Trips to the zoo, the park, a trek through the woods, or a field trip to the museum – it is time to get out, explore, and enjoy summer! When hunger strikes, lunch on the go doesn’t have to be expensive or unhealthy. We have 5 easy to pack and carry recipes, that are healthy and kid-friendly, for you and your family to enjoy while out and about.
Chicken Avocado Roll Ups
2 avocados, cubed
juice of 1 lime
2 c. Shredded chicken
1 bell pepper, seeds and core removed, chopped
½ small red onion, chopped
½ c. shredded Monterey Jack
½ c. shredded Cheddar
2 tbsp. sour cream
2 tbsp. finely chopped chives
4 large flour tortillas
1. In a medium bowl, combine avocado and lime juice and mash until only small chunks of avocado remain. Add chicken, bell pepper, red onion, Monterey Jack, cheddar, sour cream and chives and stir until evenly combined.
2. Spread a thin layer of the chicken avocado mixture onto a large tortilla, leaving a small border around the edges. Roll the tortilla up tightly, then cut off the edges and slice into 1” rolls. Repeat with remaining ingredients
3. Serve cold or at room temperature.
Ranch Chicken Salad in a Jar
1/2 cup mayonnaise
1/2 cup sour cream
1 lemon, juiced
2 tablespoons parsley, minced
2 teaspoons fresh chives, minced
1/2 teaspoon dried dill
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
kosher salt and pepper
6 ounces cooked pasta shells or other small shape
6 ounces chicken, cooked and cut into pieces
1 red pepper, chopped
2 cups fresh spinach or baby lettuces
1. In a medium bowl, mix together mayonnaise, sour cream, lemon juice, parsley, chives, dill, onion powder, garlic powder, salt, and pepper. Add in the pasta and stir until combined. Split the creamy pasta between two 1 quart or 1 liter mason jars.
2. On top of the pasta layer, add the chicken pieces, split between the two jars. Next, layer the diced red pepper, and finally, top the jar with the lettuce. Seal and store in the refrigerator until ready to eat.
3. When time to serve, shake the jar until all the ingredients are covered in the sauce. Unscrew the lid and eat.
From Food for My Family.com
Grilled Cheese and Tomato
bread (multigrain and white)
cheese (provolone and cheddar)
cherry or heirloom tomatoes
1. First up, Grilled Cheese Kebabs.
2. Grill up your grilled cheese in a skillet or panini maker. If using a mild cheese like provolone, we recommend a sprinkle of salt and pepper on the top layer of cheese. We recommend charring your grilled cheese a little bit to give it a smoky flavor.
3. Cut up your grilled cheese into about 1 1/2 inch squares. Skewer it up with heirloom tomatoes and basil and you’re done.
From Brit & Company http://www.brit.co/grilled-cheese-tomato-america-s-sweethearts/
The Ultimate Veggie Sandwich
2 slices bread of choice (I used multigrain)
mayo and mustard, to taste
6 leaves romaine lettuce
1 small carrot
1/2 small cucumber
salt and freshly ground pepper, to taste
1/8 head red cabbage
handful of sprouts
thin slices red onion
1. Start off by prepping your vegetables. Trip the lettuce leaves to the size of your bread. Julienne or shred the carrot, thinly slice the cucumber and cabbage. Pit and peel the avocado and thickly slice.
2. Toast the bread and let cool (so it doesn’t get soggy). Spread on mayo and mustard to taste and build your sandwich: 1/2 of the lettuce leaves, carrots, cucumber, salt and pepper, cabbage, avocado, sprouts, tomato, onion, then the remaining lettuce and top slice of bread.
3. Wrap tightly in parchment paper or wax paper and slice in half. Enjoy immediately!
From I Am A Food Blog.com http://iamafoodblog.com/the-ultimate-veggie-sandwich/
Raspberry Oatmeal Cookies
¾ cup (90g) whole wheat or gluten-free* flour (measured correctly)
1 ½ tsp baking powder
½ tsp ground cinnamon
⅛ tsp salt
2 tbsp (28g) coconut oil or unsalted butter, melted
1 large egg, room temperature
1 tsp vanilla extract
½ cup (120mL) honey
6 tbsp (53g) fresh raspberries, diced
1. In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, and salt. In a separate bowl, whisk together the coconut oil, egg, and vanilla. Stir in the honey until thoroughly incorporated. Add in the flour mixture, stirring just until incorporated. Fold in the raspberries. Chill the dough for at least 30 minutes. (If chilling longer, cover with plastic wrap, ensuring it touches the entire surface of the cookie dough.)
2. Preheat the oven to 325°F, and line a baking sheet with parchment paper or a Silpat.
3. Drop the cookie dough into 15 rounded scoops on the baking sheet. (If chilled longer than 1.5 hours, flatten slightly.) Bake at 325°F for 13-15 minutes. Cool on the baking sheet for at least 15 minutes before turning out onto a wire rack.
Notes: It’s incredibly important to measure both the oats and flour correctly, using the spoon-and-level method described in the links above. If scooped from the container using the measuring cup, you’ll end up with 1.5 times as much, which will dry out your cookies and make them crumbly.
For a gluten-free version, use gluten-free instant oats and the following gluten-free flour blend: ½ cup (60g) millet flour, 2 tablespoons (15g) tapioca flour, 2 tablespoons (17g) brown rice flour, and ½ teaspoon xanthan gum.
To make your own instant oats, pulse 1 cup of old-fashioned oats in a food processor 5-8 times.
Melted unsalted butter or melted margarine may be substituted for the coconut oil. Regardless of which is used, be sure that the egg is at room temperature before whisking it in. A cold egg added straight from the fridge would rapidly cool the fat source, resulting in small blobs of semi-solid coconut oil or butter.
If the cookies are still really flimsy after cooling on the baking sheet for 15 minutes and threaten to break apart, let them cool completely on the baking sheet.
From Amy’s Healthy Baking.com http://amyshealthybaking.com/?s=raspberry+oatmeal+cookie