Trevor and I are really conserving money this month, and as a result I have made him bring his lunch to work on more than a few occasions. So instead of the typical, sandwich, veggies, chips combo, lets spice things up a bit, and keep them wanting the bagged lunch instead of Pier 49 Pizza…
Soup – Cold days like the ones we’ve been having in Utah lately are perfect for this! Make the soup till it’s steaming hot, while it’s cooking fill a thermos with boiling water to heat up the outside of it. When the soup is ready dump the water, and fill it up with yummy soup! It should stay pretty warm until lunch.
Breads – Try different breads with your sandwiches, pita bread, english muffins, anything! Keep ’em guessing!
Wraps – Wrap up some chicken and veggies into a tortilla. You can even purchase different colored tortillas to really give the kids something to brag about.
Nuts – This one is from my sister who says that her children can trade just about anything for the pistachios she puts in their lunches.
Hopefully you’ll be able to mix it up and send your kids (or husband) off with a yummy healthy meal that isn’t boring!
Recipe of the Week
1 Package Boneless Skinless Chicken Breast (4-6)
1 Tablespoon Vegetable Oil
1 Teaspoon Paprika
1 Teaspoon Salt
1/2 Teaspoon Cinnamon
1/2 Teaspoon Ground Cumin
1/2 Teaspoon Dried Tarragon
1/2 Teaspoon Black Pepper
2 Tablespoons Maple Syrup
1 Tablespoon Butter, Melted
Preheat oven to 400 F. Spray a baking sheet with nonstick cooking spray. Place the chicken on the prepared baking sheet and brush with vegetable oil.
Combine the paprika, salt, cinnamon, cumin, tarragon, and pepper in a medium bowl; mix well. coat the chicken evenly with the paprika mixture and bake for 15 minutes.
Combine the maple syrup and butter in a small bowl. Brush half of the mixture evenly over the chicken, return to oven and bake for 5 more minutes.
Turn the chicken over and brush with the remaning maple syrup mixture. Bake until juices run clearn when chicken is pierced with a knife, about 5 minutes longer.