As you know we love good, healthy food that is simple to make, doesn't require big bucks and an enormous mess in the kitchen... Which is why I was beyond excited to share my favorite lunch box recipes on Mom's Minute on Channel News12! There are lots of classics with a nutritious twist to them. Additionally these recipes are extremely versatile and can be easily adopted to a vegan or gluten free options. I take every opportunity to load my children's food with seeds, legumes, veggies. So feel free to make any changes when you are cooking and add other superfoods you and your little or not so little scholar fancy!
Grilled Cheese With Bok Choy
10 slices cheddar cheese (or more if your little scholar is a cheese lover)
10 slices whole wheat bread
3-4 tbs butter (soft)
12-15 bok choy leaves
Preheat oven to 425°F.
Butter one side of each slice of bread and place on the baking sheet, buttered side down. Place a slice of cheese, add 2-3 bok choy leaves, top off with the another slice of cheese. Cover the sandwich with another slice of bread with butter side up. Bake 7 min, remove the tray, flip all sandwiches over. Bake 2-3 min.
Bambino Sushi Rolls
4 slices of multi grain bread (or any bread of preference)
3-4 tbs cream cheese
8 pieces of seaweed snack (nori)
1 tbs roasted sesame seeds (optional)
1 cucumber, sliced
Flatten all bread slices using a rolling pin. Spread a generous amount of cream cheese, sprinkle sesame seeds. Lay seaweed over the cream cheese and seeds. Add cucumber slices and it is ready to roll! Roll tightly, give it a gentle squeeze once completely rolled. Using a sharp knife slice into 2-3 pieces.
Zaffles (Zucchini Chicken Waffles)
1 c grated zucchini
1/2 c chopped chicken (cooked) - optional
1 c flour
2-4 tbs milk
1/4 - 1/2 c grated parmesan
1 tsp dried basil
salt to taste
Turn the waffle iron to medium. Combine all ingredients in a large mixing bowl and give it a nice mix! Add more flour if the mixture is too moist or feels runny.
Brush waffle iron with oil and add 1/4 c batter to the center of the waffle iron. Close the lid and cook until waffles are golden.
Makes 8 tiny waffles or 4-6 larger ones.
Cheddar and Chives Scones
2 c flour
1/2 c butter, softened
1 tsp baking powder
1 c cheese
2-3 tbs dried chives
1/3 c milk
Salt and pepper to taste
Preheat oven to 425F. Mix all ingredients in a large bowl until a soft dough forms. Continue working on the dough with your hands, add more flour if the dough is sticky. Start breaking small pieces, roll and place on the baking sheet. Set all rolls 1 inch apart. Bake 15 min.
Quinoa Spinach Empanadas
2 1/2 c flour
1 tsp salt
1/2 c butter (softened)
2 eggs (1 for the wash and 1 to be added to dough)
1/4 -1/3 c cold water
1 c cooked quinoa
1 c spinach
1 tbs avocado oil
1/4 c grated mozzarella
2 garlic cloves
This is one of the most simple doughs to put together! Prepare a stiff dough by bringing all dough ingredients together. If you are not running short on time, refrigerate for 15-20 min.
Roll out the dough using a rolling pin, cut circles using cookies cutters (or a mini bowl!). Place the mix on the bottom half of the cut dough, fold the top to close. Press on the edges with a fork (brushing the edges with water or egg will help to seal the empanadas).
Brush the top with the second egg. Bake at 450F for 15-17 min.
Oven Fried Chicken Nuggets
8 chicken breast halves (boneless)
1/2 c milk
1 tsp salt
1 tbs minced parsley or dill
2 c unsweetened corn flakes (crushed)
Preheat oven to 400F. In a small bow mix eggs, milk, salt. In a separate bowl combine cornflakes and parsley or dill. Dip the chicken in the milk mixture - cut to smaller pieces to resemble nuggets, then roll in the flakes ensuring the piece is completely covered with the dry mix. Place the chicken pieces on the greased baking pan. Bake for 25 min or longer if needed.