Peanut Post: Preschool Lunches Part I

You didn't think I was going to pack Peanut's lunch several times a week and not take at least a few pictures, did you?  Psssh, of course not!  For the first time, I'm realizing "the big deal" with packing healthy, easy to eat quickly lunches that can be kept cool with an ice pack for several hours.  It's not as simple as it sounds!  But, never fear, here are a few fun ideas from this Mama's kitchen:
Also, see Part II here!

1.  Leftover pasta salad, whole grain fig bars, grapes (This is one of her favorites)

2.  Turkey/cheese/spinach wrap, whole grain fig bars, strawberries

(and extra leaves by request)

3.  Half PB&J sandwich, hummus with feta and carrots, dried cranberries with almonds

4.  Leftover pizza, spinach/cherry tomato "salad", blueberries, craisins/mixed nuts

5. Chicken/cheese/spinach wrap, cucumbers/tomatoes, grapes, whole grain cinnamon crackers

6. leftover pizza, tomatoes/olives, quinoa bar

7.  whole wheat pancakes/syrup, pecans, grapes

(be sure the syrup part is sealed well... ours was not)

8. apples/celery with peanut butter, cheese stick, almonds/raisins, whole grain fig Newtons.

9. turkey slices, spinach/tomato salad, olive/cheese toothpicks, cheddar bunny crackers

General tips:

- Pack for multiple days at a time and store in the fridge, ready to go.  Pack your own lunch while you're at it to cut down on time in the morning.

- Preschoolers don't eat much of any one thing, so split the wrap/sandwich and use it to make two lunches.  Cuts down on waste and time!

- Try a variety of foods and rotate so your child doesn't get bored or in a routine of eating the same thing.  Once they do, they may not want to try something new.

- Incorporate whole grains, protein, dairy, fruit and veggies, if possible.

- Use leftover lunch food as their after school snack - that way, you know they are getting all of those carefully balanced nutrients you worked so hard to include.  And again, less waste.

- Finger foods are always a bonus for this age.  But it never hurts to send a fork/spoon once in awhile for favorites, such as pasta salad.

- Pack realistic portions for your child's appetite and the time allotted for lunch.

- Not a must, but out of courtesy, try to limit the number of lids/wrappers/containers the poor preschool teachers have to unwrap - remember it could be whatever you send times 20! Practice with your child to see if they can open them on their own.  Sectioned containers work well - at the very least, it's only one lid. (Annalyn has no problem with these containers.)

Banoffee Pudding

Remember this crazy delicious banoffee pie that I made (and then made again about 823,304,329 times...)?  Well, when we had an abundance of ripe bananas, I decided to make banana pudding. You know, the traditional wafer cookie, banana slices, and pudding all layered together in a pretty trifle bowl.  Then I added cinnamon to the cream before I whipped it, because well, who doesn't like a little cinnamon with everything banana (really? Just me?).  That one little change instantly reminded us of my cinnamon whipped cream topped banoffee pie.  So I did what any self-respecting cook would do - I made another batch and tweaked it some more until this recipe was born.  Instead of plain sweetened condensed milk, I used dulce de leche (or in my case, boiled sweetened condensed milk for about 2 hours until it made dulce de leche).  Again, I added some cinnamon to the cream and layered in some mini chocolate chips.  It was heavenly.  Go ahead, try it - here's how Mama makes it:

Banoffee Pudding

Ingredients:

- 1 large package instant vanilla pudding (about 2/3 c. mix)

- 1 1/2 c. water

- 1 (14 oz) can dulce de leche* 

- 3 c. heaving whipping cream

- 1 t. cinnamon

- 1 box vanilla wafers

- 5 ripe bananas, sliced

- 1/3 c. mini chocolate chips

*(or sweetened condensed milk, boiled in the can for 2-2.5 hours)

