1 Lunch + 2 Snacks #14
LUNCH – Burgers and Fries…sorta
Ok, so not quite burgers and fries. More like burgerballs and roasted potato wedges with burger toppings on a stick. Do you make homemade burgers? Well, here’s a little trick I do whenever I make homemade burgers. I double the recipe, I make the number of burgers I need and then I turn the rest of the meat mixture into burgerballs about an inch big. As I roll them, I place them on a foil lined baking sheet and cook them in a 350°F oven for about 20 minutes or until cooked through (internal temp = 160°F). The burgerballs can cook in the oven at the same time the burgers are being cooked on the BBQ. Then, after cooling them completely, I place the burgerballs in a freezer bag and put them in the freezer for another day.
The kids got a kick out of the roasted potatoes because they were so big. The potatoes we bought were giants and turning them into wedges, instead of cutting them into cubes, played up their size. Never underestimate the fun of off-sized foods:)
SNACK – Blueberry Oat Pancakes with Maple Syrup and Bananas
This Blueberry Oat Pancake recipe came from a favorite cookbook of mine called The Family Cooks (I absolutely recommend it!). The pancakes are made with almond flour and rolled oats and have very nutty texture. A bit different than a traditional pancake but a nice change from wheat.
SNACK – Frozen Yogurt Covered Cherries & Cinnamon Toast Sticks
Holy delicious. Very cold! For some of the kids I cut them in half, others were happy to just bite into them. To make them I first placed a baking sheet in the freezer to chill for about 10 minutes. In the meantime, I mixed 1 cup of plain yogurt with 1 tbsp of honey and 1 tsp of vanilla in a small bowl. Then I removed the baking sheet from the freezer, dropped a few cherries in the bowl with the yogurt mixture (I used frozen, pitted cherries that I bought in the freezer section), rolled them around and placed them on the cooled baking sheet, continuing until about half of the yogurt mixture was used. I put the baking sheet, with the covered cherries, back into the freezer for an hour and then I redipped them in the remaining yogurt mixture and returned them to the freezer for another hour. They can be stored in an airtight container in the freezer – that is unless you eat them all.
For the cinnamon toast sticks I simply toasted some slices of 9-grain bread (that’s what I had on hand) in the toaster, buttered them, sprinkled on some cinnamon, cut off the crusts and cut them into sticks.
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:)