A New Twist
on Lunchbox Food

October is National School Lunch
Month - a great time to think
about what our kids are eating...

read more

Sandwich Makeover:
Wrap it Up!

October is National School Lunch
Month and while the sandwich is
a staple of most lunchboxes...

read more

A Healthier Lunchbox Treat

October is National School Lunch
Month and no lunchbox meal is
complete without a little treat...

read more


A New Twist on Lunchbox Food

October is National School Lunch Month - a great time to think about what our kids are eating in the middle of their school day. This soup provides it all - protein, veggies and some filling grains. Best of all - it's a hit with kids of all ages. Put some in a thermos, throw a spoon and a little treat into the lunch box and your child will be happy and full for the rest of the school day.

Beef and Barley Soup

Recipe adapted from Cooking Light

Ingredients:

  • Cooking spray
  • 2 cups chopped onion (about 1 large)
  • 1 pound chuck roast, trimmed and cut into 1/2-inch cubes
  • 1 1/2 cups chopped peeled carrot (about 4)
  • 8 ounces chopped baby Bella mushrooms
  • 1 cup chopped celery (about 4 stalks)
  • 5 garlic cloves, minced
  • 1 cup uncooked pearl barley
  • 5 cups fat-free, less-sodium beef broth
  • 2 cups water
  • 1/2 cup no-salt-added tomato puree
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 bay leaves

Directions:

IHeat a large Dutch oven over medium heat. Coat pan with cooking spray. Add chopped onion and beef to pan; cook 10 minutes or until onion is tender and beef is browned, stirring occasionally.

Add chopped carrot, celery and mushrooms to pan; cook 5 minutes, stirring occasionally.

Stir in garlic; cook 30 seconds. Stir in barley and remaining ingredients, and bring to a boil. Cover, reduce heat, and simmer 40 minutes or until the barley is done and vegetables are tender. Discard bay leaves.

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Sandwich Makeover: Wrap it Up!

October is National School Lunch Month and while the sandwich is a staple of most lunchboxes, it can get a little boring. The quickest and easiest way to mix it up is to wrap it up! Switching up the standard two pieces of bread with a fun wrap is a great way to give your sandwich a makeover. This tasty wrap can be made ahead and is sure to be a hit with everyone in the family.

Turkey Cobb Salad Wrap

Recipe adapted from Cooking Light

Ingredients:

  • 2 cups shredded romaine lettuce
  • 1 cup chopped seeded tomato (1 medium)
  • 1/4 cup chopped green onions (2 medium)
  • 3 tablespoons blue cheese-flavored yogurt dressing
  • 1/2 teaspoon freshly ground black pepper
  • 1 avocado, diced
  • 2 slices crispy cooked bacon, chopped
  • 8 ounces thinly sliced roast turkey
  • 4 (1.9-ounce) multigrain flatbreads or tortillas

Directions:

Combine first 7 ingredients in a medium bowl. Spoon mixture evenly onto flatbreads. Lay turkey over top. Roll up.

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A Healthier Lunchbox Treat


October is National School Lunch Month and no lunchbox meal is complete without a little treat. These tasty little morsels are healthier than most pre-packaged goodies but are quick and easy to prepare. Best of all, they are so yummy you'll want one for your lunch too!

Butterscotch Blondies

Recipe courtesy of Cooking Light

Ingredients:

  • 2 cups all-purpose flour (about 9 ounces)
  • 2 1/2 cups firmly packed light brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 10 tablespoon unsalted butter
  • 3/4 cup egg substitute
  • Cooking spray

Directions:

Preheat oven to 350°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, and salt in a large bowl.

Place butter in a small skillet over medium heat. Cook for 6 minutes or until lightly browned, stirring occasionally. Pour into a small bowl, and cool for 10 minutes.

Combine butter and egg substitute, stirring with a whisk. Pour butter mixture over flour mixture; stir just until moistened.

Spoon batter into a 13 x 9-inch baking pan coated with cooking spray; smooth top with spatula. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack. Cut into squares.

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