Back-to-School Loveable Lunch Ideas
By Laura Cipullo, RD, CDE, CEDRD and Mom
When meal prepping, be sure to include a carbohydrate, a protein, and a fat at lunch time (or any meal time) to help ensure that your child is adequately fed, evenly energized throughout the day, and without a blood sugar roller coaster. Combining macronutrients is KEY especially if you have a child who is easily distracted, acts out in class, or comes home wiped out.
Photo Credit: Wendy Copley
via Compfight cc
Here are some suggestions to get the first week of school off on the right foot.
Pasta/bean salad with cubed chicken sausage
Side: mandarin oranges; milk
Whole wheat quesadilla with pineapple salsa and red peppers
Side: Mango and yogurt
Lentil soup with corn muffin
Side: Carrots and pretzels with hummus; milk
Teriyaki chicken satay with edamame and sticky rice (or rice crackers)
Side: Bitsy’s Brainfood Cookies (zucchini gingerbread carrot flavor is my favorite!)
Apple and cheese sandwich (can get fancier with different types of cheese like brie or goat cheese)
Side: Olives (one for each finger) and yogurt squeezer
Leftover Turkey Soup
I don’t know about you but I still have quite a bit of turkey leftover from Thanksgiving dinner. We’ve been eating sandwiches all weekend and wanted to try something different to use up the last of the turkey. Luckily, with a bit of recipe searching I was able to whip up a quick, and tasty, Leftover Turkey Soup:
Photo Credit: Lori L. Stalteri
via Compfight cc
- 3 cups broth of choice (check out this great recipe to make your own turkey broth)
- 2 cups leftover turkey, shredded
- 2 cups milk or dairy-free milk alternative
- 1 can beans of choice (I used black beans to add more color)
- 1 cup of frozen corn or frozen veggie of choice
- ¼ cup all-purpose flour
- 1 large onion, chopped
- 2 stalks of celery, chopped
- 1 large carrot, chopped
- 1 clove of garlic, minced
- 1 tbsp oil of choice (I used organic canola oil)
- 1 tsp chili powder (you can make it 2 if you prefer spicy)
- ½ tsp cayenne pepper (optional)
- salt and pepper, to taste
- fresh parsley for garnish
- Heat oil in a large stockpot. Add chopped carrots and celery. Cook for 3-5 minutes, stirring occasionally.
- Add chopped onion, minced garlic, chili powder, and cayenne pepper (optional), stirring occasionally.
- Add broth and bring to a boil. Reduce heat to medium-low, cover and allow to simmer for 10-15 minutes.
- In a separate bowl, whisk milk, flour and salt. Add to soup and stir until incorporated. After roughly 5 minutes, you should see the soup thicken slightly.
- Add the shredded turkey and corn. Season with salt and pepper, if desired. Simmer for an additional 10-15 minutes. When ready to serve, garnish with chopped parsley.
We hope you enjoy this recipe! What do you do to use up leftover turkey after Thanksgiving?