Back to school is right around the corner and it’s time to start planning the lunch menus for quick turnarounds first thing in the morning. I even like the thought of making it the night before so morning “rush hour” is less stressful. Here are some nutritious and tasty school lunch ideas that are bound to get high fives!
Broccoli and Chicken Pasta Salad
(Courtesy of DisneyFamily.com)
- 2 cups fusilli pasta
- 3/4 cup broccoli florets
- 3/4 cup shredded cooked chicken
- 3/4 cup tinned sweetcorn
- 8 to 10 cherry tomatoes, cut in half
- 3 spring onions, finely chopped
- 4 tablespoons light olive oil
- 1 1/2 tablespoon runny honey
- 1 1/2 tablespoon soy sauce
- 1 1/2 tablespoon lemon juice
- a little freshly ground black pepper
- Cook the pasta according to the package instructions. Drain and rinse under cold water.
- Meanwhile, steam the broccoli for 4 minutes or until just tender.
- Transfer the pasta to a large bowl, add the chicken, cherry tomatoes, sweetcorn, broccoli florets and chopped spring onion.
- Simply whisk together all the ingredients for the salad dressing and toss the salad with the dressing.
(Courtesy of Good Housekeeping)
- 1 pound(s) ground turkey
- 2 slice(s) low-fat bread, chopped
- 2 tablespoon(s) grated onion
- large egg white
- 1 1/2 teaspoon(s) ground cumin
- 1 1/4 teaspoon(s) salt
- 5 (6-inch) whole-wheat pitas
- 1/2 large cucumber, peeled and cut into 3/4-inch pieces
- 1 container(s) (8-ounce) nonfat plain yogurt
- tablespoon(s) chopped fresh cilantro, substitute 1 teaspoon dried mint leaves
- cup(s) thinly sliced romaine lettuce
- Preheat oven to 425 degrees F. Spray 15 1/2-inch by 10 1/2-inch jelly-roll pan with nonstick cooking spray.
- In large bowl, with hand, mix ground turkey, bread, onion, egg white, cumin, 3/4 teaspoon salt, and 3 tablespoons water.
- Shape turkey mixture into 25 meatballs. (For easier shaping, use wet hands.) Place meatballs in jelly-roll pan and bake 12 to 15 minutes until cooked through (meatballs will not brown).
- 4. Cut about 1 inch from top of each pita; reserve cutoff pieces for use another day. Wrap pitas in foil. After meatballs have baked 5 minutes, warm pitas in oven until meatballs are done.
- Meanwhile, mix cucumber, yogurt, cilantro or mint, and 1/2 teaspoon salt.
- To serve, fill pitas with lettuce and meatballs; top with cucumber sauce.
Mini Corn Dogs
(Courtesy of Good Housekeeping)
- 1 2/3 cup(s) all-purpose flour
- 1/3 cup(s) yellow cornmeal
- 1 tablespoon(s) baking powder
- 1 teaspoon(s) salt
- 3 tablespoon(s) cold margarine or butter, cut up
- 1 tablespoon(s) shortening
- 3/4 cup(s) whole milk
- 1 package(s) (16 ounces, about 48) miniature frankfurters, drained and patted dry
- Ketchup and prepared mustard, (optional)
- In large bowl, stir together flour, cornmeal, baking powder, and salt. With pastry blender or 2 knives used scissors-fashion, cut in margarine and shortening until mixture resembles coarse crumbs. With spoon, stir in milk until mixture forms soft dough that leaves side of bowl.
- Turn dough onto lightly floured surface; knead gently 4 to 5 times just until smooth. With floured rolling pin, roll dough into 14-inch round (about 1/8 inch thick).
- Preheat oven to 450 degrees F. With floured 2 1/4-inch round biscuit cutter, cut out as many rounds as possible. Press trimmings together; wrap with plastic wrap and set aside.
- Place 1 frankfurter on each dough round. Bring sides of dough up around frankfurter; pinch in center to seal. Place wrapped frankfurters, seam sides up, 1 1/2 inches apart, on ungreased large cookie sheet. Bake corn dogs 12 to 15 minutes or until biscuits are golden.
- Reroll trimmings 1/8 inch thick, and cut out additional rounds. Repeat step 4 with remaining frankfurters and dough rounds.
- Serve warm with ketchup and mustard if you like.
PB&J Blossom Sandwiches
(Courtesy of Spoonful.com)
- Peanut butter or cream cheese
- Jelly or jam
- Water bottle cap
- For each sandwich, cut two slices of bread into flower shapes with a cookie cutter.
- Cut a hole in one of the slices by pressing a water bottle cap into the center.
- Spread the peanut butter and jelly on the whole piece and place the slice with the hole on top.
(Courtesy of Spponful.com)
- Whole-grain hot dog bun
- Peanut butter
- Wheat germ or sunflower seeds
Simply spread a whole-grain hot dog bun with peanut butter, sprinkle with wheat germ or sunflower seeds, and top with a whole, peeled banana and a squiggle of jam. Add a side of milk to round out the meal. Variation: for a banana burrito, substitute a tortilla for the bun.
Ham & Turkey Tumble
(Courtesy of Kraftrecipes.com)
- 1 flour tortilla (6 inch)
- 2 tsp. MIRACLE WHIP Dressing
- 2 Tbsp. KRAFT Shredded Cheddar Cheese
- 3 slices OSCAR MAYER Deli Fresh Smoked Ham
- 3 slices OSCAR MAYER Deli Fresh Oven Roasted Turkey Breast
- SPREAD tortilla with dressing; sprinkle with cheese.
- TOP with meat; roll up tightly. Cut in half.
SPECIAL EXTRA – Top tortilla with shredded lettuce before rolling up.
MAKE AHEAD – Roll-up can be made ahead of time. Wrap tightly in plastic wrap; refrigerate up to 24 hours before serving.
(Courtesy of AllRecipes.com)
- 1 tablespoon herb and garlic flavored cream cheese
- 1 multigrain bagel, split and toasted
- 2 thin slices Cheddar cheese
- 2 slices dill pickle
- 1/4 cup shredded carrot
- 1 leaf lettuce
Spread the cream cheese on the toasted bagel. Layer the Cheddar cheese, pickle slices, carrot, and lettuce onto one half of the bagel, then top with the remaining bagel half. Cut the sandwich in half and wrap with plastic wrap or aluminum foil. Place the sandwich in a lunch bag with an ice pack.
Polka Dot Sandwich
(Courtesy of Kraft Foods)
- 2 slices whole wheat bread
- 2 Tbsp. PHILADELPHIA Strawberry Cream Cheese Spread
- 9 banana slices (about 1/2 of medium banana)
- 1 Tbsp. raisins
- SPREAD bread with cream cheese spread.
- TOP 1 bread slice with bananas in 3 rows of 3 slices each. Sprinkle remaining bread slice with raisins; press gently into cream cheese to secure.
- CLOSE sandwich to serve.
Variation – Prepare using cinnamon-raisin bread and plain PHILADELPHIA Cream Cheese Spread.