Recipe Goldmine!!

Do you know these ladies??

Well, you should!

These 6 beautiful girls are sisters (their poor dad, right?) and they have 

a really cool blog called Six Sisters Stuff.

Really cool doesn't actually even begin to scratch the surface!

They all contribute to the content which is mainly recipes which means tons and tons of quick and easy meals!  I have already gone on their recipe index and planned my meals for the next 2 weeks!!

Their recipes are broken down in the index so you can quickly look for a salad idea, a crockpot meal, or just quick bites.  All of the recipes I have read so far seem easy on preparation and the wallet!

I feel like someone just delivered a new recipe box to my kitchen and it couldn't have been better timing as I have hit a major slump in the cooking department.

Thanks Ryan, for sharing with me...I am passing the love on to all of you!

Some of the meals I have on our upcoming menu are:

Korean BBQ Chicken and Broccoli

Crockpot Buffalo Chicken Lasagna

Black Bean Casserole

A Good Recipe I Have to Share...

Cooking is not my thing right now but I have ben slowly finding more and more recipes that

1). Sound good to me right now

2).  Do not involve a lot of steps

I saw this one on Pinterest and immediately went to the store to get the ingredients.  And, survey saaaayss...it was delicious!!

Recipe Here

{ps..I made the non-spicy version by removing the seeds from the serano pepper and it still had a pretty good kick.  If you hate spicy or want a more kid-friendly version I would recommend using a green bell pepper instead.}

Adrienne Patterson: The Next Paula Deen?...

Amazingly I spent 3 hours yesterday morning in the kitchen cooking!!  If you aren’t shocked then you are one of very few people who I have not lamented to about my hate strong dislike of cooking.  As a perfectionist this inability to cook has been a real thorn in my side.  In general I have found in my life that if I truly put my mind to something I can figure it out and become somewhat proficient at it.  However cooking has eluded me for so long that in the past few years I just quit pursuing it all together. My attitude was pretty poor, I declared I hated it, couldn’t do it and it became a self fulfilling prophecy.  I chalked it up to something that just wasn’t me…but alas something, or someone wouldn’t allow me to leave it at that.  Seriously God? You are going to use cooking to teach me a lesson??  It appears that is exactly what He is going to do J

In the background of my ongoing battle with the recipes and pots and pans I have been inundated with messages of finding joy, true biblical God given joy.  It has appeared in my daily devotionals, church sermons, discussions with friends, conversations with my husband...enough so that it’s one of those times you just have to accept God HAS to be telling you something.  Biblical joy is that joy that isn’t necessarily happiness but a deep seated knowledge that if everything else in our world is wrong we have reason to celebrate because our eternity is secured and there is a place for us in heaven with Jesus!  This joy enables us to see beyond our current circumstances and keeps our eyes focused on the reward at the end of the race. 

I will be honest, I have been struggling with finding joy.  I don’t doubt where I will spend eternity nor do I doubt that it will be well worth every difficult moment spent getting there. But it is hard to stay focused on that when life gets hard and messy and you feel like you are messing up way more than you are getting it right.  I have found myself bogged down in financial stress, desperation for a home of our own, exhausted from my kids constant bickering and of course really irritated of the daily reminder that I need to cook in order to feed my family!!  Funny how cooking is the smallest thing on that list and yet it has been the one to really get me most lately??  It may have to do with the fact that as we reviewed our budget this week I was forced to face the exhorbitant amount of cash we are spending on eating out…yikes!!  Bottom line is that this mama has got to learn to cook and be better organized in the meal planning pronto! 

