Meditteranean Salad with Chickpea Fritters

If I see a recipe for falafel or some variation of that idea, I usually want to try it right away. This one was no exception. I always have chickpeas/garbanzo beans in my pantry and this recipe took minutes to prepare.

I didn't have tomatoes, red onion, or pita, but I really liked this salad with just the fritters, mixed greens, and the yogurt dressing. I made it for lunch for me and the girls and we ate the leftover fritters the next day just dipped in the yogurt sauce.

These fritters had good flavor-from the cumin and don't require alot of oil for cooking. Yay! for healthy lunches!

• Meditteranean Salad with Chickpea Fritters from Real Simple Magazine
  
• 1 15.5-ounce can chickpeas, rinsed
• 1/2 cup fresh flat-leaf parsley
• 1 clove garlic, chopped
• 1/4 teaspoon ground cumin
• Kosher salt and black pepper
• 2 tablespoons all-purpose flour
• 2 tablespoons olive oil (I used 1 Tbls)
  
• 1/2 cup low-fat yogurt (preferably Greek)
• 3 tablespoons fresh lemon juice
• 8 cups mixed greens
• 1 cup grape tomatoes
  
• 1/2 small red onion, thinly sliced
• Pita chips (optional)
• 
  

Directions

1. In a food processor, pulse the chickpeas, parsley, garlic, cumin, and 1/4 teaspoon each salt and pepper just until coarsely chopped and the mixture comes together when gently squeezed. Form into eight 1/2-inch-thick patties and coat with the flour, tapping off excess.

2. Heat the oil in a nonstick skillet over medium-high heat. Cook the patties, turning carefully, until golden brown, 2 to 3 minutes per side.

3. In a small bowl, whisk the yogurt, lemon juice, and 1/4 teaspoon each salt and pepper. Divide the greens, tomatoes, onion, and chickpea patties among plates. Drizzle with the dressing and serve with the pita chips, if using.

One Year Ago-Weekly Lunchbox #2-Rice Cube and Tofu Salad, Turkey-Ricotta Meatballs, Chocolate Chip Zucchini Cookies, Marinated Vegetables, and English Muffin Pizza

Weekly Lunchbox-Couscous with Tofu, Zucchini and Basil, Gouda Grilled Cheese,Turkey, Bacon and Bean Salad, and Banana Apple Bread

Couscous with Tofu, Zucchini and Basil
Here is our lunchbox for the week. We've got a couple of make ahead salads, my son picked the turkey and bacon one and it was delicious. Also, a loaded grilled cheese with apple to bring in fall. The banana apple bread was delicious and packed well. So, do your self a favor and spice up your lunch!
Gouda Grilled Cheese

Turkey, Bacon, and Bean Salad

Apple Banana Bread

Couscous with Tofu, Zucchini and Basil adapted from Lunch Lessons by Ann Cooper and Lisa M. Holmes

2 cups salted water

1/3 cup couscous

3 Tbls olive oil

1/2 cup firm tofu, diced

2 Tbls lemon juice

1/2 clove garlic, minced

1/2 cup zucchini, diced small

1/2 cup red onion, diced small

3/4 cup thinly sliced fresh basil

1/4 cup chopped Italian flat-leaf parsley

1 tsp grated lemon zest

1/2 tsp chili powder

1. Bring two cups of water to a boil.

2. Place raw couscous in a large bowl and add enough of the salted water to just cover the couscous. Allow it to stand for about 20 minutes or until the liquid is absorbed.

3. Drizzle 2 Tbls olive oil into the couscous and use fork to break up any lumps.

4. In a small bowl, combine remaining oil, lemon juice, and garlic. Pour over the tofu and set aside.
5. Add the zucchini, onion, herbs, zest and chili powder to the couscous and mix well. Drain the tofu and gently toss into the couscous. Adjust seasoning to taste.

Gouda Grilled Cheese by Mary Ann

2 slices whole grain bread

gouda cheese slices

thinly sliced green bell pepper

thinly sliced tart apple (I used Jonathans)

baby spinach

thinly sliced turkey tenderloin, cooked

Place 1 slice of bread on george foreman grill. Layer cheese, apple, green pepper, turkey, spinach and a few slices cheese on top. Place other slice of bread on top. Close top of grill and cook until cheese is melted and veggies are warmed.

