10 Days of Kids Lunch ideas

Hello,  I found a blog with 30 lunch ideas for kids that are great. I would like to try all of these excellent recipes since I am a big fan of bento boxes. Here are a few ideas for you to enjoy!

Please visit this inspiring blog for the other 20 days of lunch ideas.

10 Days of  lunch ideas.No Repeats!

1. Deli turkey + cheddar slices in roll-ups, pretzels, apple wedges

2. Turkey pepperoni + swiss cheese + butter crackers in stacks, red grapes, carrots

3. Deli ham + grilled corn guacamole + American cheese, rolled up in a tortilla and sliced into pinwheels, strawberries, carrots

4. Whole wheat pita wedges + cream cheese spread + raisins + ham roll-ups

5. Graham crackers + cookie butter sandwiches, strawberries, yogurt

6. Tortillas + cream cheese spiced with taco seasoning + rotisserie chicken rolled up and cut into pinwheels, cherry tomatoes

7. Pasta tossed with olive oil or salad dressing + pea pods + rotisserie chicken + grapes

8. Deli roast beef + cheddar in roll-ups, carrots, apple wedges
9. Jelly sandwich cut-out, cheese stick, banana

10. Nut-free homemade granola (that recipe has nuts but you can easily leave them out), yogurt, strawberries, Nilla wafers.

Credit:Shared from blog http://www.peanutblossom.com and content is copyrighted.


Rice Paper Rolls


2 garlic cloves, minced

1/2 teaspoon crushed red pepper flakes

2 teaspoons canola oil

1/2 cup water

1/4 cup creamy peanut butter

1/4 cup hoisin sauce

2 tablespoons tomato paste

ROLLS:  4 ounces uncooked thin rice noodles

2 teaspoons hoisin sauce,

optional 1 medium sweet red pepper,

julienned 1 medium cucumber, seeded and julienned

1 medium carrot,

julienned  12 rice papers (8 inches) or spring roll wrappers

1/2 cup dry roasted peanuts,

chopped   1/2 cup fresh cilantro leaves, optional.

Serves 12 Prep time: 30 minutes
In a small saucepan, saute the garlic and pepper flakes in oil for 1-2 minutes or until garlic is tender.
Add the water, peanut butter, hoisin sauce and tomato paste; cook and stir for 2-4 minutes or until thickened.
Remove from the heat; set aside.For rolls, cook noodles according to package directions. Drain and rinse in cold water; drain well.
Add hoisin sauce if desired; toss to coat.
In a small bowl, combine the red pepper, cucumber and carrot. Set aside noodles and vegetables.
Fill a shallow bowl with water. Soak a rice paper in the water just until pliable, 30-45 seconds (depending on thickness of rice papers); remove, allowing excess water to drip off.
Place on a flat surface. Layer vegetables and noodles down the center; top with peanuts and, if desired, cilantro. Fold both ends over filling; fold one long side over the filling, then roll up tightly.
Place seam side down on a serving platter. Repeat with remaining ingredients.Cover with damp paper towels until serving. Cut rolls diagonally in half; serve with peanut sauce.Yield: 1 dozen.
Nutritional Facts
1 roll with 2 teaspoons sauce equals 191 calories, 7 g fat (1 g saturated fat), 14 mg cholesterol, 179 mg sodium, 22 g carbohydrate, 2 g fiber, 10 g protein.
Originally published as Rice Paper Rolls in Taste of Home December/January 2012, p106
Originally published as Rice Paper Rolls in Taste of Home December/January 2012, p106rice rolls

Cavatelli with Broccoli Rabe


    • 1 bunch broccoli rabe, rinsed and cut into 2-inch pieces
    • 2 pounds frozen cavatelli OR: 1 pound dried
    • 1 tablespoon olive oil
    • 1 pound hot Italian sausage, casings removed
    • 1 medium onion, sliced
    • 3 cloves garlic, chopped
    • 1/2 cup chicken broth
    • 1 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1/2 cup fresh flat-leaf parsley leaves, rinsed and dried
    • 1/3 cup grated Parmesan
      Bring large pot of salted water to a boil. Add broccoli rabe; simmer 5 minutes. Using a skimmer, remove broccoli rabe and set aside. Return water to a boil.
      Cook cavatelli following package directions. Drain.
      Meanwhile, heat olive oil in large skillet over medium-high heat. Add sausage and onion; cook 5 minutes or until no longer pink, breaking up sausage with wooden spoon. Add garlic and cooked broccoli rabe; cook 5 minutes.
      Add chicken broth, salt and pepper. Bring to a simmer. Add parsley. Remove from heat.
      Pour sausage mixture over cooked pasta. Sprinkle with cheese. Serve.
      Credit. http://www.recipe.com MereditCorporation
      Meredith Wom