So I prayed about it.  Yep, I prayed that God would help me want to cook, want to learn and to have a better attitude in the kitchen and God, via Facebook, answered big time!!  I got all kinds of recipes and suggestions and fellow comrades who are struggling with the same thing (love how God included that b/c it’s always nice to know you aren’t the only one struggling—God is so good).  One of the offers I immediately took advantage of was a friend’s offer to come and learn how to prepare 3 meals she likes to make.  I was really a bit anxious because as I read her list of ingredients I wasn’t even sure what several of the things were and I had to ask her what exactly a sauce pan was and then tell her I didn’t even have one!!  Upon arriving at her house I realized I had forgotten several ingredients and my insecurity continued.  As I said earlier, I am a perfectionist and this doesn’t always make me the best student.  I like to be the one who knows how to do it all, I like to be the teacher and I like to think that my way is best.  Here I was a student, totally clueless and lost…not an easy place for this Type A’er to be!!  But thankfully this was a dear friend who lovingly showed me a sauce pan (pretty nice and handy) and only smiled a little when I admitted I had never used a meat thermometer.  As I bumbled through measuring, dicing and timing everything just right I found myself relaxing and trusting in my cooking coach and suddenly I was enjoying myself!  All I could think about was the fact that I was going to serve a decent meal to my family AND I would have two other meals ready to go for the rest of the week!!!  Best of all was that I had a fresh dose of confidence. I could do this and if I trusted my friend and listened carefully to her instructions I could even do it well and learn to enjoy it! 

Much of my joy seeking has been a result of what I found in the kitchen. I have been feeling a bit inadequate, scared that I just can’t do it, nervous that I will make a mess of it again and just plain irritated at having to do it at all.  What I learned in my cooking lesson translated so perfectly into my life! I don’t know the answer to our financial situation, I don’t know when or how we will get our own house, I don’t have the cure for bickering kids and I really don’t cook well.  But if I will admit all that in humility instead of becoming angry and just quitting a loving teacher named Jesus will come alongside me and slowly teach me one step at a time.  As I allowed myself to be taught and accepted my shortcomings I opened myself up to learn and to get excited about the outcome! 

I am doing a bible study on the book of James and the chapter we studied this week had some verses that summed this all up perfectly for me….”Consider it pure joy, my brothers and sisters, whenever you face trials of many kinds, because you know that the testing of your faith produces perseverance. Let perseverance finish its work so that you may be mature and complete, not lacking anything…. Blessed is the one who perseveres under trial because, having stood the test, that person will receive the crown of life that the Lord has promised to those who love him. “ James 1:2-3, 12

My joy is staying focused on that crown of life and now I might even be crowned queen of the kitchen, LOL!!  

Kid Tested, Mother Approved...

Now that the weather is really getting chilly I am in full-blown soup mode!  I was on a mission to find the perfect tomato-basil soup and thanks to Pinterest I found one.  Along with it I found a really good grilled cheese recipe.  I know, I know who needs a recipe for grilled cheese?!  But trust me I tried it and it really does show up the boring cheddar and bread variety I have made all these years.  Do yourself a favor and make this little combo tonight...you can thank me later.  Or Pinterest, whatever.

recipe link

local business: pink lady gumbo

I had the pleasure of meeting the woman behind Pink Lady Gumbo last year as our kids shared a teacher.  We usually were just flying past each other dropping off kids but I am loving her blog.  Check out her great recipes and food tips all wrapped up in her great sense of humor.  Enjoy...

Pink Lady Gumbo




*UPDATE: Yesterday while I was at my pediatrician's office I looked through a Little Ones magazine and lo and behold, Adeana's daughter was the cover girl.  Adeana is the lady behind Pink Lady Gumbo and apparently she also a photographer.  Ari looked adorable...check it out!

Lauren Alexander: Final Rotisserie Chicken Recipe...

I hope you all have enjoyed the recipes I've shared over the last several weeks using the handy, dandy rotisserie chicken as a starting point. Did you use any? I sure hope so because they are easy and some of my favorite go-to recipes for those nights where I don't have the time or energy to be super creative (which is most every night if I'm being honest). Today is the last recipe in this series and I hope it leaves you with a good taste in your mouth. Literally.

 

Buffalo Chicken Sandwiches

2 tablespoons unsalted butter

1/2 cup Buffalo wing sauce

3 cups shredded rotisserie chicken

4 sandwich rolls, split and toasted

4 ounces blue cheese, crumbled (1 cup)

Celery stalks for serving

 

Melt the butter in a medium skillet over medium heat. Add the wing sauce and chicken and cook, stirring occasionally, until heated through, 2 to 4 minutes. Dividing evenly, form sandwiches with the rolls, chicken mixture, and blue cheese. Serve with celery stalks. If you aren't a huge fan of blue cheese substitute ranch dressing instead. You can also serve carrots on the side to help with the heat factor depending on how hot your wing sauce is.

