Easy lunch ideas for kids

CHICOPEE, Mass. (Mass Appeal)  Back to school time is hectic for all involved, so skip a step or two with easy lunch ideas!  CISA’s Program Manager Devon Whitney-Deal showed us some ideas.

Community Involved in Sustaining Agriculture (CISA)
One Sugarloaf Street, South Deerfield

About CISA:
CISA is a non-profit, 501(c)3 organization. We began this work more than 20 years ago, and thousands of people in our region have contributed to our success and impact. More than 250 farms participate in our programs, and the number of residents who are committed to supporting local agriculture grows every day. Our Be a Local Hero, Buy Locally Grown® program, the longest-running agricultural buy-local campaign in the country, connects farmers and the community, improving farm business viability and enhancing the quality of life for residents across the region.

To learn more about CISA call (413) 665-7100 or visiit BuyLocalFood.org.

Pizza Roll-Up, Veggies & Watermelon Lunch

Recipe adapted from EatingWell:  March/April 2009

Ingredients

  • 1 8-inch whole-wheat flour tortilla
  • 2 tablespoons prepared pizza sauce homemade or store bought
  • 12 leaves baby spinach
  • Slices of zucchini
  • 3 tablespoons shredded part-skim mozzarella
  • 1/2 cup cucumber spears
  • 1/2 cup carrots
  • 2 tablespoons low-fat creamy dressing (see ranch dressing recipe at the bottom of the recipe list)
  • 1 cup small watermelon pieces

Preparation

  1. Place tortilla on a plate and spread pizza sauce over it. Top with an even layer of spinach and zucchini (or other toppings your kids like) and sprinkle cheese on top. Heat in the oven (or microwave on High until the cheese is just melted, about 45 seconds) until the cheese is melted. Carefully roll the tortilla up. Let cool for 10 minutes before slicing into pieces, if desired. Pack the slices in a container.
  2. Pack cucumber and carrots in another container. Nestle a small, dip-size container among the vegetables and add dressing.
  3. Pack watermelon

Egg Salad Lunch

Recipe adapted from EatingWell:  March/April 2009

Ingredients

  • 2 hard-boiled eggs, peeled and chopped
  • 1 tablespoon each finely diced celery/red or orange peppers
  • 1 tablespoon mayonnaise
  • 2 teaspoons Dijon mustard
  • 1 teaspoon minced scallion/chive greens
  • Freshly ground pepper, to taste
  • 2 leaves lettuce
  • 1/2 cup blueberries
  • 1/2 cup peach slices
  • 2 tablespoons nonfat or low-fat vanilla yogurt
  • 6 cherry tomatoes
  • Pickles
  • 3 slices cocktail-size bread

Preparation

  1. Mash eggs in a small bowl with a fork. Stir in celery and peppers, mayonnaise, mustard, scallion/chive greens and pepper until combined. Line container with lettuce leaves and fill with the egg salad.
  2. Combine blueberries, banana and yogurt in another container. Arrange pickles, tomatoes and bread in a container

Chicken, Corn & Sun-Dried Tomato Wraps

Recipe adapted from EatingWell:  July/August 2011

Ingredients

  • 1 cup local corn kernels, fresh
  • 3/4 cup chopped fresh tomato
  • 2 tablespoons canola oil
  • 1 tablespoon red-wine vinegar or cider vinegar
  • Cooked Chicken cut in squares
  • 4 8-inch whole-wheat tortillas
  • 2 cups chopped lettuce
  • Cheese

Preparation

  1. Combine corn, tomato, oil and vinegar in a medium bowl.
  2. Divide chicken among tortillas. Top with equal portions of the corn salad and lettuce. Roll up. Serve the wraps cut in half or quarters, if desired.

Homemade Ranch Dressing

From Kidstir snacks by Deanna Cook

  • 2/3C plain yogurt
  • 2T milk
  • 1t white vinegar
  • Sprigs of parsley and dill
  • 1 garlic clove
  • Salt & pepper
  • Spoon the yogurt into a medium-size bowl. Add the vinegar and milk to the bowl. Stir with a spoon or small whisk.
  • Snip the parsley and dill leaves and add to the yogurt dip.
  • Peel the garlic then press it into the dip and stir well.
  • Add a pinch of salt/pepper, stir and serve.

 

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