixture out on a large plate or in a large dish. Set aside.
Using tongs, transfer chicken strips to the pretzel-sugar mixture and thoroughly coat. Then transfer them to the baking sheet. (Discard excess mustard-egg mixture.) Mist the tops of the strips with nonstick spray. Bake in the oven for about 20 minutes, flipping chicken halfway through baking, until the chicken is cooked through.
Eat and enjoy!
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Pigs in a Blanket - a sure winner! You can use turkey, soy or chicken dogs. Include ketsup or mustard packets or put some in a small plastic container. 99 cent store has great small containers.
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Vege or Chicken Frozen Potstickers from Trader Joe's - takes 6 min to
cook on stove top (while they're eating breakfast), put in thermos. It
says 2 T oil. NO... just spray pan with Olive oil spray for 1 min to brown a touch, then put 2 Tbl water, cover and steam for 5 min. Sooo easy and quick. Include soy
sauce packet.
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Soy Deli Hero Sandwich
This is good for any age. Change the bread maybe for younger ones.
And it doesn't have to be vegan, right? Easy peasy!
Click here for recipe!
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California Rolls - serve with favorite fruit and edamame beans.
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Veggie Pancakes (makes 14 Pancakes) YUM!!! (Freeze the rest for another lunch!)
1/2 Cup Carrots, grated
1/2 Cup Zucchini, grated
1 Egg
1/4 Cup Milk
1/2 Cup Flour
1/2 Tsp Baking Powder
1 Tsp Salt
Oil or Canola Oil Spray
Served w/ ketchup or ranch dip. You can also do broccoli or other veggies.
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Make your own healthy "Lunchable"
My kids always beg for those junky things, but they are filled with sodium and nitrates and hydrogenated oil...
I use my bento box style lunch box for this, but I have used old cardboard containers too, for fun.
Applegate, nitrate free salami
Sliced low fat cheddar cheese cut into small pieces
Baked wheat thins
Apple slices and/or carrot sticks and celery
A tiny piece of dark chocolate
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Hot Lunches
1.
Use leftovers for school lunch. If your child ate the beef stew last
night for dinner, serve it up for lunch. Either use a thermos after
heating it up in the morning or just serve it cold (place an ice pack in
the lunch box though to prevent food illness).
2. Pasta: Use
mini-penne or bowtie pasta. Just throw on some pasta sauce. If you make
it the night before, add a tsp of olive oil to prevent sticking. Explore
other noodles, particularly some of the Asian soba or rice noodles.
(Meatless)
3. Use leftover chicken from dinner last night and make a sandwich vs. processed sandwich meat which is high in sodium (salt).
Breakfast for lunch? Make pancakes on Sunday and freeze the leftovers. You can warm them up and pack them up for a fun lunch.
4.
Use these thin, curly noodles and serve with peanut sauce or just
plain. During winter months, use a thermos to serve up warm noodles
(boil them in vegetable broth and use about 1/3 of the liquid for added
flavor). (Meatless)
5. Burritos: Just use mini-tortillas and
serve with beans and cheese. Many kids don’t need to have their foods
warmed up to enjoy. Similarly, offer baked beans and a whole wheat
tortilla separate; many kids like to enjoy food separately and may not
enjoy pinto or black beans. (Meatless)
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DIPS
Peanut Butter Apple
Dip
8 ounces cream cheese, softened
1 cup peanut
butter
1 cup packed brown sugar
1/4 cup milk
4 apples cut
into wedges
In a mixing bowl, combine cream cheese, peanut
butter, brown sugar and milk. Mix well. Serve chilled with apples.
Peanut Butter Fruit
Dip
1/2 cup peanut butter
1/4 cup unsweetened orange
juice concentrate, thawed
1/2 cup plain yogurt
Beat together all ingredients until fluffy. Cover and
chill. Serve with assorted fresh fruit.
I hope you’ve enjoyed the above healthy lunch
school dip recipes. Please check out the other articles on this site
for more nutritious recipes.
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