6 Back to School Lunch Ideas

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Body: * <strong>6 Back to School Lunch Ideas</strong><br /><em>By Pamela J. Compart, M.D. and Dana Laake, R.D.H., M.S., L.D.N.<br />Author of The Kid-Friendly ADHD &amp; Autism Cookbook</em> <p><strong>Lunch #1: BBQ Chicken for Champions</strong></p><ul><li>One chicken breast, cut in half and pan fried in olive oil for 6 minutes a side. </li><li>Add salt and pepper. Cut into strips. Serve cold dipped in dipping sauce.</li><li>BBQ dipping sauce -- ¼ C (put in BPA-Free container)</li><li>Veggies: steam broccoli for 7 minutes, run cold water over it (or defrost frozen broccoli) </li><li>Place in BPA-Free container</li><li>Veggie dipping sauce in BPA-free container</li></ul><p>Use: BBQ sauce or honey<br />Drink: water, GFCF* V8 juice, GFCF juice box, fortified organic rice milk box<br />Snack if needed: GFCF chips &amp; fruity salsa (¼ C) in BPA-free container<br />Toy Surprise: Girls: yarn bracelet, Boys: Miniature toy character figure</p><p><strong><span style="font-weight: bold">BBQ Sipping Sauce</span></strong> -- ¼ C (put in BPA-Free container):</p><ul><li>1 C organic ketchup</li><li>1 Tbs lemon </li><li>1 tsp Worchestershire sauce (GFCF) </li><li>1 Tbs honey </li><li>Dash of black pepper </li><li>Blend all of the above until smooth</li></ul><p style="font-weight: bold"><strong>Fruity Salsa:</strong></p><ul><li>1 C Salsa</li><li>¼ C grape, blueberry or raspberry fruit spread </li><li>Mash the fruit spread into the salsa </li></ul><p>&#160;</p><p><strong>Lunch #2: DLT (&quot;Deli&quot; meat, Lettuce &amp; Tomato Sandwich) </strong></p><ul><li>Turkey or Chicken GFCF Preservative-free organic lunch meats (by Boar&#39;s Head, Applegate or Shelton)</li><li>Toast 2 pieces of GFCF bread. </li></ul><ul><li>Spread w/ 1 Tbs GFCF mayonnaise </li><li> Place 2 slices of GFCF lunch meat </li><li>Top with lettuce and tomato </li><li>Cut into 4 squares </li><li>Wrap in wax paper</li></ul><p>GFCF Potato Salad ⅓ cup from recipe. Serve in BPA-Free container<br />Fruit (apple or grapes) -- in BPA-Free container<br />Drink: water, GFCF V8 juice, GFCF juice box, fortified organic rice milk box<br />Toy Surprise: Hair scrunchie for girl. Baseball card for a boy.<br />Snack if needed: Peanut butter on rice crackers</p><p><strong>GFCF Potato Salad Ingredients</strong>:</p><ul><li>3 pounds potatoes, cooked until just tender, cubed, cooled</li><li>Optional: 5 or 6 hard cooked eggs, cooled, coarsely chopped </li><li>¼ to ½ cup chopped red onion </li><li>¼ to ½ cup chopped celery, optional</li></ul><p><strong>Dressing</strong>:</p><ul><li>¾ cup mayonnaise</li><li>1 to 2 tablespoons prepared GFCF mustard </li><li>salt and pepper to taste</li></ul><p><strong>Preparation</strong>:<br />Prepare the dressing combining the mayonnaise, mustard, and salt and pepper to taste. Combine.<br />Combine potatoes, egg, onions, and celery and stir in the dressing.<br />Serves 6 to 8. </p><p>&#160;</p><p><strong>Lunch #3: Kids Favorite Chicken Salad &amp; Deviled Eggs</strong></p><p>Chicken Salad ⅓ to ½ C served in BPA-Free container<br />Deviled eggs (1-2) -- served in BPA-Free container<br />Carrot sticks (wrapped in waxed paper) dipped in applesauce (in BPA-Free Container)<br />Snack if needed: GFCF chips &amp; hummus in BPA-free container</p><p>Drink: water, GFCF V8 juice, GFCF juice box, fortified organic rice milk box</p><p><strong>Chicken Salad Ingredients:</strong></p><ul><li>3 cups cooked diced chicken</li><li>2 ribs celery, thinly sliced </li><li>1 cup seedless green grapes, halved </li><li>¾ cup mayonnaise </li><li>2 tablespoons finely minced green onions </li><li>1 teaspoon lemon juice </li><li>¼ teaspoon ground ginger </li><li>salt and pepper, to taste</li></ul><p><strong>Preparation:<br /></strong>Combine first chicken, celery, and grapes in a large bowl; set aside. In a small bowl, whisk together remaining ingredients; combine with chicken mixture, using as much or as little as necessary to moisten as desired. You may add a little more mayonnaise if you like a creamier salad. Chill and stir again before serving.<br />Serves 4 to 6.</p><p><strong>Deviled Egg Recipe:</strong></p><ul><li>6 hard-cooked eggs -- cooled, shelled, cut in half, yolk removed</li><li>1 ½ tablespoons mayonnaise </li><li>1 teaspoon prepared mustard (be sure and purchase GF mustard)</li><li>½ teaspoon salt </li><li>2 tablespoons sweet pickle relish, or to taste </li><li>Paprika</li></ul><p><strong>Preparation:</strong><br />Mash yolks and combine with mayonnaise, mustard, salt, and relish. Refill centers of the egg whites with the mixture. Garnish with ground paprika.