Turkey, Bacon, and Bean Salad adapted from kids healthy lunchbox by cara hobday

2Tbls olive oil

4 oz turkey bacon

5 oz turkey breast (I used turkey breast tenderloin)

1 Tbls red wine vinegar

1 Tbls dijon mustard

14 oz can kidney beans, drained and rinsed

1 red bell pepper, diced

1/2 cup finely chopped broccoli

salt and pepper

1- The evening before, cook bacon in a skillet over medium heat, then add the turkey and cook until golden and cooked through. The turkey will take at least 3 minutes on each side. Drain on paper towels until cool and then dice.

2- In a large bowl, mix together the vinegar and mustard until well combined, then stir in the oil and set aside.

3- Combine the beans, red pepper, and broccoli and stir well. Add the bacon and turkey. Check the seasoning. Refrigerate overnight and stir in the dressing before packing.

Banana Apple Bread (Source: The Sweet Melissa Baking Book)
For the apples:

2 tablespoons unsalted butter

3 tablespoons firmly packed dark brown sugar

2 Granny Smith apples, peeled, cored, and cut into 1/2-inch pieces

½ teaspoon ground cinnamon

1 teaspoon pure vanilla extract
For the banana bread:

2 cups all-purpose flour

1 teaspoon baking soda

½ teaspoon ground cinnamon

¼ teaspoon ground cloves

¼ teaspoon freshly ground nutmeg

½ teaspoon kosher salt

8 tablespoons (1 stick) unsalted butter

1 cup granulated sugar

2 large eggs

¼ cup fresh orange juice

1 teaspoon pure vanilla extrac

t1 ¼ cups very ripe mashed bananas (2 to 3)

Before you start:Position a rack in the center of your oven and preheat the oven to 350°F. Lightly butter and flour a 1 1/2-quart loaf pan.
To make the apples:Preheat a medium skillet over medium-high heat. Add the butter and brown sugar and heat until bubbling. Add the apples and cinnamon and sauté until golden and tender, about 5 minutes. Stir in the vanilla. Remove from the heat and set aside to cool.
To make the banana bread:In a medium bowl, whisk together the flour, baking soda, cinnamon, cloves, nutmeg, and salt.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, 1 to 2 minutes. Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl.
In a small bowl, combine the orange juice and vanilla.
Add the flour mixture to the butter mixture in three batches, alternating with the orange juice mixture, mixing well after each addition. Scrape down the sides of the bowl after each flour addition. Stir in the mashed bananas until combined. Then stir in the reserved apples.
Pour the batter into the prepared loaf pan. Bake for 55 to 60 minutes, or until a wooden skewer inserted into the center comes out clean. Remove to a wire rack to cool for 20 minutes before unmolding onto the rack to cool further.
*Serve slightly warm or at room temperature. The banana bread keeps well wrapped in plastic wrap at room temperature for up to 3 days. For longer storage, freeze well wrapped in plastic wrap and then aluminum foil for up to 3 weeks. Defrost (still wrapped) at room temperature.

Weekly Lunchbox-Rachael Ray's Bento Lunch, Feta and Pasta Salad, Homemade Lunchable, and Apple-Date Bars

Welcome to this week's lunchbox. First we have Rachael Ray's Bento Lunch which consists of Candy Sushi (isn't that fun?), Tuna Pinwheel and Cold Sesame Noodles.
Next is a really delicious pasta salad, which you make the night before,as you do most of the Bento Lunch. I also make enough for those of us who stay at home, so we can have a great lunch too. My son is always begging for Lunchables, but I think they are too expensive. not to mention, unhealthy, and really how hard would it be to cut up some cheese, use a cookie cutter on a piece of lunchmeat and throw in a veggie? So, we made our own "Lunchable" and I felt much better sending it with him, because it was less-fattening and more fun. Lastly, a healthy little snack bar- The Apple-Date Bars, a yummy little sweet treat. So, have fun this week with something a little bit tastier in your lunchbox!

