The Cooking Mom's Brown Bag Lunch Ideas

September 10, 2012 (CHICAGO)


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
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

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

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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