Now that we're approaching Back To School time, I want to share a few of Taste Of Home's best lunch box recipes.
http://www.tasteofhome.com/
They're all delicious and your kids are bound to love them---maybe Big Daddy too...
Protein Sandwiches
1/4 cup peanut butter
1/8 cup orange juice
1/4 cup finely chopped apples
1/4 cup chopped pecans
4 slices bread
In a bowl, combine the peanut butter and orange juice until blended. Add the apples and nuts. Spread on bread; top with remaining bread. Serves 2.
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Turkey Wraps
2 whole wheat tortillas (8 inches), at room temperature
4 teaspoons honey mustard
6 ounces thinly sliced deli turkey
2 thin slices Muenster cheese
1 cup fresh baby spinach
1 medium carrot, shredded
1 bacon strip, cooked and crumbled
1/4 cup chopped seeded cucumber
1/4 cup chopped roasted sweet red pepper
Spread tortillas with mustard. Layer each with the turkey, cheese, spinach, carrot, bacon, cucumber and red pepper; roll up tightly. Serves 2.
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Roll Ups for 8 (great for after school snacks too!)
1 package (8 ounces) cream cheese, softened
2 cans (4 ounces each) chopped mild green chilies, drained
1 can (4-1/4 ounces) chopped ripe olives, drained
1/4 teaspoon garlic powder
1/4 teaspoon chili powder
8 flour tortillas (8 inches)
1-1/4 pounds deli smoked chicken
Salsa or picante sauce, optional
In a large bowl, beat cream cheese until smooth. Fold in chilies, olives & garlic powder.
Spread on one side of each tortilla; top with chicken and roll up tightly. Wrap in plastic wrap; refrigerate for at least 1 hour. Serve with salsa if desired.
Makes 8 wraps. (good for 24 hrs.)
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Chicken Salad & Crackers
1 boneless skinless chicken breast half (6 ounces)
1/2 medium onion, chopped
1 celery rib, chopped
2 teaspoons chicken bouillon granules
1 garlic clove, minced
Dash pepper
DRESSING:
1/2 cup mayonnaise
1 to 2 tablespoons minced fresh cilantro
2 tablespoons finely chopped onion
Dash salt and pepper
Assorted crackers, lettuce leaves, or sliced bread
In a large saucepan, combine the chicken, onion, celery, bouillon, garlic and pepper; add water to cover by 1 in. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until chicken juices run clear.
Drain, reserving the onion, celery and garlic. Shred chicken and place in a bowl; add reserved onion mixture.
In a small bowl, combine the mayonnaise, cilantro, onion, salt and pepper. Spoon over chicken mixture; gently stir to coat. Cover and refrigerate until chilled. Serve with crackers, in lettuce wraps or on sliced bread. Delicious all 3 ways!
Serves 2.
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