2 Minute Apple Crisp

Is anyone else loving this fall(ish) weather?  I sure am!  (Even if it's going to be near 90 next week...) I couldn't resist making something reminiscent of fall food, but since we've been trying hard to eat healthy, I didn't want to completely splurge on something like pie.  So I opted for this super easy apple crisp-type snack (for under 200 calories!).  All you need is an apple, a little cinnamon, and a handful of granola (I used pre-made this time, but I think it'd be extra yummy with this homemade granola with dried cherries/cranberries).  Here's how Mama makes it:

2 Minute Apple Crisp

Ingredients: (per 1 serving)

- 1 Apple, sliced

- 2-3 T. Water

- 1/4 t. Cinnamon

- 1/4 c. Granola

Optional - feel like splurging? Top with a scoop of ice cream! Feel like splurging big time? Top the ice cream with caramel syrup. 

Homemade Sweet Cream Coffee Creamer

Do you love the taste of store-bought creamers, but not the price or lengthy list of ingredients?  Yea, me too.  My solution was to start making our own!  It's super easy to do and with only 4 ingredients, I feel much better about indulging.  We've been making our own for the past few months and have no intention of going back.  You can use any extracts you like, but this is our favorite (tastes like Nestle's Italian Sweet Cream).  Here's how Mama makes it:

Homemade Sweet Cream Coffee Creamer

Ingredients:
- 1 can sweetened condensed milk
- 1 t. almond extract
- 3 t. vanilla extract
- 3 c. half & half, or milk

Grilled Turkey Burgers with Avocado

Another low-sodium recipe in my little mini-series of DASH-friendly dishes:  grilled turkey burgers with avocado.  Again, I utilized the salt-free seasoning to add flavor without sodium to our meat.  I decided to top with some avocado slices in place of traditional burger condiments that are higher in sodium (and I'm just obsessed with adding avocado to everything these days).  If you decide to opt for ketchup, look for low-sodium and low-sugar varieties to keep with the heart healthy diet plan.  Here's how Mama makes it:

Grilled Turkey Burgers with Avocado

Ingredients:  makes three 1/3 lb. burgers, 9 WW pts each
- 1 lb. ground turkey
- 1/3 c. chopped onion
- 1 1/2 t. salt-free seasoning blend**
- 3 reduced-fat buns
- 1 avocado, sliced or mashed

**salt-free seasoning blend
- 2 T. black pepper
- 1 T. cayenne pepper (feel free to use less or leave it out if you want a milder version
- 1 T. paprika
- 1 T. onion powder
- 1 T. garlic powder
- 1 T. parsley
Mix together, store in a spice jar, use in place of salt on your favorite foods!

Baked Cilantro Lime Chicken

Every now and then, I get an excuse to combine my passion (cooking) with my profession (pharmacist).  This summer, I got the opportunity to help my summer intern with a project relating to the DASH diet (dietary approaches to stop hypertension), a low-sodium/low-saturated fat diet aimed at helping people lower their blood pressure by making changes to their eating habits.  As a part of her project, she and a partner made and handed out a salt-free seasoning blend designed to be used in place of salt.  They encouraged patients to replace their salt shaker with this seasoning blend, in the hopes that they could cut some salt out of their diet, while still eating flavorful foods.  Before her final presentation coming up, I offered to design a couple recipes using the salt-free seasoning blend that she could distribute along with it.  The first in this series, this baked cilantro lime chicken is the perfect compliment to the DASH eating plan.  Here's how Mama makes it:

Baked Cilantro Lime Chicken

Ingredients:
- 2/3 c. nonfat plain Greek yogurt
- juice of 1 lime
- 1-2 T. salt-free seasoning blend **
- 2 T. fresh cilantro
- 1 lb. boneless, skinless chicken breast, cut into halves (about 4 oz. each)
- 4 to 6 sheets of  foil
makes 4 servings, 4 WW pts each

**salt-free seasoning blend
- 2 T. black pepper
- 1 T. cayenne pepper (feel free to use less or leave it out if you want a milder version)
- 1 T. paprika
- 1 T. onion powder
- 1 T. garlic powder
- 1 T. parsley
Mix together, store in a spice jar, use in place of salt on your favorite foods!



