1 Lunch + 2 Snacks #10

November 21, 2014  |  1 Lunch + 2 Snacks
1 Lunch + 2 Snacks | LunchingDaily.com

LUNCH – Sloppy Joe’s and Peas Two Ways
So, is it ridiculous that I cut little Joe’s out of bread? Maybe, but I only cut a few, the rest I just cut the bread crackers into rectangles, but if you could have heard the chatting that went on between all of the Joe’s at the table, you would know it was worth the extra bit of time. This is a Sloppy Joe recipe I would definitely recommend. I substituted a pound of cooked ground beef for the black beans, because this time I was looking for a more traditional sloppy joe recipe, but I will definitely try it again with the beans.

SNACK – Banana Muffins, Cantaloupe & Hot Apple Cider
I used the same recipe for these banana muffins as I did for the banana “donuts” I made here. In fact, I made them at the same time. I doubled the muffin recipe, put half of the batter in donut pans and half in mini muffin pans then baked them all together. After letting the muffins cool completely, I put them in an airtight container and popped them in the freeze to be used later. They even go right from the freezer into the girls’ lunches and are thawed by lunch time.

The hot apple cider was really warm apple cider and was a special treat after our first morning on the toboggan hill. Serving it in espresso cups, that I picked up for a couple of dollars each, makes the occasion that much more fun!

SNACK – Sweet Potato Chips and Dip
Devoured. Completely. These are going to become a regular around here. So easy to make too, they would make a perfect snack food for a movie night and the dip is just as easy – sour cream with a few drops of hot sauce. For the kiddos I added very little but you could obviously add more depending on who was eating it, or even make a mild and hot version. Just be sure to identify them:)

To make the chips: I first preheated the oven to 250°F and put 2 rimmed baking sheets in the oven to heat up. While the pans where heating, I used a mandoline to very thinly slice a scrubbed & dried but unpeeled sweet potato. Then, removing one pan from the oven at a time, I used a pastry brush to brush a thin layer of olive oil on the pan. Next I arranged the sweet potato slices on the pan, so that they were not touching, and then brushes the potato slices with a thin layer of olive oil, salted them generously and baked them for 30 minutes. Turned, salted and baked for 30 minutes more. When you pull them out of the oven, after the hour, they should be cooked through but may still be flexible. I take them off of the baking sheet and drop them into a paper lunch bag, where they crisp up after cooling.

Supplies: mini donut pan, mini muffin pan, rectangular baking cup

Happy Friday!

Debbie.

1 Lunch + 2 Snacks is where I share the lunch and snacks that I serve Monday to Friday, along with a few tips & tricks thrown in here and there. For more posts in this series click here. If you would like to see my lunch and snack ideas in real time, you can follow me on Instagram where I post them as they happen:)

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