By Sharon Thompson Lexington Herald-Leader
The first few weeks of a new school year are when parents stress about what to feed their youngsters.
Lunch programs at schools provide nourishment, but picky eaters often prefer a lunch packed (or supervised) by Mom or Dad.
Choosing healthful items for your child’s lunch means careful planning, extra trips to the supermarket and time allotted for making sandwiches and cutting up fruit.
Ideas for lunch box items are plentiful, but after the first couple of weeks of school, children often become bored with their usual choices, and parents tire of the chore. But it’s important for parents to keep the pantry stocked with fresh ideas.
Evelyn Cucchiara, author of “30 Days to an Organized Home,” blogger at AllEvelyn.com and mother of three sons, suggests making a week’s worth of lunches on Sundays.
•Set up an assembly line, making five at a time.
Wrap in foil sheets, like the ones available at the big-box stores.
Pack snacks in reusable plastic containers.
Make desserts, then pack individually and freeze.
Get each child a water bottle labeled with his or her name. The child is in charge of filling it up daily.
Shake-up salads are easy. Simply layer salad ingredients in a plastic container that your child can shake up when he or she is ready to eat.
Mandarin chicken
1/2 cup drained mandarin oranges
1/3 cup shredded cooked chicken breast
1/3 cup steamed broccoli
1/4 cup chow mein noodles
Layer ingredients in plastic container and shake when ready to eat.
Taco salad
1/4 cup salsa
1/3 cup rinsed black beans
3/4 cup chopped lettuce
1/4 cup shredded Cheddar cheese
1/3 cup baked tortilla chips, broken
Layer ingredients in plastic container and shake when ready to eat.
From Parents Magazine
Corn dog muffins
1 box Jiffy corn muffin mix
1 egg
1/3 cup milk
4 turkey hot dogs, cut into 5 pieces
Prepare muffin mix according to package instructions. Grease 20 slots in a mini-muffin tin and spoon a small amount into the bottom of each.
Place a piece of hot dog on top of muffin batter. Cover with a spoonful of muffin batter. Bake at 350 degrees for 15 to 20 minutes or until golden brown on top.
Makes 20 muffins. Can be frozen.
From Pinterest
