Many students in Michiana are already heading back to school, and that means fixing lunches for the kiddos.

It can get boring eating the same meal every day, so we’ve got a few ideas for you to add some creativity to your kids lunches without a bunch of work.

We know you don’t always have a lot of time to cook, so many of these meals can be made quickly or made in bulk and saved for later in the week when you run out of time.

PEANUT BUTTER AND JELLY SUSHI ROLLS

Peanut butter and jelly is a typical meal for kids that you can jazz up by turning into sushi rolls. Photographer: https://goo.gl/rFP9ft (Katheirne Hitt) License: https://goo.gl/VAhsB
Peanut butter and jelly is a typical meal for kids that you can jazz up by turning into sushi rolls.
Photographer: https://goo.gl/rFP9ft (Katheirne Hitt) License: https://goo.gl/VAhsB

From food.com
Total time: 5 minutes
Serving size: 8 rolls

Ingredients:

  • 2 tablespoons creamy peanut butter
  • 2 tablespoons jelly, jam or preserve
  • 2 slices of bread

Directions:

  1. Cut the crust from each slice of bread, and flatten each slice out.
  2. On each bread slice, spread a tablespoon of peanut butter and your jelly, jam or preserve of choice.
  3. Roll each slice into a tight spiral, and cut into four pieces.

CHEESE QUESADILLAS

Cheese quesadillas can be made in bulk and kept in the fridge or the freezer for your kid's meals later in the week. You can add your favorite meat to add more variety. Photographer: https://goo.gl/H4IWl7 (Crystal) License: https://goo.gl/sZ7V7x
Cheese quesadillas can be made in bulk and kept in the fridge or the freezer for your kid’s meals later in the week. You can add your favorite meat to add more variety.
Photographer: https://goo.gl/H4IWl7 (Crystal) License: https://goo.gl/sZ7V7x

From Food Network
Total time: 10 minutes
Servings: 8 slices

Ingredients:

  • Four 10-inch flour tortillas
  • 1 cup grated cheese, sharp Cheddar or Mexican blend
  • 4 tablespoons butter

Directions:

  1. On a cookie sheet, lay out the tortillas.
  2. Sprinkle some cheese on one half of each tortilla being careful not to getting too close to the edge.
  3. Fold the tortillas in half over the cheese to make a half-moon.
  4. In a skillet over low heat,  melt 1 tablespoon of the butter.
  5. Add the tortilla to the skillet and cook until it is lightly brown, about 2 minutes.
  6. Flip the tortilla over and brown, about 2 minutes.
  7. Remove from the skillet and transfer to individual plates or a large platter.
  8. Repeat with remaining butter and tortillas.
  9. Refrigerate or freeze to serve later.

COCONUT-CRUSTED CHICKEN FINGERS WITH SOUR CREAM AND LIME DIPPING SAUCE

Coconut chicken fingers are a quick and tasty way to add some variety to your kid's lunch box meal. Photographer: https://goo.gl/ZlVnDl (Meal Makeover Moms) License: https://goo.gl/VAhsB
Coconut chicken fingers are a quick and tasty way to add some variety to your kid’s lunch box meal.
Photographer: https://goo.gl/ZlVnDl (Meal Makeover Moms) License: https://goo.gl/VAhsB

From Today’s Parent
Total time: 20 minutes
Serving size: 4

Ingredients:

Chicken fingers

  • 2 skinless, boneless chicken breasts
  • 1 tablespoon canola oil
  • 1/8 teaspoon each salt
  • 1/8 teaspoon ground black pepper
  • 2 teaspoon garlic powder
  • 3/4 cup shredded unsweetened coconut

Dipping sauce

  • 1/2 cup low-fat sour cream
  • 1/2 teaspoon lime zest
  • 1 teaspoon  lime juice
  • 1 tablespoon honey

Directions:

  1. Preheat the oven to 375 F.
  2. Line a large baking sheet with parchment paper.
  3. Cut chicken into 1/2 inch strips.
  4. In a medium bowl, place the chicken strips and drizzle with oil. Sprinkle with salt and pepper and toss to coat.
  5. In a resealable bag, combine the garlic powder and coconut and shake to mix well.
  6. In batches, place the chicken strips in the bag, close and shake to coat.
  7. Remove chicken from the bag and place on the baking tray. Repeat with remaining chicken strips.
  8. Bake until the chicken is golden brown and cooked through, turning halfway through, about 15 to 20 min.
  9. In a separate bowl, while the chicken is baking, combine the sour cream, lime zest, juice and honey.
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