Back to School: Lunch Prep

September 14, 2017

 

The weeks leading up to Back to School are usually pretty chaotic – no matter what grade or age. We hope by now things have started to settle. Back to School includes a lot of change to one’s routine, especially when it comes to lunch. If you have been off for the last few months, you may not be used to packing a lunch but the reality is –buying lunch everyday can burn a really big hole in your pocket. Whether you are prepping for your kids or prepping for yourself, lunches made at home don’t have to be boring. After searching through our favorites, we’ve compiled a few lunch options that we hope will inspire you.

 

For your young one:

If you have a younger child, creativity within their lunch box is a must! Lunch time during the elementary age is often a show and tell and this is one your kiddo is definitely going to want to show! Created by Kellogg’s Family, this will definitely made your child’s day! Recipe found here! 

 

The Sun, Moon and Stars

 

 

Directions:

1. Make a sandwich of your choice
2. Take a glass or round cookie cutter to make a circle from the sandwich.
3. Take a handful of Cheez It crackers and place in between the bread and around the sandwich.
4. Use a slice of strawberry to make the mouth. Place 2 blueberries to make the eyes and use a banana for the moon.
5. Use a handful of Cheez It crackers for the stars.

 

For the teenager:

For teenagers, creativity is a plus but it doesn’t take priority when it comes to lunches. Healthy lunches are important no matter what age – but it is vital to encourage older children to eat a balanced lunch full of vitamins and minerals. As the saying goes, you are what you eat and if they are having healthy meals, they will feel and look great.  Although this recipe has a few more ingredients, your teen will love it! Recipe found here! The best thing about this meal is you can sub chicken for more veggies, beef or shrimp! You can also increase the batches to make a few at a time and save yourself a few evenings of prep. 

 

The Viet Baguette ( Bhan Mi)

 

Ingredients:

  • 1 Small Chicken Breast
  • 1 Tsp Olive Oil
  • 1 Tsp Rice Vinegar
  •  ½ Tsp Golden Caster Sugar
  • ½ Lime Juice
  • ½ Small Carrot, Peeled and Grated
  • 2 Spring Onions, Thinly Sliced
  • ¼ Cucumber, Deseeded and sliced
  • ½ Red Chili, Sliced into rounds
  • 1 Sandwich Baguette
  • 3-4 Lettuce Leaves, washed
  • 1-2 Tbsp, Sweet Chili Sauce

 

Directions:

  1. Put the chicken breast between 2 pieces of cling film and bash with a rolling pin to about 1cm thick. Heat a griddle pan until hot. Rub the chicken with the oil, cook for 2-3 mins per side, or until cooked through. Set aside to cool.
  2.  Mix together the rice vinegar, sugar and lime juice, stirring until the sugar is dissolved. Add the carrot, spring onions, cucumber and chilli.
  3.  Split a sandwich baguette along the top. Stuff with the Little Gem leaves and shred the chicken on top. Pile on the carrot mixture and wrap or place in a plastic box. Put the sweet chilli sauce in a small portable pot and when it’s time for lunch, pour over the sauce just before tucking in.

 

For the adult:

Okay so you’ve made your lunch for your kids and depending on their age, you might not want the same meal they are having. Lucky for you, if you are making lunch you are most likely planning for dinner too and you can re-purpose your left overs into a great meal. Not only will this save you time, it will also help with your savings and who doesn’t love that! Here’s a meal that you can make for lunch by re-purposing your dinner!  Recipe found here! 

 

Quick & Easy Rotisserie Chicken Tacos

Ingredients

  • 1 rotisserie chicken, shredded {use white meat only}
  • 2 limes, quartered
  • ½ cup queso fresco
  • ½ of a red onion, thinly sliced
  • 1 red pepper, julienned
  • 1 Tablespoon of olive oil
  •  salt & pepper
  • 2 avocado, diced
  •  white corn tortillas

Directions:

  1.  Pull off all the white meat from a cooked rotisserie chicken, shred the meat and set aside.
  2. Heat a large saute pan to medium high heat, add olive oil, sliced onions, and red peppers to pan. Season with salt & pepper.
  3. Saute for 5-6 minutes or until onions are translucent and peppers are slightly crispy.
  4. Crumble ½ cup of queso fresco.
  5. Assemble the tacos on white corn tortillas.
  6. Add desired amount of shredded rotisserie chicken, red pepper & onion mixture, queso fresco, avocado, and finish with fresh lime juice. Enjoy!

 

We hope these quick and easy meals inspire you and your family’s lunchbox this week! Tag us in your Back to School Lunch meals! We can’t wait to see what your cooking! 

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