JadziaDax

Great School Lunch Recipes!

Idea 1
Instead of sandwiches, use half-pita breads stuffed with whatever will keep and will nourish the consumer. Avoid things that are too watery, as they will soak into and make fragile the pita. Wrap tightly in cellophane wrap.
This works well for both hot and cold foods, and the pita itself can be warmed/toasted for a different texture. Of course, falafel is the classic filling, but salad will work just fine, as will mixed veggies with cheese or without.
Instead of alfalfa sprouts, which may be toxic, try exotic kinds of lettuce or other greens, such as spinach.

Idea 2
Planned leftovers from the night before can become soups or stews to be enjoyed hot the next day, like scalloped potatoes can become a yummy potato soup with a few additions.
Left over mac & cheese can become either a hot or cold dish when combined with fresh garden produce or leftover meat and some herbs.
Likewise, beef stew can become a great soup if you add fresh produce and herbs.
Take some croutons in a separate little container and add just before eating.

Idea 3
A "Turkey Roll"
Lay a 6-inch flour tortilla flat.
Place a slice of provolone cheese near one edge.
Lay a slice of turkey on top of the cheese.
Spread a little (half- to one teaspoon) of sour cream on the turkey.
Sprinkle a little salsa (again, maybe a teaspoon) on it.
Roll up the tortilla (too much sour cream & salsa makes it messy).

Idea 4
Half-frozen lemonade
Reuse 8 oz plastic drink bottles by filling them halfway with lemonade, capping the bottle, lay the bottles on their sides in the freezer overnight.
In the morning, fill the bottle with more lemonade from the refrigerator. This keeps the lunch cool, and thaws enough by lunchtime to drink.

Idea 5
Crunchy Fingers
Ingredients
2 cups toasted oat flakes
1/2 cup peanut butter
2 tablespoons vegetable oil
4 slices oatmeal or whole wheat bread, toasted and cut into 1-inch strips

Preparation
Place toasted oat flakes in a sealable plastic bag, crush with a rolling pin, and pour onto wax paper.
In a medium saucepan, over low heat, combine peanut butter and vegetable oil until easy to stir, transfer to a shallow bowl.
Dip each toast strip into the melted peanut butter and coat completely. Roll each strip in crushed oat flakes until no peanut butter shows. Cool on a wire rack.

Makes 16


Idea 6
"Presto" Breakfast
This is really a whole breakfast in a glass. You can have toast or a muffin with it
Ingredients
2 1/2 cups of orange juice (or other fruit juice)
1 cup milk
2 eggs
1 banana (peeled and broken into pieces)
1 apple (peeled, cored and cut into pieces)
1 orange or peach (orange-peeled and divided, peach-pitted and cut into pieces)
1 tablespoon honey or 2 teaspoons of sugar

Preparation
Measure the juice and milk into a blender.
Add eggs, banana, apple, orange or peach.
Add honey or sugar.
Cover blender and turn it on for about a minute.
Turn it off and stir - if it is not smooth, turn blender on a bit longer.
Serves 2 - 3 in mugs or tall glasses

Idea 7
Cookie Cutter Breakfast
Ingredients
1 slice of bread
1 egg
Salt and Pepper
Butter
Cookie cutter of your choice

Preparation
Press cookie cutter into bread slice and take out the centre carefully.
Butter both the leftover bread and cut out piece.
Melt a little butter in frying pan.
Spread melted butter around and put unbuttered side of the bread into the pan.
Break egg into small bowl or cup and pour into the hole left in bread slice. (you may choose to scramble it first!)
Sprinkle with Salt and Pepper, and fry until egg white turns white.
Flip both pieces of bread and fry until browned.
Place on plate and serve with fruit juice (or eggnog!)
Serves one.