Back to School: Lunch and Snack Ideas

Another school year has begun and across the country, mothers and caregivers are making preparations for lunches and snacks that will hopefully be consumed and not tossed in the cafeteria wastebasket. One of the best ways to avoid the trash can blues is to include youngsters in the initial planning stages. Start by letting them pick out a lunch box they will be proud to tote around. Then let them help decide what goes in it by asking if their preference would be grapes, orange slices, or a banana. Assume that if carrots are not eaten at home they will also not be eaten elsewhere, so leave them out. Although you should encourage children to try new foods, be sure to also include stand-by favorites such as pretzels or cheese slices.

Federal surveys have shown that children get approximately one-third of their daily calories at lunch, so it’s important to try and reduce foods that are high in sugar, fat and salt, as they can put children at risk for heart disease, diabetes, and other health-related problems in adulthood. You can’t avoid these types of foods completely, but you can cut down on the number of chocolate chip cookies you pack. Replace traditional potato chips with baked chips. Use pita bread or tortillas instead of white loaf bread. Substitute pre-packaged lunches that are high in sodium and fat, with homemade versions that can include low-fat meat and cheese selections.

Whenever in doubt, the Food Guide Pyramid still remains the standard for nutritional eating for children ages 3 and older: Bread, Cereal, Rice, and Pasta (6-11 servings a day); Vegetables (3-5 servings a day); Fruits (2-4 servings a day); Milk, Yogurt, and Cheese (2-4 servings a day); Meat, Poultry, Fish, Dry Beans, Eggs, and Nuts (2-3 servings a day); Fats, Oils, and Sweets (use sparingly).

Here are some additional tips that will entice children to eat more of the “good stuff.”

- Make boring sandwiches suddenly appear interesting by cutting them out with cookie cutters. Bake small pizzas in a square shape. Add sauce, cheese, green pepper strips for X's, and Pepperoni for O's. This can be put in a square, plastic sandwich container and served cold. Pasta salad is another option. Use fun-shaped and colored pasta, such as small shells, wagon wheels, or ABCs.

- Healthy snacks are just as important as nutritious lunches, so avoid prepackaged treats like cookies and candy. Instead opt for pretzels, graham or whole-wheat crackers, yogurt, cheese, sesame breadsticks, trail mix, rice cakes, applesauce, or pudding.

- Remember to always include a cold pack in your child’s lunch for their cold food/drinks to avoid contamination. Or freeze water bottles or juice boxes the night before (they will thaw out by lunch time). You can always send milk in your child’s lunch if they drink it, but never include soda!

- Tuck fun treasures in their lunch box like a funky pencil or eraser; throw in some fun stickers; or write a special note or little card to just say “I’m thinking about you today!” You could even jot down a silly joke to brighten their day and they can share with their friends. Slip in a colorful napkin to celebrate a special day such as a birthday or holiday.

- Lunch doesn’t always have to come in the form of sandwiches. Pack healthy appetizers and finger foods or a cold pasta dish.

Healthy Snack Ideas:

Ants on a Log: Spread peanut butter or cream cheese on celery sticks and top with raisins.

ABC Snax: Mix together 1 cup Post Honeycomb Letter Alpha-Bits; 1/4 cup raisins or dried cranberries; and 1/4 cup peanuts for a healthy trail mix.

Fruit Burritos: Spread a tortilla with peanut butter and add sliced fruit such as strawberries, apples, and/or bananas. Fold the ends and wrap up tightly.

Granola Bars: These are a much better alternative to candy bars. But read the label to make sure the fat or sugar content is low.

Nuts and Seeds: This delicious snack choice has lots of protein, minerals, and vitamins. They are also high in fat – but in a good way.

Frozen Fruit Bars: Make and freeze juice pops with real fruit juice. You can also add small chunks of fruit for added fiber. Frozen grapes are also a great kid pleaser.

Ready to eat cereal: Many ready to eat cereals such as granola or those which contain whole grain and no added sugar, are very nutritious.

Homemade muffins and quick breads: If your child likes muffins, they will love munching on homemade quick bread. Many of these recipes include pureed fruits and vegetables, which add to the nutritional content.

Non-dairy yogurt or jello packs and cheese: Make sure that these are purchased from the grocery shelves, not the chilled dairy compartment. These foods stay fresh and safe unless they are opened. Individual applesauce servings is another good choice.

