1 Lunch + 2 Snacks #9

November 20, 2014  |  1 Lunch + 2 Snacks
1 Lunch + 2 Snacks | LunchingDaily.com

LUNCH – Southwest Chicken Wraps, Roasted Sweet Potatoes with Sour Cream Dip
These chicken wraps were delicious (chicken, spinach, avocado) but that’s not the half, or even the third of it. I pulled a chicken hat trick right out of the 100 Days of Real Food Cookbook. First I made The Best Whole Chicken in a Crock Pot recipe, which we had for dinner. Followed by Overnight Chicken Stock in the Crock Pot recipe and finally these Southwest Chicken Wraps for lunch. I love it when I can get so much done, so efficiently! And I ended up with over 12 cups of stock, which I froze for later use. But the next time I do this, I will be making chicken noodle soup in the crock pot as soon as the stock is done.
To make the roasted sweet potatoes, I thinly sliced a sweet potato then used this Harvest Mini Cookie Cutter Set to cut the leaf shape. I tossed the leaves, as well as the slices the leaves were cut from, 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 10 minutes per side or until they start to turn golden brown.

SNACK – Pumpkin French Toast Sticks with Apple Sauce Dip and Grapes
The kids have been loving anything I’ve made with pumpkin puree and these french toast sticks were no exception. To make them I whisked together 3 eggs, 1 cup of milk, 1/2 cup of pumpkin puree and 1/2 tsp of pumpkin spice. Then I cut the crusts off 6 slices of whole wheat bread and cut the slices into fingers. I dipped the bread fingers into the egg mixture and cooked them over medium heat for about 3 minutes per side (or until golden brown). I like serving apple sauce for dipping as an alternative to syrup. Any sticks that are leftover I place in a airtight container and put them in the freezer. Popping them into the toaster, straight from the freezer, makes an easy breakfast throughout the week.

SNACK – Greek Yogurt with Blueberries, Apple Oat Squares & Kiwi Lollies
Greek yogurt is so yummy (and thick and creamy). Here we had it with some frozen blueberries (you could also drizzle on some maple syrup), some leftover apple oat squares from yesterday and kiwi lollies, which are simply slices of kiwi on a food pick. Think making a bunch of kiwi fruit lollies is a bit tedious? Well, here’s the kicker, you don’t have to. Once you have made one for each of the kids, you can simple serve more kiwi slices and the kids love making their own lollies with the pick from the first one.

Supplies: Square Baking CupHarvest Mini Cookie Cutter Set

Happy Thursday!

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

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