Back To School Lunchtime Winners
Posted on 02 September 2008 by joy
Whether or not you’re ready for it, it’s definitely back to school time. That means brown paper lunch bags, zip locks bags full of apple slices and carrots, peanut butter and jelly sandwiches and chocolate chip cookies.
Here are some stellar recipes to keep your kiddies happy and healthy at lunch time. They’re lunches will be so delicious, they might not even consider trading for their friend’s bag of Doritos. Now that would certainly be something miraculous.
Peanut Butter Strawberry Sandwich
Real Food for Healthy Kids, July 2008
2 slices whole-wheat bread or Banana Bread
1 tablespoon natural peanut butter
1 tablespoon softened Neufchâtel (reduced-fat) cream cheese
2 medium strawberries, hulled and sliced
1 teaspoon honey
1. Lay the bread slices on a work surface. Spread the peanut butter on one slice and the cream cheese on the other.
2. Arrange strawberry slices in an even single layer on top of the peanut butter. Drizzle the honey on the berries and then place the other slice of bread with the cream cheese on top. Cut into halves or quarters.
Turkey Pinwheel Wraps
Real Food for Healthy Kids, July 2008
1 large whole-wheat wrap (11 to 12 inches), or 2 smaller wraps (8 inches), or a 12-by 9-inch rectangular lavosh
1 tablespoon mayonnaise
1 lightly packed handful rinsed baby spinach leaves
1 tablespoon dried cranberries
2 medium carrots, ends cut off, peeled and coarsely shredded
2 slices Swiss cheese, such as Jarlsburg (2 ounces)
2 thin slices store-bought roasted turkey breast (2 ounces)
1. If necessary, warm the wrap in a 350°F oven for 2 minutes to soften before filling.
2. Lay the wrap on a work surface and spread the mayonnaise all over. Sprinkle the spinach leaves, cranberries, and carrots evenly on top. Arrange the Swiss cheese and turkey in even layers over the vegetable layer. Fold in the side edges and then roll up snugly from the bottom.
3. Cut crosswise into 4 even pieces and wrap tightly in plastic.
Cooks’ Note: This is a great way to make use of holiday turkey leftovers.
Mini Moon Pies
Real Food for Healthy Kids, July 2008
Cake:
1 1/4 cups unbleached all-purpose flour
3/4 cup whole-wheat flour
1/2 cup unsweetened cocoa, such as Droste
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 stick unsalted butter, at room temperature
1 cup granulated sugar
1 large egg
1 cup milk
Filling:
1 stick unsalted butter, softened
1 2/3 cups confectioners’ sugar
1/2 teaspoon vanilla extract
2 cups marshmallow cream
1. Arrange the oven racks in the upper and lower thirds of the oven and preheat the oven to 425°F. Line 2 large baking sheets with parchment paper.
2. Make the cakes: Whisk together the flours, cocoa, baking soda and salt in a medium bowl.
3. Cream the butter and sugar in the bowl of an electric mixer at high speed until fluffy, about 4 minutes. Add the egg and milk and beat at medium speed until incorporated. At low speed, add the flour mixture in 2 batches, alternating with the milk, mixing until just blended.
4. Using a half-tablespoon measure, drop 18 generous teaspoons of batter onto each sheet, leaving about 2 inches between cakes. Bake the 2 sheets at the same time, 5 to 7 minutes, until springy to touch. Let cool on the sheets for 5 minutes, and transfer to racks to cool completely. Change the parchment and repeat using the remaining batter (72 cakes in total).
5. Make filling: Beat the butter and confectioners’ sugar at low speed until blended and then beat at high speed until fluffy, about 5 minutes. Add the vanilla and marshmallow cream and mix at low speed until blended, about 1 minute.
6. Match pairs of cake with the same shapes and spread the bottom side of 1 cake with filling and sandwich together with the other cake. (Store the finished whoopee pies in a covered plastic container and chill for up to 3 days.)
Photos and Recipes from Real Food for Healthy Kids, July 2008
by Tanya Wenman Steel and Tracey Seaman
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Tags | back to school, cooking with kids, healthy lunch recipes, recipes
