Back to School - Kids Lunches

Posted by Catherine Daly on


The Mums from our facebook page have given lots of interesting and yummy tips and recipes for Kids Lunches for Back to School which starts in a few weeks


 A  Fruit kebabs are great, just make sure u take the point off! Also instead of giving ur child a full apple slice it up! It            takes a child ages to eat a full one and this way they can have some at both breaks!!


B  Honey, Almond Butter & Banana

    Spread 2 slices of whole-wheat bread with almond butter or peanut butter. Top 1 bread slice with a drizzle of honey     (for kids) and a layer of banana slices. Cover with the other slice, butter side down.


C   My daughter loves lunchables but also crackers and ham r cheese a yogurt and cheesestring 

D  Chicken Roll Ups - Wrap or Tortilla, 1tbsp of houmous spread onto wrap, Tear up the chicken 3 thick slices of            cooked chicken breast, chop 1/4 of an avocado, chop 3 cherry tomatoes and put into wrap,Sprinkle with cheese &      roll up firmly and cut in half. 


E  Turkey Pasta Salad -  Cook some fusilli pasta, cook some florets of broccolli. Mix 5 tbsp light olive oil, 2 tsbp soya       sauce, 1 tbsp honey, 1 tbsp lemon juice, ground pepper to make the dressing. Mix the past with the broccoli, 5 -6         cherry tomatoes, 1/2 tin of  sweetcorn, 150g of chopped turkey and a spring onion in a large bowl and mix with the        dressing.

F. Buffalo Chicken Wraps - 2 tablespoons hot pepper sauce, 3 tablespoons white vinegar, 1/4 teaspoon cayenne         pepper,2 teaspoons extra-virgin olive oil, 1 pound chicken tenders, 2 tablespoons reduced-fat mayonnaise, 2            tablespoons nonfat plain yogurt, Freshly ground pepper, to taste, 1/4 cup crumbled blue cheese, 4 8-inch whole-    wheat tortillas, 1 cup shredded romaine lettuce, 1 cup sliced celery, 1 large tomato, dice

Whisk hot pepper sauce, 2 tablespoons vinegar and cayenne pepper in a medium bowl, Heat oil in a large nonstick skillet over medium-high heat. Add chicken tenders; cook until cooked through and no longer pink in the middle, 3 to 4 minutes per side. Add to the bowl with the hot sauce; toss to coat well. Whisk mayonnaise, yogurt, pepper and the remaining 1 tablespoon vinegar in a small bowl. Stir in blue cheese.To assemble wraps: Lay a tortilla on a work surface or plate. Spread with 1 tablespoon blue cheese sauce and top with one-fourth of the chicken, lettuce, celery and tomato. Drizzle with some of the hot sauce remaining in the bowl and roll into a wrap sandwich. Repeat with the remaining tortillas.

G. Take to School Taco - 4 thin slices roast beef (about 3 ounces)
4 (6-inch) soft flour tortillas
1/3 cup shredded Cheddar, Monterey jack or "Mexican blend" cheese
1/4 cup Quickie Guacamole, store-bought fresh guacamole
1/4 cup Speedy Salsa or store-bought fresh salsa
2 tablespoons sour cream or plain yogurt, optional

Fold 1 slice roast beef inside each of 2 soft tortillas and sprinkle with cheese. Pack in the biggest compartment of the lunch box. Pack other compartments with guacamole, salsa, sour cream and other favorite toppings. Seal and send off to school.

Speedy Salsa:
2 ripe tomatoes (about 1 pound), halved
1/4 small red onion or white, halved
1 to 2 tablespoons extra-virgin olive oil
Kosher salt
1/4 cup chopped fresh cilantro leaves or fresh mint leaves, optional
Grate tomatoes on the largest holes of a box grater into a bowl all the way down to the skins. Discard the skins. Grate the onion into the tomato. Stir in olive oil. Season with salt, to taste. Serve with cilantro leaves on the side, or stirred in, if desired.

E. Rainbows & Butterflies Pasta Salad - 8 ounces bow tie pasta, preferably whole grain, 3 tablespoons plus 1          teaspoon extra-virgin olive oil, 1 cup corn kernels, thawed if frozen, 1 cup shelled edamame, thawed if frozen, 
1 medium red bell pepper, diced, 2 medium carrots, shredded, 1/3 cup grated parmesan cheese (about 1 ounce)

Cook the pasta as the label directs. Drain and toss with 1 teaspoon olive oil to prevent sticking; let cool.
In a large bowl, toss the cooled pasta with the corn, edamame, bell pepper and carrots. Drizzle with the remaining 3 tablespoons olive oil and toss to coat. Add the parmesan and 1/4 teaspoon salt; toss again and season to taste.

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