School Lunch Ideas from Kendall College

September 11, 2010 8:21:48 AM PDT
Kendall College is offering classes to help parents and kids prepare healthy food. Does a sumptuous snack, by definition, have to be unhealthy? Surprise yourself and your child and learn how to get all the flavor without the excess salt and fat. The parent and child duo will create flavorful new treats for fall lunch box snacks. Other essential kitchen skills will be covered as well, such as proper kitchen behavior, knife safety and clean up. A tasting will be included at the end of the class and every child will leave with a new lunchbox.
Sunday, September 26

Sumptuous Snacks

12:30 to 3:00 p.m.

Cost: $65 for one parent-and-child pair. Children must be 6 to 13 years old.

How can you avoid sugar overload during the holidays? Learn creative tricks for replacing refined sugars with healthy alternatives. The parent and child duo will prepare holiday treats that are sure to satisfy any sweet tooth. Other essential kitchen skills will be covered as well, such as proper kitchen behavior, knife safety and clean up. A tasting will be included at the end of the class and every child will leave with a new lunchbox. Costumes are welcome!
Sunday, October 31

Tricks for Healthy Holiday Treats

12:30 to 3:00 p.m.

Cost: $65 for one parent-and-child pair. Children must be 6 to 13 years old.

Hot or Cold Pocket Sandwiches

For the Pockets: yield 4 ea
1. whole grain bread 8 slices
2. diced chicken meat* 8oz
3. shredded cheese* 8oz
4. Pasta sauce 8oz

Alternatives: Substitute half of the chicken meat with black beans and use salsa instead of pasta sauce. Use turkey, cooked mixed vegetables, (frozen), and a little turkey gravy. Substitute cooked mushrooms and peppers or some Italian sausage, (cooked), for the chicken.

To make the pockets:Trim the bread and place two slices so that they slightly overlap, (1/2 inch ). Roll the slices with a rolling pin until it is just one piece and the bread is thin and pliable. Do this for all the slices and you should have four bread sheets approximately 6x8 inches or so. Preheat your oven to 350 degrees.

Mix the filling ingredients together. Place about 6 ounces of the filling on each bread sheet. Fold the bread sheet over the filling. Crimp the edges with your rolling pin. Brush the surface of the bread with a little olive oil, (very little!). Place on a cookie sheet and bake at 350 degrees for approximately 30 minutes or until golden brown. These can be enjoyed immediately of course, but resist! Chill the sandwiches down, uncovered in the fridge. They can then be re-heated in the lunchroom microwave, in an oven or toaster oven, or just eaten out of hand, (like leftover pizza, my favorite way and my kids too)

* There are plenty of pre-cooked alternatives out there, my personal fave is just using supermarket roast chicken leftovers!

*It is best to use higher moisture, melting cheese such as Chihuahua or jack cheese.

Energy Boost Bars

1 (8-ounce) bag almonds
1/4 cup sesame seeds
1 1/2 cups oats, quick-cooking
1/2 cup dried cranberries
1 cup dried blueberries
2/3 cup maple syrup
1 teaspoon cinnamon

Instructions: Heat the oven to 275 degrees. Lightly grease a 9-inch baking pan with canola oil. Grind the almonds in a food processor until they resemble a coarse meal. Combine the ground almonds and remaining ingredients in a large bowl and stir well. Using wet fingers press the mixture into the prepared pan and bake for 1 hour. Allow the bars to cool thoroughly while they are still in the pan, and then slice them.

Fruit Kabob

1 apple
1 banana
1/3 c. red seedless grapes
1/3 c. green seedless grapes
2/3 cup pineapple chunks
1 cup nonfat yogurt
¼ c. dried coconut, shredded

Directions: Prepare the fruit by washing the grapes, washing the apples and cutting them into small squares, peeling the bananas and cutting them into chunks, and cutting the pineapple into chunks, if fresh. Put the fruit onto a large plate. Spread coconut onto another large plate. Slide pieces of fruit onto the skewer and design your own kabob by putting as much or as little of whatever fruit you want! Do this until the stick is almost covered from end to end. Hold your kabob at the ends and roll it in the yogurt, so the fruit gets covered. Then roll it in the coconut. Repeat these steps with another skewer. Serves 4

Fish in a Pond

1/2 cup low-fat cream cheese
Goldfish crackers
4 celery ribs, stems removed

Instructions: Scoop the cream cheese into a bowl. (You can tint the cream cheese with blue food coloring to make it look like a pond.) Place the goldfish in a separate bowl, or surround the "pond" with them. Let the kids dip the celery sticks into the cheese, then into the bowl of crackers to "catch" a fish. Serves 2

For more information about Kendall College or information about enrolling in a class, visit culinary.kendall.edu/news-and-events/spice-up/


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