FUN TIP: Visit the U.S. Department of Agriculture to see the revised pyramid plan, as well as find an interactive online game for kids, coloring pages, and more at http://www.mypyramid.gov/.

Campfire Cooking & Recipes

Our family loves camping, and I mean in the traditional way with tents, sleeping bags, and sans electricity. No sissy RV trailers for us! This is a real shocker for anyone who knows me because I’ve always joked that my idea of roughing it is the Holiday Inn with no TV. Last year my husband and son invited me to go with them on their annual Halloween Cub Scout campout (they needed a cook) and I decided to take them up on it. Everyone – and I mean everyone – couldn’t wait to see how I did roughing it in the great outdoors. Well, I had a blast and the guys said they had a lot of fun with me there; thus, a new wilderness mom has been born.

Naturally I embraced my new passion with enthusiasm and have been collecting a number of camping recipes, a few of which I wanted to share with you. And just in case you are driving a long distance to your camping destination, please read my blog entry at The Ditzy Dog Speaks entitled, “Road Trip Tips for Kids.”

Pita Bread Pizza

1 package (6) Pita rounds.
1 14 oz. jar prepared pizza sauce.
1 8 oz. package shredded mozzarella cheese.
Any other toppings you like.

Place pita bread on hot grill and toast to desired doneness. Turn over, add pizza sauce, cheese and any other toppings you desire. Grill till cheese melts.

Source: Camping.About.Com


Cast Iron German Potato Salad

4 slices bacon
1 medium red onion, diced
1 pound red potatoes, precooked and cut in half
3 tbsp. white vinegar
Salt and pepper, to taste

Fry the slices of bacon in a cast iron skillet. When done, remove bacon with a slotted spoon and add onion to bacon drippings, cooking and stirring until onion is clear. Add potatoes and sear for 1 minute, cut side down, until brown and crisp. Remove from heat and pour the contents into a large mixing bowl, setting the skillet aside. Crumble the bacon and add to potatoes, along with the vinegar, salt and pepper, mixing thoroughly. Chill and serve.

For more cast iron skillet recipes, please see my article “How to Care for Your Cast Iron Skillet (plus recipes)” featured on eBay’s Reviews & Guides.

Foil Pocket Dinner

Our resident caterer, Loretta, on the Busy Moms Chat list first told me about this type of campfire/grill foil cooking which I thought was really cool. In addition the following simple recipe, I found hundreds more at Chuckwagon Diner Outdoor Cooking:

Hamburger or Chicken
Potatoes, sliced
Carrots, sliced
Worcestershire Sauce
Foil Bag

Hamburger shaped into a patty or piece of chicken, sliced potatoes, and carrots. Place in a foil bag and add Worcestershire sauce. Cook on coals or grill until tender. Serve with green salad and/or fresh fruit.

Ziplock Omelets

One serving:

2 eggs
1 ziploc bag
Extra ingredients: cheese, mushrooms, ham, onion, green peppers, tomatoes, etc.

First have each individual write their name on a quart-size ziploc freezer bag. Crack 2 eggs into the bag (not more than 2) and shake to combine them. Add whatever extra ingredients that person wants in their omelet and mix contents together well. Be sure to squeeze extra air out of the Ziploc bag. Place the bags into rolling, boiling water for exactly 13 minutes. You can
cook 6-8 omelets in a large pot. Open the bags and the omelet will roll out easily. Be prepared for everyone to be amazed! Also makes a great conversation piece :)

Source: Kat from Busy Moms Chat

Apple Season = Great Recipes!

In many parts of the country the weather has begun its seasonal change to Fall. A fresh crispness has been added to the air blended with tangy scents of smoke drifting from burning piles of fall leaves. Schools are back in session, and on Friday nights you will find high school and college bleachers filled with fans cheering at football games and sipping on warm apple cider. Although fresh apples are available year-round, the peak season is September to November. This is known as “Apple Season” which is quite fitting since Johnny Appleseed’s birthday is on September 26. Apples should always be high on the snack list, as they are high in fiber, help fight cholesterol, are low in calories, and can be eaten as a natural mouth freshener. The following are some great apple recipes that I hope you enjoy as you celebrate the season:

All-American Apple Pie

1/4 cup packed light brown sugar
1/4 cup granulated sugar
1 tbsp. all-purpose flour
1 tsp. lemon zest -- grated
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
6 med. apples -- prepared as directed
1 cup raisins
1 pie crust (9 inch)
1 lg egg -- beaten
1 tsp. granulated sugar

Preheat oven to 425 F. Spray a 9-inch deep-dish pie plate with cooking spray. In a large bowl, combine brown sugar, granulated sugar, flour, lemon zest, cinnamon, and nutmeg. Mix together well.

