These recipes are quick, easy additions to your child’s lunchbox that can help you out if you’re stuck in a sandwich rut. Throw in a piece of fruit and a kid-sized yogurt, and they’re good to go! Nutritious, filling lunches keep kids focused and concentrating—which of course is key to keeping them in school. For easy other ways to get involved in helping kids stay in school, click here to learn about GIVE Education and their work with Communities in Schools.
Black Bean Salad
This recipe can be ready in as little as five minutes. If your kids don’t like tomatoes but enjoy salsa, replace the diced tomato with salsa. Add extra spices if they’re fans of taco seasoning or cilantro, or even some shredded chicken or pork if you have it handy. Otherwise, beans make a filling and nutritious lunch that can be enjoyed warm or cold.
Serves 2.
1 can seasoned black beans
1 large tomato, diced with goop discarded (or 1/3 cup of salsa)
Juice of 1 small lime
½ cup of shredded cheddar
Combine all ingredients in a bowl and mix. Pour salad into small Tupperware containers or a double plastic bag. Don’t forget the plastic spoon!
Nutritional info per serving: 244 calories, 10 g fat, 30 mg cholesterol, 756 mg sodium, 186 mg potassium, 29 g carbohydrates, 8 g fiber, 2 g sugar, 16.5 g protein. 14% DV Vitamin A, 20% Vitamin C, 21% DV calcium.
Strawberry Chocolate Granola Bars
These chewy granola bars are scrumptious, and full of energy. They’re so easy to make that the (supervised) kids can help you do it at the beginning of the week!
Makes roughly 16 bars
¾ cup sugar-free strawberry jam or preserves
¼ cup mini chocolate chips
2 cups of instant oatmeal
2/3 cup brown sugar
½ cup honey
2 tsp. vanilla
½ tsp salt
4 tbsp. butter
Brown the oatmeal in a large, dry skillet over medium heat. Meanwhile, bring brown sugar, honey, vanilla, and butter to a boil in a large saucepan. Mix the browned oatmeal into the saucepan. Grease a 9x13 inch baking dish with butter or line with wax paper, then spread half the oatmeal mixture on it. Stir the chocolate chips into the strawberry jam, then pour the mixture over the oatmeal, spreading with a rubber spatula to cover the whole surface area. Add another dollop or two of jam if you’d like more strawberry taste. Spread the remaining oatmeal mixture over the top of the pan, then cover and let cool at room temperature. After 3 hours, slice into bar shapes, then wrap in wax paper or place in snack bags.
Nutritional info per serving: 191 calories, 5 g fat, 8 mg cholesterol, 98 mg sodium, 31 mg potassium, 38 g carbohydrates, 2.3 g fiber, 23 g sugar, 3 g protein.
Savory Sweet Potato
You can cook up a whole oven full of sweet potatoes at the beginning of the week, save in the fridge, then add a few to everyone’s lunches throughout the week. Save a few slices of bacon from last weekend’s breakfast so you’ll have it handy, or just use bacon bits!
Serves 8
8 sweet potatoes
½ cup sour cream
3 tbsp sliced scallions
½ cup crumbled pecans, toasted
Few slices cooked bacon, crumbled (optional)
Salt & pepper
Pierce sweet potatoes all over with a fork, then bake in the oven for about 45 minutes at 400 degrees or until tender. Meanwhile, toast crumbled pecans by tossing them in a dry skillet over medium heat until browning and fragrant.
When the potatoes are done and ready to pack into lunches, grab an individual Tupperware container for each potato. Slice potatoes (skin still on) lengthways down the middle, place in the container, and add a tablespoon of sour cream to the center of each potato. Sprinkle with pieces of pecan, bacon and scallions, then add a dash of salt and pepper, seal and send off!
You could also try removing the skins, then cutting up the sweet potatoes. Gently fold in the sour cream, pecans, bacon, and scallions, then spoon into Tupperware containers.
Nutritional info per serving: 177 calories, 7.5 g fat, 7 mg cholesterol, 86 mg sodium, 597 mg potassium, 25 g carbohydrates, 4 g fiber, 10 g sugar, 4 g protein. 130% DV Vitamin A, 23% DV Vitamin B-6, 28& DV Vitamin C.
Dress Up a Plain Suit