Chicken Vegetable Stir Fry



1 cup quinoa
2 cups + 1 cup vegetable broth
¼ teaspoon Kosher salt
2 teaspoons + 1 tablespoon vegetable oil
1 pound chicken breasts, patted dry and sliced thin
2 cups shredded carrots
3 cups broccoli florets
1 orange or red bell pepper, seeded, stemmed and sliced thin
2 tablespoons low-sodium soy sauce
1 tablespoon minced, peeled ginger
2 teaspoons honey
1 tablespoon corn starch
3 tablespoons rice vinegar


  1. To cook the quinoa: In a medium pot, combine the quinoa, 2 cups vegetable broth and salt. Set pot over medium-high heat and bring to a boil. Reduce heat and simmer, stirring occasionally until cooked and all of the liquid is absorbed, about 15-20 minutes.
  2. While the quinoa is cooking, prepare the stir-fry. Set a non-stick wok, cast-iron or deep-sided pan over medium-high heat. Add 1 teaspoon of the vegetable oil. Once hot, add half of the chicken. Cook, stirring frequently until no longer pink, about 5 minutes. Remove chicken from the pan and keep warm. Add another teaspoon of vegetable oil and cook remaining chicken. Remove from the pan and combine with other cooked chicken and keep warm.
  3. Add the remaining vegetable oil to the pan. Add the carrots, broccoli and red bell pepper and cook until vegetables are slightly softened, but still crunchy, about 3-4 minutes. Whisk together the remaining vegetable broth, soy sauce, ginger, honey, corn starch and vinegar; add to the pan and bring to boil, cooking until thickened, about 1 minute.
  4. Add the cooked chicken back to the pan and cook an additional 1-2 minutes. (Note: Chicken is done when internal temperature reaches 165°F.) Season with salt to taste.
  5. To serve, portion ½ cup quinoa on each plate and top with 1 cup stir fry mixture. Serve with optional sides such as crushed red peppers, thinly sliced scallions or toasted sesame seeds.

Cooking Notes

  • Reduce the sodium content of the recipe by substituting low-sodium vegetable broth.
  • Save time by purchasing pre-shredded carrots and bagged broccoli florets.
  • To slice chicken easily, freeze it first. Partially freezing the chicken allows the knife to cut through the chicken more efficiently. Allow it to thaw before cooking.
  • For more efficient cooking, cut chicken strips about the same size. If chicken breasts are on the larger side, cut the larger part in half and then cut into strips.

Nutrition Information

Serving size: 1 cup stir-fry and ½ cup quinoa
Serves 6

Calories: 272; Total fat: 8g; Saturated fat: 1g; Cholesterol: 42mg; Sodium: 816mg; Carbohydrates: 30g; Fiber: 5g; Sugars: 5g; Protein: 21g; Potassium: N/A; Phosphorus: N/A

Italian Eggplant Casserole

Healthy and light, our Italian Eggplant Casserole bakes up with tons of texture and taste. We made sure to add in some colorful, good-for-you tomatoes for extra pizzazz.

Serves: 8

Cooking Time: 1 hr

What You’ll Need:
  • 1 (1-pound) eggplant, peeled, cubed
  • 1/2 cup seasoned bread crumbs divided
  • 1/2 cup liquid egg substitute
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon Italian seasoning
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon salt
  • 2 tomatoes, sliced
What To Do:
  1. In a soup pot, bring 2 inches water to a boil. Add eggplant and cook 20-30 minutes covered until soft; drain.
  2. Preheat oven to 350 F degrees.
  3.  Coat a 9-inch-square baking dish with cooking spray.
  4. In a medium bowl, mash eggplant with a fork. Stir in 1/4 cup bread crumbs, the Egg substitute, Italian seasoning, garlic, salt, and pepper.
  5. Spread eggplant mixture in prepared baking dish and top with tomato slices. Sprinkle tomatoes with remaining bread crumbs and coat with cooking spray.
  6. Bake 25 to 30 minutes, or until tomatoes are tender and brown around edges.


