Lunch ideas

Baked Fruit and Cheese Sandwich
Mindy Butler
“The first time I had this was at a strange little Diner in Harlem. I didn’t know what I was getting myself into, but now it’s a favorite! I have one every other day! (great for breakfast too)”
1 fruit (apple or pear)
Cheese (your preference- I like cheddar with apples and Munster with pears)
Bread (croissants if you want to spoil yourself- I like whole grain)
Slice the fruit in half and then into flat slices, core last. Place a layer of fruit on the bread and then layer on cheese. Bake at 400 for 5-10 minutes until the cheese is melted and the fruit is warm and soft. Enjoy!

Quick and easy Tuna Casserole
Marci Tullis
“great for kids…”
One box mac and cheese
One can tuna fish in water
One can corn
One can cream of mushroom soup
Cook mac and cheese as normal add other ingredients, put into casserole dish sprinkle cheese on top throw into microwave for 4 Min's. Serve with sliced apples, yogurt and carrot sticks.

Spam Cup
Sheree Baird
1 can spam(smashed)
½ red onion- medium- chopped fine
½ jar relish 912 oz)
2 large scoops of mayo (not miracle whip)
Eat with crackers or on a sandwich

Ham and Cheese Quesadillas
Marci Tullis
“great for kids…”
Place cheese slices on a tortilla
Place ham lunch meat or thinly sliced picnic ham on top of cheese
Place another tortilla on top.
Cook on med high heat in a frying pan until tortilla is brown. Flip over and cook the other side. Cut into wedges and serve with mild salsa and sour cream on top of each wedge. Serve with rice and beans and a green salad.

For the Kids

Let’s face it. Kids like mac&cheese, hot dogs, and other fairly unhealthy foods. The key to a healthier lunch is to spice up their favorites so they are they are better for them while being more appetizing. Most children do not get enough fruits and veggies, and dairy products in their daily intake. Try to get all five food groups into every lunch (at least!). Make it a challenge for yourself. Meat, Dairy, Fruit, Veggies and whole grains for every meal! Introduce your kids to different foods slowly. Family Fun magazine says it takes on average 7 different times to like a new food.

Hot Dog Boats
Marci Tullis
“great for kids…”
Cut hot dogs in half down the length of the hot dog
open the hot dog and place on cookie sheet
fill the hot dog with mashed potatoes and top with a slice of cheese
cook in microwave for 2 Min's or put in oven for 10.
Serve with green peas and a banana

Mac and Dogs
Marci Tullis
One box mac and cheese
3 hot dogs sliced into penny size
one can corn
Make the mac & cheese as usual, but while boiling noodles
add hot dog slices. Add corn with milk and butter. Serve with
celery stuffed with peanut butter and cheese chunks.

Stick Lunch With Sail Boats
Marci Tullis
Cook fish sticks. Cut celery into 2-3 inch sticks and fill with peanut butter or cream cheese place a triscuit triangle into filling and you have a sail boat. Serve with carrot sticks, slice apple wedges, cheese cut into 2-3 inch sticks. Make toast and cut into 4 pieces to look like sticks. Serve with favorite juice.

Hamburgers in Brown Gravy
Marci Tullis
Make hamburger patties.
Meanwhile make mashed potatoes
Once meat is cooked through
pour brown gravy over top, let simmer for a few minutes.
Open a can of corn and warm.

Serve with cottage cheese and favorite fruit.
My kids like to mix the corn and meat with their potatoes and gravy.

