Going Back to School Lunch Ideas
As you prepare to get the kids ready to go back to school, your thoughts may be turning to lunch ideas. From making sure their uniforms fit to ensuring the PE kit is washed and they have everything they need for their first day back, what you will pack in their lunch box can often escape your thoughts.
Coming up with new and exciting ideas can also be a challenge. No one wants to eat the same boring lunch every day, but sometimes a quick sandwich is perfect when you are rushing around trying to get out the door.
Getting into the habit of preparing your child’s packed lunch the night before or even planning some of your evening meals around leftovers that make great school lunches can make it all a bit easier and less stressful.
With a little prepping and planning, you can just grab your child’s pre-packed lunch box from the fridge and slip it into their school bag with the peace of mind that they have a healthy home-cooked lunch to help fuel their minds and bodies during the school day.
Ensuring your child is eating the right foods can help with their development and can help them concentrate and focus on their school work.
Here is a selection of some of our favourite quick, easy and healthy school lunch ideas.
Colourful Vegetable Pasta Medley
● 3 medium tomatoes, chopped
● ½ tsp salt
● 1 small red onion, julienned, use Cone #2
● ½ tsp fresh ground pepper
● 1 tbsp fresh lemon zest, grated, use Cone #1
● 8 Oz whole wheat fettuccine pasta
● ½ cup Feta cheese, crumbled
● 1 tsp fresh oregano
● ¼ cup olives, sliced, use Cone #4
1. In a double-walled salad bowl combine chopped tomatoes, onion, lemon zest, olives, salt and pepper. Marinate for 30 minutes.
2. Place pasta in 3 quart inset and place in a sauce pan with water, as per directions on the package. When cooked, drain cooked pasta.
3. Place in salad bowl with other ingredients and toss. Sprinkle with feta cheese and fresh oregano.
Vegetarian Sandwich Wrap
● 1 onion, sliced, use Cone #4
● 1 red bell pepper, seeded and chopped
● 4 Oz mushrooms, sliced, use Cone #4
● ¾ cup sweetcorn
● 8 Oz red bell pepper hummus
● 2 large whole-grain tortillas
● ¾ cup black beans, cooked, rinsed and drained
● 1 poblano pepper, roasted and cut into strips
● 3 Oz spinach, chopped
1. Preheat oven to 450°F/232°C.
2. Preheat skillet over medium heat. When several drops of water sprinkled on pan skitter and dissipate, about 4-5 minutes, place onion into skillet and sauté until translucent, about 4-5 minutes. Add bell pepper and continue to sauté for another 2-3 minutes. Add mushrooms and corn and continue to sauté for another 2-3 minutes. Remove from heat and set aside.
3. Spread a layer of hummus on the 2 tortillas.
4. Place sautéed vegetables, beans, poblano strips and spinach onto tortillas, dividing evenly. Roll into a burrito.
5. Place rolled burrito on griddle, seam-side down. Remove the griddle handle and bake for 8-10 minutes, until warm.
6. Slice wraps in half and serve.
Super Greens Salad with Strawberry and Mango
● 10 oz super greens salad mix (baby chard, baby kale and baby spinach)
● 1 champagne mango, shredded, use Cone #2
● 16 Oz strawberries, sliced, use Cone #4
● 1⁄2 red onion, sliced, use Cone #3
● 1⁄4 cup walnuts, ground, use Cone #1
● 1⁄4 cup pumpkin seeds
● 1⁄4 cup crumbled feta cheese
● 2 tbsp honey
● 1 lemon, juiced
1. Place mixed greens in large salad bowl. Position bowl under Food Processor.
2. Remove the food guide from unit. Shred mango directly into bowl over top of greens.
3. Place food guide back on unit. Add a handful of strawberries into the hopper and slice by pressing down on the food guide. Repeat until all strawberries are sliced.
4. Process onion directly into bowl.
5. Grind walnuts directly into bowl.
6. Sprinkle pumpkin seeds and feta cheese over top.
7. In a small mixing bowl, combine honey and lemon juice.
8. Pour dressing over top of salad and toss to combine.