children's lunch boxes bags image
socmum16
I am trying to get together a weekly menu so it's easier when I go to the grocery store. I would like healthy ideas, but I am not adverse to the ocassional bag of chips! Thanks for your help!
I should also include that I am making lunch for a kindergartener.
Answer
This is our lunch box menu for the week. My daughter just started first grade.
Monday- Salad on a pita with homemade ranch dressing, peanuts and a fruit salad and chocolate silk.
Tuesday- Whole wheat mini bagel with dairy free cream cheese, fruit salad, carrots and ranch dressing. Chocolate silk
Wednesday- Whole wheat tortilla with refried beans, dairy free sour cream, and salsa, apple slices, a cucumber chain with ranch, and silk
Thursday- PB&J shapes, carrots and ranch, small banana, silk
Friday- Baked potato with chili and dairy free sour cream, fruit salad, peas and corn, silk.
Her snack is usually Garden veggie hummus with whole wheat bagel chips, and a juice
Tuesdays and thursdays are usually lighter (or just faster to make) because I have class and leave the house by 6:30.
In her thermos she also takes; Hot dogs and beans, lentil soup, veggie soup, or vegan hot chocolate (dairy free).
This is our lunch box menu for the week. My daughter just started first grade.
Monday- Salad on a pita with homemade ranch dressing, peanuts and a fruit salad and chocolate silk.
Tuesday- Whole wheat mini bagel with dairy free cream cheese, fruit salad, carrots and ranch dressing. Chocolate silk
Wednesday- Whole wheat tortilla with refried beans, dairy free sour cream, and salsa, apple slices, a cucumber chain with ranch, and silk
Thursday- PB&J shapes, carrots and ranch, small banana, silk
Friday- Baked potato with chili and dairy free sour cream, fruit salad, peas and corn, silk.
Her snack is usually Garden veggie hummus with whole wheat bagel chips, and a juice
Tuesdays and thursdays are usually lighter (or just faster to make) because I have class and leave the house by 6:30.
In her thermos she also takes; Hot dogs and beans, lentil soup, veggie soup, or vegan hot chocolate (dairy free).
What a good lunch to pack for a preschooler other than sandwiches?
hrmom02
My daughter's school doesn't refrigerate or microwave lunches.
DH has banned lunchables of any kind.
Answer
Here's a few ideas:
BOLOGNA BOAT
Bologna may not be included on most parents' Top Five Sandwich lists, but children recognize the true worth of this lunchtime standby. This version--which comes dressed as a hot dog--tastes great accompanied by a few potato chips and a pickle.
1 tsp. mustard
1 slice bologna (or turkey bologna)
1 slice American cheese
1 hot dog bun
Spread the mustard onto the slice of bologna. Top with a slice of cheese and roll them together. Place the roll in the hot dog bun and wrap it in aluminum foil. Makes 1 serving.
Tuck these in a lunch box:
⢠Vegetable sticks with a small container of salad dressing for dipping
⢠Fresh fruit
⢠Pretzels
⢠Celery sticks filled with cream cheese or peanut butter and raisins
⢠Fruit yogurt
⢠Pudding
⢠Crackers--plain or with peanut butter or cheese
⢠Cheese sticks
⢠Graham crackers
⢠Fortune cookies
⢠Dried fruit
⢠Fruit leather
⢠Nuts
⢠Tortilla chips with a small jar of salsa
⢠Small bags of popcorn
⢠Stickers
⢠A note from you
PIZZA IN A PITA
Few foods have a higher lunchtime approval rating than pizza. This one, with the main attractions packed inside pita bread, can be served plain for finicky types or loaded with extras, such as pepperoni, olives, or peppers, for daredevils.
Ingredients
1 whole-wheat pita bread
1/4 cup grated mozzarella cheese
2 tbsp. pizza or tomato sauce
Directions
Preheat the oven or toaster oven to 350 degrees. Split the pita bread halfway around the edge and spoon in the cheese, tomato sauce, and any toppings. Wrap the pita in aluminum foil and bake for 7 to 10 minutes or until the cheese melts. Makes 1 serving.
GOBBLING GRANOLA
Add crunch and fiber to your child's lunch by including a small bag of this nutty snack mix. This granola also makes a great after-school treat, especially when blended in with vanilla yogurt.
1/4 cup butter
1/3 cup firmly packed brown sugar
2 1/2 cups uncooked, rolled oats
1/4 cup slivered almonds
1/4 cup chopped walnuts
1/2 cup raisins
1/3 cup chopped dates
1/3 cup chopped dried apricots
1/3 cup chocolate chips
Preheat the oven to 350 degrees. Melt the butter in a 15-by-10-inch jelly roll pan. Stir in the brown sugar until combined. Stir in the oats, almonds and walnuts. Spread the mixture in an even layer in the pan.
