(Family Features) Getting back in the swing of the school year routine can be hectic. With the right ingredients, though, lunchtime doesn’t have to be.
Kickstart your school lunch routine with these ideas for building easy-to-make, gourmet sandwiches sure to inspire envy in the lunchroom.
Bread – The foundation for nearly every sandwich, switching up your bread from traditional slices to something more creative, such as ciabatta, rye, pita or even a dinner roll like in this Hot Honey Ham Rolls recipe, can keep things interesting at lunchtime.
Meat – The main ingredient, choosing high-quality meat can make or break your sandwich experience. Inspired by bold flavors from around the globe, Kretschmar Master’s Cuts Deli Meats are gluten-free and feature no MSG or added hormones for a taste experience you can feel good about serving your family. When pressed for time, the line of premade deli sandwiches can make for a perfect grab-and-go meal.
Toppings and Condiments – Meant to boost flavor and add texture, a variety of toppings and condiments such as lettuce, mayonnaise, peppers, mustard and tomatoes are sandwich favorites. However, less common garnishes like fried eggs, hummus and avocado take this Maple Turkey Breast, Egg, Avocado Mash and Hummus Sandwich to the next level.
Cheese – Choosing a less common cheese, like Swiss or mozzarella, can be an easy way to experiment with the flavor of your sandwiches. An option like Kretschmar’s handcrafted gourmet cheeses possesses refined textures and fine flavors perfect for lunchtime or serving as part of a platter of meats and crackers as a snack or appetizer.
Find more quick and easy recipes at kretschmardeli.com. With the See It Live Sweepstakes, fans get more than just access, but an experience, a feeling of belonging, where you can enter for a chance to win tickets for a year.
Maple Turkey Breast, Egg, Avocado Mash and Hummus Sandwich
Prep time: 8 minutes
Total time: 10 minutes
- 1/4 avocado
- 1/2 lemon, juice only
- 2 slices flaxseed bread, toasted
- 1 tablespoon hummus, any flavor
- 1 fried egg, cooked over-medium
- 3-4 slices Kretschmar Master’s Cut Maple Turkey Breast
- fresh mozzarella cheese, thick sliced
- 1/2 red bell pepper, sliced
- 1 handful baby spinach
- In bowl, mash avocado and combine with lemon juice. Set aside.
- Spread one bread slice with hummus and second with avocado mash.
- Add fried egg, maple turkey breast, mozzarella, red bell pepper and spinach.
- Stack and cut in half.
Hot Honey Ham Rolls
Prep time: 3 minutes
Total time: 15 minutes
- 1/4 cup honey
- 2 tablespoons Dijon mustard
- 1 tablespoon chopped fresh parsley
- 8 tablespoons salted butter, melted
- 12 premade rolls
- 12 thick-cut slices Kretschmar Master’s Cut Hot Honey Ham
- 12 slices Kretschmar Swiss Cheese
- To make topping: In small saucepan over medium heat, whisk honey, Dijon mustard, parsley and melted butter. Bring to simmer and remove from heat.
- To make rolls: Heat oven to broil.
- Split rolls in half and place on baking sheet cut-side up. Brush cut sides with honey butter. Place two halved hot honey ham pieces on bottom of each roll and top each with Swiss cheese slice.
- Broil until cheese is melted, 1-2 minutes. Carefully remove from oven and pour on remaining honey butter. Place tops on rolls and serve.
(Family Features) The early morning chaos and activity-packed evenings of the back-to-school season can make finding time to connect challenging. Throughout the day, there can be small windows of time that your family can make the most of – even if only for a few moments that matter.
“As a busy mom, I know how hard it can be to find time to slow down with the kids,” said Dr. Tanya Altmann, pediatrician and parenting expert. “After-school snack time is my secret weapon. It’s a time we can all pause for a few minutes before running out the door to soccer or starting homework. As a doctor, I’ll take any extra opportunity to provide the nutrients my kids need. That’s why I focus on nutrient-rich snacks, which always include milk in our house.”
Most Americans, including kids, fall short on the recommended three daily servings of real milk and milk products for kids ages 9 and up, according to the USDA Dietary Guidelines Advisory Committee. Adding real dairy milk to afternoon snack time is an easy way to get kids nutrients they need to grow up strong, which is one less thing for parents to worry about.
