Easy, kid-friendly lunch box ideas that won't break the bank
With school starting up, one of the biggest dilemmas for busy parents is what to pack in their child's lunchbox. Over the years, we've published many recipes that tackle this very subject. Here are some of our favorite brown bag tips and recipes from past articles.
Peanut Butter Oat Bar From “Cooking on a budget,” originally published on June 8, 2015 at http://pd2go.net/jzwVJF
Makes 9 servings
1 cup peanut butter (smooth or chunky)
½ cup honey
1½ cups rolled oats
1 cup crisp cereal (such as Rice Krispies, Bran Flakes or Grape Nuts)
½ cup raisins, dried cranberries or chopped nuts
Line a 9-inch x 9-inch pan with foil. Spray lightly with non-stick spray.
Melt the peanut butter and honey together until smooth, either in the microwave or stove top. Combine that mixture with oats, cereal and dried fruit or nuts in the dish.
Using plastic or parchment paper, press down evenly into the prepared pan. Pre-cut mixture into squares. Place in the refrigerator until set. These bars can be wrapped individually and stored in the refrigerator.
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Falafel Sandwich
Makes 20 servings
2 cups dry garbanzo beans
1 bunch cilantro
1 bunch Italian parsley
1 bunch green onion
3 cloves garlic
Salt to taste
Pita bread, as needed
Soak chickpeas overnight in 8 cups of water. Drain. From “Make your own street food,” originally published on June 3, 2013 at http://pd2go.net/kKt5lsJammin' Oat Muffins From “Sonoma's twin chefs on tasty breakfasts for mom,” originally posted May 5, 2015 at http://pd2go.net/uZ887v. PB and J Smoothie
Put all ingredients through a meat grinder, a meat grinder attachment for a stand mixer or a food processor.
Add salt to taste. Using an ice cream scoop, make 1-inch lightly packed balls. Deep fry balls for 3 minutes in 350 degree oil until golden brown, and drain on paper towels. Season again with salt to taste.
Wrap in pita bread and garnish with your favorite condiments: hot sauce, hummus, cucumber and tomato salad, tabouleh or babaganoush.
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Serves 12
Cooking spray
1? cups unbleached flour
¾ cup quick-cooking steel-cut oats
? cup packed brown sugar
2 teaspoons baking powder
? teaspoon salt
1 large egg
¾ cup 1 percent low-fat milk
¼ cup canola oil
¼ cup maple syrup
¼ cup raspberry preserves or jam
Mix dry ingredients: Preheat oven to 400 degrees. Lightly coat a 12-cup muffin tin with cooking spray and set aside. Combine flour, oats, brown sugar, baking powder and salt in a bowl and stir to mix. Set aside.
Mix wet ingredients: Crack egg into a bowl and beat lightly with fork. Add milk, canola oil and maple syrup, and mix well.
Blend dry and wet ingredients: Pour egg mixture into flour mixture and stir until combined. (Mixture should still be lumpy and very wet.)
Bake muffins: Spoon ? cup batter into each muffin cup. Spoon 1 teaspoon preserves or jam into center of each cup of batter. Bake for about 16 minutes or until muffins spring back when touched lightly in centers. Let cool in pan for 5 minutes. Place muffins on a wire rack. Let cool 15 minutes before serving.
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Makes 1 8-ounce serving
1/4 cup ice cold non-fat milk
1 cup frozen non-fat vanilla yogurt
1 tablespoon smooth peanut butter
5 strawberries or 1 tablespoon strawberry jam (or both)
Blend until smooth, beginning at low speed and increasing speed a little at a time. Pour into a tall glass and serve.
For a special treat, add 1 cup of chocolate chips after this granola has baked and cooled.
Originally posted Sept. 7, 2005.Groovin' Granola
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Makes 7 cups
3 1/2 cups old-fashioned rolled oats
1 cup slivered almonds
1 cup shredded coconut
1/2 cup pumpkin seeds
6 tablespoons pure maple syrup
1/4 cup light brown sugar, firmly packed
1/8 cup vegetable oil
2 tablespoons warm water
1/4 teaspoon salt
For dried fruit, choice of:
1 cup raisins
1/3 cup chopped apricots
1/3 cup chopped dates
1 cup cranberries
To bake the granola: Preheat the oven to 300 degrees, grease a rimmed baking sheet with nonstick spray.
In a large bowl, combine the rolled oats, almonds, coconut and seeds.
In a small bowl, whisk the maple syrup, brown sugar, oil, water and salt together until blended. Pour the syrup mixture over the oat mixture and stir to combine.
Spread the mixture evenly in the prepared pan. Bake for 45 minutes or until evenly browned, stirring every 10 minutes.
Transfer the pan to a wire rack to cool. After cooling, transfer the baked granola to a large bowl and stir in dried fruit. Store in an airtight container. Originally posted Sept. 7, 2005.Greek Athlete Pita Pockets
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Makes 1 serving
2-3 ounces of lean, sliced chicken or turkey
2 tablespoons low-fat herbed cream cheese
6 thin apple slices
2 tablespoons feta cheese
1 pita pocket
Slice the top of pita pocket off and carefully open up the pocket to make room for the filling.
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