Peel, core, and thinly slice apples. Add apples to sugar mixture; stir until coated. Stir in raisins. Spoon into prepared pie plate. Place piecrust on top of filling. Trim edges, pressing against edge of pan. Using a sharp knife, cut steam vents in piecrust. To glaze, lightly brush piecrust with beaten egg. Sprinkle with teaspoon of sugar. Bake until piecrust is golden brown, about 35 to 40 minutes. Place on a wire rack and cool for 30 minutes. Serve warm.

Source: Abigail’s Kitchen - http://www.acplace.com/recipes/applepie.htm


Peanut Apple Salad

4 to 6 apples
1 small can crushed pineapple
3/4 cup crushed peanuts
1 (8 oz.) carton of Cool Whip
1/2 cup sugar
1 tablespoon flour

Cut apples in bite-size portions, don’t peel. Drain the juice from the pineapple and mix with sugar and flour. Heat until it thickens and set aside to cool. Combine apples, pineapple and peanuts. When sauce has cooled, add to Cool Whip and mix with fruit. Will keep 3 to 4 days.


Homemade Applesauce

Let your microwave do the work. Simply peel, core and cut apples into chunks. Put into a covered microwave dish and cook for about 10 minutes on HIGH. Check to see if it is mushy enough. Cook a couple of extra minutes if needed. (You will need to cook longer if you are using super crisp fresh apples.) Just add a little cinnamon and nutmeg and voila, you have fresh, hot and totally wonderful applesauce. If using tart apples and you want the sauce to be sweeter, add a little brown sugar at the end. A little goes a long way.

If you want to cook the sauce on your stove, be sure to add a little water to prevent sticking to the bottom of the pan. You will also need to stir frequently to evenly cook the sauce and prevent sticking. This method works great, but the microwave method is easier and less labor and attention intensive.

Use this rule of thumb for determining quantities:
1 large apple = 3/4 cup sauce
1 medium apple = 1/2 cup sauce
1 small apple = 1/3 cup sauce

Source: NY Apple Country - http://www.nyapplecountry.com/applesauce.htm


Spinach-Apple Salad

Southern Living magazine describes this as: "A zesty curry vinaigrette, tossed with spinach and apples, and garnished with peanuts, raisins and toasted sesame seeds. To toast sesame seeds, place a small skillet over medium-high heat until hot; add seeds, and cook, stirring constantly, until lightly browned." Original recipe yield: 6 servings.

2/3 cup vegetable oil
1/3 cup white vinegar
1 tablespoon chutney
1 teaspoon salt
1 teaspoon curry powder
1 teaspoon dry mustard
9 cups torn fresh spinach leaves
3 cups diced Red Delicious apples
2/3 cup salted dry-roasted peanuts
1/2 cup raisins
1/3 cup sliced green onions
2 tablespoons sesame seeds, toasted

WHISK together first 6 ingredients; cover and chill, if desired.
COMBINE spinach and next 5 ingredients in a large bowl; toss with dressing. Serve immediately.

Welcome to Busy Moms Recipes

Hello busy moms, dads, grandmas, sisters, aunts, friends, etc.! For approximately ten years I have had a free online newsletter for Christian women entitled Busy Moms Recipes that started out as a daily service with a recipe and an inspirational message. Over time the newsletter evolved into a more sophisticated monthly edition that features a series of fabulous recipes, inspirational messages, freebies, contents, and links to other great web sites. Click here if you are interested in subscribing!

During that time I also started a website for Busy Moms Recipes that now has approximately 400-500 daily visitors. These are folks like you and me who are looking for quick and easy-to-prepare recipes that their families will enjoy. I'm continually adding to and updating the website, so I hope you will check back often to see what is new.

I will be adding recipes and food articles to the new Busy Moms Recipes blog on a regular basis, too. This new forum will also give subscribers and visitors an opportunity to comment and talk about their favorite topics - food and family! Thanks for stopping by and I look forward to getting to know you!

Charlene - Busy Moms Recipes

PS - I currently have a separate blog (The Ditzy Dog Speaks) featuring articles on family life and other fun and miscellaneous stuff. Plus, I plan to start another blog specifically for eBay users in the very near future, so stay tuned!