“The great thing about milk is that kids already love it, so it’s an easy way to get protein and other essential nutrients they need to fuel their after-school activities and meals,” pediatrician Dr. Ilan Shapiro said. “It’s not a battle to get them to drink it like so many foods can be.”
You can make the most of snack time with simple, fun recipe ideas like Harvest Fruit and Oat Energy Bites, which are a quick way to fuel up. Pairing these with an 8-ounce glass of real milk provides protein and essential nutrients kids need to power through after-school homework or activities.
Snacking recipes are not only easy to make, but also easy to plan. For more tasty on-the-go recipe ideas to try this back-to-school season, and to shop for ingredients, visit milklife.com.
Recipe courtesy of Emily Caruso of Jelly Toast on behalf of Milk. Love What’s Real
Servings: 10, 2 bites per serving
- 1/2 cup milk
- 1 1/2 cups rolled oats, divided
- 2 tablespoons almond nut butter
- 2/3 cup dried apple rings, chopped (soft variety)
- 1/2 teaspoon apple pie spice
- 1 pinch salt
- 1/4 cup dried cranberries or dried tart cherries
- 2 tablespoons chopped pecans or almonds
- 1 glass milk (8 ounces each) per serving
- In bowl of food processor or high-speed blender, combine milk, 1 cup rolled oats, nut butter, dried apple rings, apple pie spice and salt. Pulse until mixture becomes fairly smooth and holds together when rolled. Transfer mixture to medium size bowl.
- Stir in remaining oats, dried cranberries and chopped nuts. Roll mixture into tablespoon-sized balls and place on parchment paper-lined baking sheet. Chill 1 hour, or until firm. Keep bites covered and refrigerated up to 3 days.
- Pair each serving with 8-ounce glass milk.
Nutritional information per serving: 190 calories; 3.5 g fat; 0 g saturated fat; 5 mg cholesterol; 12 g protein; 28 g carbohydrates; 2 g fiber; 150 mg sodium; 334 mg calcium. Nutrition figures based on using fat-free milk and include 8-ounce glass fat-free milk.
Photo courtesy of Emily Caruso of Jelly Toast on behalf of Milk. Love What’s Real
(Family Features) With each school morning comes the importance of getting children up, ready and out the door for a day of learning and adventure. To help your little learner truly make the most of each lesson, a nutritious breakfast can be just the right way to get the morning started.
By beginning the morning routine with a protein-packed meal, such as these Egg and Sausage Muffins, you’re ensuring that important nutrients fill your child’s tummy before math, science and reading fill his or her brain.
Plus, families can help children in need by incorporating participating Gwaltney items in their homemade breakfasts. Through Sept. 15, a portion of proceeds will benefit the Roc Solid Foundation, which works to build hope for children battling cancer by offering opportunities for them to do what they do best as kids – play – through initiatives such as building custom playsets.
“We’re all about family, food, fun and giving back to the community, which is why we believe our partnership with Roc Solid is a perfect fit,” said Erin Thacker, Gwaltney associate brand manager. “We believe that children and their families should have the opportunity to truly enjoy life. If we can help take their minds off their challenges for a few moments, it is all worth it.”
Visit gwaltneyfoods.com for details and additional busy morning breakfast ideas.
Egg and Sausage Muffins
Prep time: 10 minutes
- 1/2 pound Gwaltney Sausage
- 8 eggs
- 1 cup cheddar cheese
- salt, to taste
- pepper, to taste
- 1/2 bell pepper (optional)
- Heat oven to 350° F.
- In skillet, brown and drain sausage.
- In bowl, beat eggs. Add sausage, cheese, salt, pepper and bell pepper, if desired. Mix and pour into greased muffin pan until two-thirds full.
- Bake 30 minutes. Insert toothpick in center to check for doneness.
Photo courtesy of Getty Images
Family-friendly recipes for breakfast, lunch and dinner
(Family Features) Morning routines, homework, practices and more are all part of back-to-school season, and even when time is short, flavorful meals can be, too.
Whether it’s breakfast and dinner together as a family or sending your little learner out the door with a nutritious lunch, making tasty recipes in your own kitchen doesn’t have to be a drain on an already busy schedule. With dishes like a new take on French toast to a quickly packed lunchbox and bolder burgers, you can keep your loved ones fueled for everything the school year brings your way.
