The kids may not want think about returning to school just yet, but parents are already checking out school supplies and replacing shoes after summer growth spurts.
Back-to-School also means those brown bag lunches and trying to plan a week’s worth of meals ahead of time.
Below is a list of tasty and unique lunch ideas to keep your children energized throughout the day. Just because they’re kids, doesn’t mean they can’t expand their flavor horizons!
Monday: Veggie/Chicken-Stuffed Pita Pocket
½ diced tomato
¼ diced cucumber
¼ diced avocado
½ small chicken breast, shredded
2 tsp. of balsamic vinegar mixed with extra virgin olive oil
pinch of pepper
1 pita pocket
Stuff all the ingredients in the pita and wrap it up nice and tight so it doesn’t fall apart.
It’s healthy, it’s tasty and it’ll give you the calories you need for energy without bogging you down in the middle of the day!
Tuesday: Mini Bagel Sandwiches
1 slice provolone
3 slices ham
1 slice salami
1 thin slice of tomato
1 tsp. olive oil
dash of rosemary
2 cinnamon-raisin mini bagels
The cinnamon-raisin bagels mixed with the ham and cheese may sound strange, but it’s actually a great salty/sweet combo!
Wednesday: Classic Fruit & Veggie Platter
1 apple, sliced
¼ c. natural peanut butter
1 small bunch of purple grapes
4 thick slices of Havarti cheese
½ avocado, sliced
10 Wheat Thins crackers
5 mini carrots
3 tbsp. hummus
I pair these items up as their tastes are most complimentary when eaten together.
Thursday: Pizza in a Blanket
1 can Pillsbury Crescent Rolls
1 pack of pepperoni
1 bag of mozzarella
Roll out and separate the crescent rolls. Before you roll up each one, put on a layer of cheese and pepperoni (however much you want/can fit!)
Roll into individual little crescent rolls. Bake for 11 minutes at 350 degrees.
Done! Easy, tasty and fun to make!
I also make these with chicken, cheddar cheese and broccoli!
This dish tastes great whether it’s hot out of the over or room temperature; however, I would not recommend it cold right out of the refrigerator.
Friday: Everything-In-It-Salad
romaine lettuce
dried cranberries
diced pineapple
chopped turkey bacon
diced red peppers
diced avocado
strips of breaded chicken
cucumber
shredded mozzarella
balsamic vinegar
crushed walnuts
Breaded chicken:
- cut raw chicken into thin strips
- dip chicken strips into beaten eggs
- transfer chicken strips from beaten eggs to Italian seasoned bread crumbs
- carefully place chicken strips into hot olive oil
- cook on medium heat turning frequently for about three minutes or until chicken is no longer pink at the center
I love salads. A lot. I’ve tried many combinations and this has got to be my favorite! I usually make a big one and eat it for lunch, snack and dinner. Make it with the kids! Lay out all the ingredients and start throwing them in a big bowl to your own taste. The combination of these ingredients all together, though, is very pleasant.