Directions:

1.  Preheat oven to 350 degrees.  In a small bowl, combine yogurt, lime juice, spice blend, and cilantro.  Whisk until smooth.

2.  Place 4 oz. chicken on each piece of foil.  Coat both sides with yogurt sauce.  Gather foil loosely around chicken and fold over to seal.

3.  Place foil packets on a baking sheet; bake at 350 degrees for 25-30 minutes.

4.  Using oven mitts, open foil (carefully, there will be steam).

5.  Broil chicken on foil until lightly browned and cooked through, about 7-10 minutes more.

printable recipe

Simple Angelfood Trifle with Fresh Berries

With the help of store-bought angelfood cake, this simple trifle comes together quickly and easily.  I love it for holidays, last-minute dinner parties, and weeknight treats.  No special equipment needed - I've even made this at work before!  You can mix it all together, or layer it like a traditional trifle.  Either way, it's an instant crowd-pleaser, and with all the beautiful berry blues and reds, it makes a perfect 4th of July dessert.  Here's how Mama makes it:

Simple Angelfood Trifle with Fresh Berries

Ingredients:

- 1 angelfood cake

- 1 big box instant vanilla pudding mix

- 3 c. milk

- 8 oz. whipped cream

- 1 pint strawberries, halved and stems removed

- 1 c. blueberries, rinsed

- 1 c. blackberries, rinsed

Za'atar Spiced Naan Pizza

Here's one of my favorite pantry creations that pops up in our menu planning every now and then.  In the past, I've always been in a hurry and not really thought to snap pictures or write down what I was doing.  So this time, I really planned it out, bought all the ingredients (I often improvise), and added my new favorite spice blend, za'atar.  Here's how Mama makes it:

Za'atar Spiced Naan Pizza

Ingredients:

- 1/2 lb. ground beef

- 3/4 t. curry powder

- 1/4 t. turmeric

- 1/4 t. cumin

- 1/4 t. garam masala 

- 2 T. water

- 4 garlic naan (I used Trader Joe's frozen naan)
- 1 c. hummus
- 1 c. feta cheese
- 1 bunch green onion, chopped
- 1 c. chopped tomato
- 1/2 c. chopped kalmata olives
- 4 t. za'atar

- fresh cilantro, for garnish

**for vegetarian option - substitute 1 can chickpeas for the ground beef.


Directions:

1.  Preheat oven to 400 degrees.  Brown hamburger in a skillet over medium-high heat (I usually brown the whole pound and save half for another recipe.)  

2.  Add spices and 2 T. water to the beef and stir until evenly distributed.

3.  Place naan on a large baking sheet and cook according to package directions.

4.  Spread hummus over each piece of naan, then layer on beef, feta, onion, tomato, and olives.

5.  Sprinkle with za'atar and garnish with cilantro; serve.

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This is why I have a skewed vision of what constitutes "typical kid food"... they loved it! (I did substitute shredded cheese for the feta because they aren't big fans of that yet.)

Sleepover Staple - Marshmallow Popcorn

This simple recipe was a part of almost every sleepover at my house growing up. (And other nights my mom just felt like making it because it's the best stuff on Earth.)  I made it for the girls last weekend when Michael was out of town and I think it's safe to say that the tradition will live on!  It's basically like making popcorn balls, but eating it before letting it cool and forming into balls.  Another way to think about it is making rice crispy treats but with popcorn.  Any way I describe it, just doesn't do it ooey gooey justice, so I'm just going to show you what I mean...

