Wednesday, January 7, 2009

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Wednesday, September 03, 2008
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Back To School: Packing Lunch With Care Could Mean All The Difference
By KELLY PREW
Food Editor

It's time again for little ones and teens to begin a school year filled with academics, activities and new associations, and that means hurried moms and dads might be struggling to come up with creative, healthy lunches, snacks and dinner menus.

The following is a compilation of ideas and recipes to get the school year off to a good start.


Tips For Packing A Lunch
  • Begin by purchasing a good lunch case. Tailor the style to your children's needs and by what kinds of foods you're likely to send with them to school. Be vigilant of foods that need to stay cool or need to stay warm, and find a tote that can be adapted with ice packs or thermal insulators.

  • Freeze juice boxes to use as ice packs. They'll defrost by lunchtime, and to keep them from sweating, wrap the drink in a paper towel and layer of foil.

    To avoid soggy sandwiches, pack lettuce and other veggies in a separate plastic bag.

  • Take stock of all the foods your child will eat and shop appropriately. Lunchtime is not the time to try new things because the little ones need to make sure and eat at lunchtime.

  • Be creative. Think of little nuances that will connect you to your child, give them a smile and be nutritious.

  • Regular sandwiches become fancy tea sandwiches by trimming crusts and cutting sandwiches into quarters or strips.

    Decorate plastic sandwich bags with colorful stickers, or tuck in an encouraging note, cartoon or quote of the day.

    33KidsLunchBoxCards are the modern way to drop a goodie into a child's lunch. They are loaded with fun facts and cool ideas. Each pack contains five different cards: a weeks' worth of fun. Wacky World, Fairies, Riddles, Gross-Outs, and Looney Laws are all part of the kid-tested topics sure to make any child the center of attention at the lunch table. Each card has space on the back to write a special note or reminder. Get them online at www.kidslunchboxcards.com

    Instead of plain napkins, use colorful seasonal ones, and maybe write a note to your tyke.

    When packing treats, pack a few extra so your kid can share with friends.


    Ideas For Packing A Lunch
    There are a number of new products available at local grocers aimed directly at children. Some are included here.

  • Buy an assortment of breads. Wrap airtight and freeze to keep fresh, and be sure to include whole grains, sourdough rolls, pita bread, tortillas, bagels and croissants. Each night, thaw just what you need for the next day's sandwiches.

  • Kids love cheese sandwiches. Buy several types so every day is a different flavor. Grilled cheese doesn't have to be hot, either. Make one the night before and store in the fridge. Sandwich makers also are available relatively cheap and make the task easy and different. Add turkey or ham for another option.

  • Prepare a small container of salad dressing as a dip for carrots, snap peas and red pepper wedges.

  • Instead of a cookie, offer dried fruits like cranberries, raisins or apricots or trail mix. When packing apples or pears, halve and core them for easier eating.

  • 33Funky Monkey Snacks are available at local grocers and on Amazon.com and include four snack flavors of all natural, freeze-dried fruit: Bananamon (banana and cinnamon), Carnaval Mix (banana, pineapple, apple, papaya and raisins), Jivealime (pineapple and lime juice) and Purple Funk (banana and aï¿§ai - pronounced ah-sigh-EE).

    Funky Monkey Snacks are all natural with no added sugar, preservatives, colors, or flavors.

    In addition, they are gluten-free, wheat-free, dairy-free and are certified Kosher-Parve. The four varieties of Funky Monkey Snacks are manufactured in Brazil using tropical fruits freeze-dried at the peak of freshness near the source, removing the handling and ripening challenges associated with importing fruit into the U.S. for processing.

    The recommended retail price is $1.99 to $2.49 for each one-ounce bag.

    Additional information can be found at www.funkymonkeysnacks.com.

  • Skewer fruit on plastic straws or coffee stirrers along with cubes of cheese. To prevent browning of bananas and pears, dip in lemon juice before threading on skewers.

  • Covert yogurt: In your child's lunch, pack a Tupperware of plain yogurt and fruit chunks. Encourage him or her to play detective and identify which fruits you included. If they come home and identify the fruit you added, give them a small prize.

