Friday, February 28, 2014
Gotta get creative for school lunches
I defrosted a pkg of BSCB and will be using a bottle of French's zesty Italian flavor infuser marinade (sale + cpn deal) and bake these off in the mini table top, convection oven. Sliced thinly, this can top a sandwich. I also still have a 1/2 of a home roasted turkey breast in the freezer. Canned tuna, fzn chopped turkey (also taken out last night to make turkey salad), hard boiled eggs (either sliced atop bread or chopped and blended with mayo for egg salad), frozen ground ham for deviled ham sandwiches, leftover meats such as meatloaf/ham/beef etc (think Sunday supper leftovers/planned overs) are other high protein meat options. Peanut butter and jam also is available. I also have some sliced Swiss, Cheddar and Provolone along with LOL American Deli (unbelievable sale @ $1.99/lb limit 4 lbs several months ago, I froze it in one lb amounts) sliced cheese for plain cheese and mustard sandwiches. Lent is around the corner and we practice meatless Fridays.
All bread/rolls are home made as are any baked goods that find their way into lunches.
Another choice is to take a pasta salad, which is what the boys have today. I intentionally made too many dried tortellini's last night, reserving 1/2 of what I cooked to be coated with some homemade Italian style vinaigrette. My kids love this kind of salad. I certainly have a mountain of pasta on hand, so no worries. Cubed/shredded cheese, chopped celery, sliced olives, canned or dried and cooked beans/lentils/chic peas can all be used to mix up a luncheon salad to tote in a plastic tub. I can mix vinaigrette for pennies, and do have some pouch mixes on hand for "ranch" dressing, as an alternative, if not just mayo mixed with some herbs such as dill or tarragon.
Refillable Rubbermaid bottles are taking either generic "koolaid" made with less sugar or home brewed tea, which we prefer unsweetened, so I am pushing that alternative, to ration out the sugar for baking and coffee.
Sometimes fruit will join the lunches, we are using whatever is $1 or less/lb for fresh (currently have bananas, Gala apples, some Halos mandarins) along with home canned apple sauce, and commercially canned pears, peaches, pineapple.
Do you have any other suggestions? am I missing the obvious? TIA!