Marshmallow Popcorn

Ingredients: 

- 2 bags plain popcorn, popped

- 1 bag marshmallows

- 4 T. butter

(we halved this recipe when it was just me and my girls and we still didn't eat it all)

Mini Strawberry Tarts with Lemon Mascarpone Cream

Here's a new recipe I've been toying around with and finally decided to attempt last weekend.  I've been on a fruity-lemony-basil kick lately and this is the latest in a long line of fruity-lemony-basil deliciousness.  The creamy lemon filling is to die for and the presentation is beautiful.  You could substitute blueberries for the strawberries, but I love the contrast of red strawberries and green basil. Here's how Mama makes it:

Mini Strawberry Tarts with Lemon Mascarpone Cream

 

Ingredients:

- 1 pint strawberries
- 2 packages fillo shells (30 shells)
- 1 c. mascarpone cheese
- 1/4 c. powdered sugar
- zest of one lemon
- juice of 1/2 lemon
- 2 T. basil leaves, whole if small or sliced thinly

Mini Fruit Pizzas

I served this beautifully simple recipe for Emelina's birthday party this past weekend.  I remember making these with a good friend of mine for her twins' first birthday (they're now 9!) and was surprised that I'd never posted them.  They are always a favorite and the semi-homemade ingredients are easy to toss together the morning of the party.  Keep this one handy for upcoming summer parties - it's a keeper!  Here's how Mama makes it:

Mini Fruit Pizzas

Ingredients: (makes 32)

- 2 packages of 16 ct. sugar cookies (the sturdy, chewy kind)

- 1 block low fat cream cheese, softened

- 4 T. butter, softened
- 1 t. vanilla

- zest of 1 lemon

- juice of 1/2 lemon

- 1 c. powdered sugar

- 3 cans pineapple rings, drained

- 1 jar maraschino cherries, drained and rinsed
**variation - try lime instead of lemon

Cheddar Dill Beer Bread

I came across this recipe while unpacking my cookbooks.  It was on a little blue post-it I had shoved in my index card box of recipes, mostly from our first few years of marriage.  I always intended to buy a new box and rewrite them all onto neat, tidy, matching recipe cards, but instead I started a food blog.  In hindsight, I actually like my funny little conglomeration of post-its, magazine clippings, and recipe cards from friends.  It has character.  Even if I end up losing deliciously simple recipes like this one, only to be rediscovered years later.  It was like unpacking all the girls' toys after the move - Christmas in April!  Especially when you see how easy it is to have homemade bread on the table in about 10 minutes (plus cook time). Here's how Mama makes it:

Cheddar dill beer bread

Ingredients:

- 3 c. flour
- 1/4 c. sugar
- 1 t. salt
- 1 T. baking powder
- 1 T. dill weed
- 1 c. shredded cheddar cheese
- 12 oz. beer

Directions:
1.  Preheat oven to 375 degrees F. Place first 5 ingredients in a medium bowl, and whisk until combined.

2.  Stir in shredded cheese and beer until just mixed.

3.  Pour into a greased 9-inch pie plate and bake at 375 for 45 minutes.  Cut into slices and enjoy!

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We forgot to take a picture before I cut into it. Our BFFs were staying over and we were eager to get the bonfire started so these cuties could enjoy some s'mores before bedtime.

Sweet Potatoes with Salsa

This dish is so simple, I can hardly call it a recipe.  But boy, is it yummy!  I've been making this at work for awhile now and FINALLY talked Michael into trying it (by adding some leftover ground beef to his).  He's now a believer, too.  I don't know why, but sweet potatoes (baked or microwaved) and covered in salsa is an amazing combination.  I like to bake several potatoes at a time and keep them in the fridge to take to work for lunches.  I usually wait to assemble it right before eating because I like the potato warm and the salsa cold.  Maybe I'm just weird though, so do what feels right to ya.  Here's how this working mama makes it:

Sweet Potatoes with Salsa

Ingredients: (makes 4 servings)

- 4 medium sweet potatoes

- 1 jar sweet corn or corn and black bean salsa

- 1/4-1/2 c. shredded cheese

- 1 c. ground beef, optional

(Michael's version)

Directions:

1.  Preheat oven to 450 degrees F.  Line a baking sheet with foil.  Wash sweet potatoes, poke with a fork several times, then place on baking sheet and cook for 30 minutes. 

