1 Lunch + 2 Snacks #18
LUNCH – Baked Creamy Chicken Taquitos & Tri-Coloured Rice
So yesterday I told you all about my brilliance when I added two extra chicken breasts to my crock-pot chicken noodle soup. Well these baked creamy chicken taquitos are what I used them for. And everyone loved them. That’s saying a lot around here. This was my first time making this recipe, so I made just one batch, but next time I will definitely be making a double batch. I love, love, love the idea of freezing them. Love that I can make them ahead, but especially love that everyone gobbled them up.
The rice is whole grain brown rice left over from dinner. I mixed it with a bit of rice vinegar and finely chopped yellow, red and green bell peppers. Simple but colourful and quite the conversation starter at the lunch table. “What colours do you have? “Do they taste/smell different? “What colour do you like the taste/smell of best?”
SNACK – Peanut Butter Apple Cinnamon Sushi Rolls & Orange Bowls
These peanut butter apple cinnamon sushi rolls were a fun bite sized snack for the kids (I left out the honey and no one seemed to mind:). I liked that the apple was julienned to allow for rolling and that they were easy to make ahead and store in the fridge wrapped up.
Do you eat your grapefruit cut in half and segmented? We do, so this is just the orange version. I let everyone have a try at scooping out the orange on their own, but for anyone who had difficulties I just scooped out the orange segments and put them in a bowl and then squeezed the juice on top.
SNACK – Personal Cheese Fondue with Veggies Only
Ok, so you know the whole broccoli and cheese sauce thing, right? Cook the broccoli, smother it with cheese sauce in hopes that the kids will eat the broccoli. And it works. Only my youngest daughter doesn’t like cooked broccoli, so one day I decided to reverse it and use the cheese sauce as a warm dip for the raw broccoli. Here I just took it a step further and had a little veggie party.
Fondues are fun and absolutely feel like party food, but two things came to mind; First a bunch of kids dipping veggies on skewers into a pot of cheese over and over and over again – yuk! Secondly it had to be a healthy snack and that is how the personal cheese fondue with veggies only came to be – double dipping allowed:) I set out plates with skewers and dip bowls and the kids selected the vegetables that they wanted from our wheel of plenty. What was interesting was that they got more adventurous with each trip back to the wheel of plenty. Win!
To make the cheese sauce I melted 1 tbsp of butter in a small saucepan, over medium heat. Then I added 1 tbsp of flour (I used spelt but you could also use all purpose flour) and stirred until the butter and flour were combined, cooking it for 1-2 minutes. Then I added 1 cup of milk, stirring constantly until thickened. Once thickened, I removed the pan from the heat and stirred in 1-1/2 cups of shredded cheese until melted. I used 1 cup of sharp cheddar, 1/2 cup cheddar, 1/2 cup monterrey jack, but you could use whatever cheese combo you liked.
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:)