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A Few Lunchbox Recipes The Kids Will Love!

on August 24, 2012

When you are just starting to get back into the school routine and packing lunches, it can be difficult to come up with new items to pack. Here are two sandwich options that are not only flavorful but packed with lots of nutrients!  Studies show that children tend to be healthier eaters when they are actively involved in making their own food and these recipes are easy to assemble so why not let them help.  Try one of these in the lunchbox tomorrow!

Mini Veggie Burgers

1/2 cup bulgur wheat
1 cup water
1 15 oz can pinto beans, rinsed and drained
1/2 cup monterey jack cheese, grated
1/2 cup carrot, grated
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 tablespoon oil

Preparation:

1. Place the bulgar wheat and water in a pot. Bring to a boil, then reduce to a simmer and cover for 13 minutes.

2. After the bulgur has cooked, place in a bowl and let cool.

3. Place 1 can of rinsed and drained pinto beans in a food processor and puree.

4. Add the pureed beans, cheese, carrot, salt, garlic and onion powder to cooked bulgur and mix thoroughly.

5. Form into patties.

6. Heat oil in a large saute pan over medium heat and cook the burgers for 3 minutes on each side.

7. Serve with accompaniments.

To Freeze: After forming patties and before cooking, place patties on a baking sheet in the freezer for 1 hour, then transfer to a zippered bag or other food-safe freezer container. Defrost in the refrigerator then follow recipe direction.

Snail Spirals

Snail Spirals

lavash wrap (flat, rectangle, ultra thin pita-like bread.)
hummus, any flavor
a variety of raw veggies and fillings ( I like using edamame, spinach and tomatoes)

Preparation:

1. spread the hummus on the lavash wrap – thinly and evenly.

2. Add your fillings.

3. Roll.

4. Slice into one inch thick rolls.

Lunch Packing Tip: Skewer the rolls on a long wooden kabob stick to keep the spirals in tact. Or use flat tupperware and lay the rolls flat like sushi.

Veggie Rainbow Wraps

Veggie Rainbow Wraps

Veggie Rainbows. For a more savory rainbow wrap choose an array of veggies:
Red: roasted bell pepper, tomato, radish
Orange: bell pepper, carrot, sweet potato, pumpkin
Yellow: corn, squash, yellow tomato, yellow beets
Green: greens (assorted varieties), edamame, peas, avocado, broccoli, asparagus, bell pepper, zucchini, celery
Blue/Purple: Radicchio, olives, purple potatoes, onion, beets, eggplant, cabbage

1 whole wheat wrap (lavash wrap)
3 Tbsp vegan cream cheese
2 cups chopped veggies, rainbow colors
1 Tbsp lemon juice
1/2 tsp salt (optional)
dash or pepper (optional)

Preparation:

1.  Slice your large wrap into two smaller rectangle pieces.

2.  Spread 1 1/2 Tbsp of vegan cream cheese on each wrap.

3.  Sprinkle a bit of salt and/or pepper on the cheese (optional). Set aside.

4.  Chop all your veggies into small flat cubes, about the size of a large raisin. Place in a large bowl or arrange by color on a plate.

5.  Spritz veggies with lemon juice to preserve colors and prevent oxidation.

6.  Set up the workspace and instruct the kids on what to do-build a rainbow out of the veggies.

7.  Before rolling the wrap, you can spread the veggies around a bit if needed. Roll up! (Adults may need to do this part.)

8.  Eating time! Slice the wrap into 5 small spirals. Time to munch your rainbow rolls.

Source:

http://www.weelicious.com

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