Q. I was just wondering cause i'll be going to school soon and I want to cook for myself. What's a quick and easy lunch that i can make in 30 minutes or less? Something that's easy to pack and easy to eat ^^
Answer
There is so much you can do to make lunch more interesting! Perhaps take a little bag of salad with feta cheese and dressing, chicken and advacodo sub roll (basically chopped chicken, a little mayo, chopped advocado, nice sub roll), a box of crackers and some good cheese, made flapjacks the night before (full of energy) or buy some and you can also buy nice savoury muffins and scones such as ham and cheese. You can also make scrambled eggs in a microwave in a jug and keep the eggs in the fridge - or simply, liven up your sandwich! Instead of the same old cold meats, why not use pate, deli meats, special tuna (tuna with mayo, herbs, lemon and garlic) and even leftover cold meatloaf, chinise chicken or hamburgers taste brill (or you cn warm them in the microwave!). Maybe use different bread such as rye, seeded, fresh baked (its actually cheaper to buy from the bakers than a supermarket) rolls, baps etc!
Choice is yours!
++++++
Shredded Pork Sandwiches
Ingredients-
1 (4 pound) boneless pork shoulder roast
1 1/4 cups ketchup
1/2 cup water
1/2 cup chopped celery
1/4 cup chopped onion
1/4 cup lemon juice
3 tablespoons vinegar
2 tablespoons Worcestershire sauce
2 tablespoons brown sugar
1 1/2 teaspoons ground mustard
1 teaspoon salt
1/2 teaspoon pepper
12 hamburger buns, split
Preparation-
Place roast in a Dutch oven or large kettle. In a bowl, combine the ketchup, water, celery, onion, lemon juice, vinegar, Worcestershire sauce, brown sugar, mustard, salt and pepper; pour over roast.
Cover and cook over medium-low heat for 4-6 hours or until meat is tender and pulls apart easily. Shred meat with two forks. Serve on buns
+++++++
Turkey wrap
1 large (10-inch/25-cm) flour tortilla, regular or flavored
1 tbsp. (15 mL) mayonnaise
1 tbsp. (15 mL) grated Parmesan cheese
2 oz. (57 g) sliced deli turkey
1 tbsp. (15 mL) chopped red onion
1/4 cup (50 mL) baby spinach leaves
1 oz. (28 g) sliced Provolone, Swiss or Cheddar cheese
2 thin slices tomato
salt and pepper to taste
Cooking Instructions
In a small bowl, stir together mayonnaise and Parmesan cheese. Spread over tortilla to within 1/2 inch (1 cm) of the edges. Top with sliced turkey, red onion, spinach, sliced cheese and tomato slices, layered in the order listed in a row along the center one-third of the tortilla. Sprinkle lightly with salt and pepper to taste.
Roll the tortilla up tightly to enclose the filling, then cut in half crosswise. Eat immediately or wrap both halves in plastic wrap and pack in a lunch bag.
This totable taco salad makes a sweet treat for school lunches. Some assembly required, but kids love tossing together all the fixings
Ingredients
2 cups (500 mL) shredded romaine or iceberg lettuce
1/4 cup (50 mL) chopped tomato
1/2 cup (125 mL) canned kidney or pinto beans, rinsed and drained
1/2 cup (125 mL) salsa
1/2 cup (125 mL) shredded Monterey Jack or Cheddar cheese
1/4 cup (50 mL) sour cream (regular or low fat)
1 cup (250 mL) tortilla chips (regular or baked)
Cooking Instructions
In a plastic container big enough to use as a bowl for the finished salad, toss together lettuce and tomato. In a small plastic container with a tight-fitting lid, stir together beans and salsa. Pack shredded cheese and sour cream in separate plastic containers. Finally, pack tortilla chips in a zip-top plastic bag.
OK, you've got all the components. Now what? At lunchtime, open the container of lettuce. Dump bean mixture on top, add a dollop of sour cream and sprinkle with shredded cheese. Finally, crumble tortilla chips on top and lunch is served
+++++++++
eggplant parmesan
INGREDIENTS
* 3 eggplant, peeled and thinly sliced
* 2 eggs, beaten
* 4 cups Italian seasoned bread crumbs
* 6 cups spaghetti sauce, divided
* 1 (16 ounce) package mozzarella cheese, shredded and divided
* 1/2 cup grated Parmesan cheese, divided
* 1/2 teaspoon dried basil
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
3. In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
4. Bake in preheated oven for 35 minutes, or until golden brown.
There is so much you can do to make lunch more interesting! Perhaps take a little bag of salad with feta cheese and dressing, chicken and advacodo sub roll (basically chopped chicken, a little mayo, chopped advocado, nice sub roll), a box of crackers and some good cheese, made flapjacks the night before (full of energy) or buy some and you can also buy nice savoury muffins and scones such as ham and cheese. You can also make scrambled eggs in a microwave in a jug and keep the eggs in the fridge - or simply, liven up your sandwich! Instead of the same old cold meats, why not use pate, deli meats, special tuna (tuna with mayo, herbs, lemon and garlic) and even leftover cold meatloaf, chinise chicken or hamburgers taste brill (or you cn warm them in the microwave!). Maybe use different bread such as rye, seeded, fresh baked (its actually cheaper to buy from the bakers than a supermarket) rolls, baps etc!