Candy Sushi From Every Day with Rachael Ray

4 large marshmallows

1 tablespoon unsalted butter

1/2 cup rice cereal

2 cherry or strawberry twists, such as Twizzlers

2 fruit roll-ups

In a small saucepan, melt the marshmallows with the butter over low heat. Add the rice cereal and stir to coat; let cool slightly. Cut the cherry twists to the length of the fruit roll-ups. Unroll the fruit roll-ups and peel off the plastic film. Place half of the rice cereal mixture on the edge of each roll-up. Place the twists in the center of the rice mixture and roll up the candy sushi. Cut into 2-inch pieces.

Was-sup Tuna Salad Pinwheels From Every Day with Rachael Ray

1/4 teaspoon wasabi paste, a blob the size of a pea

1 tablespoon tamari (dark soy sauce), eyeball it

1 tablespoon canola oil

2 scallions, chopped

One 6-ounce can water-packed tuna, drained and flaked with a fork

1 large (10 inch) flour tortilla

1 cup fresh baby spinach

1. In a small bowl, mix the wasabi with the tamari and the oil; add the scallions and tuna and mash with a fork to combine.

2. Heat a large skillet over high heat and blister the tortilla for about 30 seconds on each side to soften and toast. Transfer the tortilla to the countertop and let cool for about 1 minute.

3. Top the tortilla with an even layer of the spinach and then the tuna salad. Fold 2 sides of the tortilla over the tuna and tightly roll up the tortilla to enclose the salad. Cut into 1-inch-thick slices to make the pinwheels.

Cold Ginger, Soy and Honey Sesame Noodles From Every Day with Rachael Ray

2 teaspoons peanut butter

1 tablespoon honey

2 tablespoons tamari (dark soy sauce), eyeball it

1 teaspoon sesame oil (eyeball it)

1 teaspoon ground ginger or 1 inch of fresh ginger, peeled and grated

1/4 pound whole wheat spaghetti, cooked and rinsed under cold water

1 tablespoon light sesame seeds, toasted over medium-low heat for 3 minutes (optional)

In a medium microwavable bowl, heat the peanut butter in the microwave oven on high until melted, 15 to 20 seconds. Whisk the honey and tamari into the peanut butter, then whisk in the sesame oil and ginger. Toss the spaghetti with the sauce and top with the sesame seeds, if you want to go really groovy with the noodles.

Feta and Pasta Salad from kids' healthy lunchbox by cara hobday

1 cup whole wheat pasta

2 Tbls olive oil

6 oz reduced fat feta, cut into cubes

3 Tbls salsa

3/4 cup bottled roasted red peppers, chopped

2 zucchini, diced

1 cup fresh green beans, chopped or broken into pieces

Cook pasta according to pkg directions. Drain and rinse with cool water. In a large bowl, mix together the oil, and salsa. Add the peppers, zucchini, feta, and green beans. Stir in the pasta. season with salt and pepper and let refrigerate overnight.

Homemade Lunchable by Mary Ann

6 or more crackers (I used whole wheat Ritz)

6 slices mozzarella cheese (I cut it myself)

6 circles of low-fat lunchmeat, cut with a small round cookie cutter

very thinly sliced cucumber

Pack all slices in a plastic container and let child stack at school.

Apple-Date Bars slightly adapted from Lunch Lessons- by Ann Cooper and Lisa Holmes
5 Tbls butter, plus extra for the pan
2/3 cup packed brown sugar

1 large egg

3 Tbls 2% milk

1/2 cup peeled and chopped apple

1 cup all-purpose flour

1/3 cup whole wheat flour

3/4 tsp baking soda

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1/8 tsp ground allspice

1/2 cup walnut pieces

1/2 cup pitted and chopped dried dates

Preheat the oven to 350 F. Butter a 9x12-inch pan.

Cream the butter and brown sugar in a large mixing bowl. Mix in the egg and milk. Stir in the apple. Add the flour, baking soda, cinnamon, cloves, and nutmeg, mix thoroughly. Stir in the nuts and dates. Spread the dough in the greased pan and bake for 20-25 minutes, until firm to the touch. Remove from oven and all to cool for 10 minutes before cutting in 18 2x3-inch pieces.