For more back-to-school recipes, visit Culinary.net.
Freshen Up Family Breakfasts
A truly beneficial start to the day is usually centered around breakfast. Start your family on the right foot with a meal that delivers sweet flavor along with nutritious fruits.
This Honey Leches French Toast recipe swaps out syrup for hot honey combined with the crisp taste of raspberries, blueberries and strawberries.
Visit honey.com for more family-friendly recipes.
Honey Leches French Toast
Recipe courtesy of chef Rob Corliss on behalf of the National Honey Board
- 2 tablespoons blueberry honey
- 1/4 cup evaporated milk
- 1/4 cup light coconut milk
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 cup fresh raspberries
- 1/2 cup fresh blueberries
- 1/2 cup fresh strawberries, sliced
- 1/2 cup blueberry honey
- 1/2 teaspoon cayenne pepper
- 8 small slices premade pound cake
- nonstick cooking spray
- To make Honey Leches: In mixing bowl, whisk blueberry honey, evaporated milk, coconut milk, eggs, vanilla extract and cinnamon to evenly combine. Keep chilled.
- To make Berry Garnish: In mixing bowl, lightly toss raspberries, blueberries and strawberries to evenly combine. Keep chilled.
- To make Hot Honey: In small mixing bowl, whisk blueberry honey and cayenne pepper to evenly combine. Keep warm so hot honey is pourable.
- Heat electric griddle to 375° F.
- Arrange pound cake slices, side by side, flat, in casserole dish or pan with sides. Pour Honey Leches over and around pound cake slices; soak 1 minute.
- Lightly coat griddle with nonstick cooking spray. Remove pound cake slices from Honey Leches, allowing liquid to drain off, then place each slice on hot griddle.
- On griddle, cook pound cake slices approximately 2 minutes on each side until golden crispy and hot throughout.
- To serve, place two overlapping pound cake slices on plate (four plates total). Top each with approximately 1/4 cup mixed berries then drizzle each with approximately 2 tablespoons hot honey.
A Healthy, Happy Midday Meal
Back to school means back to packing daily lunches, and for parents aspiring to send healthier options with their children, look no further than a bento box loaded with the nutritional values of fruits, dairy and protein.
Surprise your little one with this Happy Lunchbox, a sweet treat to help keep him or her hydrated throughout the school day. Start with watermelon, a portable, versatile and easy-to-serve staple composed of 92% water for a hydrating snack. Add in a favorite yogurt flavor, mixed berries, cheddar cheese cubes and smoked turkey breast for a well-rounded lunch to maintain energy all day.
By assembling this nutritious meal using a divided bento box, you can add a little fun to an already flavorful lunch. Find more refreshing recipes for back-to-school season at watermelon.org.
Recipe courtesy of the National Watermelon Promotion Board
- Watermelon, cut into sticks
- yogurt, for dipping berries
- 18 cubes (1 inch each) seedless watermelon
- 6 cubes smoked turkey breast
- 6 cubes cheddar cheese
- 6 coffee stirrers or beverage straws
- In small plate with dividers, assemble watermelon sticks with yogurt in one section and berries in separate section.
- To make Watermelon Kebabs: Skewer watermelon, turkey and cheese cubes on stirrers or straws. Assemble in third section of plate.
A Bigger, Bolder Burger
Making a meal everyone loves can sometimes be a challenge when tastes differ and each member of the family craves something different. However, turning to a nearly universally enjoyed staple – a burger – may be just the solution.
Next time your group debates the night’s dinner menu, turn to a customizable creation like the Brooklyn Bacon Bonanza Burger created by celebrity chef and author George Duran for Jarlsberg’s Global Burger Campaign. Topped with melted cheese and optional garnishes like fried eggs and tomato slices, this burger can be personalized to appease the taste buds of everyone under your roof.
Find more back-to-school meal solutions at jarlsberg.com.
Brooklyn Bacon Bonanza Burger
Recipe courtesy of chef George Duran on behalf of Jarlsberg
- 4 thick chunks Jarlsberg cheese
- 1 tablespoon hot sauce
- 1/4 cup mayonnaise
- 1 pound ground beef
- 1/2 pound ground pork
- 1 onion, finely chopped (about 1 cup)
- 1 cup chopped cooked bacon
- 3 tablespoons sundried tomato paste
- 3 tablespoons breadcrumbs
- kosher salt
- freshly ground black pepper
- nonstick cooking spray
- 4 eggs for frying (optional)
- 4 hamburger buns
- 8 thin slices tomato
- Place cheese in freezer about 1 hour ahead of time.
