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Antipasto Skewers with Pesto Dip

Antipasto Skewers with Pesto Dip

2/3 cup plain yogurt
1/2 cup mayonnaise
2 garlic cloves, minced
1 tablespoon red wine vinegar
1/3 cup prepared pesto sauce
42 cherry or grape tomatoes
1 bunch fresh basil
1 (8 oz.) container mini mozzarella balls, each cut in half
1 (8 oz.) jar marinated mushrooms (1 cup)
8 ounces pepperoni, cut into 21 half-inch slices, then sliced in half
1 (10 oz.) jar large stuffed Spanish olives (1 1/4 cups)

Make dip: Combine yogurt, mayonnaise, garlic, red wine vinegar and pesto sauce; stir well and chill for 30 minutes. Make skewers: Thread ingredients one by one onto skewers in this order: cherry tomato, folded basil leaf, half a mozzarella ball, mushroom, pepperoni, basil, olive. Serve skewers with dip.

Stone Fruit Slaw

Stone Fruit Slaw

1 tablespoon grated peeled fresh ginger
1 tablespoon unseasoned rice vinegar
1 tablespoon vegetable oil
2 teaspoons (packed) light brown sugar
1/4 teaspoon curry powder
1/8 teaspoon crushed red pepper flakes
1 1/2 pound assorted firm stone fruit (about 5; such as plums, nectarines, peaches, or apricots), julienned
2 scallions, thinly sliced diagonally
Kosher salt and freshly ground black pepper

Whisk first 6 ingredients in a medium bowl. Add fruit and scallions; toss gently to coat. Season to taste with salt and pepper.

Sesame Crisps with Hummus

Sesame Crisps with Hummus

6 Pita Breads, each split into 2 rounds
½ C. Olive Oil
¼ C. sesame Seeds
¼ C. dried Thyme
2/3 tsp. Salt
½ tsp. Sumac

1 can Chickpeas, rinsed and drained
¼ C. Olive Oil
2 T. Lemon Juice
1 clove Garlic
1 tsp. Cumin
½ tsp. Salt

Preheat oven to 375. Arrange pita halves, cut side up, on a cutting board. In small bowl combine oil, sesame seeds, thyme, salt and sumac. Brush a thin layer over each pita and cut into triangles. Transfer to baking sheet and bake until crisp and golden brown around the edges, about 10 minutes.

In food processor, puree all hummus ingredients until smooth. If necessary, add 1-2 T. warm water to reach desired consistency.

Ham, Cheese & Spinach Puffs

Ham, Cheese & Spinach Puffs

2 sheets puff pastry
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup (240ml) warm milk
1 pinch of salt
Freshly cracked pepper, to taste
Ground nutmeg (optional)
1/2 lb (220g) cooked ham, diced
2 cups fresh spinach, rinsed and chopped
1 cup Swiss cheese, grated

Cut the puff pastry sheets into 5-inch (13cm) squares. Set aside in the refrigerator. Pre-heat your oven to 400°F(200°C). For the béchamel sauce: Melt butter over medium heat in a saucepan. Add flour and salt; cook, stirring frequently, until the mixture becomes pale golden with a slightly nutty aroma. Pour warm milk in 2 steps, stirring constantly with wooden spoon and whisk until smooth. Cook the mixture, stirring constantly along the bottom of the saucepan, until boiling, about 7 minutes. Reduce heat to low. Simmer gently until sauce thickens, about 10 minutes. If you still have lumps, use your immersion blender. Stir in spinach and cook for 1 minute. Add ham and cheese and stir well. Set aside. Arrange the puff pastry squares on a baking sheet lined with parchment paper. Dollop 1 or 2 tablespoons of the béchamel mixture, top with grated cheese and close the pockets by folding the corners on top. Make an egg wash using an egg and 1 coffee spoon of cold water. Brush the puff pastry and bake in the oven for 20 minutes, until puffed and golden. Serve immediately with a crisp salad.

