1 Lunch + 2 Snacks #53
LUNCH – Chicken Strips and Roasted Sweet Potatoes
I first found these crispy cheddar chicken strips on Pinterest and thought the kids would love them. I did change up the recipe though. I left out the crackers and used homemade whole wheat breadcrumbs that I added the salt and pepper to, as well as 1/4 cup of parmesan cheese and 1 tbsp of dried parsley (instead of sprinkling it over the chicken). I also oiled the baking sheet with olive oil instead of spraying it. And I only cooked the chicken for 20 minutes before removing the foil and cooking it uncovered for 10 minutes more. Just make sure the chicken is no longer pink inside. I also left out the sauce, we dipped our chicken strips in mayonnaise with a bit of dijon mustard mixed in.
For the roasted sweet potatoes, I sliced the sweet potatoes width-wise creating circles (these ones were about 1/8 inch thick) and tossed them, in a bowl, with a few tablespoons of olive oil. Meanwhile I heated a few rimmed baking sheets in a 400°F oven, then I spread out the potatoes on the heated pans, sprinkled them with salt and pop them into the oven for about 15 – 20 minutes per side, or until they start to turn golden brown.
SNACK – Whipped Cottage Cheese with Berry Sauce & Heart Toast
Whipped cottage cheese seems to have made it into our snack rotation. It is deliciously creamy and is a great way to serve cottage cheese if your kids don’t like the texture of regular cottage cheese. Topped with some berry sauce, fresh or frozen fruit it makes a healthy desert like snack.
To make the berry sauce, I added 3 cups of mixed frozen fruit (strawberries, peaches & mango) and 1/3 cup of water to a small saucepan and heated the fruit over medium high heat until it just started to boil, stirring occasionally so the fruit didn’t stick to the pan. I reduced the heat and simmered the fruit until it thickened, approximately 10 minutes. After letting the fruit cool slightly, I blended it until smooth.
This is a really simple way to make a no sugar added topping for apple sauce, yogurt, ice cream etc. The great thing is you can use any combination of frozen fruit you want, so you can use whatever you have on hand and experimenting with new combinations is lots of fun for the kids.
For a little Valentine’s fun, after buttering and sprinkling the toast with cinnamon, I cut out heart shapes using a mini heart shape cookie cutter. Dip, dip…
SNACK – Tic-Tac-Toe Veggie Love
So I picked up this mini Valentine’s cookie cutter set and even though I know they are suppose to be hugs & kisses, the first thing that popped into my head when I saw the X and O was tic-tac-toe. Which is how this snack came to be. A little more elaborate than most of my snacks but the kids had fun with it. The square rice cakes are one ingredient whole grain rice cakes and I just cut some yellow peppers into strips to create the “board” (cheese would work well too) and used the X and O from the mini cookie cutter set to cut out the cheese.
1 Lunch + 2 Snacks is where I share the healthy 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:)