- Heat grill to medium-high heat. In small bowl, mix hot sauce and mayonnaise; set aside.
- In large bowl, season beef, pork, onion, bacon, tomato paste and breadcrumbs with salt and pepper. Using hands, mix until well combined.
- Using hands, form meat mixture into four balls. With thumb, make indentation in centers of balls and place one chunk cheese in center of each. Begin shaping burgers around cheese until patties form.
- Spray grill grates with nonstick spray. Grill burgers, turning frequently, until cooked through and cheese begins to ooze out, about 8-10 minutes.
- In nonstick skillet, fry eggs, if desired; set aside. Serve burgers on hamburger buns with chipotle-mayo, tomato slices and fried eggs.
Photo courtesy of Getty Images (French toast)
(Family Features) During the hustle and bustle of a busy school week, juggling after-school activities, homework, dinners and next day lunch prep can be exhausting. Finding ways to simplify evenings while running a more efficient kitchen routine can make life more delicious for parents and children alike.
Consider these ways to make family meals work overtime for you.
Plan for leftovers. One easy way to make the most of your time in the evening is to make dinners that serve dual purpose – choosing recipes that shine when leftovers are reinvented for lunch the next day, like an all-time classic: chicken fingers. Making them at home is not only healthier than typical restaurant offerings, but leftovers can be used in a recipe like this Chicken Tender Smart Pocket, perfect for packing in your child’s lunchbox.
Use kid-friendly, better-for-you ingredients. It’s no secret it can be tough to serve smart choices your kids will actually reach for again and again. Set up a simple toppings bar with a favorite protein, chopped crunchy veggies and simple sauces alongside fun, do-it-yourself foods like stuff-able Toufayan Smart Pockets. Available in Original, 100% Whole Wheat, Everything and Organic Sprouted Whole Wheat varieties, they’re easy to hold, fun to stuff and only 80 calories each.
Focus on family favorites. When you’re busy making a meal the whole family loves, your time spent in the kitchen may not feel so much like a drain on the evening. Throw it back to childhood with these Sloppy Joe Smart Pockets, an easier-to-eat version with the timeless taste of seasoned beef.
Discover more family meal solutions at Toufayan.com.
Chicken Tender Smart Pocket
- 3 breaded chicken tenders
- 2 tablespoons mayonnaise
- 1 Toufayan Smart Pocket, any variety
- 2 pieces curly lettuce, washed and dried
- 2 thinly sliced tomatoes
- salt, to taste
- pepper, to taste
- Bake chicken tenders according to package instructions.
- Spread mayonnaise evenly on insides of pita bread pocket.
- Layer lettuce then tomatoes and place chicken tenders evenly across pita bread pocket. Season with salt and pepper, to taste.
- Serve immediately.
Sloppy Joe Smart Pockets
- 1 pound ground beef
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped onion
- 1/4 cup finely chopped carrot
- 1 clove minced garlic
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 cup tomato paste
- 2 tablespoons brown sugar
- 2 teaspoons apple cider vinegar
- 1/2 teaspoon yellow mustard
- 1 cup water
- 4 Toufayan Smart Pockets, any variety
- In large skillet over medium heat, brown ground beef, celery, onion, carrot, garlic, salt and pepper, breaking up beef until browned and no longer pink, approximately 6-8 minutes.
- Add tomato paste, brown sugar, vinegar, mustard and water; mix well.
- Bring to boil, reduce to simmer and cook 15-20 minutes until sauce thickens and flavors meld.
- Remove from heat; taste and adjust seasonings, if necessary.
- Divide evenly among pita bread pockets and serve.
(Family Features) The school year can be an exciting time for parents and children alike. However, between getting ready and rushing to get out the door, making a nutritious and delicious lunch can sometimes fall by the wayside.
Whether preparing meals the night before or using quick and easy ingredients to help cut back on prep time, make the most of your kids' lunches and add a little personalized touch to give them comfort as they transition back to school.
