Children Bored Of Sandwiches? Five Days Of Alternative Packed Lunch Recipes | Huffington Post. Rex Features Packed lunches can become boring. Let’s face it, there’s only so many days of having sandwiches that any of us can stomach without crying out for something a bit more exciting - although of course there will always be the child who wants nothing but a ham sandwich for five years in a row! But if sandwiches are not being eaten, you can come up with something different and a lot more fun. For inspiration we’ve compiled five alternative lunch box meals – one for each day of the school week. Jackie Cosh Day 1: Pesto pasta Boil the pasta, and strain when ready. Add in enough pesto to taste and leave to cool. When cold, spoon into a container and then add grated cheese or some tinned tuna on top. Another alternative is to mix in roasted peppers cut up small. Day 2: Sushi This can be made using smoked salmon or vegetables. 1 tablespoon of rice vinegar Smoked salmon, cucumber or pepper 1 bowl of water to keep hands wet while working with the sushi Add a tablespoon of rice vinegar.
Mediterranean Meal Plan: Week 4. Still hungry? Check out these low-cal snacks! Thursday's Menu: Breakfast • Yogurt with Fresh Fruit and Honey Mix 2 teaspoons honey, 1/2 cup blueberries, and 2 tablespoons almonds into 1 cup low-fat, plain yogurt. Lunch • Lentil Soup with Spinach and Feta Stir 2 cups spinach into 1 1/2 cups lentil soup and simmer briefly. Snack • Fruit Have fruit of your choice (for instance, 1 peach, 2 to 3 apricots, or a slice of watermelon). Dinner • GH Exclusive Recipe: Grilled Chicken and Pepper Salad Have one quarter of the recipe. Daily calorie total: 1,448Fat: 51 gPercent of daily calories from fat: 31%Saturated fat: 17.9 gPercent of daily calories from saturated fat: 11%Carbohydrate: 174 gPercent of daily calories from carbohydrates: 47%Fiber: 25 gProtein: 79 gPercent of daily calories from protein: 22%Cholesterol: 124mgCalcium: 998 mgSodium: 2,297 mg Friday's Menu: • Toast and Peanut Butter Spread 2 slices whole-wheat toast with a total of 4 teaspoons peanut butter and 2 teaspoons jam.
. • Greek Salad. Mediterranean Meal Plan: Week 3. Daily calorie total: 1,464Fat: 48 gPercent of daily calories from fat: 28%Saturated fat: 11.4 gPercent of daily calories from saturated fat: 7%Carbohydrate: 195 gPercent of daily calories from carbohydrates: 51%Fiber: 27gProtein: 78 gPercent of daily calories from protein: 21%Cholesterol: 94 mgCalcium: 1,027mgSodium: 1,684 mg Still hungry? Check out these low-cal snacks! Thursday's Menu: Breakfast • Toast and Peanut Butter Spread 2 slices whole-wheat toast with a total of 4 teaspoons peanut butter and 1 tablespoon honey or jam.
Serve with 1 cup fat-free milk and 1/2 cup blueberries. Lunch • Kabob Sandwich Stuff 1 medium whole-wheat pita (120 calories) with remaining kabob from Wednesday's dinner. Snack • No snack Dinner • Bulgur with Garbanzos In a medium skillet, sauté 1 small chopped onion in 2 teaspoons olive oil. Friday's Menu: • Cereal with Fruit Have 1 1/4 cups Kashi Good Friends cereal (or 150 calories of any other cereal with at least 5 grams fiber) with 1 cup fat-free milk. Saturday's Menu: Mediterranean Meal Plan: Week 2.
Bring along 15 baby carrots and 1 cup of string beans to dip in 1/4 cup flavored or plain hummus. Serve with 1/4 cup soy nuts. Dinner • Halibut or Snapper on the Grill Recipe serves 2. Slice 1/2 onion into 1/2-inch circular slices and grill. Daily calorie total: 1,530Fat: 39 gPercent of daily calories from fat: 23%Saturated fat: 9.3 gPercent of daily calories from saturated fat: 5.5%Carbohydrate: 191 gPercent of daily calories from carbohydrates: 50%Fiber: 29 gProtein: 102 gPercent of daily calories from protein: 27%Cholesterol: 84 mgCalcium: 1,328 mgSodium: 1,494 mg Still hungry? Thursday's Menu: Breakfast • Cereal and Cherries Have 100 calories of your favorite cereal (1 cup plain flake cereal or 1/2 cup of nuts and/or raisins cereal) topped with 1 cup fat-free milk (drink up what's left in the bowl) and 1/2 cup pitted fresh cherries (about 12).