<br />Serves 6 (2 halves per person)</p><p>&#160;</p><p><strong>Lunch #4: Meatball Spaghetti Sauce</strong><br /></p><p>Meatballs in Spaghetti Sauce (1 C) without the spaghetti -- served warm in thermos<br />Wonderful Waldorf Salad: ⅓ to ½ cup<br />Broccoli trees, cold asparagus or carrot strips dipped in Russian Dressing or honey ( ¼ C in BPA-Free Container)<br />Snack: Organic GFCF &quot;O&quot;s<br />Fruit smoothie ½ to ¾ C in cold thermos or GFCF V8 juice, GFCF juice box, fortified organic rice milk box<br />Snack if needed: GFCF chips &amp; bean dip in BPA-free container<br />Toy: Stickers appropriate to the child</p><p><strong>Spaghetti and Meatballs:</strong></p><ul><li>1 small yellow onion</li><li>1 slice GFCF rice bread</li><li>2 Tbs water </li><li>1 teas salt </li><li>½ teas oregano </li><li>1 pound ground beef </li><li>2 jars GFCF pasta sauce</li></ul><p>Put onion in food processor and mince. Add bread, water, salt, and oregano and mix again. Pour mixture into a mixing bowl. Knead by hand together with ground beef until thoroughly mixed. Shape into desired meatball size. Put meatballs into a slow cooked with spaghetti sauce and cook for 4 hours. Refrigerate.<br />Serves: 4 to 6</p><p><strong>Wonderful Waldorf Salad Recipe:</strong></p><ul><li>1 C pineapple chunks (fresh or unsweetened canned)</li><li>3 C apples, peeled and cute in ½ inch cubes </li><li>⅓ C raisins </li><li>1 C carrots, thinly sliced </li><li>⅓ - ½ c walnut pieces (optional) </li><li>1 C GFCF mayonnaise</li></ul><p><strong>Fruit Smoothie:</strong></p><ul><li>1 ¼ C rice milk</li><li>½ glass crushed ice </li><li>1 Tbs rice powder </li><li>1 Tbs coconut milk (optional)</li></ul><p>Add one of the following and blend at high speed until smooth and thick.</p><ul><li>1 sliced banana</li><li>1 cored and chopped pear </li><li>1 handful of berries (strawberries, blueberries, raspberries or combination</li></ul><p><strong>Russian Dressing:</strong></p><ul><li>1 C GFCF mayonnaise</li><li>1 C GFCF ketchup</li></ul><p>Servings: 8</p><p>&#160;</p><p><strong>Lunch #5: Chicken &amp; Magical Muffins</strong></p><p>Baked or grilled chicken (leftovers from dinner) ½ cold chicken breast<br />Apple salad served in cold thermos<br />Veggie-Muffins 1-2<br />Fruit smoothie ½ to ¾ C in cold thermos or GFCF V8 juice, GFCF juice box,<br />fortified organic rice milk box<br />Snack if needed: Carrots &amp; bean dip in BPA-free container</p><p><strong>Apple Salad:</strong></p><ul><li>2 large Red delicious apples, unpeeled, cored and but into 1 inch chunks</li><li>⅔ C crushed pineapple, drained or fresh pineapple minced - reserve juice </li><li>⅓ C celery, diced </li><li>2 Tbs raisins</li></ul><p><strong>Dressing:</strong></p><ul><li>3 Tbs soy yogurt</li><li>2 teaspoons GFCF mayonnaise </li><li>1 Tbs pineapple juice </li><li>¹⁄₈ Teaspoon cinnamon</li></ul><p>In a medium bowl, combine the salad ingredients. In a small bowl, combine the dressing ingredients, Pour the dressing over the fruit mixture and stir.</p><p><strong>Veggie-Muffins:</strong></p><ul><li>1 store-bought GFCF cake mix prepared according to package directions- but not baked</li><li>Add 1 C pureed vegetables -- using one or more of the following: carrots, squash, peas, green beans </li><li>Add ½ C applesauce to batter</li><li>Option -- stir in 1 C GFCF chocolate chips</li></ul><p>Mix purees in with the batter, stir in chocolate chips (optional). Transfer the mixture to a muffin pan, filling each cup about two-thirds of the way. Bake at 375º F for 20 minutes or until a toothpick inserted in the center of a muffin comes out clean. Do not overcook, as this will result in dry muffins. Once cooled, these muffins can be frozen to be eaten later.<br />Yields 12 muffins</p><p>&#160;</p><p><strong>Lunch # 6: Sensory Sensible (for those who avoid &quot;lumps and bumps&quot;)</strong></p><p>Pot Pie Muffins (2)<br />Hummus<br />Fruit smoothie<br />Snack: Bean dip</p><p><strong>Pot Pie Muffins:<br /></strong></p><ul><li>1 store-bought GFCF cake mix prepared according to package directions -- but not baked</li><li>Add 1 C pureed vegetables -- using one or more of the following: carrots, squash, peas, green beans </li><li>Add ½ C applesauce to batter </li><li>Add ½ C pureed chicken </li><li>Option -- stir in 1 C GFCF chocolate chips</li></ul><p>Mix purees in with the batter, stir in chocolate chips (optional). Transfer the mixture to a muffin pan, filling each cup about two-thirds of the way. Bake at 375º F for 20 minutes or until a toothpick inserted in the center of a muffin comes out clean. Do not overcook, as this will result in dry muffins. Once cooled, these muffins can be frozen to be eaten later.<br />Yields 12 muffins</p><p>*Gluten-Free Casein-Free</p>

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