Cilantro Chicken “Nuggets”

Cilantro Chicken “Nuggets”

1lb ground chicken or ground turkey
1 egg, whisked
1 bundle of cilantro, chopped (the more, the better!)
3 scallions, chopped
2 teaspoons sesame oil
½ cup Coconut Flour
¼ teaspoon ginger
salt and pepper, to taste
1-2 tablespoons Gold Label Virgin Coconut Oil

¼ cup Coconut Aminos
â…› cup white wine vinegar
1 tablespoon ground stone mustard (from the bottle/container-not powder)
1 teaspoon Raw Honey

Mix all of your nugget ingredients together: ground chicken, egg, cilantro, scallions, sesame oil, ginger, and salt and pepper. Now heat up a large skillet under medium heat and add 1-2 tablespoons of coconut oil. Place your coconut flour in a shallow bowl. Make small balls from your nugget mixture, “nugget sized” and place each nugget in the coconut flour (being sure to only lightly dust the nuggets) then place in your skillet. Use a spatula to slightly flatten out each nugget. It only needs just a little press down. Cook on both sides for 5-7 minutes or until cooked through. While your nuggets cook, mix your dipping sauce ingredients together. Once your nuggets are done cooking, dip those little guys in the sauce and eat those grown up nuggets up!

Herbed Butternut Squash Chips

Herbed Butternut Squash Chips

1 small butternut squash, about 1 pound
2 teaspoons chopped mixed fresh herbs (I used sage, thyme and oregano)
4 teaspoons olive oil
1/2 teaspoon kosher salt

Heat the oven to 250 degrees F and put a rack in the middle of the oven. Peel the squash and cut it in two, separating the thin end without seeds from the bulbous end. Scoop out the seeds with a spoon and discard them (or save and roast them if you’re feeling energetic). Slice the squash finely with a mandoline, about an 1/8-inch thick. You’ll have nice neat rounds from the seedless end, and pretty rings from the other end. Toss the squash in a bowl with the herbs, olive oil and salt. Line 2 baking sheets with parchment and spread out the squash slices in a single layer on the parchment. Bake for an hour, then flip the slices using tongs or a spatula. Bake for another hour. Turn the slices again, lower the heat to 200 degrees and bake for another hour. Turn off the oven and let the chips cool in there for several hours, or overnight. Remove from the parchment and serve, or store in an airtight container for up to a week.

Chorizo and Cheese Quesadillas

Chorizo and Cheese Quesadillas

4 ounces mozzarella cheese, grated
4 ounces Cheddar cheese, grated
8 ounces cooked chorizo (sausage), outer casing removed or ham, diced
4 scallions, finely chopped
2 fresh green chilies, seeded and finely chopped (such as poblano)
Salt and pepper
8 flour tortillas
Vegetable oil, for brushing

Place the cheeses, chorizo, scallions, chilies, and salt and pepper to taste in a bowl and mix together. Divide the mixture between 4 flour tortillas then top with the remaining tortillas. Brush a large, nonstick skillet with oil and heat over medium heat. Add one quesadilla and cook, pressing down with a spatula for 4-5 minutes Underside should be crisp and lightly browned. Turn over and cook the other side until the cheese is melted. Remove from the skillet and keep warm. Cook the remaining quesadillas individually. Cut each quesadilla into quarters. Serve with salsa and guacamole. Packing: Wrap in waxed paper or foil.

Spinach Feta Puffs

Spinach Feta Puffs

10 oz. frozen spinach, thawed and squeezed dry
2 roasted red peppers, chopped
5 oz. crumbled feta
8 oz. cream cheese, softened
2 eggs, beaten
1 package puff pastry, thawed

Mix everything except puff pastry. Roll mixture in puff pastry and slice into 1 inch spirals. bake at 350 for about 20 minutes or until pastry is golden brown.

Smoked Salmon Pate

Smoked Salmon Pate

6 oz. Smoked Salmon Pieces
Juice of ½ Lemon
¼ lb. Cream Cheese
½ tsp. Paprika
Pepper
Parsley, Chives, Dill, Scallions, optional

Place everything except pepper in blender or food processor. Process until smooth and creamy. Season to taste with pepper. Serve with crackers, cherry tomatoes and cucumber sticks, on or small sandwiches.

Chicken Strips with Satay Dip

Chicken Strips with Satay Dip

1 T. Olive Oil
1 tsp. Paprika
5 oz. Chicken Breast, cut into 4-6 strips

Satay Dip:
2 T. Peanut Butter
1 tsp. Olive Oil
1 tsp. Tamari (wheat free soy sauce)
½ tsp. Brown Sugar
1 T. Coconut Milk or Mayonnaise

Mix together all dip ingredients with 1 T. hot water in a small bowl until well combined. Set aside. Place oil in a shallow dish and sprinkle in paprika. Add chicken and turn to coat. Add chicken to hot skillet and cook 2-3 minutes per side until golden and cooked through. Serve strips with dipping sauce.