Weekly Lunchbox-Peanut Butter and Jelly Power Muffins, Chicken Burgers, Steak Quesadilla or Chicken Pita with Roasted Veggies, Pepperoni Sandwich

My son has been begging me to make these chicken burgers for at least a week now. I finally got around to it and he wanted another one the next day! The only problem is, we ate them for lunch too, and didn't have any left. I will definitely be making them again, and will probably double the recipe. They were great cold or warmed up and I added extra sprouts on top for mine. The muffins were super moist and a great, healthy treat. The other sandwich-type items add some ideas of how to get extra veggies into the lunchbox and also add a variety of meats, breads, and sandwiches so that kids won't get bored of the same old thing everyday. Who knows, you might just find a new favorite!

Peanut Butter and Jelly Power Muffins from Lunch Lessons: Changing the Way We Feed our Children by Ann Cooper and Lisa M. Holmes

1 cup whole wheat flour

1 1/2 tsps baking powder

1 tsp baking soda

1/2 tsp kosher salt

1/2 cup maple sugar (I used 1/4 cup white sugar, and 1/4 cup light brown sugar)

1 tsp cinnamon

6 Tbls rolled oats

3 Tbls raisins

1/4 chopped raw peanuts (I used dry roasted)

1/2 cup soy milk (I used skim milk)

4 Tbls canola oil
6 Tbls pure maple syrup

1 tsp vanilla extract

1/2 cup peanut butter

1 Tbls cider vinegar

2 medium bananas, mashed

4 Tbls strawberry jam (I used blackberry and red raspberry)

Preheat oven to 350 degrees and grease a mini-muffin pan

Into a large bowl, sift together flour, baking powder, soda, salt, maple sugar, and cinnamon. Add the oats, raisins, and peanuts.

In another bowl, combine the soy milk, oil, maple syrup, vanilla, peanut butter, vinegar, and bananas and mash until the ingredients are well blended, then pour into the dry ingredients, stirring just until all ingredients are incorporated. Take care not to overmix.

Fill muffin cups two-thirds full with batter, then drop a little jam onto the top of each muffin. Sprinkle the tops with the remaining peanuts and bake for approximately 20 minutes, until a toothpick comes out clean.

Chicken Burgers slightly adapted from The Top 100 Recipes for a healthy Lunchbox by Nicola Graimes

1 small onion, diced

2 Tbls chopped alfalfa sprouts

1 small carrot, finely shredded

1 apple, cored and grated, skin and all

1 lb ground chicken

1 small egg, lightly beaten

all-purpose flour, for dusting

salt

pepper

olive oil, for brushing

Put the onion, sprouts, carrot, apple and ground chicken in a bowl. Stir to break it up or use your hands and mix everything together.

Add the egg and seasoning and mix again by hand

Lightly cover a plate and your hands with flour. Divide the mixture into 6 portions and shape into a circular, flat burger. Place the burgers on a plate, cover with plastice wrap and chill for 30 minutes.
Heat the broiler and line a broiler pan with foil. Brush the foil lightly with olive oil and place the burgers on top. Brush the tops of the burgers with oil, lightly and broil about 8 minutes on each side until golden. Chill until ready to serve.

I toasted a hamburger bun under the broiler, added some lettuce and put the chicken burger in the middle.

Steak Quesadilla or Chicken Pita with Roasted Veggies by Mary Ann

whole wheat pita of flour tortilla

cooked chicken, shredded or leftoevet steak, sliced

leftover roasted veggies (from last week)

shredded cheese

You can make a steak quesadilla or a chicken quesadilla. I make them in the George Foreman grill because then you get a crispy quesadilla without using any butter or grease. Just get your tortilla, layer the cheese, meat and veggies, and cook until cheese is melted and everything is warmed. For the pita, which you could also make with steak, I just put shredded cheese, veggies, and chicken in the pita and kept all of them cold.

Pepperoni Pizza Sandwich by Mary Ann
I take two slices of bread and spread soft butter on the outer sides.Then I spread pizza sauce on the inside of one piece and put in on the hot griddle. Next comes a layer of mozzarella cheese, a layer of turkey pepperoni (a healthier option, not as greasy), and another layer of cheese. I spread pizza sauce on the inside of the other piece of bread and place that slice of bread, sauce side down on top of the layer of cheese. From there on out it is treated as a grilled cheese sandwich. You can also make these with just cheese, or any other veggies. My son likes them with pepperoni best.

