Monday, August 29, 2016

Looking for Lunchspiration?

Summer has quickly passed and children find themselves headed back to school for reading, writing and ’rithmetic - parents find themselves wondering what to pack in those lunchboxes.
Should you be one of those looking for lunchtime inspiration this back to school season, please find below three recipes created by the Food Network’s Sara Moulton on behalf of the Grain Foods Foundation.

“Sushi” Sandwich

Makes 8 pieces “sushi,” serving one

One 3-ounce can solid white tuna packed in water
1 tablespoon low fat mayonnaise
1 teaspoon fresh lemon juice
2 slices white or whole wheat bread
Two 4-inch long x 1/4 inch wide carrot sticks (or 1 tablespoon coarsely shredded carrot)
Drain tuna and mash with a fork. Stir in mayonnaise and lemon juice. Trim crusts from bread and roll out bread using a rolling pin until it is flattened to about 1/16 inch. Spoon one half of the tuna in a log down the middle of each slice of bread, arrange a carrot stick or half of the shredded carrot in the middle of the tuna and roll up the bread tightly to enclose the filling. Cut each roll crosswise into 4 pieces and arrange cut side up in one layer in a container. Cover tightly.
Variation: Spread a little mayonnaise or mustard on the bread. Stack a thin slice of turkey and a thin slice of Swiss cheese on a work surface; place a thin strip of pickle or red bell pepper at one end of the stack and roll the ham and cheese around the pickle. Place the roll on the bread; roll up and proceed as above.

Dipping Toasts

Makes 8 dipping toasts, serving 1

2 slices white or whole wheat bread
1 tablespoon softened butter
Preheat oven to 350ºF. Trim crusts from bread and brush each slice on both sides with some of the butter. Cut each slice lengthwise into 4 pieces. Arrange the bread on a baking sheet and bake 5 minutes; turn and bake 4 to 5 minutes longer or until golden.
Pack with a dipping sauce:
1/4 cup light cream cheese mixed with 1 tablespoon dried cherries or cranberries
1/4 cup store bought hummus
1/4 cup store bought tabouli
1/4 cup peanut butter with a swirl of jelly in it
Variation: Sprinkle cinnamon raisin toasts with cinnamon sugar (2 teaspoons sugar to 1/2 teaspoon ground cinnamon) when they come out of the oven. Serve with applesauce or vanilla yogurt as a dipping sauce

Checkerboard Sandwiches

Variation one:
Peanut Butter and Sliced Grapes
Makes 1 sandwich
1 slice each white and whole wheat bread
2 tablespoons peanut butter
4 red or green seedless grapes, sliced crosswise
Spread one slice of bread with the peanut butter. Top with the grape slices and the second slice of bread. Trim crusts if desired and cut sandwich into triangles or squares. Before wrapping sandwich, turn over two of the quarters to form a checkerboard pattern.
Variation two:
Ham and Cheese with Relish Mayo
Makes 1 sandwich

1 tablespoon low fat mayonnaise
1 teaspoon sweet pickle relish
1 slice each rye and Italian-style white bread
3/4 to 1 ounce thinly-sliced ham
3/4 to 1 ounce thinly-sliced Swiss cheese
Combine mayonnaise and pickle relish and spread on one side of each slice of bread. Top one of the spread sides with the ham and cheese and top with the second slice of bread, mayo side down. Cut into quarters and proceed as directed above.

Source:  Grain Foods Foundation

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