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Sesame Chicken Nuggets
Ingredients
1 whole chicken breast, skinned and cut into cubes
Brown paper bag
2 tsp. paprika
1 tsp. salt
1/2 cup all-purpose flour
1/4 cup sesame seeds
Black pepper to taste
Garlic salt or granules to taste (optional)
1 cup vegetable oil
Directions
Shake the chicken cubes (can also use skinned drumsticks) in the brown bag with the seasonings. Heat the oil in a pan and fry the nuggets until golden brown. Drain well on absorbent paper and store in the refrigerator. Reheat in a microwave on paper towels, or dab with towel to remove excess oil. Wrap them in foil before packing in a lunch box. Can also send these with a bit of honey and soy sauce for dipping.
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Cheese Tortillas
Directions
Spread half of a flour tortilla with refried beans, a slice of Cheddar, Monterey Jack, or mozzarella cheese and mild salsa. Fold the tortilla in half, place between two paper plates, and heat in a microwave until the cheese is melted (to heat in the oven, wrap in tinfoil). Cut into triangles or leave whole; wrap in foil. Can also layer one tortilla over another or roll a single tortilla.
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Crackers and Fixings
Ingredients
2 tbsp. whipped cream cheese
Assorted fresh vegetables, such as green beans, edible pea pods, carrot slices and chopped celery
Sliced or cubed ham or turkey
Crackers
Directions
When choosing vegetables for the sandwich, avoid varieties, like cucumbers, that tend to get juicy when sliced. Pack the cream cheese in a small sealable plastic container with a plastic spoon or Popsicle stick for spreading.
Arrange the veggies and meat in another container. Pack the crackers separately, as well.
At lunchtime, your child just has to pop open the containers and assemble her cracker creations.
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Turkey And Vegetable Wrap
Ingredients
1 large sheet of lahvosh
1 cup tomato sauce
1 cup mild salsa
1/2 lb. fresh spinach leaves
1/2 lb. roasted turkey breast, thinly sliced
1 red pepper, thinly sliced
1 red onion, thinly sliced
1 small zucchini, thinly sliced
2 cups grated mozzarella and Parmesan cheese, mixed
Directions
Preheat the oven to 350 degrees. Place the lahvosh on a sheet pan and brush with the tomato sauce. Spoon the salsa over the sauce. Layer on the spinach leaves, followed by the turkey breast, red pepper, onion and zucchini. Top with the grated cheese.
Heat in the oven just until the cheese melts, about 5 minutes. Fold in the sides of the lahvosh. Then roll the lahvosh tightly, starting with the long end. Let cool for 5 minutes before cutting into 4 portions.
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Breakfast Pita
Ingredients
4 eggs, slightly beaten
One 16-oz. package shredded hash brown potatoes
1/4 cup chopped fresh chives
4 whole wheat pita bread
4 slices ham
4 slices Swiss or cheddar cheese
Salt and pepper to taste
Directions
Preheat the oven to 375 degrees. In a bowl, thoroughly mix the eggs, hash browns and chives together. Season with salt and pepper.
Divide the egg mixture and spread evenly on top of the pitas. Lay a slice of ham and cheese on top of each. Fold the pita sandwich in half and wrap tightly in aluminum foil. Place on a baking sheet and bake for 15 minutes. Open the aluminum foil and bake for an additional 5 minutes. Pitas can be sliced after 10 minutes, or wrapped in foil to take along and eat in the car on the way to work or school.
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Peanut Butter Balls
Ingredients
1 cup creamy or chunky style peanut butter
1 cup powdered milk
1-1/4 cups confectioners' sugar
1 cup honey
Optional shredded coconut or chopped peanuts
Directions
In a medium bowl, combine the peanut butter, powdered milk, sugar and honey. Pull off walnut-sized pieces, roll into balls and set on waxed paper. Refrigerate until firm or roll in shredded coconut or chopped peanuts before chilling. Makes 24 to 30 balls.
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Banana Chocolate-Chip Mini Muffins
Ingredients
1 1/2 cups all-purpose flour
2/3 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup mashed very ripe bananas (about 2 large or 3 medium)
1 large egg
1/4 cup (1/2 stick) butter, melted
1/4 cup fat free or light sour cream
2 teaspoons vanilla extract
1/4 cup low-fat milk
1/2 cup mini semisweet chocolate chips
Directions
Heat the oven to 350° F. Line a mini muffin pan (ours made muffins 1 3/4 inches in diameter) with bake cups or lightly coat the muffin cups with cooking spray. In a medium-size bowl, combine the flour, sugar, baking powder, and salt and stir with a fork to blend.
In a mixing bowl, combine the mashed bananas, egg, melted butter, sour cream, vanilla extract, and milk. Beat on medium until well blended. Reduce the speed to low and blend in the dry ingredients (do not overmix). Stir in the mini chocolate chips.
Fill each muffin cup with 1 level tablespoon of batter. Bake the muffins for about 20 minutes or until the tops are golden and a toothpick comes out with some melted chocolate but no crumbs.
Transfer the muffins to a rack to cool. Repeat with the remaining batter. Makes 36 mini muffins.
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Cookies-and-Milk Bars
Ingredients
8 chocolate graham crackers (or 10 reduced-fat chocolate sandwich cookies), broken into chunks
1 cup low-fat granola (or toasted oatmeal-based cereal)
1/3 cup white chocolate chips
1/2 cup walnut or pecan pieces, coarsely chopped
1/2 cup fat-free or low-fat sweetened condensed milk
Directions
Heat the oven to 350° F. Coat an 8- by 8-inch baking pan with cooking spray. In a medium-size bowl, combine the graham crackers, granola, white chocolate chips, and walnuts or pecans and mix well. Drizzle the condensed milk over the top and stir until well blended. Using a piece of waxed paper, press the mixture firmly into the prepared pan. Bake for 20 to 25 minutes or until just golden and set. Cool completely. Cut into 10 snack bars. |
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