Bake the granola for 12 to 15 minutes or until it is golden brown, stirring twice during the baking process. Transfer the pan to a wire rack and cool. When the mixture is completely cool, stir in the raisins, dates, apricots and chocolate chips.
Store it in an airtight container. Makes about 5 1/2 cups.
MUNCH BUNCH
This versatile snack can pinch-hit as either a crunchy dessert or a sweet midafternoon treat. You and your child can embellish the basic recipe by mixing in other ingredients you happen to have on hand, such as cereals, dried apricots, banana chips, nuts, chocolate and carob chips, or miniature marshmallows.
2 cups oat- or wheat-square cereal
1/2 cup M&M's (plain or peanut)
1/2 cup raisins
1/2 cup shredded coconut
In a large bowl or plastic bag, toss all of the ingredients together. Pack 1 1/2-cup portions in individual containers or plastic bags. Makes about 3 1/2 cups.
CHICKEN YUMSTICKS
These drumsticks, which have a flavorful coating of spiced bread crumbs and grated Parmesan cheese, are perfect lunch-box finger food. You can make sure the chicken stays cold until lunchtime rolls around by packing it with a frozen juice box or a freezer "blue ice."
Ingredients
1/3 cup Italian-style bread crumbs
1/3 cup grated Parmesan cheese
1/8 tsp. black pepper
8 chicken drumsticks
1/3 cup plain yogurt
Directions
Preheat the oven to 375 degrees and lightly butter a baking sheet. In a shallow dish or pie plate, mix together the bread crumbs, Parmesan cheese and pepper.
Using a pastry brush, carefully coat each drumstick with the plain yogurt. Next, roll the drumsticks in the bread crumb mixture until evenly coated. Arrange the drumsticks on the prepared sheet.
Bake for about 60 minutes or until the juices run clear when the meat is pierced with a fork.
Cover the drumsticks with aluminum foil or plastic wrap and refrigerate for up to 2 days. Makes 8 drumsticks.
VERY VEGGIE SOUP
If you make up a batch of this hearty soup on Sunday afternoon for an end-of-the-weekend supper, you will be able to reheat it for your kids' lunch thermoses throughout the week. The flavor of the soup gets better as it ages for up to a week in the refrigerator.
Ingredients
1 tbsp. olive or vegetable oil
2 large celery stalks, diced
2 large carrots, diced
1 large onion, diced
1 can (46 oz.) beef broth
2 cups water
1 can (28 oz.) whole peeled tomatoes, chopped
2 medium potatoes, peeled and diced
1/2 small head of cabbage, shredded
1 package (9 oz.) frozen cut green beans
2 medium zucchini, diced
1 can (16 oz.) red kidney or white cannellini beans, drained
1 1/2 cups pasta in a kid-friendly shape
Salt and black pepper to taste
Grated Parmesan or Romano cheese
Directions
In a large, heavy soup pot, heat the oil over medium-high heat. Add the celery, carrots, and onion. Cook, stirring frequently for 7 to 10 minutes or until the vegetables are tender. Add the broth, water, tomatoes, potatoes, cabbage, and green beans. Cover and simmer for 1 hour, stirring occasionally. Add the zucchini, beans, and pasta.
Simmer for 15 to 20 minutes longer, or until the pasta is tender. Season with salt and pepper and serve. Garnish with the grated cheese. Makes about 10 servings.
Here's a few ideas:
BOLOGNA BOAT
Bologna may not be included on most parents' Top Five Sandwich lists, but children recognize the true worth of this lunchtime standby. This version--which comes dressed as a hot dog--tastes great accompanied by a few potato chips and a pickle.
1 tsp. mustard
1 slice bologna (or turkey bologna)
1 slice American cheese
1 hot dog bun
Spread the mustard onto the slice of bologna. Top with a slice of cheese and roll them together. Place the roll in the hot dog bun and wrap it in aluminum foil. Makes 1 serving.
Tuck these in a lunch box:
⢠Vegetable sticks with a small container of salad dressing for dipping
⢠Fresh fruit
⢠Pretzels
⢠Celery sticks filled with cream cheese or peanut butter and raisins
⢠Fruit yogurt
⢠Pudding
⢠Crackers--plain or with peanut butter or cheese
⢠Cheese sticks
⢠Graham crackers
⢠Fortune cookies
⢠Dried fruit
⢠Fruit leather
⢠Nuts
⢠Tortilla chips with a small jar of salsa
⢠Small bags of popcorn
⢠Stickers
⢠A note from you
PIZZA IN A PITA
Few foods have a higher lunchtime approval rating than pizza. This one, with the main attractions packed inside pita bread, can be served plain for finicky types or loaded with extras, such as pepperoni, olives, or peppers, for daredevils.
