Thursday, September 17, 2015

Easy and Delicious Back-To-School Lunch Recipes

Back-to-school is here, and gone will be the afternoons of relaxing at home and eating home-cooked lunches.  But, just because your kids have to trade in their placemat for a brown bag or lunchbox, doesn’t mean they can’t still eat like the princes and princesses they are.  So this year, toss the PB&J aside (although we do love a good peanut butter sandwich) and prepare just as easy and delicious meals for dinner that make mouth-watering meals for your child’s next days’ lunch, without any need to re-heat!

Maria Zoitas, has put together three recipes to help fill those lunchboxes.  Not only will your child love them, but we’re sure all the other kids will be asking to trade lunches for the day.


CHICKEN AVOCADO WRAPS
·         2 cups chopped cooked chicken
·         ½ cup cubed red pepper
·         ¼ cup chopped cilantro
·         ½ teaspoon hot pepper sauce
·         1 avocado, peeled, pitted and diced
·         4 8-inch flour tortillas
·         4 red leaf or Boston lettuce leaves

1.       Combine chicken, tomato, cilantro and hot sauce in a medium bowl and toss well
2.       Add avocado and toss again
3.       Divide chicken mixture among tortillas and top with lettuce leaves
4.       Roll up and cut in half.


TORTELLINI & VEGETABLE SALAD
·         2 tablespoons plus ¼ cup extra-virgin olive oil
·         1 small eggplant, cubed
·         1 small zucchini, cubed
·         1 red bell pepper, seeded and cubed
·         2 tablespoons balsamic vinegar
·         1 teaspoon dried Italian herb seasoning
·         Salt and pepper
·         1 cup broccoli florets, blanched
·         1 9-ounce package fresh cheese-filled tortellini, cooked and drained according to package directions

1.       Heat 2 tablespoons oil in skillet
2.       Add eggplant and zucchini and cook 5 minutes, stirring occasionally
3.       Add red pepper and cook 1 minute
4.       Whisk together ¼ cup oil, balsamic vinegar, Italian seasoning, salt and pepper in large bowl
5.       Add tortellini, broccoli, and cooked vegetable mixture
6.       Toss well
7.       Chill before serving


TOFU VEGETABLE SALAD
·         3 tablespoons soy sauce
·         1 tablespoon mirin
·         1 tablespoon sesame oil
·         1 tablespoon vinegar
·         1 14-ounce package extra-firm tofu, drained and cut into 1-inch cubes
·         1 tablespoon vegetable oil
·         ½ onion, thinly sliced
·         2 garlic cloves, minced
·         1 green, yellow, orange or red pepper or combination, seeded and sliced
·         ½ cup broccoli florets, blanched
·         1 tablespoon sesame seeds

1.       Put soy sauce, mirin, oil and vinegar in shallow dish
2.       Add tofu and marinate 15 minutes, turn, and marinate additional 15 minutes
3.       Heat grill pan over high heat
4.       Add tofu and cook, turning once
5.       Do not discard marinade
6.       Heat oil in skillet
7.       Add onion and garlic and cook just until soft
8.       Add the peppers, broccoli, tofu and marinade and stir fry, tossing frequently for 3 to 5 minutes
9.       Sprinkle on sesame seeds before serving.

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