Lunch • Tuna Pasta Snack • Peanut Butter Crackers and Milk • Italian Restaurant Still hungry? Friday's Menu: • Smoothie • Breakfast for Lunch Serves 2. How to Store Muffins and Quick Breads. Have you ever reached into a container of leftover muffins, eager for the fluffy bites of breakfast joy that await, only to discover that the outside of the muffins have become unpleasantly soggy? It’s a sad moment that, while it cannot be reversed, can be avoided with one simple trick. Here’s how to store muffins to prolong their shelf life and keep them fresh. Before we delve in, let’s first address the issue at hand: Why do leftover muffins become soggy?
It is an odd phenomenon. Intuitively, you would think that, as muffins stale, the outsides would become dry. In reality, this just isn’t how muffin science (a delicious field I aspire to master) operates. As muffins age, their moisture migrates to the surface. Paper towels. Let’s do this. STEP ONE: Let the muffins cool completely on a wire rack. Storing the muffins when they are even a little bit warm will result in even more condensation, as the muffins will still be letting off heat.
This is essential. STEP SIX: Enjoy! Carrot and courgette savoury muffins - My Daddy Cooks. Cooking With Kids: Ham, Cheese And Tomato Mini Muffin Bites | Huffington Post. Katie Bryson I got into making savoury muffins when I was trying to think of something to include in a picnic for small children, that would make a change from sandwiches and sausage rolls. These little beauties proved very popular with picnickers large and small.
Simple and fun to make, the kids won’t realise they’re letting you off packed lunch duty! They freeze like a dream so you can make a big batch in advance and just get them out as you need them. It’s a flexible recipe so if your little ones don’t like tomatoes just leave them out. If you want to make a more grown-up version try dividing off some of the mixture and stirring through some freshly chopped basil or parsley. I think fairy cake-sized cases work best for little hands and appetites. 75g butter, cut into cubes 85g wafer thin ham, rolled up and snipped into thin strips with scissors 180g mature cheddar cheese, grated 2 tsp (sundried) tomato paste 12 cherry tomatoes, halved 40g finely grated Parmesan.
Basic muffin recipe. Cooking For Kids: Lunchbox Savoury Muffins Recipe (Video) | Huffington Post. Carrot and courgette savoury muffins - My Daddy Cooks. Cheese Bacon And Tomato Muffins Recipe. The weekend cook: Thomasina Miers’ sweetcorn recipes | Life and style. One of my best friends has a penchant for canned sweetcorn: when no one is looking, she sneaks to the fridge, spoon in hand, to gobble up the odd mouthful. As guilty pleasures go, that’s a fairly innocent one (mine are far worse), but I still cannot fathom it: the very smell of canned sweetcorn makes me shudder, and is to blame for putting me off corn for several decades. That all changed when I began to travel, especially in Mexico, where savoury, multi-coloured corn is the stuff of legend – packed with essential vitamins and minerals, it’s practically a superfood – and I found that I loved the stuff (so long as it had never come into contact with a tin).
Corn is grown worldwide, and its sweet flavour is just made for spices and heat, ideal for me. And while cooking so much of it in Mexico, I discovered that frozen sweetcorn is almost (but not quite) as good as fresh. Indian spiced sweetcorn fritters with ginger yoghurt Use plain flour if you can’t get gram (chickpea). A cod recipe that conjures a taste of Catalonia | A taste of home | Life and style. This is about a home from home. I learned to make this dish while in Spain recovering from an illness, and writing my book.
I had fallen ill while skiing, and so the writing trip I’d planned to Spain subsequently became a convalescence. It was an important moment in my life. Until then, I’d always been extremely healthy, and so getting double vision and high blood pressure made me suddenly reconsider what I was eating, and how I could make myself better. I had given up meat prior to that, which is the simplest way to change your diet, because it makes you find other things to fill your plate with, and they tend to be healthier. I believe diversity matters. It was pure serendipity. So Spain was the perfect place for me to be at the time, and this dish sums up that whole experience and everything that is so good about the Mediterranean diet in a very simple way.