Variations: Tomato soup and grilled tuna or grilled cheese sandwiches are fun!
Teach your kids to dip their sandwiches! It is YUMMY! Cut your sandwiches into different shapes every time you make them. When you make the tuna add cheese and minced onions for a different flavor.
~Marci Tullis

Rainbow Jello
Melissa Monson
1 (6 oz. ea.) lime, cherry, orange, lemon Jello
5 c hot water
1 c pineapple juice
1 tsp. vanilla
1 pint whipping cream
1/2 c sugar
24 Graham crackers

-Make lime, cherry, and orange Jello individually with only 1 1/2 c hot water per package. Allow each jello to set up completely. Next, mix lemon Jello with 1 c pineapple juice. Add 1/2 c water. Let stand until syrupy. Beat 1 pint whipping cream and 1/2 c sugar, 1 tsp. vanilla. Mix whipping cream into lemon jello mixture. Now roll out 24 Graham crackers; mix with 1/2 c butter and 1/2 c sugar. Spread into bottom of large pan reserving 1/2 c graham mixture. Cut lime, cherry, & orange Jello into small squares. Add to lemon/whipping cream mixture. Pour over Graham cracker crust. Sprinkling Graham crackers on top. Chill for 8-10 hours to set up

Chicken Nuggets Parmigiana
Marci Tullis
Place a serving of nuggets per child in a cake pan. pour a can of spaghetti sauce on top put a slice of cheese on each nugget. Cook 15 Min's and serve with green salad, fruit cocktail and a glass of milk.

Hamburger Mac
Marci Tullis
One box mac and cheese
1/4 to 1/2 lb hamburger
1/2 chopped onion
One can corn
Cook mac and cheese as normal. Meanwhile, brown hamburger with onion.
Add mac and cheese and corn to hamburger mixture. Serve with salad, a 1/4 cup cottage cheese and pineapple.
* Another thing to try with Hamburger Mac is a can of stewed tomatoes in addition to or instead of the corn.

Crepes
Marci Tullis
“Breakfast is fun for lunch. Add banana's to your pancakes. Make crepes for lunch and serve with fruit inside.”
1 cup flour
6 eggs
dash of salt
3/4 cup milk
mix ingredients, mixture will be runny. pour into frying pan, spread mixture by picking up pan and tilting in circles. Cook on each side about 1-2 Min's. Place Mandarin oranges in the center of crepe and a touch of powdered sugar, roll up and eat. Serve with yogurt and ham slices. If your family likes blueberries or banana's or strawberries, whatever! put those fruits inside .

Children’s Homemade Play~Doh
Margaret Fielding
This is non-toxic so it won’t hurt if children take a bite. It also vacuums off of or breaks off of carpets.
1C flour
½ C salt
2 tsps. cream of tartar
1Tbsp. oil
1 C water
Mix all together in pot and cook over low heat for about 5 minutes stirring constantly. Mixture will begin to get lumpy and eventually forms one big lump. Knead the mixture and mix in the desired food color. Store in an airtight container when mixture cools. Makes about 2 cups.

Peanut Butter Playdough
Liz Fielding
1 c. peanut butter
1 c. karo syrup
1 c. nonfat dry milk
1/4 c. powdered sugar
Blend peanut butter and karo syrup. Mix dry milk and powdered sugar together and add. Blend well using your hands in the end. Use as you would any play dough - except you can eat this one!

Salt Clay
Mindy Butler
“The cool thing about this stuff is that you can actually bake this and paint it with water colors to preserve your creation...”
1 part flour
1 part salt
½ to 1 part water
Mix and work into a play dough like substance. I had hours of fun with this when I was a kid! You can even add food coloring to get different colors and remember to refrigerate when done for the day…

Finger paint
Heather Astle
2 cups water
Food coloring
1/3 c cornstarch
1/3 cup warm water
In a sauce pan bring to boil the water and food coloring. Put the cornstarch in to a small bowl dissolve with 1/3 cup water then gradually add into the boiling water. Stir constantly bring the mixture to a boil again. Then remove pan from heat and cool.

Mock chalk
Heather Astle
Ideal for sidewalk use!
Mix 2 parts plaster of Paris with 1 part warm water and powdered tempura paint to get desired color. For each stick line a toilet paper tube with waxed paper, seal one end off with tape and pour in the mixture. Tap the tub to release air bubbles. Let harden.

