Recipe of the Week
Recipe of the Week: Lunchbox Recipes
Monday, September 07, 2009
Kids can feel like they have a "cool" interesting lunch if they have dippers-they may even eat this protein packed creamy hummus!
Hummus:
1 cup Chick peas, cooked
6 TBS olive oil (more if necessary)
1 clove garlic
1/2 tsp salt
pepper to taste
1/4 tsp ground cumin
2 TBS tahini (can get at most supermarkets, Whole Foods)
1-2 TBS lemon juice
2 TBS water (more if necessary)
optional: a little cayenne pepper or 1/2 a roasted pepper or 1/4 cup sun dried tomatoes)
Puree in a food processor until smooth
Can serve with a little tupperware of slices of peppers, carrot sticks, jicama sticks, multigrain pretzels, broccoli stalks that are peeled
Cornflake crusted Chicken:
Think out of the lunchbox with chicken!
Take a few cups of cornflakes , put in a ziploc, get all the air out, and crush them with a can rolling over them or have your kids stomp all over them until they are crunched up however you like them. Put some of the flakes in a bowl.
(they sell healthier cornflakes at Whole Foods but corn is corn)
Take some chicken legs or any other chicken parts, wash them and then dry with a paper towel
Take a couple of eggs or even egg beaters(just the whites), beat them and put in a shallow bowl
Dip the chicken parts in the egg and then the cornflakes. Sprinkle with a little salt and spray with a little olive oil if you like, not necessary
Lay chicken parts on parchment paper covered baking sheet and bake at 425 degrees for 1/2 hour to 40 minutes. You can cover with tin foil if cornflakes get too brown while chicken is still raw. Remove tin foil at the very end so chicken gets golden and crispier.
Pack with an ice pack, especially if it will be in a lunch box at school for a few hours. You can also send a small tupperware of ketchup or a healthy BBQ sauce if they like to dip.
Alma is helping Suzy and women everywhere revolutionize how to approach meal planning on her blog www.takebackthekitchen.com. She's sharing her delicious and simple recipes to help pack healthier lunches as we send our kids back to school.
Hummus:
1 cup Chick peas, cooked
6 TBS olive oil (more if necessary)
1 clove garlic
1/2 tsp salt
pepper to taste
1/4 tsp ground cumin
2 TBS tahini (can get at most supermarkets, Whole Foods)
1-2 TBS lemon juice
2 TBS water (more if necessary)
optional: a little cayenne pepper or 1/2 a roasted pepper or 1/4 cup sun dried tomatoes)
Puree in a food processor until smooth
Can serve with a little tupperware of slices of peppers, carrot sticks, jicama sticks, multigrain pretzels, broccoli stalks that are peeled
Cornflake crusted Chicken:
Think out of the lunchbox with chicken!
Take a few cups of cornflakes , put in a ziploc, get all the air out, and crush them with a can rolling over them or have your kids stomp all over them until they are crunched up however you like them. Put some of the flakes in a bowl.
(they sell healthier cornflakes at Whole Foods but corn is corn)
Take some chicken legs or any other chicken parts, wash them and then dry with a paper towel
Take a couple of eggs or even egg beaters(just the whites), beat them and put in a shallow bowl
Dip the chicken parts in the egg and then the cornflakes. Sprinkle with a little salt and spray with a little olive oil if you like, not necessary
Lay chicken parts on parchment paper covered baking sheet and bake at 425 degrees for 1/2 hour to 40 minutes. You can cover with tin foil if cornflakes get too brown while chicken is still raw. Remove tin foil at the very end so chicken gets golden and crispier.
Pack with an ice pack, especially if it will be in a lunch box at school for a few hours. You can also send a small tupperware of ketchup or a healthy BBQ sauce if they like to dip.
Alma is helping Suzy and women everywhere revolutionize how to approach meal planning on her blog www.takebackthekitchen.com. She's sharing her delicious and simple recipes to help pack healthier lunches as we send our kids back to school.