Mozzarella, Cherry Tomato & Basil Sticks

Mozzarella, Cherry Tomato & Basil Sticks

4 Cherry Tomatoes
4 Basil Leaves
4 ½” cubes Mozzarella Cheese

Pesto Dip:
2 T. Plain Yogurt
2 tsp. Pesto

Mix together yogurt and pesto for dip and set aside. Thread a cherry tomato onto a pick, followed by basil leaf, then a cube of cheese. Repeat with a second tomato, leaf and cube. Then assemble a second pick. Serve with dip.

Honey-Sesame Sausage

Honey-Sesame Sausage

2 tsp. Olive Oil
1 T. Honey
1 tsp. Dijon Mustard
12 good quality Cocktail Sausages
1 tsp. Sesame Seeds

Heat oven to 350. Mix together oil, honey and mustard in a small bowl. Add sausages and turn to coat them in mixture. Arrange sausages in a nonstick roasting pan and cook in oven for about 12-14 minutes, turning occasionally until almost done. Sprinkle with sesame seeds and cook until minute until sausages are golden and cooked through.

Peanut Butter Power Balls

Peanut Butter Power Balls

These are packed with protein; just make sure your school doesn’t have a zero-tolerance policy on peanut butter, due to some children’s allergic reactions. Try this recipe:

1 cup peanut butter
1/2 cup non-fat dry milk powder or soy protein powder
1/2 cup raisins or chocolate chips
1/4 cup honey
Graham cracker crumbs

Mix all ingredients except the graham cracker crumbs in a large bowl. Shape mixture into 1-inch balls. Roll in crumbs and refrigerate (or freeze; balls will thaw by lunchtime).

Breakfast Savory Hard Boiled Egg Muffins

Breakfast Savory Hard Boiled Egg Muffins

11 lg. Eggs, room temperature
½ C. plus 1 tsp. Safflower Oil (plus more for brushing, if not using cupcake liners)
8oz. Bulk Breakfast Sausage (or remove from casings)
2 C. Flour
1 tsp. Baking Powder
½ tsp. Baking Soda
¾ tsp. Salt
1 T. Sugar
½ C. Sour Cream
½ C. chopped Scallions
1 C. finely shredded Asiago Cheese (4oz.)

Prepare an ice bath. Bring a large pot of water to a boil. Add 9 eggs and boil 6 minutes. Transfer to ice bath until cool enough to handle, then carefully peel and transfer to a paper towel lined plate. In medium skillet heat 1 tsp. oil over medium high heat. Add sausage and cook, stirring to break up until browned, about 5 minutes. Transfer to a plate and chop if necessary so no pieces are larger than about a pea. Preheat oven to 400. Line 9 cups of a standard muffin tin with baking cups, or lightly brush with oil. In bowl whisk together dry ingredients. In another bowl, whisk together remaining ½ C. oil, ¼ cup water, sour cream and remaining 2 eggs. Stir wet ingredients into dry ingredients until just combined. Fold in sausage, scallions and ½ C. cheese. Batter should be thick and dough like. Fill each prepared muffin cup with 2 T. batter. Nestle a cooked egg in the center of each. Add another 2 T. batter over the egg, flattening slightly to form a disk and press gently to seal. Sprinkle remaining cheese over the tops of the muffins. Bake until golden and tops lightly spring back when pressed, about 22 minutes. Let cool 5 minutes in tin, then transfer to wire rack and let cool completely.

Mystery Bun

Mystery Bun

1 Crusty Roll
Olive Oil, for Brushing
1-2 T. Pesto
1 clove Garlic, crushed
4 slices Mozzarella Cheese
1 Tomato, seeded and sliced
Baby Spinach Leaves

Slice off top of roll to make a lid and pull out the soft insides, leaving crust intact. Lightly brush inside with oil. Place bread bits in food processor and pulse until you have breadcrumbs. Transfer to a small bowl and mix in the garlic, and enough pesto to flavor the breadcrumbs without being soggy. Spoon a layer of breadcrumbs into the roll. Add a layer of cheese, tomato and spinach, followed by another layer of breadcrumbs and so on until used up (2-3 layers). Place lid on top and wrap tightly in plastic wrap.