 

I like to think of this recipe is a healthy alternative to those yummy, crunchy wings ordered in a sports bar. In all fairness, they're two different meals. But if you've got a craving for the taste but not the calories, try swapping out the wings for this sandwich and maybe you'll fool the family and your tastebuds while still squeezing into your skinny jeans.

 

Happy eating!

Lauren Alexander: Rotisserie Chicken Soup...

As the weather continues to turn colder I find myself craving soup more and more. It's such an easy meal and, if done right, so satisfying. Whether it comes from a can, a restaurant, or your stovetop the ways to enjoy soup are endless. Typically I don't actually make the soup myself, I count on Panera for that. But after finding this super easy recipe I may consider myself a soup cook afterall! Once again, it all begins with the 

perfect starter: a rotisserie chicken...

 

Chicken and Tortellini Soup

Rotisserie Chicken

4 carrots cut into bite size pieces (or the small, ready to eat carrots cut in half or thirds)

5 cups low sodium chicken broth

8 oz. fresh or frozen cheese tortellini

Salt

Parsley

 

In a large saucepan, simmer the carrots in 5 cups chicken broth until tender, 10-12 minutes. Add 8 ounces tortellini and simmer until tender, 2-4 minutes. Stir in 1 1/2 cups shredded rotisserie chicken. Season with salt and sprinkle with chopped parsley to taste.

 

This is a great take on chicken noodle soup that really ups the heartiness by using the cheese tortellini. You could also throw in another vegetable like frozen peas to sneak in some extra goodness for the family. Serve with crackers or a grilled cheese for the hungry ones and dinner is served in 20 minutes flat.

 

Enjoy!

 

Lauren Alexander: Rotisserie Chicken Enchiladas...

You know what I'm thankful for this week? Leftovers! The only thing I love more than Thanksgiving dinner is the leftovers from Thanksgiving dinner. It's like it just gets better with each passing day. I intentionally buy too much of everything just so I can live off of it for a few days after the holiday has come and gone. But the day eventually comes that the turkey is gone and I'm back to trying to pull together a family meal. This is where our friend the rotisserie chicken comes back into play. I've already preached on the ease and convenience of the rotisserie chicken but never has that meant more than after the epic cooking showdown that is Thanksgiving.

 

Here is a yummy recipe that again uses the rotisserie chicken as an easy starting point. And this one's got a bit of a Mexican flair after all of that traditional American feasting you've done...

 

Chicken and Corn Enchiladas

2 cups shredded rotisserie chicken

1 cup frozen corn, thawed (I used the canned corn because that's what I usually have on hand)

1 1/2 cups grated Pepper Jack cheese (6 ounces)

Salt and black pepper

8 small flour tortillas

1 cup store-bought enchilada sauce

1/4 cup chopped fresh cilantro

 

Heat oven to 400° F. In a large bowl, combine the chicken, corn, 1 cup of the cheese, ½ teaspoon salt, and ¼ teaspoon pepper. Spoon the mixture onto the tortillas and roll. Place seam-side down in a 9-by-13-inch baking dish. Top with the sauce and remaining ½ cup of cheese. Bake until heated through and beginning to brown, 15 to 20 minutes. Sprinkle with the cilantro and serve. Some additions to consider are adding black beans to the chicken mixture and serving with diced tomatoes and/or avocado. However you make it you've got dinner in 30 minutes and a break from all of that turkey! Happy eating!

Lauren Alexander: A New Series for Easy meals...

Every week I sit down to make my "meal plan" for the week as well as my grocery list. There are so many times that I do this and find that I'm crossing off the idea of a meal because it just requires too many ingredients. I'm always in search of a delicious meal that's easy to shop for and not too time consuming to prepare. Pretty much the impossible, right? Wrong! Because when I'm looking for this perfect combo I always start in the same place- the holy grail of meal prep, the rotisserie chicken. I mean, what's not to like about it? Some magical man in an unknown room is cooking these babies up all day and then setting them out in those oh-so-convenient warmers until I can come by and snatch one up. I don't have to worry about preparing it, cooking it (or undercooking it, which is my greatest phobia), or making sure it's perfectly moist and ready to serve. Nope, the magical man does that. All I have to do is come up with lots of ways to serve it so my husband doesn't figure me out.

