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1 Lunch + 2 Snacks #106

October 19, 2015  |  1 Lunch + 2 Snacks
1 Lunch + 2 Snacks 106 | LunchingDaily.com

LUNCH – Chicken & Broccoli Melts with Crinkle Cut Carrots
I love melts! And more importantly, so do the kids. They are cheesy, versatile and easy to make. They are perfect for using up leftovers from dinner. I can leave them whole for older kids (and the adults) or cut them into smaller rectangles, like I did here, for smaller hands (or even for a simple appetizer). And speaking of smaller hands, all of that melted cheese holds everything in place, which means they are easy for kids to eat and survive being packed in school lunches as well (I pack them cold).

To make these melts, I started with whole wheat bread, cut off the crusts and arranged them on a baking sheet. Then I added some leftover shredded crock pot chicken from the night before’s dinner, along with some broccoli, shredded cheddar cheese and halved grape tomatoes. I placed them under the broiler for a few minutes, until the cheese melted and then cut them in half and served them with some crinkle cut carrots (because they are more fun) and dijon dip (that’s greek yogurt with a bit of dijon mustard mixed in).

SNACK – Pear with Peanut Butter & Concord Grapes
I have made apple & peanut butter sandwiches and topped apple slice with peanut butter, but this was my first time using pear. The nice thing about pears is that the core is not as large as an apple’s, so only a few of the slices needed to have the core cut out of the centre. A nice time saver.

To make these I used pears that were still a bit crunchy, slice them about 1/8″ thick (I used a mandoline for this, because I was slicing so many, but you could also do it by hand), spread peanut butter on each slice and then topped the peanut butter with sliced concord grapes. Yum!

SNACK – Sweet Potato Fries with Maple Mustard Dip
The kids love these and happily eat them warm or cold, which means they make a great snack at home or packed in a school lunch. It also means I can serve them warm for dinner one night and pack the leftovers for school lunches. How easy is that!

To make the sweet potato fries I cut the sweet potato in half width wise, then into slices lengthwise and then into fries. I tossed them in a bowl with some olive oil, spread them out on a baking sheet, sprinkled them with salt and baked them in a 400°F for about 35 minutes, until golden brown, turning them halfway through and removing any smaller fries as they were done.

To make the dip I mixed 2 tablespoons of greek yogurt, 1 tablespoon dijon mustard, 1 tablespoon of mayonnaise and 1/2 teaspoon of maple syrup.To pack these up for school lunches, I place the sweet potato fries in a resealable lunch container, along with a small dip container filled with the maple mustard dip.

Happy Monday!

Debbie.

1 Lunch + 2 Snacks is where I share the healthy, kid friendly lunch and snacks, that I serve the kids 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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