Oat, Apple & Raisin Muffins

Oat, Apple & Raisin Muffins

Oat, Apple & Raisin Muffins1 C. Sun-Maid Zante Currants or Sun-Maid Natural Raisins
1 C. apple, cored, peeled and chopped
1 egg
1/4 C. oil
3/4 C. milk
1/3 C. sugar
1 C. all-purpose flour
1 C. quick-cooking oats, uncooked
2 tsp. baking powder
1/2 tsp. salt
1 tsp. nutmeg
2 tsp. cinnamon
1/4 tsp. allspice
2 T. brown sugar, packed

Combine currants or raisins with apple, egg, oil, milk and sugar in a medium mixing bowl. Stir together flour, oats, baking powder, salt, nutmeg, cinnamon and allspice in a separate bowl. Stir into raisin mixture just until combined. Divide batter equally into 12 greased or lined muffin C.. Sprinkle tops of batter with 1/2 tsp. brown sugar per muffin. Bake at 400 degrees for 20 minutes or until golden. Makes one dozen.

Cranberry-Raisin Turkey Wraps

Cranberry-Raisin Turkey Wraps

Cranberry-Raisin Turkey Wraps1/2 C. water
1/2 C. brown sugar, packed
1/3 C. sugar
1/4 C. cider vinegar
2 C. fresh or frozen cranberries
3/4 C. Sun-Maid Natural Raisins
1/2 C. onion, chopped
1 T. fresh ginger, grated
1/2 tsp. red pepper flakes
6 T. cream cheese, softened
1-1/2 C. shredded sharp
Cheddar cheese
curry powder to taste
6 8-inch flour tortillas
1-1/4 lbs. sliced deli turkey
6 T. chopped walnuts
1/2 C. fresh cilantro, chopped

Combine water, sugars and vinegar in a medium saucepan. Cook over medium heat until sugars dissolve. Add cranberries, raisins, onion, ginger and pepper flakes. Bring to a simmer and cook 5 to 10 minutes or until mixture thickens slightly. Cool, then cover and refrigerate until chilled. Combine cream cheese, Cheddar cheese and curry powder. Spread about 3 T. cheese mixture in a thin layer over each tortilla. Arrange several slices of turkey evenly over cheese. Top each with 2 to 3 T. cranberry-raisin mixture, one T. walnuts and one heaping tsp. cilantro. Roll up tortillas and wrap individually in aluminum foil. Arrange wraps on a baking sheet and bake at 350 degrees just until warm, about 5 to 10 minutes. Makes 6 servings.

Creamy Crunchy Pea Salad

Creamy Crunchy Pea Salad

Creamy Crunchy Pea Salad

1 (12-ounce) bag frozen peas, thawed

1 (8-ounce) can sliced water chestnuts, drained and chopped
1/4 C. light mayonnaise

3 T. plain nonfat yogurt

4 green onions, sliced diagonally, divided
1/4 tsp. salt

6 T. shredded reduced-fat sharp cheddar cheese
1 T. real bacon bits

In a medium bowl, gently mix together peas, water chestnuts, mayonnaise, yogurt, % of the green onions, and salt. To serve, top with cheese, remaining green onions, and bacon bits.

 

Yield: 6 servings

Calories: 100

Fat: 3g

Fiber: 5g

Ricotta & Jam Sandwich

Ricotta & Jam Sandwich

Ricotta & Jam Sandwich

 

3 T. Ricotta Cheese

4 of your favorite Pancakes or 2 slices of bread

1 T. Jam

 

Spread ricotta evenly onto 2 of the pancakes. Top with the jam, then cover with the remaining pancakes. Turn it into a “honey bee pancake sandwich by swapping honey for the jam). Go savory on bread with pesto in place of the jam.

Prosciutto and Gruyere Pinwheels

Prosciutto and Gruyere Pinwheels

Prosciutto and Gruyere Pinwheels

 

3/4 C. finely grated Gruyère (about 3 ounces)

4 tsp. chopped fresh sage leaves

1 puff pastry sheet (from one 17 1/4-ounce package frozen puff pastry sheets), thawed

1 large egg, beaten lightly

2 ounces thinly sliced prosciutto

 

In a bowl combine Gruyère and sage. On a lightly floured surface arrange pastry sheet with a short side facing you and cut in half crosswise. Arrange one half of sheet with a long side facing you and brush edge of far side with some egg. Arrange half of prosciutto evenly on top of pastry, avoiding egg-brushed edge, and top with half of Gruyère mixture. Starting with side nearest you, roll pastry jelly-roll fashion into a log and wrap in wax paper. make another log in same manner. Chill pastry logs, seam sides down, until firm, at least 3 hours, and up to 3 days. Preheat oven to 400°F. and lightly grease 2 large baking sheets. Cut logs crosswise into 1/2-inch-thick pinwheels and arrange, cut sides down, 1 inch apart on baking sheets. Bake pinwheels in batches in middle of oven until golden, 14 to 16 minutes. Transfer pinwheels to a rack and cool slightly. Serve pinwheels warm.

