Like breakfast, lunch is an important part of your child’s day. Whether you pack them a warm or cold lunch, you want it to be as healthy and as hearty as possible so that they have energy for the rest of the afternoon.
We have compiled a bunch of different lunch ideas and some
recipes and links for you to take a look at. Some are fresh takes on old
favourites and some are new and inventive ideas to get your child eating healthy
yummy lunches.
Sandwiches
When we think of the typical lunch time sandwich we tend to
think peanut butter and jelly sandwiches or plain old cheese sandwiches. In a
time where kids are acquiring new tastes and when there are so many kids with
nut allergies, we have a few new sandwich ideas for you to try out.
Arnold
Palmer Sandwiches (from bonappetit.com)
Combine finely chopped hard-boiled eggs and pickles with
mustard and mayonnaise, then spread on a slice of multigrain bread. Combine
drained canned tuna, finely chopped celery and onion, mayonnaise and lemon
juice, then spread on another slice of bread. Sprinkle with torn basil leaves
and assemble.
*tuna is optional
Barbecue Chicken Sloppy Joes (from bonappetit.com)
Toss chopped
tomatoes and shredded rotisserie chicken and carrots with barbecue sauce and
heat through. Toss the mixture with chopped cilantro or parsley and transfer to
an airtight container. Pack with a whole wheat hamburger bun for assembly at
lunch.
Meatball Sandwich (from bonappetit.com)
Warm frozen meatballs in jarred
tomato sauce and transfer to a wide-mouth thermos. Place a slice of provolone
cheese in a whole wheat hamburger bun for assembly at lunch.
Pesto Chicken Rolls (from bonappetit.com)
Toss diced roast chicken breast
with pesto, diced mozzarella and sliced sugar snap peas. Transfer to an
airtight container and pack with a whole wheat hot dog bun.
Cheddar and Apple Sandwich (from realsimple.com)
Ingredients
2 slices of bread (preferably multigrain, Italian, or
French)
1 teaspoon whole-grain mustard
1 ounce thinly sliced Cheddar
Several pieces of thinly sliced apple
Directions
- Spread 2 slices of bread with whole-grain mustard. Top 1 slice with Cheddar and several pieces of apple. Sandwich with the remaining bread.
Smoked Turkey Sandwich with
Paprika (from realsimple.com)
Ingredients
2 tablespoons mayonnaise
1/2 teaspoon paprika country bread
4 ounces smoked turkey (thinly sliced)
2 roasted red peppers (sliced)
2 ounces manchego cheese (sliced)
1 cup spinach
Directions
- In a small bowl, combine the mayonnaise and paprika.
- Spread on 4 slices country bread and form 2 sandwiches with the bread, smoked turkey, roasted red peppers, manchego cheese, and spinach.
Wraps/Pitas
There are so many combinations and things that you can do
with wraps and pitas. Young and old will enjoy these ideas.
BLTA Wraps (from bonappetit.com)
Mash an avocado with lemon juice,
then spread on a whole wheat wrap. Top with crumbled bacon, chopped tomatoes,
and thinly sliced romaine lettuce. Roll up and wrap in parchment or wax paper
to secure.
Turkey-Cheese Pita Pockets (from
bonappetit.com)
Spread a creamy cheese, such as
Boursin, inside a whole wheat pita, then fill with roast turkey slices, baby
spinach leaves and cucumber slices.
Asparagus and Gruyere Panini (from
bonappetit.com)
Top a large whole wheat tortilla
with slices of Gruyere cheese and season with black pepper. Arrange a layer of
asparagus (roasted or steamed the night before, or shave raw into thin ribbons
using a vegetable peeler) on one half, drizzle with lemon juice, and fold to
enclose. Cook using a panini press or on a hot skillet until the tortilla is
golden and the cheese melts.
Roast Beef Pita Pockets (from
bonappetit.com)
Spread the inside of a toasted
pita pocket with mayonnaise, then fill with thinly sliced roast beef, Swiss
cheese and store-bought coleslaw.
California
Rollwich (from food.com)
- 1 flour tortillas (10 inch) or 1 pita bread
- 2 tablespoons mayonnaise
- 2 ounces sliced turkey or 2 ounces ham, thin deli slices
- 1 slice cheese, cut into strips (cheddar, provolone, swiss, etc.)
- 2 tablespoons romaine lettuce, shredded
- 1 small avocado
- 1/4 cup fresh tomato, diced
- 1 dash lemon juice or 1 dash lime juice
- 2 tablespoons carrots (diced or shredded) (optional)
- 1 tablespoon green pepper, diced (optional)
Directions:
Avocado Spread:
- Scoop the flesh from the avocado and mash, mixing with a dash of lemon or lime juice.
- Mix in diced tomatoes and optional vegetables.
- Set aside.
Rollwich:.
- Spread the tortilla or pita with mayonnaise, leaving at least 1/2 inch around the outside.
- Spread avocado spread over mayonnaise.
- Top spread with shredded lettuce.
- Carefully place turkey or ham slices on top of topping (leaving room on the edge for rolling).
- Add cheese strips down the middle.
- Carefully roll the tortilla into a wrap.
- Cut into two pieces.
Soups
and Salads
I never was super keen on taking soup or a thermos to
school, but over the years I’ve discovered that soup is yummy, keeps you warm,
and is very filling. I know not a lot of kids are keen on salads either but
these are a good mix of veggies and other things that may seem a bit more
appetizing. Have your child give these tasty options a try.
Thermos
Noodle Soup (from food.com)
Ingredients:
- 1 1/2 cups spaghetti
- 2 cups boiling water
- 2 teaspoons beef bouillon or 2 teaspoons vegetable bouillon
- 1 teaspoon instant minced onion
- 1/2 teaspoon parsley
Directions:
- Add all ingredients to 1 quart thermos that has been heated with additional boiling water. Seal and tilt jar for 15 minutes. This stays warm for 24 hours in a glass or metal thermos, so it can be made in the morning for lunch or dinner. Egg noodles would hold up better during longer "cooking" times.
Lunch Box Taco
Soup (from food.com)
Ingredients:
- 2 slices bacon, diced
- 1 cup mushroom, sliced
- 2/3 cup onion, diced
- 1/2 cup red pepper, diced
- 4 cups chicken broth
- 2 cups cooked chicken, diced
- 1 (12 ounce) can kernel corn
- 2 cups taco sauce or 2 cups salsa
- 1/2-1 tablespoon taco seasoning,
Directions:
- Cook bacon, until crisp, in a large saucpan.
- Add vegetables and cook until onion is soft.
- Add remaining ingredients and bring to a boil. Reduce heat and simmer for about 10 minutes.
- Cool completely and then freeze in single serve containers. Defrost overnight, then warm in microwave until heated through. Pour into thermos and pack in lunch.
- Send along small containers of cheddar and/or montery jack cheese, if desired, for garnish. This soup goes great with tortilla chips!
Bean and Cheese Salad (from bonappetit.com)
Whisk 1 part
lemon juice to 2 parts olive oil; season with black pepper. Add finely chopped
shallot, let sit for a few minutes, then toss with canned, rinsed cannellini
beans (white kidney beans), feta or goat cheese crumbles, thinly sliced
cucumber half-moons, and chopped fresh dill or parsley. Pack with multigrain
pita chips or pockets.
For more ideas...check out these websites
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