1 Lunch + 2 Snacks #36

January 12, 2015  |  1 Lunch + 2 Snacks
1 Lunch + 2 Snacks | LunchingDaily.com

LUNCH – Chicken, Baked Mini Sweet Potatoes & Green Beans with Sesame Seeds
I love leftovers for lunch. The roasted chicken dinner from the night before makes a quick and healthy lunch here. I just pulled the chicken into strips and served them like chicken fingers – minus the breading. The green beans were steamed and tossed with some butter, a squeeze of lemon juice and a sprinkling of sesame seeds. My daughter has grown to like sesame seeds recently, so I thought this would be a nice way to add them to our dinner. For lunch I served the beans cold.

I baked the mini sweet potatoes in the oven at 400°F for about 30 minutes, popping them in the oven about 45 minutes before lunch time. Then I sliced them open, mashed the potato up with a fork and let them cool down a bit before serving them.

SNACK – Mini Peanut Butter Sandwiches with Strawberry & Banana Fruit Skewers
These mini peanut butter sandwiches are a favorite and I love that I can make them up before hand and store them in an airtight container. The strawberry and banana fruit skewers are a fun way to serve two classic peanut butter pairings.

If the kids eat all of their fruit and want more, I just serve it to them cut up and let them make their own fruit skewers with the straw they already have. It works out well for everyone – only one skewer is used per child, the kids get to be involved as well as develop their fine motor skills and I only need to make up one fruit skewer per child.

SNACK – Snowman Crackers with Veggies & Hummus
These cheese crackers make a fun winter snack when cut with a mini snowman cookie cutter. We made them for Halloween using mini halloween cookie cutters too and I’m sure I will be making them in lots of other shapes as well. This time when I made them, I left out the seasoning and just used the cheddar cheese (I was pretty generous with the cheese), whole wheat and butter.

For the hummus I blended 1 can (19 oz/540 ml) of rinsed chickpeas, 1/4 cup of herb and garlic cream cheese, 2 minced garlic cloves, 3 tablespoons of lemon juice, 3 tablespoons of water, 1 tablespoon of olive oil, 1/4 teaspoon salt in my food processor until smooth. If you have little ones who can’t eat raw crunchy vegetables yet, just steam them until they are soft enough for them to eat and cut them into little pieces and serve along side the hummus.

Happy Monday!

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 healthy lunch and snack ideas in real time, you can follow me on Instagram where I post them as they happen:)

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