 

And today is your lucky day because I'm going to share with you the first in a series of recipes that uses the rotisserie chicken as a starting point and very little else to take it from the container to the dinner plate.

 

Chicken and Gruyere Turnovers (Don't panic if you don't know what Gruyere is...)

Frozen puff pastry (one 17.25 oz package)

1 1/2 cups shredded rotisserie chicken

1 1/2 cups grated Gruyere (this is a very mild cheese and is great for baking because of how it melts; you can substitute a good Swiss if you can't find Gruyere)

1/2 cup frozen peas

1 egg

Dijon mustard

 

Cut 2 sheets of thawed frozen puff pastry in half to form 4 rectangles. Dividing evenly, top half of each rectangle with a mixture of the chicken, Gruyere, and frozen peas. Seal the pastries and brush the tops with beaten egg. Bake at 400 degrees until golden, 20-25 minutes. Serve with Dijon mustard. Serves 4.

 

The combination of the flaky puff pastry plus the melty, cheesy chicken mixture is to die for! And it has all the "basics" inside- meat, cheese, vegetable- so no need for a side dish. You could even add or substitute another vegetable (I was thinking broccoli ??) to up the heartiness of the meal.

 

Coming up I'll have more easy meals that start with the rotisserie chicken. Anything to give us a new recipe to try without breaking the bank or our back, right?!

 

Enjoy!

Lauren Alexander: Perfect Meal for the Time Change (urrrggh)...

My least favorite day has come and gone but it leaves behind its wrath. Ok, maybe I'm being dramatic. But the day we turn our clocks back is by far my least favorite day of the year. And now that I've got an 18 month old, the time change is even more brutal than in years past. Why? Because the little guy has no idea what's happened and can't figure out why waking up at 6am isn't just as good as waking up at 7am. I'm tired just talking about it.

 

This, my friends, is just another example of why I live for the crockpot. At the end of the day (and especially these days when it's 5 o'clock but feels like 8 o'clock) I just want to blink my eyes and have dinner in front of the family. And the crockpot is the closest to a miracle I have found.

 

Today's recipe is another southern classic that I remember watching my mom make often. Except dear mom slaved away with tons of steps and meticulous timing. I have no patience for either of those things so I choose to dump all of my ingredients in a crockpot and 8 hours later...voila!

 

Mom's Country Steak

4-6 cube steak (such a cheap cut of meat!)

1 can cream of mushroom condensed soup

1 packet dry onion soup mix

1/2 cup of water

 

That's it! Seriously! Dump them all in the crockpot, cook on low for 8 hours (or high for 4 hours) and serve. I typically serve it over rice with a vegetable side or two. Honestly it doesn't get any easier than this. Not to mention seriously inexpensive. And the greatest part is it tastes EXACTLY like mom used to make, minus the actual work. Perfection!

Lauren Alexander: Southern Comfort Food...

Happy belated Halloween to you all! If you're anything like me, you have a nasty candy hangover and are glad that you don't have to dress your child up today for the 10th time. Halloween was a great time this year, especially since it was Nash's first "real" Halloween. But, man, I'm exhausted! And when I'm this tired there's only one thing I can say...crockpot time! God bless the crockpot, right?! My family would probably starve without it, especially when it gets cold out and I'm just too tired to slave over an oven. One of my all time favorite old fashioned dinners that comes from the crockpot is a recipe I took from Southern Living (can't go wrong there, huh?!). It's a simple BBQ sandwich recipe and I swear by it when I'm in need of a good ol' southern dinner.

 

Here's what you'll need...

1 1/2 lbs beef stew meat

1 green bell pepper, chopped

1 small onion, chopped (about 1 cup)

1 (6-ounce) can tomato paste

1/2 cup firmly packed light brown sugar

1/4 cup white vinegar

1 tablespoon chili powder

2 teaspoons salt

1 teaspoon dry mustard

2 teaspoons Worcestershire sauce

 

Combine all ingredients in a crockpot. Cover and cook on HIGH setting for 7 hours. Shred the meat before serving on whatever type of sandwich bun you prefer. Voila! Dinner is served!