Veggie Sausage Cheddar Frittata


  • Cooking spray
  • 1 green bell pepper, chopped
  • 1 (8-ounce) package presliced mushrooms
  • 4 (1.3-ounce) frozen vegetable protein sausage patties, thawed and crumbled
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 cup egg substitute
  • 1/4 cup fat-free half-and-half
  • 1/2 cup (2 ounces) shredded reduced-fat sharp Cheddar cheese


Preheat broiler.

Place a 12-inch ovenproof nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chopped bell pepper and mushrooms; sauté 3 minutes. Add sausage, salt, and pepper; reduce heat to medium-low, and cook 1 minute.

Combine egg substitute and half-and-half; carefully pour over sausage mixture. Cover and cook 6 minutes. (Frittata will be slightly moist on top.) Sprinkle with cheese.

Broil 1 to 2 minutes or until cheese melts. Cut into 8 wedges.

Credit:Copyright © 2015 Health Media Ventures, Inc. All rights reserved.

Lighter Cheesy Tuna Casserole

Enjoy a comforting family-favorite with our recipe for Cheesy Tuna Casserole. We even snuck in some good-for-ya veggies to make this tuna casserole healthier. Even those picky eaters will gobble it right up!

Serves: 8

Cooking Time: 35 min

What You’ll Need:

1 head cauliflower, cut into small florets

8 ounces whole grain rotini or other favorite shape pasta

1 (14-3/4-ounce) can reduced-fat, low sodium cream of mushroom soup

1 / cup skim milk

1 / cup shredded reduced-fat white Cheddar cheese

1 teaspoon onion powder / teaspoon black pepper

2 (5-ounce) cans water packed tuna, drained well

1 cup frozen peas, thawed


1. Coat a 3-quart casserole dish with cooking spray.

2. Bring a large pot of water to a boil over high heat. Add cauliflower and cook 8 minutes. Stir in pasta and continue to cook 7 to 8 minutes, or until both are tender. Drain and set aside.

3. In the same pot, combine soup, milk, cheese, onion powder, and black pepper; mix well and heat over medium heat 5 minutes. Stir in remaining ingredients along with cooked pasta and continue to cook 5 minutes, or until hot.

4. Preheat oven to broil. Pour mixture into casserole.

© 2015 by Ginsburg Enterprises Incorporation

Health Tip: Eat Your Broccoli


I have been researching food from seed to table.
This article gives the benefits of eating broccoli,
Hope you benefit from this information as I know I will.
Don’t forget to eat your broccoli,

What are the health benefits of eating broccoli?
From a U.K. study shared in January 2014, this veggie has many health benefits.
It helps to prevent cancer, heart disease, and diabetes.
The compound glucoraphanin, found in cruciferous vegetables like broccoli, Brussels sprouts, and cabbage is the key.
Such veggies retunes cells so they can better defend against illness.

New Food Product: Birds Eye® Recipe Ready

NEW Birds Eye® Recipe Ready
Cut sliced and diced veggies so you can serve your family’s favorite dinners even on busy nights.

Primavera Blend
Includes: Red Peppers, Asparagus, Peas & Julienne Carrots 12 ounce package.

Flavors include:
Tri Color Pepper & Onion Blend
Chopped Onions & Garlic
Mushroom Blend
Pizza Supreme blend.
Southwest blend
Chopped Celery
Chopped Carrots

To read about all 21 blends of the NEW Birdseye Recipe ready products visit this link!

Credit: I am not associated with Birdseye or it’s affiliates. Photograph is property of Copyright © 2014 Pinnacle Foods Group.

Slow Cooker Recipe: Swiss Steak

Slow Cooker Swiss Steak

1/4 cup all-purpose flour
salt and pepper to taste
1 1/2 lbs round steak, cut into small pieces
3 tablespoons vegetable oil
3 stalks celery, chopped
1 onion, chopped
3 carrots, shredded
2 (14.5oz) cans diced tomatoes with juice
1 tablespoon Worcestershire sauce
2 tablespoons brown sugar, or to taste

In a shallow bowl, mix the flour, salt, and pepper. Lightly coat the round steak pieces in the flour mixture.
Heat the oil in a skillet over medium heat, and sauté the celery, onion, and carrots about 5 minutes, until tender. Remove from heat, and set aside. Mix in the round steak pieces, and cook until lightly browned.
Place the vegetables and steak in a slow cooker. Mix in the tomatoes with juice, Worcestershire sauce, and brown sugar.
Cover, and cook 8 to 10 hours on Low, until the round steak is very tender.