Sunday, December 7, 2008

Lunchbox- Oat Bran-Applesauce Mini Muffins, 7-Grain Greek Salad, Whole-Wheat Wrap & Bulgur Salad, and Homemade Sausage Roll

The Lunchbox has been missing for a couple of weeks! We have had so many great meal leftovers that I really haven't had to make too many additional salads or baked goods to fill lunches. But, this week, I got back to business, making a couple of salads, muffins, and wraps that are lunchbox friendly. The Oat Bran muffins are very hearty and healthy, with no added sugar or fat. A perfect nutritional boost for the middle of the day. The 7-Grain Salad uses one of my fave seasonings, Greek. The veggies and beans add great texture and the Kashi Pilaf is really good. The bulgur salad and wrap were a nice combo and the Homemade Sausage Roll was one of my son's favorite items. He loves sausage and so do I, when it is turkey sausage, because I know it is a little bit healthier. If your lunchbox needs a healthy makeover, here are some great recipes to try!

Oat Bran-Applesauce Mini Muffins from Martha Stewart
Makes 2 dozen
Vegetable-oil cooking spray
2 cups unsweetened applesauce
2 ounces dates, pitted and chopped (1/2 cup)
1 cup wheat bran
1/2 cup low-fat buttermilk
1 large egg
2 tablespoons honey
3/4 teaspoon grated fresh ginger
1/2 teaspoon vanilla extract
1/2 cup plus 2 tablespoons all-purpose flour
2 tablespoons ground flaxseed
1 1/4 teaspoons baking soda
1/4 teaspoon salt
1/4 teaspoon ground allspice
1/4 cup plus 1 tablespoon old-fashioned oats
Preheat oven to 375 degrees. Coat 2 mini-muffin tins with cooking spray. Place applesauce and dates in a medium saucepan. Cook over medium heat, stirring frequently, until mixture is reduced to 1 1/4 cups, 15 to 20 minutes. Spread in an even layer on a rimmed baking sheet, and let cool completely.
Transfer to a large bowl, and stir in bran, buttermilk, egg, honey, ginger, and vanilla. Let stand for 10 minutes. Meanwhile, whisk together flour, flaxseed, baking soda, salt, allspice, and 1/4 cup oats. Stir into bran mixture. Spoon batter into prepared tins, filling to the brims. Sprinkle remaining 1 tablespoon oats over muffins.
Bake until a toothpick inserted into center of 1 comes out clean, 21 to 23 minutes. Let cool completely in pans on wire racks. (Muffins can be stored in an airtight container at room temperature for up to 3 days
7-Grain Greek Salad by Mary Ann
1 pkg. Kashi 7 Whole Grain Pilaf, cooked according to pkg. directions
2 stalks celery, chopped
2 or 3 tomatoes, chopped
1 can garbanzo beans, rinsed and drained
1/4 cup feta cheese, crumbled
juice of 1/2 lemon
2 Tbls olive oil
1-2 Tbls greek seasoning
When Kashi Pilaf is cool, place in a large bowl. Add remaining ingredients and mix well. Season with additional greek seasoning, to taste. Refrigerate and serve cold.

Whole-Wheat Wrap and Bulgur Wheat Salad from
1/4 cup bulgur wheat
1/4 cup frozen shelled edamame, thawed
1 scallion, chopped
2 teaspoons extra-virgin olive oil
1 teaspoon lemon juice
1/4 teaspoon black pepper
1/2 whole-wheat wrap
1/2 cup packaged salad greens
1/4 cup sliced red bell pepper
1/4 cup shredded carrot
1/2 cup grated mozzarella
Cook the bulgur according to the package directions, transfer to a bowl, and let cool. Add the edamame, scallion, oil, lemon juice, and pepper. Toss and transfer to a plate. Meanwhile, fill the wrap half with the greens, bell pepper, carrot, and mozzarella. Roll up and serve with Bulgur Wheat Salad.
Homemade Sausage Roll by Mary Ann
1 pkg. reduced fat, refrigerated cresent roll dough
1-2 links sweet lean italian turkey sausage, such as Jenny-O
poppy seeds
Remove the casings from the sausage and cook in a skillet, crumbling as it cooks. Meanwhile, preheat oven to 375 degrees F. Unroll cresent dough onto a cooking sheet, but do not divide it into triangles. Keep it together, by pressing the perferations in the dough, together with your fingers. You should have a large triangle. Spread the cook sausage down the center of the dough, and bring one side of the dough over the top of the sausage, covering it completely, and close the dough by pressing it together. You should have a large roll, with open ends. Sprinkle poppy seeds onto the top of the roll and press them gently into the dough.
Bake for 11-15 minutes, until the cresent dough is cooked through.
Coming Tuesday- Tuesday's with Dorie- Grandma's All-Occasion Sugar Cookies


Jenny said...

Another fabulous post Mary Ann! I love the looks of all of them! Have a great rest of your weekend!

Cathy said...

Oh, these all look wonderful. But you know of course I'm obsessing over the sausage roll. Just can't resist those! But both salads and the muffins look fantastic, too! We definitely need to shake things up a bit on the lunch box front around here!

Jessica said...

Hi! I found your blog via TWD and it's wonderful! That seven Greek salad looks absolutely fantastic -- I can't wait to try it. The sausage roll looks so good as well, actually, it all looks really good and I can't wait to try it. Thanks for all of the great ideas.

Prudy said...

I want the wrap and the salad. Yum. It would be just the thing for me after yet another weekend of over indulging. And then, of course a little muffin for dessert.

Audrey and the Boys said...

Everything looks scrumptious as usual. I can't wait to try the Whole-Wheat Wrap and Bulgur Wheat Salad. So healthy and yummy! You have the best healthy recipes. I made your oatmeal pumpkin muffins (substituing chocolate chips for raisins) for Owen's birthday snack at school! It was Owen's request:)

Maria said...

Great lunch box ideas!! Everything looks wonderful!

The Blonde Duck said...

I don't know which one to try first!