Try these tips, tricks and ideas to help you put a smile on your children's faces and give you some peace of mind during the busy back-to-school season.
Prepare the Night Before
School mornings can get hectic. Recipes like these Spinach Ham Rollups or Ham Sandwich and Veggie Bento Box are perfect, nutritious meals to prepare the evening before, allowing you to spend more time with your little ones before they leave for school.
Incorporate Easy-to-Use Ingredients
When you're crunched for time, hardly anything can beat an easy-to-make lunch. Keeping high-quality, flavorful and versatile ingredients on-hand like Farmer John Sliced Ham or Turkey can help you make something different each day and pack your way to a better lunchbox in a matter of minutes.
Add a Handwritten Note
With everyone in the family juggling activities and busy schedules during the school year, a heartfelt message can be a nice surprise. A short message wishing your children a good day, or a simple note of love and appreciation can give them a piece of home while they're away.
For more quick, easy recipes for back-to-school season and beyond, visit farmerjohn.com.
Spinach Ham Rollups
Prep time: 10 minutes
- 1 container (8 ounces) chive and onion cream cheese spread
- 6 spinach tortillas
- 1 package Farmer John Black Forest Ham
- 12 leaves lettuce
- 12 thin tomato slices
- Spread cream cheese on each tortilla.
- Layer two lettuce leaves, two tomato slices and two ham slices on each tortilla.
- Roll tortillas; wrap in plastic. Refrigerate until serving time.
- When ready to serve, remove plastic wrap. Cut each rollup into four servings.
Ham Sandwich and Veggie Bento Box
Prep time: 5 minutes
- 3 slices Farmer John Classic Cooked Ham
- 1 slice cheese
- 2 slices bread
- 1/4 cup carrots
- 1/2 cup grapes
- 1/4 cup blueberries
- 3 strawberries
- Layer ham and cheese on bottom bread slice to assemble sandwich.
- Use cookie cutter or knife to cut sandwich into desired shape. Place sandwich in larger section of bento box.
- Add carrots, grapes, blueberries and strawberries to remaining spaces in bento box.
Source: Farmer John
(Family Features) School is back in session and so are hectic weeknights with little time to cook dinner. Instead of reaching for ready-made meals or takeout, make a kid-friendly, south-of-the-border casserole. All of the ingredients – from the whole grain elbow macaroni to the ground beef – are cooked in one skillet, meaning minimal cleanup and maximum quality time spent reconnecting around the dinner table.
“This simple three-step recipe is perfect for busy weeknights because it’s quick, family-friendly and just as good re-heated for leftovers,” said McCormick Executive Chef Kevan Vetter. “You don’t need a second pot to cook the pasta; it’s cooked in the skillet along with the ground beef, fresh tomatoes and corn. Season with organic taco seasoning and sprinkle with cheddar cheese and you’re sure to have a meal the kids will beg to add to the dinner rotation.”
Tex-Mex Macaroni Casserole
Makes 8 (1-cup) servings
- 1 pound lean ground beef
- 1 medium onion, chopped
- 1 package McCormick Organics Taco Seasoning Mix
- 2 cups water
- 2 cups fresh chopped tomatoes
- 1 cup frozen whole kernel corn
- 2 cups uncooked whole grain elbow macaroni
- 1 cup shredded Cheddar cheese
- Brown beef and onion in large skillet on medium-high heat. Drain fat.
- Stir in seasoning mix, water, chopped tomatoes and corn. Bring to boil. Add pasta. Reduce heat to low; cover and simmer 12 minutes, stirring occasionally.
- Sprinkle with cheese, cover. Let stand 5 minutes or until cheese is melted.
(Family Features) As the fall season begins, kids go back to school and schedules once again book up with activities.
Between work, the carpool line and shuttling kids to extracurriculars, the increase in family commitments often leaves little time in the kitchen or at the dining table. Although the drive-thru is an easy solution, healthier options can be scarce and the cost of takeout piles up. Instead, add some quick family meals to your arsenal.
Southwestern Bean Mexican Pizza made with READ Southwestern Bean Salad is a fun twist on the Italian favorite that pairs perfectly with fruit, carrot sticks or a salad for a complete, family-friendly meal.
