Have school lunches hit a wall? It’s gets tedious for anyone to eat the same thing every day. It may be time to mix it up to keep your kids interested in eating healthy.
You may want to include dry roasted edamame or chickpeas for a salty, crunchy snack with some protein. Individually packed, pitted olives are also a nice alternative to potato chips.
Use cookie cutters to make sandwiches into fun shapes. This also works well for using on fruits and vegetables.
Pack leftovers from dinner the night before to make a great lunch. The bonus is that it’s super easy.
When you’re at the grocery store make sure to pick up some precut fruits and vegetables. This is a big timesaver.
Pack lunch in a bento box to make lunches look exciting and practice portion control.
Get them involved in shopping for and packing their own lunch.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved
What took so long?!! I love potato chips and I love sriracha. It’s like Santa came early this year!
Salt, spray, sea air, and warm sand underfoot are all the pleasant sensations of a day at the beach which stir cravings for good and hearty food. A perfect refreshment is a traditional beach-blanket banquet, complete with charcoal-grilled corn on the cob. You can prepare this picnic to feed a crowd or simply the family on any summertime trip to the beach. For a small group, you may want to take only half of the salad and leave the rest at home for a midweek supper.
Crunchy Egg Dip
Red Onion Slices
Barbecued Corn on the Cob
Mixed Bean & Artichoke Salad
Honey Applesauce Cupcakes
Beverages of Your Choice
Bake the cupcakes on the day of the picnic or bake them ahead of time and then freeze them. If they are frozen then let them thaw to room temperature on the morning of the outing. Frost them after they have thawed (if you are frosting them). Prepare the bean salad a day ahead and refrigerate it so the vegetables have time to marinate. Hard-cook the eggs for the salad garnish and the egg dip at the same time. On the morning of departure, slice the onions and tomatoes, and prepare the lettuce leaves; seal them in individual plastic bags or in small containers. Then prepare the egg dip and get the corn ready. Refrigerate the food that needs to be kept cold before packing it in the cooler. Have ready one or more large bags of potato chips and enough hamburger patties and French rolls for your picnicking party. You’ll also need a portable barbecue; potholders, a spatula, and tongs; and charcoal, charcoal starter, and fireplace matches.
Packing Your Picnic: Place the chilled beverages in the bottom of a roomy cooler. On top, pack the ears of corn and the egg dip. Tuck in the parcels containing the hamburger patties, garnishes for the salad, hamburger condiments, and butter for the corn. Carry all of the barbecue equipment in a sturdy box. In a roomy basket, pack the unbreakable items first, including serving spoons for the salad, a bottle opener, salt and pepper, and a knife for the rolls (unless they’re presliced). Fit in the cupcakes and the salad. Place the rolls and potato chips on top. For a sandy picnic, it’s always wise to carry extra paper plates, napkins, and pre-moistened towelettes.
At the Site: Start the charcoal about half an hour before you want to begin cooking; wait until the coals turn gray before grilling the meat and corn. Meanwhile, spread the blanket and let people nibble on potato chips and dip. If your site is very sandy or some of your guests are quite young, you may prefer to wait until the hamburgers and corn are almost ready before you unpack the rest of the food. Before serving the salad, stir it well; then garnish it with the egg slices, if desired, and artichokes.