Download Best Lunch Box Ever: Ideas and Recipes for School Lunches by Katie Sullivan Morford PDF

By Katie Sullivan Morford

Most sensible Lunch field Ever is filled with recipes, rules, and methods for packing inventive and healthy lunches for children, fixing what's for plenty of mom and dad the main taxing of day-by-day chores. youngsters will love the scrumptiousness, whereas busy mother and father will have fun with the fast and straightforward ideas for healthy, balanced nutrition built by means of Katie Sullivan Morford, a registered dietician and mom of 3. The sixty five recipes are effortless, scrumptious, and—best of all—packed with meals for well-rounded lunches and snacks, together with Deconstructed Caprese Skewers, effortless tacky Thermos Beans, Pesto Pita Pizza, Cinnamon Wonton Crisps, Parmesan Kale Chips, Crispy Applewiches, and extra.

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Extra info for Best Lunch Box Ever: Ideas and Recipes for School Lunches Kids Will Love

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So read the fine print, keep to a moderate portion, and load up on other healthful sandwich fixings. Opt for leaner cuts with less sodium: Fat and salt are often sky-high in packaged cold cuts. Compare labels and go for lower fat and lower sodium options. Watch the water: Clever manufacturers sometimes boost profit margins by pumping water into lunch meats, thereby increasing the weight. You’ll know if a product has added water or moisture because the label is required to say so. Cook it yourself: When cooking meat or poultry for dinner, make a little extra for the lunch box.

MAKE-AHEAD NOTES: can be made a day ahead. Store the salad and dressing in the refrigerator; leave the croutons on the counter. Be sure to give your child instructions for tossing the dressing and croutons with the salad at lunchtime. 2 tablespoons extra-virgin olive oil 1 tablespoon fresh lemon juice Pinch of salt Freshly ground pepper Crunchy Croutons Homemade croutons are so easy to make and miles better (and cheaper) than store-bought versions. They’re also a good alternative to pretzels and chips as a crunchy snack, particularly if made with whole-grain bread.

Prosciutto is dry-cured Italian ham that is packed with flavor, so a little goes a long way in a sandwich. The arugula, brightened up with the addition of balsamic vinegar, adds a dose of beta-carotene and vitamin C to the mix. If tomatoes are in season, tucking a few slices in the center makes a nice addition. MAKES 1 SANDWICH 2 thin slices prosciutto 1 Pile the prosciutto on the bottom half of the baguette. One 4-inch piece baguette, preferably whole-wheat, sliced in half horizontally 2 In a small bowl, toss the arugula with the balsamic vinegar and olive oil.

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