15 Fun Ideas for Kid Lunches

In a rut with what you're feeding your kiddos for lunch? Here are 15 ideas that I've collected that are sure to get them running to the table this summer!

1. Pita Bread Pizza
2. Chicken Panini
3. Grilled Peanut Butter and Banana Sandwich
4. Veggie Wrap Rollups with Cream Cheese
5. Turkey Avocado Wrap
6. Honey Chicken Kabobs
7. Peanut Butter Pulled Chicken Sandwiches with Honey Lime Slaw
8. Barbecued Turkey Sloppy Joes
9. Tomato and Bacon Grilled Cheese Sandwich
10. Chicken Lollipops
11. Egg Salad Sandwich
12. Ham and Cheese Quiche
13. Asian Noodle Chicken Salad
14. Bean and Veggie Quesadilla
15. Strawberry and Cream Cheese Sandwich

The Anti-Chicken Fingers Movement - Spicy Cuban Mojo Chicken with Mango-Avocado Salsa

Feeling the air of spring might get you thinking of an escape to the Islands. This blend of orange and lime with cilantro brings you one step closer to that dream...if only in your palate. Depending on how your kiddos feel about spicy, add more or half what this recipe calls for.  Serve with whipped sweet potatoes and fresh green asparagus...and enjoy it on your patio table in the fresh air!


Spicy Cuban Mojo Chicken with Mango-Avocado SalsaOriginal Recipe

1 teaspoon cumin seed
3 cloves garlic, chopped
1 fresh red chile pepper, chopped
1/4 teaspoon salt
2 tablespoons olive oil
5 teaspoons orange juice
5 teaspoons lemon juice
2 (8 ounce) boneless, skinless chicken breast halves

2 tablespoons olive oil
1/2 cup orange juice
1 teaspoon lime zest
1 teaspoon honey
1 teaspoon sweet soy sauce
1/4 cup cold, unsalted butter, cut into pieces
1/2 cup diced mango
1/2 avocado
chopped fresh cilantro to taste
chopped fresh parsley to taste

Directions

Toast the cumin seeds in a dry skillet over medium-high heat until fragrant, about 2 minutes. Place the cumin seeds, garlic, chile pepper, salt, olive oil, orange juice, and lemon juice into the bowl of a blender; grind to a coarse paste. Toss the chicken with the marinade, then place into the refrigerator, and allow to marinate for about 2 1/2 hours.

Preheat oven to 350 degrees F (175 degrees C).

Heat a skillet over medium-high heat. Cook the chicken for 2 to 3 minutes on each side until browned. Place into the oven, and cook until the juices run clear, about 8 minutes. When the chicken is done, remove, cover with foil, and allow to rest for 3 to 5 minutes.

While the chicken is in the oven, whisk together the olive oil, orange juice, lime zest, honey, and soy sauce in a skillet over medium-high heat. Simmer until the orange juice has reduced to 1/3 of original volume and is beginning to get thick and syrupy. Once thick, remove from heat, and whisk in the butter pieces one at a time until melted; set aside.

To serve, place chicken on the plate and sprinkle with mango and avocado. Drizzle with the sauce, and garnish with cilantro and parsley.

Buon Appetito!

Leah

The Anti-Chicken Fingers Movement - Classic 70s 7-Layer Dip

Tonight is a big night for America.  Madonna is playing in the halftime show at the Superbowl!!!  I know most of you are just as excited as I am!  And if you happen to be a New England or Giants fan, then it's an even more exciting night for you!  There are a million recipes for a seven layer dip; everyone has different tastes.  And this recipe suits my tastes...and hopefully yours.  :)  (p.s. I left off the olives in my version...you can too!)

Classic 70s 7-Layer Dip

From the Kitchen of Deep South Dish 

1/4 cup of sour cream
1/4 cup of mayonnaise
1 (10 ounce) can of refried beans
1 package of taco seasoning
2 avocados
Juice of half a lime
Pinch of kosher salt
3 turns of the pepper grinder
1 cup of finely shredded cheddar cheese
1 medium tomato, cleaned, seeded and chopped
1/4 cup of sliced black olives
1 green onion top, sliced

In a small bowl, blend the sour cream and mayonnaise together; set aside. In another small microwave bowl, add the refried beans and warm for 1 minute, stir in the taco seasoning and mix well. Scoop out the avocados into another medium sized bowl, add the lime juice, salt and pepper and mash together using a potato masher.

