Along with the relief of getting kids back in school after the holidays comes the old problem: what to pack in their lunches.
Bologna sandwiches and raisins will hold them temporarily, but then it`s a scramble to find something new.
While you probably can`t wax original every day, here are a dozen ways to vary the routine and perk up pint-size appetites.
1. Use cookie cutters-animals, hearts-to punch out fun shapes for basic sandwiches. Yes, you`ll waste some bread, but what makes you think the little darlings eat their sandwiches crust-to-crust anyway? Feed the scraps to the birds.
2. Trim a piece of bread into a rectangle, spread with filling and roll it up like a telescope.
3. Instead of bread for sandwiches, use a hot dog bun; hollow it out and spoon in your child`s favorite filling. If you need an idea, line the hollow with shredded mild cheese and fill with tuna salad.
4. Since kids love finger foods, fill ready-made appetizer pastry shells with sandwich fillings, such as pimiento cheese, tuna salad or dressed-up peanut butter. Pack in hard plastic containers.
5. Dress up peanut butter with one of these variations from Better Homes and Gardens` ”Healthy Foods for Hungry Kids”: Start with 3/4 cup peanut butter and stir in one of the following: 1 chopped small banana; 1/2 cup finely chopped celery; 1 chopped apple and 1/2 cup shredded mild cheese; or 1/3 cup unsweetened applesauce, 1/4 cup raisins and a dash of ground cinnamon. Or start with 2/3 cup peanut butter and add 1 can (8 ounces)
crushed pineapple, drained, and 1/4 cup coconut.
6. For an occasional treat, make flying saucer sandwiches (recipe follows). Freeze them ahead and they will thaw by lunchtime. Wrap with a paper towel as they thaw to absorb any moisture.
7. Create a custom granola or trail mix. Let the kids decide what goes in it. Keep in mind that popcorn and dried fruits are low-fat choices, while nuts are high in fat. High-fiber cereal is another healthful granola addition.
8. For a treat, make homemade fruit leather (recipe follows).
9. Cut fruits and vegetables into bite-size pieces.
10. Pack dipper-size vegetables with a dip made of half ranch dressing and half plain yogurt.
11. Make carrot curls by slicing carrots into thin lengthwise slices and plunging into cold water.
12. Cut some skewers into 4- to 5-inch lengths and thread with bite-size fruit, such as pineapple, grapes, strawberries or melon balls, to make fruit kebabs. (Soak pears, apples and bananas in lemon juice before packing.)
TUNA SALAD
Preparation time: 10 minutes
Yield: For 8 to 10 sandwiches
Pack this tuna salad, which is adapted from ”The Children`s Party Handbook,” inside hot dog buns lined with shredded mild cheese. Or use it as a filling in sandwich rollups or appetizer shells.
3 cans (6 1/2 ounces each) tuna, drained
1 can (3 ounces) water chestnuts, drained, coarsely chopped
1/3 cup chopped green onions
3 sweet gherkin pickles, chopped
1 teaspoon onion powder
1/2 teaspoon celery salt
1/2-2/3 cup mayonnaise
1. Combine all ingredients in a mixing bowl, blending in just enough mayonnaise to bind the ingredients. Chill until ready to serve.
FLYING SAUCERS
Preparation time: 20 minutes
Cooking time: 15 to 20 minutes
Yield: 4 sandwiches
These flying saucers adapted from Better Homes and Gardens` ”Healthy Foods for Hungry Kids” are a kid version of a meat pie.
1 cup chopped cooked lean beef
1/2 cup shredded carrot
1 package (3 ounces) cream cheese with chives, softened
3 tablespoons milk plus a little extra
2 tablespoons sweet pickle relish
1/8 teaspoon pepper
1 package (10 ounces) refrigerated whole-wheat bread dough
1. Heat oven to 375 degrees. Stir together beef, carrot, cream cheese, 3 tablespoons milk, pickle relish and pepper in medium bowl. Set aside.
2. Divide dough into 8 portions. On a lightly floured surface, roll each portion into a 5-inch circle. Place about 1/3 cup beef mixture onto each of 4 circles of dough. Moisten edges of dough with milk. Place remaining dough on top, stretching to fit bottom circles. Seal edges with a fork.
3. Place saucers on a greased baking sheet. Pierce tops and brush with milk. Bake until golden brown, 15 to 20 minutes. Remove from baking sheet. Cool on a wire rack.
Note: Flying saucers may be sealed in freezer bags, labeled and frozen for up to 1 month until ready to use. Pack frozen; they will thaw by lunchtime.
DRIED FRUIT LEATHER
Preparation time: 10 minutes
Cooking time: 40 to 55 minutes
Drying time: 8 hours or overnight
Yield: One 10-inch roll
Adapted from ”Healthy Foods for Hungry Kids,” this recipe for fruit leather is an excellent substitute for sweets.
8 ounces dried apples, pears, peaches, apricots or mixed fruit
1 1/2 cups water
Non-stick vegetable spray
1. Combine dried fruit and water in a medium saucepan. Heat to boiling;
reduce heat. Cover and simmer until fruit is very tender, about 15 minutes for apples, about 30 minutes for pears, peaches, apricots or mixed fruit. Drain off liquid, if necessary. Cool. (Remove pits from prunes, if using mixed fruit.)
2. Heat oven to 300 degrees. Blend fruit in a blender or food processor until very smooth. Line a 15-by-10-by-1-inch baking pan with foil; spray with non-stick vegetable coating. Using a rubber spatula, spread fruit in a thin, even layer over foil. (Thick spots won`t dry properly.)
3. Place in oven for 25 minutes. Without opening the door, turn oven off and allow to dry 8 hours or overnight.
4. When leather is dry, lift foil and fruit leather out of baking pan. Remove fruit leather from foil by holding foil with one hand and peeling fruit leather off foil with the other hand. Roll up fruit leather from one of the short sides; wrap in plastic wrap. Store in the refrigerator up to 3 months or in the freezer up to 6 months. To serve, unroll and tear off pieces.
SUPER RICE KRISPIES TREATS
Preparation time: 15 minutes
Yield: 24 squares
This is a variation on the recipe from the Rice Krispies box.
1/4 cup butter or margarine
1 package regular marshmallows, about 40
6 cups Rice Krispies cereal
1/2 cup semisweet chocolate chips
1/2 cup peanut butter chips
1. Butter a 13 by 9-inch pan. Melt butter in heavy saucepan. Add marshmallows and stir frequently over low heat until completely melted. Remove from heat and stir in cereal until well-coated, then quickly stir in chips.
2. Using wax paper or a buttered spatula, press mixture into prepared pan. Let cool and cut into 2-inch squares.