Bread in a Bag
Liz Fielding
3 cups all-purpose flour, divided
3 tablespoons white sugar
1 (.25 ounce) package rapid rise yeast
1 cup warm water
3 tablespoons non-fat dry milk
3 tablespoons olive oil
1 1/2 teaspoons salt
1. In a large resealable freezer bag, combine 1 cup of flour, sugar, yeast and warm water. Squeeze most of the air out of the bag, and seal. Squish with your hands until the well blended. Set aside to rest for 10 minutes at room temperature, or until bubbles appear.
2. In a separate bowl, stir together 1 cup of flour, dry milk, oil and salt. Pour into the resealable bag and squeeze out most of the air. Seal, and squish until well blended. Add the last cup of flour to the bag, and continue mixing in the same manner until well blended.
3. Remove the dough from the bag, and place on a floured surface. Knead for 5 to 8 minutes. Form into a small loaf, and place in a greased 8x4 inch loaf pan. Cover with a towel, and allow to rise for about 30 minutes, or until your finger leaves an impression when you poke the top of the loaf gently.
4. Preheat the oven to 375 degrees F (190 degrees C).
5. Bake the bread for 35 minutes in the preheated oven, until golden brown.

Mini-Corn Dogs
Liz Fielding
Mix up your favorite cornbread recipe. Pour into muffin cups and add a 1” piece of hot dog to each cup. Bake according to muffin directions. These freeze well and make for an easy snack!

Peanut Butter Ball Snacks
Liz Fielding
In a saucepan combine:
¼ c. peanut butter
2 T. brown sugar
2 T. powdered milk
2 T. water
¼ tsp. cinnamon
Stir constantly until hot. Remove from heat. Add 1 c. oatmeal and stir until combined. Shape into 1 inch balls and let set for 10 minutes on waxed paper or cookie sheet. Makes about 15 balls.

Recipes Kids Can Make

FRUIT KABOBS
Marcie Tullis
slices of apple
banana cut into 1 in pieces
red grapes
green grapes
Pineapple chunks
yogurt
dried coconut
Skewers

Set out fruit so it is easy to get to. Sprinkle coconut onto a plate and pour the yogurt on a plate too. Take skewer and put as much fruit on it as you want. Roll the skewered fruit in the yogurt then roll it in the coconut. YUMMY


FROZEN YOGURT POPS
Marcie Tullis
Your favorite flavor of yogurt
paper cups
Popsicle sticks
Plastic wrap
Pour yogurt into cup about 3/4 of the way to the top. Place popsicle stick in the middle of the yogurt. Use the plastic wrap to cover and also to hold the stick in the middle by punching a hole through it to keep the stick upright. Freeze over night. Peel off paper cup

PEACH FREEZE
Marcie Tullis
Ingredients:
1/2 c. milk
1 c. sliced peaches (they can be either fresh or canned)
1 tsp. sugar
Utensils:
ice cube tray
blender
serving dishes
Directions:
Pour the milk into an ice cube tray and freeze until solid.
Pop the "milk cubes" out of the tray and put them into the blender. Then put the peaches and sugar into the blender.
Put the lid on the blender and blend on high speed until everything is all mixed together and very smooth.
Pour your Perfect Peachy Freeze into serving dishes and serve right away.

