Kid’s are back to school just over a week now, and chances are they are already getting bored with their lunches and snacks. We have lots of ideas for how to spice up lunch boxes and even trick kids into a few tasty and healthy treats. For picky eaters we find that involving them in food preparation often piques interest in trying some new flavors so here are a few recipes that are simple enough to prepare with young children but flavorful enough to satisfy teenagers.
Easy Snack Wrap
6 (10 inch) flour tortillas
1 (8 ounce) package cream cheese
1 head lettuce
1/2 lb. Sliced deli-style turkey or ham
2 cups shredded carrots
Spread cream cheese evenly over the tortillas. Top the cream cheese with lettuce leaves. Arrange the turkey slices in even layers on top of the lettuce. Sprinkle the carrots over the turkey slices.
Roll the tortillas into wraps. Cut the wraps diagonally into bite-sized pieces. Secure with toothpicks.
Mac & Cheese Lunch Box Muffins
This is a great way to use up leftovers. Serve these warm or cold.
This recipe is compliments of another blogger www.Ishouldbemoppingthefloor.com
2 cups prepared and cooled Macaroni & Cheese (homemade or boxed works fine too!)
2 large eggs, beaten
1 cup diced ham
1/4 cup bread crumbs + 2 tablespoons
Spray eight openings in a muffin tin with non-stick spray.
Use an ice cream scoop to add 1/2 cup of mixture to each cup.
Gently press mixture down with your fingers to flatten it into each cup.
Sprinkle with additional bread crumbs.
Bake in a 350 degree oven for 20-25 minutes…depending on how soft or firm you prefer your muffins. Immediately remove from cups to cool on a wire rack. Refrigerate after 30 minutes of cooling.
Kid’s love to dip, and these two recipes are easily made ahead and packable in small containers. They are a great way to entice children to crunch on raw veggies like celery, carrots, peppers and cucumbers.
Hummus without Tahini
1 can garbanzo beans/chickpeas
1/4 cup olive oil
1 tablespoon lemon juice
1 teaspoon cumin
In a food processor, blend all ingredients together until smooth and creamy.
Serve with pita bread, pita chips, or veggies. Also works as a sandwich spread. Store in a airtight container for up to three days.
Variation: Mix 1/4 cup hummus with 6 ounces Greek Yoghurt and 3 Tablespoons honey for a sweet and savory dip.
Creamy Ranch Dip for Vegetable Crudite
¾ cup sour cream
½ cup mayonnaise
⅓ cup chopped fresh flat-leaf parsley
¼ cup chopped fresh chives
¼ tsp. minced garlic
¼ tsp. salt
¼ tsp. black pepper
Stir together sour cream, mayonnaise, parsley, chives, garlic, salt, and pepper in a bowl until combined well. Chill dip, covered, until slightly thickened, at least 1 hour (for flavors to develop).
Serve dip with a variety of sliced vegetables.
Taste and Technique Tip: For a shortcut purchase small amounts of different vegetables at a salad bar. Cover and refrigerate until ready to serve.
This wholesome recipe is great as a snack or can be sent to school with yoghurt and some fresh fruit for a healthy and delicious lunch. The recipe makes enough to last a couple weeks if stored properly.
4 cups old-fashioned oats
1½ cup sliced almonds (optional)
½ cup packed light brown sugar
½ teaspoon salt
½ teaspoon ground cinnamon
¼ cup canola or vegetable oil
¼ cup honey
1 teaspoon vanilla
1 ½ cup raisins or dried cranberries
Preheat oven to 300º. In a bowl mix the oats, almonds, brown sugar, salt and cinnamon. In a saucepan warm the oil and honey. Whisk in vanilla.
Carefully pour the liquid over the oat mixture. Stir gently with a wooden spoon; finish mixing by hand. Spread granola in a 15×10 inch baking pan.
Bake 40 minutes, stirring carefully every 10 minutes. Transfer granola-filled pan to a rack to cool completely. Stir in raisins or cranberries.
Seal granola in an airtight container or self-sealing plastic bag. Store at room temperature for 1 week or in the freezer for 3 months.
Makes 7 cups
Chocolate Banana Mini Muffins
These simple to prepare muffins are delicious any time of the day. Store them in the freezer so you can take one out at a time by wrapping individually in plastic wrap and then aluminum foil.
1 1/2 cups all purpose flour
2/3 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup mashed ripe bananas (about 2 large)
1 large egg
1/2 cup unsalted butter, melted
1/4 cup milk
3/4 cup mini semisweet chocolate chips
Preheat oven to 350°F. Line twelve 1/3-cup muffin cups with foil muffin liners.
Mix flour, sugar, baking powder and salt in large bowl.
Mix mashed bananas, egg, melted butter and milk in medium bowl. Stir banana mixture into dry ingredients just until blended (do not over mix). Stir in chocolate chips.
Divide batter among prepared muffin cups, filling each about 3/4 full. Bake muffins until tops are pale golden and tester inserted into center comes out with some melted chocolate attached but no crumbs, about 32 minutes.
Transfer muffins to rack; cool.
Taste & Technique’s fall schedule of children’s classes is kicking off on Saturday, September 21st from 3-5pm with our “Fall on Over” workshop. This class features several apple themed recipes that also make for terrific autumn snacks. To see a list of our upcoming children’s classes click HERE