Ingredients
1 whole-wheat pita bread
1/4 cup grated mozzarella cheese
2 tbsp. pizza or tomato sauce
Directions
Preheat the oven or toaster oven to 350 degrees. Split the pita bread halfway around the edge and spoon in the cheese, tomato sauce, and any toppings. Wrap the pita in aluminum foil and bake for 7 to 10 minutes or until the cheese melts. Makes 1 serving.
GOBBLING GRANOLA
Add crunch and fiber to your child's lunch by including a small bag of this nutty snack mix. This granola also makes a great after-school treat, especially when blended in with vanilla yogurt.
1/4 cup butter
1/3 cup firmly packed brown sugar
2 1/2 cups uncooked, rolled oats
1/4 cup slivered almonds
1/4 cup chopped walnuts
1/2 cup raisins
1/3 cup chopped dates
1/3 cup chopped dried apricots
1/3 cup chocolate chips
Preheat the oven to 350 degrees. Melt the butter in a 15-by-10-inch jelly roll pan. Stir in the brown sugar until combined. Stir in the oats, almonds and walnuts. Spread the mixture in an even layer in the pan.
Bake the granola for 12 to 15 minutes or until it is golden brown, stirring twice during the baking process. Transfer the pan to a wire rack and cool. When the mixture is completely cool, stir in the raisins, dates, apricots and chocolate chips.
Store it in an airtight container. Makes about 5 1/2 cups.
MUNCH BUNCH
This versatile snack can pinch-hit as either a crunchy dessert or a sweet midafternoon treat. You and your child can embellish the basic recipe by mixing in other ingredients you happen to have on hand, such as cereals, dried apricots, banana chips, nuts, chocolate and carob chips, or miniature marshmallows.
2 cups oat- or wheat-square cereal
1/2 cup M&M's (plain or peanut)
1/2 cup raisins
1/2 cup shredded coconut
In a large bowl or plastic bag, toss all of the ingredients together. Pack 1 1/2-cup portions in individual containers or plastic bags. Makes about 3 1/2 cups.
CHICKEN YUMSTICKS
These drumsticks, which have a flavorful coating of spiced bread crumbs and grated Parmesan cheese, are perfect lunch-box finger food. You can make sure the chicken stays cold until lunchtime rolls around by packing it with a frozen juice box or a freezer "blue ice."
Ingredients
1/3 cup Italian-style bread crumbs
1/3 cup grated Parmesan cheese
1/8 tsp. black pepper
8 chicken drumsticks
1/3 cup plain yogurt
Directions
Preheat the oven to 375 degrees and lightly butter a baking sheet. In a shallow dish or pie plate, mix together the bread crumbs, Parmesan cheese and pepper.
Using a pastry brush, carefully coat each drumstick with the plain yogurt. Next, roll the drumsticks in the bread crumb mixture until evenly coated. Arrange the drumsticks on the prepared sheet.
Bake for about 60 minutes or until the juices run clear when the meat is pierced with a fork.
Cover the drumsticks with aluminum foil or plastic wrap and refrigerate for up to 2 days. Makes 8 drumsticks.
VERY VEGGIE SOUP
If you make up a batch of this hearty soup on Sunday afternoon for an end-of-the-weekend supper, you will be able to reheat it for your kids' lunch thermoses throughout the week. The flavor of the soup gets better as it ages for up to a week in the refrigerator.
Ingredients
1 tbsp. olive or vegetable oil
2 large celery stalks, diced
2 large carrots, diced
1 large onion, diced
1 can (46 oz.) beef broth
2 cups water
1 can (28 oz.) whole peeled tomatoes, chopped
2 medium potatoes, peeled and diced
1/2 small head of cabbage, shredded
1 package (9 oz.) frozen cut green beans
2 medium zucchini, diced
1 can (16 oz.) red kidney or white cannellini beans, drained
1 1/2 cups pasta in a kid-friendly shape
Salt and black pepper to taste
Grated Parmesan or Romano cheese
Directions
In a large, heavy soup pot, heat the oil over medium-high heat. Add the celery, carrots, and onion. Cook, stirring frequently for 7 to 10 minutes or until the vegetables are tender. Add the broth, water, tomatoes, potatoes, cabbage, and green beans. Cover and simmer for 1 hour, stirring occasionally. Add the zucchini, beans, and pasta.
Simmer for 15 to 20 minutes longer, or until the pasta is tender. Season with salt and pepper and serve. Garnish with the grated cheese. Makes about 10 servings.
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Title Post: What do you put in your children's lunches for school?
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