 

I like to add sliced pickles and coleslaw to really complete the meal. And hey, throw in some baked beans, too, if you're looking to up your Southern cred! Whatever sides you like, you can't go wrong with this classic crockpot meal. I've yet to feed it to someone who didn't beg for the recipe.

Lauren Alexander: Comfort Food on the Fly...

It's always around this time of year when I start craving that yummy comfort food that my mom used to cook for us when we were little. You know, the stuff that she slaved away on in the kitchen while we yelled from another room, "Is it ready yet?!". It's getting colder and darker and my hibernating instincts are telling me to hunker down and enjoy some good old fashioned home cooking. The problem is that I'm the mom now and unless I cook it, we're not eating it. So I lean on some easy, inexpensive recipes that create the meal I'm craving without all the time and expense.

 

One of my favorites that I've been making lately is a chicken pot pie. Sure, you can buy one in the frozen food section but those are usually loaded with fat and calories. My recipe only requires 4 ingredients and less than 5 minutes of prep- top that! Here's what you'll need...

 

2 shredded chicken breasts (you can boil chicken breasts that you already have or just buy a rotisserie chicken)

1 can of cream of chicken soup (I use the healthy request version that has half the fat of the regular)

2 cans mixed vegetables (I buy store brand and it's less the $2 for both)

1 package of refrigerated pie crusts (the package contains 2 crusts, for top and bottom)

 

Mix the chicken breasts, cream of chicken, and mixed vegetables. Lay one pie crust on the bottom of a pie dish, fill with the chicken mixture, and top with the other crust. Pinch the edges of the crusts together to seal in the mixture and cut small slits in the top of the crust for ventilation. Bake at 375 degrees for 45 minutes or until the crust is browned.

 

And that's it! I swear it tastes just like you slaved away on it, meanwhile you spent less than $15 and 5 minutes of work. I'd say that's the perfect combo.

 

Stay tuned for some more wallet and time-friendly recipes that allow you to indulge in your favorite comfort food while minimizing your time in the kitchen and grocery store.

 

Happy eating!

Smoothies...

We have been enjoying a new little treat around here: smoothies!  This past year my kids got hooked on the strawberry banana smoothies from McDonald's so I started thinking I should learn to make them.  I am a little embarrassed to even post my "recipe" because it is so easy!  I have been whipping these up each morning and my kids cannot get enough.  Its great, especially for those mornings where they just don't eat a thing...now I know I am sending them off with a full belly.  You can tailor your smoothie to your family's taste buds by choosing their favorite fruits and veggies.  To add a little immune boosting power try adding a vitamin-mineral powder like Emergen-C. 

Recipe:

*this is not an exact science but this makes about 3-4, 8oz. smoothies

handful of ice

1-2 cups of pineapple juice

2 cups frozen fruit

half banana

2 Tbs plain or vanilla yogurt

Lauren Alexander: Risotto Primavera...

Risotto was one of those things I had never tried until recently, but swore I didn't like it. Truth is, I didn't even know what it was. Pasta? Rice? To me it looked like a tasteless dish but boy was I wrong. This summer I kept coming across recipes for risotto and they all included some of my favorite veggies so I felt compelled to give it a try. And no matter what I added-shrimp, veggies, or anything that sounded good- I became a risotto fan! I must admit, it's a bit of a "high maintenance" dish to prepare but if I can make it with a needy 16 month old at my feet, anyone can! Plus, most of the ingredients are ones that you typically already have on hand. Check it out...

Risotto Primavera

1 tbsp olive oil, divided

1/2 tsp salt, divided

1 pint cherry tomatoes

3 1/4 cups water

2 1/4 cups chicken broth

1 1/2 cups chopped onion

1 1/2 cups Arborio rice (sold in nearly every grocery store)

2 tbsp white wine vinegar

1/2 cup frozen green peas

12 ounces asparagus, trimmed and cut into 1 inch pieces

2 ounces pecorino Romano cheese, divided (I used plain old grated Parmesan)

1 tbsp lemon juice

1/4 tsp black pepper

1. Preheat oven to 400 degrees.

2. Toss 1 1/2 tsp olive oil, 1/8 tsp salt, and tomatoes on a baking sheet. Bake at 400 degrees for 15 minutes or until tomatoes burst.

