As kids head back to school, it helps to have a few inspired lunch and snack ideas to incorporate into the weekday rotation. Here, California-based mom and home cook Catherine McCord, who offers up nutritious, kid-friendly recipes on her website, Weelicious.com, shares a few of her favorite lunchbox staples:
Veg-Wee Burgers
(Makes 4 Burgers or 8 Mini Burgers)
1/2 cup bulgur wheat
1 cup water
1 15 oz can pinto beans, rinsed and drained
1/2 cup Monterey Jack cheese, grated
1/2 cup carrots, grated
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp onion powder 1 tbsp oil
Directions:
1. Place the bulgur wheat and water in a pot. Bring to a boil, then reduce to a simmer and cover for 13 minutes.
2. After the bulgur has cooked, place in a bowl and let cool.
3. Place 1 can of rinsed and drained pinto beans in a food processor and puree.
4. Add the pureed beans, cheese, carrot, salt, garlic and onion powder to cooked bulgur and mix thoroughly.
5. Form into patties.
6. Heat oil in a large saute pan over medium heat and cook the burgers for 3 minutes on each side.
7. Serve with bread, lettuce, tomato, ketchup, mustard, mayonnaise, and pickles.
* Patties can be made ahead and frozen on a baking sheet for one hour and placed in a large zipper bag or individually wrapped and frozen. Defrost to cook.
Roasted Cherry Tomatoes & Olives on Bowties
(Serves 4)
1 pint cherry tomatoes
1 tbsp olive oil
1 tsp fresh thyme, chopped or 1/2 tsp dried thyme
1 clove garlic, minced
1/2 tsp salt
1/3 cup kalamata olives, pitted and halved 8 oz farfalle (bowtie) pasta (about 1/2 a bag or box)
1/4 cup Parmesan cheese
Directions:
1. Preheat oven to 400 degrees.
2. Toss the first 5 ingredients together on a sheet tray to coat the tomatoes.
3. Bake for 25 minutes or until tomatoes start to burst.
4. While the tomatoes are baking, cook the pasta in salted water according to the package directions.
5. Combine the tomatoes, pasta, olives and cheese and toss to combine.
Salmon Cream Cheese Bites
(Serves 2)
4 tbsp whipped cream cheese
2 whole wheat or multi grain tortillas
4-6 slices smoked salmon
Directions:
1. Spread cream cheese evenly on tortillas.
2. Place smoked salmon in a layer covering the cream cheese.
3. Roll tortillas into a cylinder. 4. Cut into rolls.
Raspberr-Wee Sauce
(Makes 1 1/2 cups)
1 bag frozen raspberries (about 12 oz)
1/4 cup water
1 tbsp cornstarch
2 tbsp honey or Agave nectar
Directions:
1. Add one bag of raspberries and 2 tbsp of honey (or agave) to a pot, stirring to combine and smashing raspberries with the back of a spoon.
2. Bring the mixture to a boil and then reduce to a simmer.
3. Whisk 1 tbsp of cornstarch and 1/4 cup of water in a separate bowl.
4. Add the cornstarch mixture to the raspberries and stir until the sauce thickens (about 2 minutes).
5. Cool and serve over plain Greek yogurt.
For more fresh, kid-friendly recipes and cooking tips, visit Weelicious.com.
SMART SNACKING
Catherine McCord of Weelicious.com recommends these fruit and veggie combos for tossing in lunchboxes or snacking at home:
Strawberries & Mango Chunks
Steamed Okra
Blood Orange Slices & Apricots
Steamed Broccoli, Carrots and Rice Crackers
Cucumbers and Cherry Tomatoes
Pomegranate Seeds
Edamame
White Nectarines & Plums
Blueberries & Papaya