  • Note: Organize family menus around MyPyramid guidelines, available at MyPyramid.gov, the U.S. Department of Agriculture Center for Nutrition and Policy and Promotion. The chart is designed for children ages 6 to 11 years old who need between 1,200 and 2,200 calories, depending on age, gender and activity level. The Web site also includes free downloads, a calculation station and planning materials.


    Colorful Salad Sticks
    Courtesy Kerrygold.com/usa

  • 3 oz. favorite cheese cut into sticks

  • 2 cups (about 20) raw vegetable sticks such as red, green or yellow peppers, carrots, jicama, unpeeled cucumber or zucchini

  • Peanut dip: In bowl, combine 1/2 cup vanilla or banana yogurt, 1/4 cup peanut butter, 1 1/2 tsp. soy sauce, pinch of cayenne pepper. Blend well. Divide into two small containers.

  • For kids with nut allergies, make alternate dip by combining plain yogurt with a commercial salsa or offer bottled salad dressing. Honey mustard dressing is a great option.

    With the peanut dip, the lunch provides the equivalent of 1 cup veggies, 1 cup milk and two ounces meat alternate.

    Recipe side note: For a little lunch bag fun, slice apples into boats (cutting apples into eighths), try red pepper butterflies (slicing red peppers across diameter), or cucumber hearts (sliced with a paring knife)!


    Quick Menus
    Courtesy Kerrygold.com/usa


    Buckeye Barbecue
    Combine softened butter with barbecue sauce to make a spread. Spread on both sides of a split sourdough roll. Fill with thin slices of leftover steak or deli roast beef. Pack cherry tomatoes on the side.


    Turkey Temptation
    Spread slices of raisin bread with butter. Add filling of thinly sliced apples, turkey slices and cheddar cheese.


    Munchie Lunchie
    Cut up a favorite cheese in small cubes. Combine in a plastic sandwich bag with pretzel pieces or croutons, raisins and dried cranberries. Nibble as a snack-lunch instead of a sandwich.


    Crispy Cheese Popcorn
  • One mini bag of microwave popcorn prepared according to package directions

  • 2/3 cup shredded cheese

    Heat oven to 325 degrees. Spread popped popcorn evenly on foil-lined baking sheet, packing together closely. Sprinkle cheese evenly over popcorn. Bake 25 to 30 minutes or until cheese is golden brown. (Cheese should be browned for best crispness, but watch to be sure cheese does not burn.) Remove from oven, cool pan on wire rack. When cool, divide into two portions, breaking any large clusters. Place each portion into re-sealable bags or containers. Refrigerate leftovers after one day. Makes 2 servings (about 2 cups each).


  • Back To School Tips On a Budget
    Fruits and veggies don't need to break the bank, according to experts at www.fruitsandveggiesmorematters.org. It's easy to include more without spending more. Remember, all forms count, so look for weekly specials throughout the store and try these other tips for including more.

  • Sale sleuth: Let your kids scan the circulars for sales in all forms: fresh, frozen, canned, dried and 100 percent juice.âÂ?Â? With a portion of the savings, let them pick out a new book (or other prize).

  • Shop and chop: Buy fresh produce and chop immediately yourself. Store in the fridge so you can throw veggies into a bowl for the same convenience of the pre-chopped packages -- with much less cost!

  • Sacks 'n packs:âÂ?Â? Buy produce in bulk for a cost-efficient trip.âÂ?Â? Make double the dish and freeze half for an ultra-convenient dish down the road!âÂ?Â?

  • Avoid the dinner doldrums: Seasonal fresh fruits and vegetables are often less expensive, than those brought in from different climates.âÂ?Â? So take advantage of the changing seasons, and while you're at it, keep those menus rotating.

  • From the fridge to the freezer: Freeze uneaten portions of fresh vegetables, by dicing, blanching and placing in small containers in the freezer. Use later in western omelets, chicken and broccoli stir fries or good old-fashion beef stew with carrots and potatoes.

  • Multiply and divide: Prepare dinner meals (casseroles, pasta dishes and soups) proportionally doubling the veggies and reducing the meat, as veggies are often less expensive. Add beans for extra low-cost protein.



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