3. Heat 3 1/4 cups water and broth in a saucepan over medium heat (do not boil).

4. Heat remaining 1 1/2 tsp oil in a large saucepan over medium-high heat. Add onion to pan; cook 5 minutes, stirring frequently. Add rice; cook 1 minute. Stir in vinegar; cook 30 seconds or until the liquid is absorbed, stirring constantly (this is the "high maintenance" part). Add broth mixture, 1/2 cup at a time, stirring constantly until each portion is absorbed before adding the next (about 20 minutes total). Add peas and asparagus to pan with last 1/2 cup of broth mixture. Remove from heat. Stir in grated cheese, remaining salt, and juice. Spoon about 1 3/4 cups risotto into each of 4 bowls; top evenly with tomatoes. Top with more grated cheese and pepper.

Yummmm is what I have to say about this recipe. It's creamy, tasty, filled with veggies, and fully satisfies. Other veggies to try are shelled edamame and cut green beans. I've also added shrimp which is a good alternative if you want more than veggies only. No matter how you make it, risotto is a great base for adding whatever you're in the mood for. It may take a little extra attention but it's worth it when you know your whole family can enjoy the same meal for once!

Let me know what you think and anything you add to make it your own.

Happy cooking!

Lauren Alexander: Tomato Tart...

After a wonderfully long beach vacation with the family, followed by a not-so-wonderfully long stomach virus I'm back!

 

Vacation was just as it should have been- family, friends, sun, and eating similar to when I was pregnant. Which means that if it was in front of me, I ate it. From my mom's classic "beach grits" to the cheeseburger on the beach to delicious meals prepared every night, I indulged and didn't look back. But now I'm back at home, Fall is officially here, and I'm ready to find some new recipes that will welcome in, not only a new season, but a healthier me and family.

 

To continue on with the vegetarian trend I started with my first recipe a few weeks ago, is a yummy Tomato Tart recipe that was passed along to me from one of my friend's in San Diego. She said this was her go-to recipe when she was having a girls night out but still needed to pull together a meal for the family before heading out. It's low on ingredients and time but very high on taste and satisfaction- pretty much the perfect combination in my book! Here goes...

 

Tomato Tart

 

1 1/2 cup shredded mozzarella cheese
3/4 cup loosely packed basil (chopped)
4 cloves garlic, minced
1/2 cup mayonnaise
1/4 cup parmesan cheese
4 small fresh tomatoes- It was suggested not to use Roma so I used vine-ripened. I think heirloom or beefsteak would probably be the tastiest.

1 unbaked pie shell
 
Bake pie crust at 450 degrees for 5 min. Remove crust from oven and sprinkle bottom with 1/2 cup mozzarella cheese. Reduce oven to 375. Drain sliced tomatoes on paper towel to remove all excess moisture. Place the tomatoes on top of the cheese in the crust. Mix garlic, basil, rest of mozzarella, mayonnaise, and Parmesan and spread over tomatoes. Bake 375 for 25 min. Keep an eye on the crust as it cooks to make sure the edges aren't burning. If they are cooking faster than the rest, cover the edges with foil.

 

I made this last night and my husband loved it! The tomatoes could have been a little juicier and in season, but it was still really tasty. I probably would add even more tomatoes next time (maybe 2 layers of tomatoes instead of one) and possibly another vegetable (asparagus or broccoli maybe?) to up the heartiness. No matter what you do with it, it's a super tasty meal that is made in a snap and most of the required ingredients are those that we typically have around the house anyway.

 

Let me know what you think! Would you make any changes?

 

Happy cooking!

 

Lauren Alexander: a.k.a Beth...

Surprise it's actually Beth, not Lauren!  Sneaky around here, huh?!  lauren is not feeling too good today so the last thing she felt like thinking or writing about was food.  Unless of course you would like to hear about saltines and gingerale.