What's in Your Lunchbox?Rice Cube and Tofu, Turkey-Ricotta Meatballs, Chocolate Chip Zucchini Cookies, Marinated Vegetables, and English Muffin Pizzas

At least I know the limit for the title up there- It is really Rice Cube and Tofu Salad, but it wouldn't fit. ha So, I decided that I am going to do a "What's in Your Lunchbox?" post every wednesday to highlight some of the tasty lunch snacks I make every week. I bought too much tofu for our Kung Pao Tofu the other night so I decided to make a yummy salad with it. Both my son and brother love tofu (yippee!).My son loves meatballs, so when he saw these Turkey-Ricotta Meatballs in the lastest issue of Cooking Light (he likes to look with me and pick out what to make)- he requested them for lunch. (I know that they look very similar to the chicken balls I made last week, but they actually had a completely different flavor). They were great- very moist and flavorful, mostly due to the ricotta and fresh basil, and tasted great cold. They also doubled as a after-school snack the next day. The Zucchini cookies I had seen on another blog and everyone wants a sweet treat in their lunch right? The spices reminded me of a pumpkin cookie and these were cakelike, but still enjoyed. The Marinated Vegetables are great as a side dish as an alternative to carrot sticks, also served cold- my son loved it. And of course, everyone loves individual pizzas!

Rice Cube and Tofu Salad slightly adapted from kids healthy lunchbox by cara hobday

2 1/2 cups water

3/4 cup basmati rice, unrinsed

1 Tbls cornstarch

2 Tbls sesame seeds, toasted

1 1/2 cups firm tofu, cut into bite-size pieces

2 scallions, sliced

3/4 cup snow peas, finely sliced

1 cup bean sprouts

salt and pepper

For the dressing:

3 Tbls canola oil

1 Tbls sesame oil

1 garlic clove, crushed

1 Tbls honey

1 Tbls light soy sauce

Take a plastic container measuring 6 by8 by 1-inch and line with parchment paper.

Boil the water and add the rice. Boil for 12 minutes until very soft. Drain well. Puree 5 Tbls of the rice using a food processor. Stir into the rest of the rice and spoon into prepared container. Cover and weigh down with cans. Refrigerate

Mix together the cornstarch and sesame seeds and season with salt and pepper. Coat the diced tofu in the cornstarch mix. Fry the tofu in a little bit of canola oil over medium heat. Drain on paper towels. Refrigerate the tofu cubes in airtight containers overnight.

To assemble, mix together the scallions, snow peas, and bean sprouts. Cut the rice into cubes and add these and the tofu. Mix the dressing ingredients and add. Refrigerate. Separate a portion for the lunchbox and pack.

Turkey-Ricotta Meatballs from Cooking Light Magazine

1 pd ground turkey breast

1/2 cup part skim ricotta cheese

1 egg

1/2 cup breadcrumbs

1/4 cup chopped fresh basil

1/4 tsp each salt and pepper

Preheat oven to 375 degrees F. Combine all ingredients in a bowl with hands. Shape into 18 meatballs. Heat skillet over medium heat and coat with cooking spray. Add meatballs and brown on all sides. Transfer to broiler pan coated with cooking spray and bake for 15 minutes or until done.

Zucchini Chocolate Chip Cookies From "Animal, Vegetable, Miracle"

Makes 2 dozen cookies

1 egg, beaten

1/2 c butter, softened

1/2 c brown sugar

1/3 c honey

1 T vanilla extract

Combine in large bowl.

1 c white flour

1 c whole wheat flour

1/2 t baking soda

1/4 t salt

1/4 t cinnamon

1/4 t nutmeg

Combine in a separate, small bowl and blend into liquid mixture.