Choice is yours!
++++++
Shredded Pork Sandwiches
Ingredients-
1 (4 pound) boneless pork shoulder roast
1 1/4 cups ketchup
1/2 cup water
1/2 cup chopped celery
1/4 cup chopped onion
1/4 cup lemon juice
3 tablespoons vinegar
2 tablespoons Worcestershire sauce
2 tablespoons brown sugar
1 1/2 teaspoons ground mustard
1 teaspoon salt
1/2 teaspoon pepper
12 hamburger buns, split
Preparation-
Place roast in a Dutch oven or large kettle. In a bowl, combine the ketchup, water, celery, onion, lemon juice, vinegar, Worcestershire sauce, brown sugar, mustard, salt and pepper; pour over roast.
Cover and cook over medium-low heat for 4-6 hours or until meat is tender and pulls apart easily. Shred meat with two forks. Serve on buns
+++++++
Turkey wrap
1 large (10-inch/25-cm) flour tortilla, regular or flavored
1 tbsp. (15 mL) mayonnaise
1 tbsp. (15 mL) grated Parmesan cheese
2 oz. (57 g) sliced deli turkey
1 tbsp. (15 mL) chopped red onion
1/4 cup (50 mL) baby spinach leaves
1 oz. (28 g) sliced Provolone, Swiss or Cheddar cheese
2 thin slices tomato
salt and pepper to taste
Cooking Instructions
In a small bowl, stir together mayonnaise and Parmesan cheese. Spread over tortilla to within 1/2 inch (1 cm) of the edges. Top with sliced turkey, red onion, spinach, sliced cheese and tomato slices, layered in the order listed in a row along the center one-third of the tortilla. Sprinkle lightly with salt and pepper to taste.
Roll the tortilla up tightly to enclose the filling, then cut in half crosswise. Eat immediately or wrap both halves in plastic wrap and pack in a lunch bag.
This totable taco salad makes a sweet treat for school lunches. Some assembly required, but kids love tossing together all the fixings
Ingredients
2 cups (500 mL) shredded romaine or iceberg lettuce
1/4 cup (50 mL) chopped tomato
1/2 cup (125 mL) canned kidney or pinto beans, rinsed and drained
1/2 cup (125 mL) salsa
1/2 cup (125 mL) shredded Monterey Jack or Cheddar cheese
1/4 cup (50 mL) sour cream (regular or low fat)
1 cup (250 mL) tortilla chips (regular or baked)
Cooking Instructions
In a plastic container big enough to use as a bowl for the finished salad, toss together lettuce and tomato. In a small plastic container with a tight-fitting lid, stir together beans and salsa. Pack shredded cheese and sour cream in separate plastic containers. Finally, pack tortilla chips in a zip-top plastic bag.
OK, you've got all the components. Now what? At lunchtime, open the container of lettuce. Dump bean mixture on top, add a dollop of sour cream and sprinkle with shredded cheese. Finally, crumble tortilla chips on top and lunch is served
+++++++++
eggplant parmesan
INGREDIENTS
* 3 eggplant, peeled and thinly sliced
* 2 eggs, beaten
* 4 cups Italian seasoned bread crumbs
* 6 cups spaghetti sauce, divided
* 1 (16 ounce) package mozzarella cheese, shredded and divided
* 1/2 cup grated Parmesan cheese, divided
* 1/2 teaspoon dried basil
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
3. In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
4. Bake in preheated oven for 35 minutes, or until golden brown.
Suggestions and a question about kids lunch?
Q. I know this is probably a stupid question but considering whatever you make in the morning for lunch doesn't get eaten until 4-5 hours later, is it okay to give them certain meats or meals not a good idea. I'm thinking hot dogs, or spaghetti and meatballs (probably made the night before), etc.
I am aware that it will not be warm but my 8 year old says he'd really like these things for lunch.
Also any suggestions/advice besides your regular meat sandwiches or pb&j
I am aware that it will not be warm but my 8 year old says he'd really like these things for lunch.
Also any suggestions/advice besides your regular meat sandwiches or pb&j
Answer
You might look for an insulated bag for his lunch.
Our school won't allow peanuts in any form so lunch is a challenge. My kids would be happy with small meatballs on a hotdog bun. They also like spreadable cheese sandwiched between crackers.
You might look for an insulated bag for his lunch.
Our school won't allow peanuts in any form so lunch is a challenge. My kids would be happy with small meatballs on a hotdog bun. They also like spreadable cheese sandwiched between crackers.
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Title Post: Simple and Easy Lunch?
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Rating: 97% based on 9832 ratings. 4,6 user reviews.
Author: Unknown
Thanks For Coming To My Blog
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