This works out great because I had some recipes to share with you!  As you know I just went on a beach vacation with my family and a "cook off" has become one of our traditions.  I am not sure how it started but one year my brother-in-law, Scott and I decided to each make a batch of Cowboy Caviar and let the rest of the family crown a winner.  Let me tell you, you are in the presence of royalty!  I didn't want to let my title go so we decided to do another "cook off."  We couldn't decide on a category so we just each chose a night to cook.  Our meals were very different but both delicious (if I do say so myself!).  This year there really wasn't a winner because everyone loved both meals so much.  I guess that means I retain the crown, right?!  You be the judge...

My recipe:  Corn and arugula fettucini

source
*I added red peppers, bacon, and zucchini to mine
served with salad and bread

Scott's recipe: Chili-rubbed steak tacos with avocado-lime salsa

source
*so delicious!!

Bring It, Lunch!

Anyone tired of fixing lunches yet?!  If your kids are in preschool you could be fixing, on average 108 lunches per year.  If your kids are elementary or beyond you could be fixing well over 150 lunches this year!  Surely this task will not be the end of us.  I have gathered some of the best lunch/snack ideas I could find so you can really stick it to that lunchbox.  If you have more ideas send them my way!


*recipes below


Sandwiches:
It's time to think outside the box and outside the bread for that matter.  There are plenty of options, besides a loaf of bread to whip up a great sandwich.  Here are some options for the outside layers:

• sliced, cored apples filled with peanut butter and raisin (any peanut butter suggestion can be replaced with sun butter)
• whole grain english muffins (endless filling options)
• *whole grain tortillas (use as a roll-up like the pear suggestion below)
• graham crackers
• thick slices of cheese (think...turkey in the middle of two large slices)
• cinnamon raisin bagels (or any flavor!) with cream cheese or peanut butter
• crescent rolls (filled with *meat, cheese, or veggies.  Think...homemade "hot pocket")
• cucumbers filled with cream cheese and turkey, pimento cheese, or hummus (mini sandwiches)
• whole grain waffles (filled with peanut butter, sunflower seed butter, cream cheese, or Nutella)
• lettuce wraps (fill Boston Bib lettuce cups with tuna salad, shredded turkey or *chicken salad.  Toss in some fruit like diced grapes, dried cranberries, or mandarin oranges)
• pita pockets with egg salad

For non-sandwich eaters:
Some kids don't go for a good ole PB&J, so here are some main courses that skip the sandwiches:

• kabobs (intermix fruit, cheese, and turkey chunks)
• veggie plate (slice their favorite veggies like carrots, celery, and peppers.  Send with a small container of low fat dressing, hummus or peanut butter)
• granola bars (Luna, Nutri Grain, Nature Valley)
• cheese stick (for an easy, quick lunch roll a couple of pieces of turkey around a cheese stick.  Secure with a toothpick if children are old enough to not hurt themselves with it)
• pita triangles with hummus or tazitki dipping sauce
• *chick pea salad (for the more adventurous eaters)
• blue corn tortilla chips and salsa for dipping (again for the adventurous eaters)
• soup (chicken noodle, vegetable, and orzo)
• muffins (blueberry, cranberry orange, cinnamon, or one of these *home made varieties etc.)

Served on the side:
To make sure their bellies are full you will also need to side acts.  All of these snacks can be pre-assembled for quick grab in the morning:

• home made snack mix:  fill individual bags with pretzels, dried cranberries or raisins, mulit-grain Cheerios, and whole grain Goldfish)
• banana, pears, oranges, apples, etc.
• baby carrots, celery sticks, sliced peppers, etc.
• Pirate's Booty popcorn
• Rold Gold Cinnamon Raisin pretzel rods (other flavors too)
• apple sauce (squeeze pouches are convenient and come in other flavors as well)
• yogurt
• Chex Mix
• Veggie Stix
• Caramel Apple rice cakes (other flavors as well)
• real fruit strips (like Archer Farms brand at Target)

Snacks:

When you need to grab something to go or just need something to fill up the kids between meals, check out this list from Real Simple (there is also an additional list in this month's issue with even more great, new snack suggestions):

http://browse.realsimple.com/results.html?Ntt=snacks&N=39+4294966819+4294967216

Here are the recipes with a (*) above:

 

pear roll ups

muffins

chickpea salad