2.  Flip potatoes, cook for 30 minutes longer.  Allow potatoes to cool slightly if eating right away, or completely if refrigerating for later.

3.  When ready to eat, cut warm potato in half, mash slightly, and cover with cold or room temperature salsa.  Sprinkle with warm ground beef (if using) and shredded cheese.

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Cinnamon Banana Muffins

Here's a simple and delicious way to use those ripe bananas sitting on your counter.  Topped with cinnamon and sugar, these muffins are always a hit at our house! Here's how Mama makes it:

Banana cinnamon muffins 

Ingredients:
- 1/3 c. milk
- 2 medium ripe bananas, mashed
- 1/4 c. vegetable oil
- 1 large egg
- 2 c. flour
- 1/2 c. packed brown sugar
- 2 t. baking powder
- 1/2 t. salt
- 1 t. cinnamon
topping:
- 1/4 c. sugar
- 1 T. cinnamon

Pepperoni Pizza Crescent Rolls

This year I've been on a mission to clean, organize, and improve.  Whether it be our house, our diet, or our habits, I've been trying to make a conscious effort to clean it up. This recipe was created in an effort to use what we have on hand before running to the store to buy more ingredients. Peanut and I decided to call them pizza rolls, but since that's already taken, I added the crescent distinction. We added some veggies and called it lunch, but they'd make great appetizers with various dipping sauces, too (BBQ, marinara, ranch, etc.). Here's how Mama makes it:

Pepperoni Pizza Crescent Rolls

Ingredients:

- 1 tube crescent rolls

- 2-3 reduced fat string cheese sticks

- 3 T. mini pepperoni

Directions:

1.  Unroll crescent dough, slice mozarella sticks into 3-4 pieces each.  Place a piece of cheese and a few mini pepperonis on each crescent, roll, and pinch edges to seal.

2.  Bake at 350 degrees for 12-15 minutes.  Enjoy!

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Homemade Garlic Parmesan Croutons

This week, my grocery store had a whole bunch of loaves of bread marked down to 25 cents apiece, so I decided to try my hand at making homemade croutons. How hard can it be, right? Not hard at all, my friends. Really simple, and so tasty!  One loaf of regular sliced bread made a whole gallon sized bag of croutons.  The best part was that everything other than the 25 cent loaf of bread, I had on hand already.  From what I've read, it looks like they will keep in a sealed bag out of the fridge for about 2-4 weeks, in the fridge for at least a month, or frozen for up to 3 months (although I haven't tried to freeze them, I'm skeptical that they'd stay as crispy).  I figure between all the holidays coming up, Annalyn snacking on them, and my obsession with salads lately (thanks to this raspberry vinaigrette recipe), we will have no problem finishing them within the month.  Here's how Mama makes it:

Garlic Parmesan Croutons

Ingredients:

- 1 loaf of day old bread (or leave the bag open overnight)

- 1/2-2/3 c. olive oil

- 1/4 c. grated parmesan cheese

- 1 t. salt (more or less, to taste)

- 1/2 t. freshly ground black pepper

- 2 T. minced garlic

- 1 t. dried rosemary

- 1/2 t. dried oregano

- 1/2 t. dried thyme

Directions:

1.  Preheat oven to 350 degrees F.  Slice bread into roughly 1/2" cubes.  For me, it was easiest to make half a batch at a time.

2.  In a large bowl, combine half of the remaining ingredients. Add bread cubes and toss to coat.

3.  Place bread in an even layer on foil lined baking sheet and bake for 20-30 minutes, stirring every 10, until golden brown and crispy. (Mine were done around 25-28 minutes. Times will vary based on oven, type of bread, etc.) Allow to cool, then store in a sealed container until ready to use on your favorite salad or soup.

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