The dish has the rich colours of all the beautiful Spanish produce: peppers, aubergines, artichokes, leeks, onions and garlic. Hummus with spiced lamb recipe | Thomasina Miers | Life and style. You can find a version of this dish served as a mezze in good Lebanese restaurants. If you use already-cooked chickpeas, you can make your own mezze in just 20 minutes. It is incredibly tasty and packed with protein and good carbs, leaving you full and satisfied for hours.
Serves 4–6 500g (2 tins) cooked chickpeas150ml extra virgin olive oil1 medium onion, finely chopped½ tsp ground cinnamon200g minced lambJuice of 2 lemons3 garlic cloves, crushed3 tbsp tahini pasteSmoked, sweet paprikaA handful of parsley, chopped3 tbsp toasted pinenutsSalt and black pepper 1. Crudites with anchovy dip recipe | Thomasina Miers | Life and style. This is a delicious sauce to dunk with sticks of sweet vegetables and halved quails' eggs, although pieces of ordinary hard-boiled eggs work just as well. It is made like a mayonnaise, with the anchovies and olive oil binding the sauce as eggs would normally. Serves 4 16 quails' eggs16 radishes16 cherry tomatoes For the dressing8 anchovy fillets1 garlic cloveA good pinch of sugar2 tsp red wine vinegarJuice of 1 lemon120ml extra virgin olive oilA few twists of black pepper 1. Simmer the quails' eggs in boiling water for 5 minutes. Seared salmon with leek and potato recipe | Marcus Wareing | Life and style.
The textures here work wonderfully – a crispy piece of salmon cooked to perfection with the silkiest of creamy soups. Be careful not to overcook the fish: it should be rare in the centre to retain its succulent flavour. Serves 4 For the soup2 large leeks, white parts only, finely sliced25g butter½ tsp salt1 potato, peeled and diced into 5mm cubes400ml chicken or vegetable stock1 tbsp capers, finely chopped200g low-fat creme fraiche¼ bunch tarragon, leaves chopped For the salmon4 pieces salmon fillet, skins on1 tbsp vegetable oilSalt and black pepper 1. Heat the butter in a large saucepan. Add the leeks and salt and cook gently until almost tender. 2. 3. 4. 5. 6. How-To. Thank you! We've got you signed up. Why not go all the way? If you haven't already, become a full member to get access to our Secret Stash. Save Your Faves Make it easy to come back to the stuff you love. Print Coupons Snip and save BIG every month.
You're currently not eligible to sign up. 8 Easy Dinners Starting with a Pack of Chicken Thighs. Thank you! We've got you signed up. Why not go all the way? If you haven't already, become a full member to get access to our Secret Stash. Save Your Faves Make it easy to come back to the stuff you love. Print Coupons Snip and save BIG every month. (Up to $300/year) Get Rewarded Gain access to member-only recipes, contests, sweepstakes and gifts. Chat It Up Rave, rant and react to anything on the site! You're currently not eligible to sign up. Recipes. Thank you!
We've got you signed up. Why not go all the way? If you haven't already, become a full member to get access to our Secret Stash. Save Your Faves Make it easy to come back to the stuff you love. Print Coupons Snip and save BIG every month. You're currently not eligible to sign up. Onion Kugel. Yield: 10 -12 servings Prep: 15 minutes Cook: 1 hour, 0 minutes Total: 1 hour, 15 minutes Love onion rings, hash browns, and latkes? This recipe for onion kugel is like potato kugel without the potatoes. Full of yummy onions it's sure to wow your guests. 1 Tablespoon chicken soup mix 1 Tablespoon onion soup mix 3/4 cup flour 1/2 cup water 3 eggs 1/2 cup oil 4 onions Chop onions.
Mix all ingredients. Put in greased 9×9 pan and bake at 350F for 30-40 minutes. Did you like this article? Please consider making a donation today. Jganchrow is a contributor to Cookkosher.com. Pita Bread. French Onion Potato Latkes. Falafel - Traditional Recipe for Chickpea Falafel. Israeli-Style Satay with Tahini Dipping Sauce - Kosher Recipes & Cooking. Fresh & Healthy Chicken Kebabs - Kosher Recipes & Cooking.