For an easy make-ahead option, grab a jar of Aunt Nellie's Beets and make Beef, Beet and Horseradish Wraps. Both recipes can help you have dinner on the table in 30 minutes or less.
Southwestern Bean Mexican Pizza
Prep time: 15 minutes
Cook time: 10 minutes
- 2 cans (15 ounces each) READ Southwestern Bean Salad
- 1 pre-baked pizza crust (10-12-inch diameter)
- 4 slices bacon, cooked crisp and crumbled (about 1/4 cup crumbled)
- 1/2-3/4 cup thin bell pepper strips (1/4-inch thick), any color or combination
- 3/4 cup shredded Mexican cheese blend
- 1/4 cup chopped fresh cilantro
- chopped avocado (optional)
- sour cream (optional)
- Drain bean salads. Place half of beans in bowl of food processor; process until pureed but chunky.
- Spread puree evenly over pizza crust. Spoon remaining drained beans over puree. Sprinkle with bacon, bell pepper and cheese.
- Bake as directed on pizza crust package until heated through and cheese is melted, about 10-12 minutes.
- Sprinkle with chopped cilantro. Serve with avocado and sour cream, if desired.
Nutritional information per serving: 276 calories; 11 g protein; 35 g carbohydrates; 10 g fat; 648 mg sodium; 14 mg cholesterol; 5 g dietary fiber; 11 mg iron; .02 mg thiamin; 575 IU vitamin A; 7 mg vitamin C.
Beef, Beet and Horseradish Wraps
Prep time: 30 minutes
- 1 jar (16 ounces) Aunt Nellie's Sliced Pickled Beets
- 1/2 cup shredded carrots
- 1 tablespoon prepared horseradish
- 1/2 cup spreadable cheese (such as goat cheese or herb soft cheese)
- 2 large soft flour tortillas (about 10-12-inch diameter)
- 10 green onions (green parts only)
- 10 thin slices deli roast beef
- Drain beets; chop. Discard beet liquid. In medium bowl, combine beets, carrots and horseradish.
- Spread 1/4 cup cheese evenly over each tortilla, leaving 1-inch border. Arrange five green onions (do not chop) on each; press lightly into cheese. Place five slices roast beef on each tortilla to cover green onions then sprinkle beet mixture evenly over beef.
- Roll up tortillas in parallel direction of green onions. Wrap each roll tightly in plastic wrap. Refrigerate up to 4 hours.
- To serve, remove plastic wrap; cut each tortilla into two pieces.
Substitution: If horseradish is too pungent, omit or replace with diced jarred roasted red peppers or Dijon mustard.
Nutrition information per serving: 300 calories; 17 g protein; 34 g carbohydrates; 10 g fat; 520 mg sodium; 35 mg cholesterol; 2 g fiber; 3.18 mg iron; .26 mg thiamin; 2963.87 IU vitamin A; 8.79 mg vitamin C.
(Family Features) Back-to-school time means it’s back to being busy before, during and after school, so it’s time for parents and kids to create new routines. From early wakeup calls to shuttling kids to school and activities, ease the morning mayhem by incorporating a simple meal-planning strategy.
As a parent, look for fresh, make-ahead options your kids will enjoy. Serve up lunchbox love by mixing up the classic sandwich with a spin on sushi in this Bento Box Lunch recipe. It’s a creative way to deliver nutritious, wholesome ingredients that will make the whole lunchroom drool. Plus, it’s something you can take for lunch too.
No matter what meals you’re prepping, a store like ALDI can be your solution for packing tasty and better-for-you choices for lunches and on-the-go snacks. With high-quality ingredients at affordable prices, ALDI offers what you need to get ready for the days ahead.
For more recipes and meal prepping ideas, visit aldi.us.
