Back-to-School brims with new beginnings even though the old routines are still valued, such as putting together the daily school lunch. Kids develop new tastes and interests as they grow and change during the summer months, so by the fall, something as favorite as a trusted PB&J combo seems downright boring.
It’s time to brighten up those brown-bag goodies with some simple changes. Jazz up all your child’s favorites by thinking through bread choices and complementary condiments. Slice some apples for that PB&J sandwich and put them between raisin bread or cranberry-walnut slices.
A plain turkey sandwich with plain mayo might also make eyes roll this season, so consider the wide range of interesting deli meats available today. Try combining maple glazed honey turkey or ham with Munster on a soft roll. Add a smear of cranberry jelly and a sprinkle of sunflower seeds for crunch. Deli meats are also flavored with hickory smoke, Cajun spices and even South-of-the-border peppers for the more adventurous young palates.
Here are more tips for pepping up lunches and snacks that travel to school or are enjoyed at home:
• Add color and texture — orange carrot sticks and green grapes brighten the meal while whole wheat pretzels and crackers add crunch. Slip green pepper slices inside a wrap or sandwich — kids will eat healthier without realizing it!
• Make brown bag lunch fun! Younger children love the do-it-yourself aspect of building their own pizza or cracker stack creations. Turn fun into healthy, too, with cubes of Boar’s Head meats and cheeses packed in a lunch bag along with some low-salt crackers.
• Pack an extra half sandwich for the active athlete in the family. Before a workout, eating a ham, cheese and veggie combo on half a roll is a great way for your soccer or baseball player to keep fueled up during long afterschool practices.
• Kids often come home hungry. Be prepared with some rolled up Boar’s Head meats and cheeses and condiment dips to hold them over until mealtime.
• Since kids will eat what’s available in the cupboard or fridge, take charge when deciding which foods to stock in the house. Encourage healthy in-between snacks with a bowl of washed fruit on the kitchen counter, or keep cut up vegetables in the refrigerator along side a healthy dip.
Visit www.boarshead.com for more recipes and tips to help you create satisfying lunches your kids will love.
These recipes have been reviewed by the American Diabetes Association.
Turkey and Apple Roll-Up
1 96% fat free tortilla, taco size
2 tablespoons low-fat whipped cream cheese
2 1/2 ounces Boar’s Head Maple Glazed Honey Coat Turkey Breast
1/4ounce (approximately 2 to 3 leaves) fresh baby spinach
1/2 tart apple, sliced into matchstick pieces
Spread cream cheese on tortilla. Place turkey evenly over tortilla. Then add spinach and apple.
Roll tightly from one end of tortilla. Note: Unless apple is very small, you will use less than 1/2 apple.
Supreme Sandwich With Turkey, Ham & Roast Beef
Serving suggestion: For more kid-friendly portions, serve one-half of the sandwich.
1 whole wheat roll
1 ounce Boar’s Head Ovengold Roast Breast of Turkey — Skinless
1 ounce Boar’s Head Deluxe Ham
1 ounce Boar’s Head Deluxe Cap-off Top Round Roast Beef
2 bread and butter pickles, sliced
2 slices red tomato
1 slice, red onion
1 leaf, green leafy lettuce
1 ounce (approximately 2 1/2 tablespoons) green bell pepper, sliced
1 1/2 teaspoons extra virgin olive oil
1 teaspoon red wine vinegar
1/2 teaspoon dried ground basil
Prepare just before serving. Place meats and vegetables between the two halves of the roll. Sprinkle with olive oil, vinegar and basil just before closing.
Chicken Salad Tarragon Wrap
1 96% fat free tortilla, taco size
1 ounce green leaf lettuce (4 to 5 leaves)
3.25 ounces Boar’s Head Golden Classic Chicken Salad, (see separate recipe)
1 teaspoon tarragon
1 ounce (approximately 2 1/2 tablespoons) green bell pepper, chopped
2 ounces (approximately 3 tablespoons) red tomatoes, chopped
Lay tortilla flat. Place green leaf lettuce evenly over tortilla. Place chicken salad on top of lettuce and then add tarragon, peppers and tomatoes. Roll tightly from one end of tortilla.
Apricot Turkey Sandwich
2 slices whole wheat bread
1 1/2 tablespoons cream cheese, low-fat whipped
2 ounces Boar’s Head Ovengold Roast Breast of Turkey — Skinless, sliced
1 tablespoon red onion, chopped
3 dried apricots, chopped
1 tablespoon slivered almonds
Spread cream cheese evenly over both slices of bread. Layer turkey on bottom slice of bread and sprinkle with chopped onions, apricots and nuts. Top with remaining slice of bread.
Source: Family Features