1 c finely shredded zucchini

12 oz chocolate chips

Stir these ingredients into other ingredients, mix well. Drop by spoonful onto greased baking sheet, and flatten with the back of a spoon. Bake at 350 degrees, 10 to 15 minutes

Marinated Fresh Vegetables

2 tomatoes

2 ribs celery

1 small unpeeled zucchini

1 carrot

1 onion

1 green pepper

1/4 cup sugar

1/2 cup cider vinegar

1/2 tsp salt

1/8 tsp pepper

Peel tomatoes, scrape out seeds, and dice in 1/2-inch squares. Clean and dice remaining vegetables; toss together. Combine sugar, vinegar, salt and pepper. Stir into vegetables. Refrigerate several hours. Drain with slotted spoon and serve.

English Muffin Pizzas by Mary Ann

6 english muffins

pizza sauce

turkey pepperoni

1 small zucchini, very thinly sliced

shredded cheese

Preheat the broiler. Split each english muffin in half. Spread desired amount of pizza sauce on each half of muffin. Layer zucchini on top of sauce and pepperoni on top of zucchini. Sprinkle cheese on top and broil, until zucchini is tender and cheese is melted, about 5-7 minutes.

Whats in Your Lunchbox? Finger-Picking Chicken Balls, Mini Caramel Apples, Mini Bagel Sammies, and Fruit Parfaits with Homemade Granola

When my son started first grade this year and was going to be gone all day, I decided that he was going to take a lunch from home. I wanted to do more than just normal sandwiches and make it fun, so I am going to share a couple of things that he has in his lunch each week. I also pack a lunch for my 16-year old brother, so keep in mind these are all good for any age, even me. First, the chicken balls. How cute are those? They are good cold or warm and you can send some ketchup in a little container for dipping. They were a big hit, as were the mini caramel apples. We made some with butterscotch chips and some with peanut butter chips. Everyone liked the peanut butter variety better. My son was really proud to take those because he helped me make them the night before. Then the mini bagel sammy, kind of fun and totally adaptable to any kind of sandwich toppings and fillings. The fruit and yogurt parfait was loved because of the homemade granola, I even had one myself for breakfast. By the way, I made a batch of that granola which disappeared in less than 24 hours and it was requested I make more. I doubled it the next day and it only lasted 36 hours! On a side note, I did send a cold ear of corn and edamame in their lunches and both were enjoyed. Creativity and Variety are key to not getting bored with Lunch!

Finger-Picking Chicken Balls adapted from Annabel Karmel's Lunch Boxes and Snacks

Makes about 20 chicken balls

1 large Granny Smith apple, peeled and grated

2 small, skinless, boneless chicken breasts, cut into chunks

1 onion, chopped

1 Tbls chopped fresh parsley

1/2 tsp dried thyme

1/2 cup unseasoned bread crumbs

1 chicken bouillon cube dissolved in 1 Tbls boiling water

salt and black pepper

flour for coating

1 Tbls canola oil

cooking spray

Using your hands, squeeze out some of the excess liquid from the grated apple. Put the apple, chicken, onion, parsley, thyme, bread crumbs, and chicken bouillon into a food processor. Process until a smooth mixture forms a ball. Season with a little salt and pepper.

With your hands, form the mixture into about 20 balls, roll in flour, and fry in the oil,( I added a little cooking spray as well) for about 10 minutes, until lightly golden and cooked through.

Mini Caramel Apples from Family Fun Magazine
4-inch lollipop sticks
Melon baller
Granny Smith apples (one apple makes about 8 mini apples)
Butterscotch or peanut butter chips
Chopped nuts, nonpareils, sprinkles, shredded coconut (optional)
Small paper candy cups

Step 1 First, cut the lollipop sticks in half at an angle (the pointy end will go into the apple pieces easier). With the melon baller, scoop little balls out of the apple. Each ball should have a section of apple peel. Push half of a lollipop stick into the peel of each ball. Pat the apple pieces dry.

Step 2 Melt the chips according to the package directions. Dip and swirl the mini apples in the melted chips, then roll the apples in nuts, sprinkles, nonpareils, or coconut, if desired. Place the mini apples in paper candy cups to set.

Mini Bagel Sammies by Mary Ann

mini bagel

Garden Vegetable Cream Cheese, 1/3 less fat

turkey, ham, or whatever lunchmeat you want

baby spinach leaves

thinly sliced cucumbers

matchstick carrots

thinly sliced tomatoes

alfalfa sprouts

Spread a small amount of cream cheese on both sides of mini bagel. Layer lunchmeat, spinach, cucumber, carrots, and sprouts on top. Place tomatoes in a separate baggie to be added later, so it doesn't make anything mushy. Put bagel half on top and pack!

