Whether or not your kids are back in school summer is quickly coming to a close for 2017. The school lunch menu plan for week 4 includes some dishes that use up summer produce.
Do your kids love salad? My son does. From the moment he tasted this strawberry salad with candied almonds he was hooked. That was a couple of years ago and he still loves it. Unfortunately, since he has braces, I leave off the almonds at this point but he’s declared he wants this salad as one of his first meals when he gets them off.
When I include salads in the lunch box I often include a bread. If the zucchini in your garden has gone crazy try these zucchini chocolate chip muffins from Jolene’s Recipe Journal. The addition of chocolate chips adds a touch of sweetness to this classic muffin. I would also be great as a lunch box snack or dessert muffin.
If sandwiches are more your child’s thing this Italian pressed sandwich from A Kitchen Hoor’s Adventures is perfect. No grilling or panini maker necessary. You just need to plan so you have enough time to press before you pack it up. What’s really great about this sandwich is you can customize it to the deli meats and cheeses your child enjoys. Plus, mixing it up keeps your kids guessing and doesn’t allow boredom to set in.
If you’re trying to get more veggies in your kids these parsnip chips from Feeding Big would be a good way. They would also pair well with the Italian pressed sandwich above. Because if you have a sandwich, you need chips, right?! This chips are doubly healthy because they are baked and not fried.
This weeks treat comes from Books and Cooks. Chocolatey pretzel treats are easy enough for kids to help make, under supervision, of course. I would caution to keep them chilled which would be easy with cold packs in the lunch box. A fun idea would be to use seasonal M&M, autumn mix for fall, red/ green for the holidays, Valentine mix…you get the idea. You could also use the various M&M flavors like peanut butter, caramel, etc.
Raspberry is my husband’s favorite fruit. He loves them in just about anything. I think I’ve mentioned in previous posts that he comes by it honestly because his aunt is a raspberry lover too. I can’t even tell you how long this recipe has been in my recipe box but I know it’s longer than 25 years. My Mom gave this recipe to me when she and my Dad returned from one of there wonderful trips. They often enjoyed staying in bed and breakfast inns. The innkeeper served these raspberry muffins one morning and my Mom instantly thought of my husband and his love for the fruit. She asked the innkeeper for the recipe and Dawn from Cameo Rose B&B happily obliged. Why it’s taken me so long to make them I have no idea but I will say I will be making them regularly.
Blueberry muffins are a favorite in our house. Honestly, I’m not a huge fan of blueberries by themselves but I do love them in things like muffins, pancakes and bread. So, when I found this recipe for Jumbo Blueberry Muffins on the Taste of Home website I had to make them. Blueberry muffins are a fond memory from my youth. My Mom made them often. I think they were a favorite of hers. Or maybe my Dad’s.
I am so lucky to have a Key lime tree in my yard. It’s my favorite plant in our landscaping. Each year it generously provides me with a plethora of the golden gems. I make many recipes with the zest and juice of my Key limes but these Key lime muffins with Key lime glaze is a family favorite.
