It’s back to school season! Here are a five simple and healthy lunch ideas that your kids will hopefully enjoy!
1. Avocado Egg Salad Toast
Ingredients
1 medium ripe avocado, peeled and cubed
6 hard-boiled large eggs, chopped
1 green onion, finely chopped
1 teaspoon lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper
4 large slices sourdough bread, halved and toasted
Directions
In a large bowl, mash avocado to desired consistency. Gently stir in eggs, green onion, lemon juice, salt and pepper. Spread over toast. Serve immediately.
2. Turkey Ranch Wraps
Ingredients
8 thin slices cooked turkey
4 flour tortillas (6 inches), room temperature
1 large tomato, thinly sliced
1 medium green pepper, cut into thin strips
1 cup shredded lettuce
1 cup shredded cheddar cheese
1/3 cup ranch salad dressing
Directions
Place two slices of turkey on each tortilla. Layer with tomato, green pepper, lettuce and cheese. Drizzle with salad dressing. Roll up tightly.
3. PBJ on a Stick
Ingredients
2 peanut butter and jelly sandwiches
4 wooden skewers (5 to 6 inches)
1 cup seedless red or green grapes
1 small banana, sliced
Directions
Cut sandwiches into 1-in. squares. Alternately thread grapes, sandwich squares and banana slices onto each skewer. Serve immediately.
4. Cilantro-Avocado Tuna Salad Sandwiches
Ingredients
2 pouches (5 ounces each) albacore white tuna in water
1/3 cup mayonnaise
3 tablespoons minced fresh cilantro
2 tablespoons lime juice
2 garlic cloves, minced
1/4 teaspoon salt
1/8 teaspoon pepper
8 slices whole wheat bread, toasted if desired
4 slices Muenster or provolone cheese
1 medium ripe avocado, peeled and sliced
Directions
In a small bowl, mix the first seven ingredients. Spread tuna mixture over four slices of bread; top with cheese, avocado and remaining bread. Serve immediately.
Flatten each biscuit into a 3-in. circle and press into a greased muffin cup. Combine the tomato sauce and Italian seasoning; spoon 1 teaspoonful into each cup. Top each with a slice of pepperoni and about 1 tablespoon of cheese.
Bake at 425° until golden brown, 10-15 minutes. Serve immediately or store in the refrigerator.
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