PRETZELS
Marcie Tullis
Prep time: about 30 minutesIngredients:
1 tbsp. yeast
1/2 c. warm water
1 tsp. honey
1 1/3 c. flour
1 tsp. salt
Utensils:
small bowl
mixing spoon
medium-size bowl
cutting board, sprinkled with flour
baking sheet, sprayed with nonstick spray
measuring cups and spoons
Directions:
Preheat the oven to 325 degrees Fahrenheit (165 degrees Celsius).
Put the yeast in a small bowl with the water and honey. Stir a little, then let the mixture sit for 5 minutes.
Mix the flour and salt together in a medium-size bowl.
After the 5 minutes is up, check on the yeast mixture. It should be bigger than before and a little bubbly. Add this mixture to the flour and salt mixture.
Stir everything together. Use a spoon to start. Finish with your hands. The dough is ready when it's still a little crumbly and flaky.
Put the dough on the cutting board and knead it like you are playing with clay. Knead it into one big ball.
Break off a piece of dough that's about the size of a big gumball or superball. Use your hands to roll it into a skinny snake.
Twist the snake into a medium-size pretzel shape, and put it on the cookie sheet. Do this with all the dough, making 12 pretzels.
Bake your pretzels for 10 minutes. Let them cool and take a bite!
Serves: 12

STRAWBERRY SMOOTHIES
Marcie Tullis
Ingredients:
2 ice cubes
1 c. milk
1/3 c. cottage cheese
2/3 c. frozen strawberries
1 1/2 tsp. sugar
1 tsp. vanilla extract
Utensils:
blender
serving glass
measuring cups and spoons
Directions:
Pour all of the ingredients into the blender.
Put the lid on the blender and blend for 45 to 60 seconds until smooth.
Pour your smoothie into a glass and enjoy!

STRAWBERRY BARS
Marcie Tullis
Ingredients:
1 c. flour
1 c. rolled oats
1/2 c. butter or margarine, softened
1/3 c. light brown sugar
1/4 tsp. baking powder
1/8 tsp. salt
3/4 c. strawberry jam
Utensils:
oven
large bowl
square (8" X 8") pan coated with nonstick spray
large spoon
knife
measuring cups and spoons
Directions:
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
In a large bowl, mix everything together except the strawberry jam.
Measure out 2 cups of this mixture. Leave the rest in the bowl, and set it aside.
Take the 2 cups of the mixture and press it into the bottom of the pan. You can use your hands or a spoon. Make sure you cover the entire bottom of the pan!
Using a large spoon, spread the strawberry jam on top of the mixture in the pan. Spread it evenly all over.
Take the mixture that was left in the bowl, and spread it over the strawberry jam. Press it down lightly.
Bake for 25 minutes. Remove the pan from the oven, and allow it to cool for at least 15 minutes.
Cut the bars into 12 squares to eat and share!
Serves: 12


TINY PIZZA'S
Marcie Tullis
Ingredients:
1 standard-sized bagel, cut in half
tomato sauce
shredded mozzarella cheese
toppings like diced green pepper, chopped onion, or chopped tomato (whatever you like)
seasonings like oregano, basil, and pepper
Utensils:
oven
knife
baking sheet
Directions:
Set the oven to low heat.
Spread tomato sauce on each bagel half.
Sprinkle the shredded cheese all over the tomato sauce on each half.
Add your favorite toppings.
Put a light sprinkling of seasonings on each half.
Put your bagel halves on the baking sheet.
Bake in the oven on low heat for about 5 to 8 minutes. You'll know they're done when the cheese is bubbly.
Let cool for a minute, then enjoy your tiny pizzas!
Serves: 1

NACHO'S
Marcie Tullis
Ingredients:
1 14-oz. bag tortilla chips
1 1/2 c. salsa
2 c. shredded cheddar cheese
6 oz. olives
Utensils:
oven baking sheet lined with aluminum foil spoon
Directions:
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
Spread tortilla chips on baking sheet.
Using a spoon, spread salsa over tortilla chips.
Sprinkle cheese and olive pieces on top of tortilla chips. Bake for about 5 minutes. Remove from oven, let cool slightly, and dig into your nachos!
Serves: about 7

Play dough

Play dough
Sheryl Koon
Boil: 1 c water, 1 TBS oil, food coloring
ADD: 1 c flour, 1/2 c salt, 1 TBS alum
Knead until smooth.
Store in a plastic bag in refrigerator