Layer in a clear, glass pie plate as listed below, but leaving a small border around the edge for each layer, so that each layer shows on the outside. Layer in order as follows:

Layer 1 - Seasoned Refried Beans
Layer 2 - Avocado
Layer 3 - Sour Cream Mixture
Layer 4 - Finely Shredded Cheddar Cheese
Layer 5 - Chopped Fresh Tomatoes
Layer 6 - Sliced Black Olives (no thanks!)
Layer 7 - Sliced Green Onion

Serve immediately with tortilla chips.

The Anti-Chicken Fingers Movement~Chicken breasts with Avocado, Tomato, and Cucumber Salsa

Healthy and not even trying to be!  Serve with a side of pasta, chips to go with the avocado/tomato salsa, or whatever you desire! Yummy!

Chicken Breasts with Avocado, Tomato and Cucumber Salsa


Cooking spray
3/4 teaspoon salt, divided
1/4 teaspoon chipotle chile powder
4 (6-ounce) skinless, boneless chicken breast halves
1 1/4 cups coarsely chopped seeded peeled cucumber (about 1 large)
1 cup grape tomatoes, halved
1/2 cup prechopped red onion
1/2 cup chopped peeled avocado
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 jalapeño pepper, seeded and finely chopped

Preparation

1. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle 1/2 teaspoon salt and 1/4 teaspoon chipotle chile powder evenly over chicken; add chicken to pan. Cook for 6 minutes on each side or until done, and remove from heat.

2. Combine remaining 1/4 teaspoon salt, cucumber, tomatoes, onion, and remaining ingredients in a medium bowl, tossing well. Serve with chicken

Happy Eating Friends! Trina

The Anti-Chicken Fingers Movement ~ Chicken Chimichangas w/Guacamole

First of all....YUMMY!  That's all I have to say.  Delicious all the way around.  I made this the night before all my family came up to celebrate for Christmas, and we had enough for dinner and for everyone for lunch the next day...score!  You can wrap the extras in tinfoil, pop them in the oven...and voila!  I have to say...the guac makes the meal so if you aren't an avocado person, this dish isn't for you.  Also, another warning...plan some extra time for this meal, and a few extra dirty dishes...but it's worth it!

Ingredients:
1 ½ cups chicken broth
1 cup uncooked long grain white rice (I used brown...just sayin!)
½ cup red enchilada sauce (make enchiladas that week too with leftovers!
1 ½ onion (diced, divided)
6 (12 inch) flour tortillas  (I did break down & use flour...I bet wheat would be good too!)
4 cups shredded cooked chicken breast
1 pound Monterey jack cheese (shredded)
1 (6 ounce) can sliced black olives
4 cups refried beans (I used lowfat)
¼ cup vegetable oil (I suggest using 1/2 olive oil & 1/2 smart balance oil- it was perfect!)Avocado topping-

3 avocados (peeled and pitted)
½ cup cilantro (finely chopped)
2 tablespoons lemon juice
3 green onions (diced)
¼ cup jalapeno chile peppers
1 tomato (diced)
2 cups shredded lettuce
1 cup sour cream (I used light)
2 cups shredded cheddar cheese

Step 1: In a medium saucepan combine chicken broth, rice, enchilada sauce, and diced onion. Bring to a boil, and reduce heat to low and let it simmer for about 20 minutes or until the rice is tender. Stir in shredded cooked chicken and mix well.
Step 2: Heat refried beans in a saucepan over low heat until they stir easily. Heat tortillas in a large skillet or in the microwave so that they fold easily.
Step 3: Spoon equal amounts of refried beans onto each tortillas followed by equal amounts of the chicken/rice mixture, Monterey jack cheese, and black olives. Roll up the tortillas¸while tucking in the sides. Secure the wrapped tortillas with a toothpick.

Step 4: Heat oil in a large skillet and fry the filled tortillas, turning once, until browned on both sides. Drain on paper towels.

Step 5: To make guacamole- in a medium bowl mash together avocados and lemon juice. Stir in cilantro, green onions, jalapeño peppers, and tomatoes. Top chimichangas with cheddar cheese, guacamole and sour cream.
(Makes 6 Servings)

Happy Eating Friends! *Trina