The Cooking Mom's Brown Bag Lunch Ideas

September 10, 2012 9:43:42 AM PDT
For parents who want to keep a closer eye on what their student eats for lunch at school, sending them to school with a brown bag lunch is often an option. But kids can be bored with the same old sandwiches and soup. Amy Hanten, author of ''The Cooking Mom'' has some quick and nutritional ideas for lunch and after school snacks.

PIZZA ROLLS

Ingredients:
1 tube (7.5 ounces) refrigerated biscuits
1/2 cup pizza sauce
1 cup shredded part-skim mozzarella cheese
A few tablespoons of your favorite pizza toppings like finely diced onion, green peppers, sliced pepperoni, and chopped mushrooms

Directions: Separate dough into 10 biscuits. Press dough onto the bottom and up the sides of a muffin tin that has been coated with cooking spray. Spoon a little pizza sauce into each cup. Sprinkle each with some cheese and then your favorite pizza toppings. Sprinkle cheese over the top. Bake in a preheated 375 degree oven for 12 to 15 minutes until bubbly

Gone Fishin' Snack Mix
Ingredients:
4 cups goldfish snack crackers
2 cups pretzel sticks
3 cups toasted oat cereal
2 cups gummi worms
2 cups almonds (optional)
Snack size re-sealable bags

Directions: Mix ingredients together in a big bowl. Scoop into snack bags. Great to pack in lunch boxes or for school snacks.

Raspberry Kiwi Fruit Dip

Ingredients:
1 ripe kiwi, peeled and diced
1 cup unsweetened frozen or fresh raspberries
1/2 cup honey
2 cups low-fat plain Greek yogurt

Directions: In the bowl of a food processor, combine kiwi, raspberries and honey; puree. Add yogurt. Pulse until combined. Chill until ready to serve. Keeps for up to 5 days in the fridge. Serve chilled with fresh fruit or fruit kabobs for dipping.

Easy Peanut Butter Cookies

Ingredients:
1 cup peanut butter
1 cup sugar
1 egg

Directions: Beat all the ingredients together. Drop onto baking sheets. Press down a bit with a fork. Bake in a preheated 350 degree oven for 10-15 minutes. Cool about 10 minutes before eating


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