Fruit Parfaits with Homemade Granola by Mary Ann

6 oz container yogurt, or spoon desired amount of Greek yogurt into plastic container

Homemade Granola (try this Maple-Pecan Peach Granola, it is yummy!)

cut up fruit of your choice, grapes, bananas, berries, whatever packs well

Pack the granola in a plastic container. Put the fruit in separate container or sandwich baggie and assemble parfait when lunch is to be eaten. If using Greek yogurt, you might swirl in a little honey.

Green, Green, and more Green

My fave lunch- a yummy salad. This consists of red leaf lettuce, red and black beans, low-fat cottage cheese and sunflower seeds

Our one pot St. Patrick's Day Dinner- I am not a huge fan of beef, but this was very tasty and quite pretty.

St. Pat's Beef and Veggies (from Better Homes and Gardens)

1/2 cup sour cream
2 Tbsp. coarse-grain brown mustard
1-1/2 lb. boneless beef rib-eye steak, 1-1/4- to 1-1/2-inch thick
2 Tbsp. cooking oil
4 medium carrots, peeled
1 large red onion, peeled, cut in wedges
32 oz. reduced-sodium chicken broth
1 lb. new potatoes; halve if large
1 lb. packaged fresh spinach

Directions
1. Stir together sour cream and mustard; cover and refrigerate. Heat oven to 170 degrees F. Heat 12-inch skillet over medium-high. Coat beef with1 tablespoon oil; season with salt, pepper, and 1 teaspoon sugar. Brown in hot skillet 4 minutes,turning once. Transfer to platter; set aside.

2. Add remaining oil, carrots, and onion to skillet. Cook and stir 5 minutes, until browned. Add broth and potatoes; bring to boiling. Reduce heat; cook, covered, 15 minutes, until tender. Return beef to skillet. Simmer, covered, 8 minutes for medium (10 minutes for medium-well).

3. Reserving broth in skillet, transfer vegetables and beef to oven-safe platter; keep warm. Simmer broth; add spinach. Cook and toss with tongs 3 to 4 minutes.

4. To serve, ladle broth in bowls; reserve some to drizzle over meat and vegetables. Divide beef and vegetables among plates. Serve with mustard sauce.
Makes 4 servings.

Pistachio Pudding Mini-Pies
Our completely Irish Dinner
Pistachio Pudding Mini-Pies

2 4-oz pkg. pistachio pudding, skim milk, mini graham cracker crusts, Cool Whip, sprinkles

make pudding according to pudding pie directions;fill crusts and chill until ready to serve. Dollop with Cool Whip and add sprinkles!

Lunch Ideas

A friend asked me to post some ideas to make lunch a little more exciting. When I am done she might be sorry, but here goes!

TIPS FOR TUNA

Bugs Bunny Favorite- In a small bowl combine 1/2 cup shredded carrots, 1/2 cups raisins, and 2 Tbs. orange juice. Add to basic tuna recipe: 1-6 1/2 oz can tuna, 2 Tbs light mayo or plain yogurt, 1/2 very small chopped onion, and 2 tsp. lemon juice. Toss with 1,2 cup shredded romaine lettuce. Roll in a spinach tortilla and cut in half.

Supreme Bean- Combine 1 cup drained black beans to basic tuna recipe(above). Roll up in whole wheat tortilla.

Crack-up- Add 1 chopped hard-boiled egg and 2 Tbs. finely chopped dill to basic tuna recipe. Spread on 8 crackers and top with 8 crackers.

Baked Potato- Bake a couple potatoes in the microwave (they have ones that are pre-wrapped at the store) and top with Bacon bits, shredded cheese, broccoli, chili, cottage cheese, sunflower seeds or whatever you want.

Peanut Butter Ideas

Banana-Rama- Top 4 rice crackers with 2 tsp fruit spread. Top 4 more crackers with 2 tsp pb. Slice a banana and drizzle with lemon juice. Place banana on fruit spread and top with other crackers.