Chicken Pasta Wheel Salad

Chicken Pasta Wheel Salad

Chicken Pasta Wheel Salad

 

1 C. cooked pasta

½ C. chopped cooked chicken

¼ C. diced cucumber

¼ C. diced celery

2 T. sliced black olives

6 cherry tomatoes, sliced in half

¼ C. carrot, julienned

2 T. olive oil

2 tsp. apple cider vinegar

¼ tsp. Italian seasoning

salt and black pepper to taste

 

In a small bowl combine the olive oil, apple cider vinegar and Italian seasoning. In a large bowl place the pasta, chicken, cucumber, celery, black olives, tomatoes and carrot. Add the olive oil mixture, season to taste with salt and black pepper and toss to combine. Pack it in a lunchbox with a fresh fruit for a nutritious and satisfying meal.

Apple Cheese Wraps

Apple Cheese Wraps

Apple Cheese Wraps

 

1 granny smith apple

1 slice lemon

2 slices cheddar cheese, cut in half

2 slices deli turkey or ham, cut in half

 

Slice the apple into 1/2 inch thick slices. Rub the apple with the lemon wedge to prevent from going brown. Slice the cheddar cheese into 1/2 inch wide slices and the ham in 1/2 or in 1/4 (the ham needs to be large enough to wrap around the apple). Place an apple slice and a cheese slice on top of the deli meat and fold over deli meat to wrap.

Healthy Chicken Salad Pinwheels

Healthy Chicken Salad Pinwheels

Healthy Chicken Salad Pinwheels

 

3 C. (420 g) coarsely cubed cooked chicken

1/2 C. (110 g) mayonnaise of choice

1 to 2 green onions, coarsely chopped

1/2 C. (60 g) pecans

1/2 C. (50 g) purple grapes

1/2 tsp. sea salt, or as needed

Black pepper, as needed

4 gluten-free tortilla wraps of choice (such as Food for Life brand brown rice tortillas or Sami’s Bakery Millet and Flax Lavash)

 

In a food processor or blender, combine the chicken, mayonnaise, green onions, pecans, grapes, sea salt, and black pepper. Pulse 5 to 7 times to combine the ingredients. You don’t want big chunks; the mixture needs to be spreadable. You can process the ingredients until they are completely smooth, or you can leave a chunkier texture for visual appeal. Spread a thin layer of the chicken salad on a tortilla wrap and, starting at one end, tightly roll the tortilla wrap all the way up. (If your tortilla wrap does not roll well without cracking, moisten it slightly and heat it up a bit in a warm skillet or in the microwave for 10 seconds to soften it.) Set the wrapped tortilla on a plate and continue this process with the rest of the chicken salad and tortilla wraps. Tightly cover the plate of chicken wraps with plastic wrap (or put the wraps in an airtight container), and transfer the plate to the refrigerator to chill and firm up for at least 30 minutes. You can do this the night before or 1 to 2 days in advance. After the wraps have chilled, use a serrated knife to cut the wraps into 1- to 2-inch (2.5- to 5-cm)-long pinwheels.

Compressed Italian Sandwich

Compressed Italian Sandwich

Compressed Italian Sandwich

 

1 Ciabatta loaf

3 T. Pesto Sauce

1/4 pound Turkey, sliced thin

1/4 pound Ham, sliced thin

1/4 pound Pepperoni, sliced thin

1/4 pound Provolone, Swiss or Havarti

1/2 C. Pepperoncini, Deli-sliced

3 Roasted red peppers, (or One 8-oz. Jar)

1 C. Fresh basil leaves

 

Slice the Ciabatta in half lengthwise. If your Ciabatta is thick, remove some of the bread from the center. Layer sliced deli meats and cheese followed by the pepperoncini and roasted peppers. Top with the basil leaves. Cover with top layer of Ciabatta. Place the entire loaf on a small cutting board and wrap with plastic wrap around the loaf and cutting board. Place two foil wrapped bricks or a cast iron pan on top of the wrapped loaf. This will weight down the sandwich and compress the ingredients together. Refrigerate at least 3 hours or overnight. Remove from the refrigerator. Cut away the plastic wrap and cut into individual sandwiches. (If the sandwich is going to be wrapped up longer than 24 hours, I add the basil right before I slice it, as it has a tendency to wilt.)