It can be hard to break from the formula of sandwich, fruit, juice box, treat that seems to be king of the bagged lunch. Keep things fun and interesting with these healthy kid-pleasing lunches
A delicious, healthy twist on a classic breakfast. Add fresh spinach, and a slice of fresh tomato to your bagel with cream cheese. For a little extra kick sprinkle some paprika on the cream cheese.
In the heat of summer turning on the oven can seem unthinkable. To help beat the summer heat, and keep your family happy, here are some quick, hearty meals that you can make without turning your house into an oven.
1) cottage cheese and chives
Delicious and filling, cottage cheese and chives is so easy to make. Just take a container of cottage cheese, and add chives and pepper. For added variety, mix in some diced tomatoes and cucumber. Serve on toast or crackers.
2) tuna salad
A healthy and hearty way to add fish to your diet! Take one can of tuna and add 2-3 tablespoons of mayonnaise. Add diced pickles or celery for crunch. Serve as a sandwich, or on crackers.
3) Spicy Egg Salad Lettuce Wrap
A twist on an old classic! Hard boil some eggs (approximately one per wrap), the peal and mash them. Add about 1 tablespoon of mayonnaise per egg. Add diced celery or water chestnuts for crunch. To add some kick, add 2-3 dashes of curry powder per egg. Spoon onto fresh romaine leaves, then roll.
4) Egg and Tomato Pitas
Who says scrambled eggs are just for breakfast? Scramble approximately two eggs per sandwich. Thinly slice some fresh tomatoes, and salt to taste. Take your pita bread and cut it in half. Carefully peel the two sides apart, creating a “pocket”. Place the tomatoes and eggs in the pita bread “pocket” and add mixed greens if desired.
5) Filling Summer Salad
Jazz up your ordinary salad with this easy recipe. Start with a base of mixed greens. Add blue cheese or feta, and almonds for protein. Top with fresh raspberries or dried cranberries. For a simple vinaigrette dressing, simply mix olive oil and balsamic vinegar.
Easy Chicken Curry
This is a staple of my grandmothers. All you will need to prepare this dish is two pots (one for rice, on for the curry), a cutting board, a sharp knife and a large spoon for stirring.
– 1 Jar pre-made curry sauce (Sharwoods is my favourite, easily found in the Indian food isle)
– 1 pre-roasted chicken or 3-4 cooked chicken breasts. Chicken should be cut into bit sizes pieces.
– chopped vegetables (peas, lentils, cauliflower etc.) (optional)
1) prepare your rice. There is an excellent guide here: http://dish.allrecipes.com/how-to-cook-rice/. If you don’t have the time, energy or utensils to cook rice you can also buy microwaveable rice in the rice section of your grocery store.
2) Cook your chicken, then add your vegetables and your sauce. Pre cooked, frozen vegetables can be added right away, but raw vegetables may require being pre-steamed if you like your vegetables quite soft. Lentils must be pre-soaked.
3) Heat the sauce with you chicken and vegetables. Stir regularly, and allow the sauce’s flavour to permeate the chicken and vegetables.
4) Serve on a bed of rice. This dish pairs well with steamed vegetables
Beans on Toast
An English classic! Hearty and easy to make. You will need a pot, a can opener, a toaster or frying pan, and possibly a cheese grater. You can also buy pre-shredded cheese, or skip the cheese entirely.
– can of beans (beans with tomato sauce is the traditional)
– cheddar cheese (grated) (optional)
– bread for toast
– butter (optional)
1) Open the can of beans beans and pour it into the pot. Heat until bubbling. Add cheese if desired.
2) Toast the bread. You can either use a toaster, or if that is packed you can butter the bread and fry it in a frying pan.
3) You can now decide if you want to use our toast to scoop up your beans, or pour the beans on to of the toast and eat it with a knife and fork. Both ways are acceptable, but pouring the beans on the toast can make the toast soggy. This recipe pairs well with raw veggies.
Pan fried Pierogis and Sausage
This easy meal requires only one frying pan and a spoon/flipper for stirring and serving.
– Pierogis (fresh or frozen). Typical varieties include cheese and potato, bacon and potato etc.
1) First, fry the sausage. You can either cook it whole or cut it into bite sized pieces first. Save the sausage grease in the pan
2) Fry the pierogis in the sausage grease, adding butter if needed. The pierogis should be a pale golden colour and the outside should be crispy. If you don’t cook them long enough the inside will still be cold. The butter and/or sausage grease will help to brown them.
3) Serve. This recipe pairs well with either cooked veggies or a green salad.
Who says you can’t have breakfast for dinner? This recipe is perfect for using up the last of the eggs and fresh vegetables before you move! All you need is a frying pan, a mixing bowl, a mixing spoon/spatial and a flipper. You will also need a knife and a cutting board of your vegetables are not pre cut.
– cheese (grated)
– milk (optional)
– assorted chopped vegetables (ie: peppers, onions, spring onions, chives, parsley, tomatoes etc.)
– salt and pepper (optional but recommended)
1) Crack your eggs into the mixing bowl. Add the grated cheese and the chopped veggies. Mix thoroughly. Add one approximately one table spoon of milk or water for each egg. Milk will give you denser eggs, water will give you fluffier eggs.
2) Pre heat the frying pan. Pour in egg mixture once pan is hot. Stir consistently till eggs are entirely cooked.
This dish pairs well with fruit salad or a hearty vegetable or bean salad.