Bento Box Lunch
Recipe courtesy of Chef Alyssa, ALDI Test Kitchen
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
- 4 slices SimplyNature Knock Your Sprouts Off Sprouted Low Sodium 7 Grain Bread
- 4 slices Lunch Mate Never Any! Turkey
- 1 teaspoon Burman's Yellow Mustard
- 1/2 avocado, sliced
- 1 mini cucumber, cut into 3-inch-by-1/4-inch sticks
- 1 cup SimplyNature Organic Quinoa, cooked
- 1/4 cup Southern Grove Sliced Almonds
- 2 mandarin oranges, peeled and separated
- 1/4 cup Southern Grove Dried Cranberries
- 1 bunches green onions, sliced
- 1 teaspoon Carlini Pure Olive Oil
- Stonemill Iodized Salt, to taste
- Stonemill Ground Black Pepper, to taste
- 1 large head broccoli, chopped
- 1/4 cup Southern Grove Sliced Almonds
- 1/4 cup Southern Grove Dried Cranberries
- 1 teaspoon Fusia Soy Sauce
- 1/2 cup Friendly Farms Vanilla Nonfat Greek Yogurt
- Stonemill Ground Black Pepper, to taste
- 1 Granny Smith apple, sliced
- 1 tablespoon Nature's Nectar Lemon Juice
- 1 teaspoon Stonemill Ground Cinnamon
- To make “Sushi Roll”: Trim crust from bread. Using rolling pin, roll out bread slices to 1/8-inch thickness. Top with turkey, mustard, avocado and cucumber. Roll into cylinder, wrap with plastic wrap and cut in half.
- To make Quinoa Salad: In medium bowl, combine quinoa, almonds, oranges, cranberries, green onions and olive oil; season to taste with salt and pepper.
- To make Broccoli Salad: In medium bowl, combine broccoli, almonds, cranberries, soy sauce and yogurt; season to taste with pepper.
- To make Cinnamon Apples: Toss apples with lemon juice and cinnamon. Place in sandwich bags and wrap tightly.
- Organize equal amounts of “Sushi Rolls,” Quinoa Salad, Broccoli Salad and Cinnamon Apples in separate bento box compartments.
(Family Features) With a new school year beginning, it’s important for parents to be prepared and help their children start forming good habits. For example, most children function better on a routine. They wake up every day at a certain time, they practice the same sports and eat nutritious, fresh foods that fuel their bodies.
One healthy option for kids is seafood. When kids eat at least two servings of seafood each week, as recommended by the American Academy of Pediatrics, they can receive big benefits. Fish and shellfish supply nutrients such as vitamins B and D, choline and essential omega-3 fatty acids, which are all needed for strong bones, brain development, healthy immune systems and cardiovascular systems.
In fact, research published in “Acta Paediatrica” shows an association between kids who eat fish at least once a week and better grades.
With a new routine in place, it can sometimes be hard for parents to keep up, but with fast-cooking seafood like thin fish fillets and shrimp, a healthy dinner can be ready in minutes. However, since some kids can be picky eaters, consider these tips from Joe Urban, director of food and nutrition services for Greenville County Schools, to add seafood to your family’s table.
- Start creating meals featuring seafood early in their lives, as children who are exposed to seafood at an early age may develop a fondness for the cuisine.
- Introduce them to mild varieties such as cod, pollock and haddock, then have them try other species as they become accustomed to the taste.
- Seafood can be substituted in nearly any dish that normally calls for chicken, beef, pork or other proteins. Serving seafood in familiar dishes like tacos, enchiladas, soups, salads, burgers and baked dishes can be a beneficial way for kids to eat more seafood.
- Canned seafoods like tuna and salmon make for quick, budget-friendly options when time is short, plus they can be mixed in with a variety of recipes.
For more seafood recipes and meal inspiration, visit seafoodnutrition.org or follow #Seafood2xWk on social media.
Hearty Salmon Skewers over Brown Rice
Prep time: 15 minutes
Cook time: 10 minutes
- 1 pound salmon, cut into 1/2-inch cubes
- kosher salt, to taste
- freshly ground pepper, to taste
- paprika, to taste
- 8 skewers
- 1/4 cup cherry tomatoes, halved
- 1 cup pineapple, cubed
- 1/2 cup canola oil
- 1 lemon
- 2 cups cooked brown rice
- Coat salmon with kosher salt, freshly ground pepper and paprika, to taste. Slide piece of salmon onto skewer, followed by tomato and then pineapple. Repeat three times on each skewer, or until skewer is full.
- In large skillet over medium-high heat, heat 1/2 cup canola oil 1 minute.
- Place skewers in pan and turn every 2 minutes per side. Squeeze lemon on skewers while cooking.
- To serve, place 1/2 cup rice on each plate and two skewers on top. Squeeze hint of lemon over each serving, if desired.
Source: Seafood Nutrition Partnership