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1 Lunch + 2 Snacks #121

January 18, 2016  |  1 Lunch + 2 Snacks
1 Lunch + 2 Snacks 121 | LunchingDaily.com

LUNCH – Lasagna Soup with Garlic Bread Croutons
This Lasagna Soup is made using leftover lasagna from dinner. Why not just have leftover lasagna for lunch? You absolutely could, but when there aren’t enough leftovers to make lunch for everyone, this is a great way to stretch those leftovers. Also, I like to switch leftovers up a bit, so we don’t get tired of them:)

I made the garlic bread croutons by simply cutting leftover garlic bread (also from the night before) into cubes. For the teddy bear croutons, I used a small teddy bear cookie cutter. The kids love them cold (just like you would use croutons to top a salad), so they are perfect to pack in school lunches too.

To make the garlic bread at dinner, I mixed 1 stick of softened butter with 3 minced garlic cloves and a squeeze of lemon juice. Then I sliced some whole wheat bakery bread and buttered one side with the garlic butter. I placed the slices, garlic butter side up, on a baking sheet and toasted them in a 400°F oven until golden, about 10 minutes. Any leftover garlic butter, I refrigerate for another use.

SNACK – Heavenly Carrot Cake Baked Oatmeal
This Heavenly Carrot Cake Baked Oatmeal from Oh She Glows, delivered all that it’s name promises. I topped it up with a spoonful of plain greek yogurt and a drizzle of maple syrup and the kid’s loved it. I loved it too, including the fact that I was serving carrots in a breakfast oatmeal. I will definitely be making it again.

I also love that I can pop the leftovers in the refrigerator and cut them into squares for an easy snack later in the week. Or breakfast or lunchbox treat:) Two snacks for the effort of one. Yes!!!

SNACK – Veggies & Caesar Dip
I often use salad dressing, that I have made at dinner, for dip to have along with veggies at snack time or to pack in school lunches. This one went along with, you guessed it, our dinner the night before of lasagna, garlic bread and caesar salad. The dressing was a bit intense as a dip on it’s own, so I mixed it half and half with greek yogurt to mellow it out. If I’m sending it along in a school lunch, I just put it in a small leak proof container with some veggies alongside.

To make the caesar dressing, I whisked together 1/4 cup of olive oil, 2 tablespoons of grated Parmesan cheese, 1 tablespoon of cider vinegar, 1 teaspoon of anchovy paste (optional), 1/2 teaspoon of Worcestershire sauce, 1 minced garlic clove, 1/4 teaspoon of salt and 1/4 teaspoon of pepper. Then I whisked in 1/2 cup of mayonnaise, until smooth.

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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