Apple Bites- Mix 1/2 cup smooth pb, 1/4 cup golden raisins, and 1/4 cup wheat squares cereal. Thinly slice an apple without cutting into the core. Drizzle apple slices with lemon juice and spread pb mixture on half the apple slices- top with remaining slices

Berry Patch- Break 4 graham crackers in half to make 8 squares. Top all squares with 1 tsp pb and place sliced strawberries on 4 crackers. Cover with remaining crackers.

Pita Pizza- Put the toppings and sauce and cheese inside a pita or cut it in half lengthwise and make it that way.

Pasta or Rice- Cook pasta or rice in advance and mix with tuna or chopped chicken or beans, any veggie-tomatoes, green beans, celery, carrots, peppers, zucchini, and then mix with some salad dressing-italian, balsamic vinaigrette (my fave), sesame ginger, greek or ranch

Eggs-Scrambled or Hard-boiled or an omelet or frittata- eggs are good for anytime of the day

Mini-Bagels- these are sometimes fun for kids to put sandwiches on. play around with the filling. You could do pesto, mozzarella, and fresh tomato slices; cheese cubes, peppers, romaine and salad dressing (in a pita too)

Ham and Cheese Hot-dog- Stack 3 pieces of low-fat ham and wrap around a cheesestick, place in a hot-dog bun and spread a little mustard on top. serve with pretzels, fruit and milk

Finger Foods- Serve cubes of cheese, grapes, hummus, crunchy breadsticks, baby carrots, other veggies to dip and whatever else that kids can eat with their fingers

Mandarin Chicken- mix 1/4 cup mandarin oranges, 1/3 cup shredded chicken breast, 1/3 cup steamed broccoli and 1/4 cup chow mein noodles.

Macaroni Salad- 1/4 cup pizza sauce, 1/3 cup peas, 1 cup macaroni noodles, and 1/4 cup diced mozzarella cheese

Taco Salad-1/4 cup salsa, 1/3 cup rinsed black beans, 3/4 cup chopped lettuce, 1/4 cup shredded cheddar cheese, and 1/3 cup baked (or not) tortilla chips-broken up

Ham and Cheese Roll-ups- Unroll a can of refrigerated cresent dough (I use reduced fat) , divide into 8 triangles, and spread a little mustard down the middle of each. Wrap a small slice of cheese inside a piece of ham, place on the mustard and roll into a cresent. Bake accordingly. I always serve this with edamame.

Burritos

Bean and cheese roll-up Spread refried beans on a tortilla, cover with shredded cheese and put under broiler until the cheese is melted. Cut with a pizza roller into 8 pieces and then roll those pieces up into cresent shapes.

Baked Ravioli with Dipping Sauce- this is a recipe that I tried a few years ago and it is worth the time!

Chicken Noodle Soup

Spaghetti-os

Macaroni and Cheese with veggies

Most of the recipes above are for 1 serving so double or triple according to how many people you are feeding

Some of these ideas may take a little more thought beforehand and a little bit more effort but it is worth it to get out of a rut.

Also there are some really cute kid cookbooks that have great, fast and easy lunch ideas, as well as ideas for any other time of the day. Some of my Favorites are:

Sesame Street C is for Cooking

Better Homes and Gardens- Kid Favorites Made Healthy

BH&G- Junior Cookbook

Pillsbury Junior Cookbook

Anything by Annabel Karmel especially Lunch Boxes and Snacks

You can get them for a good price at Amazon

There you have it!

Pepperoni Pizza Sandwich

How can anyone not like cheese? My son doesn't, unless of course it is melted on pizza. That is the one exception. One day, I was making grilled cheese sandwiches, but he wanted pizza. The PIZZA SANDWICH was born.
I take two slices of bread and spread soft butter on the outsides.
Then I spread pizza sauce on the inside of one piece and put in on the hot griddle.
Next comes a layer of mozzarella cheese, a layer of turkey pepperoni (a healthier option, not as greasy), and another layer of cheese
I spread pizza sauce on the inside of the other piece of bread and place that slice of bread, sauce side down on top of the layer of cheese.
From there on out it is treated as a grilled cheese sandwich.
The taste of pizza, but the ease of a sandwich- could you ask for anything more?