1 Lunch + 2 Snacks #90
LUNCH – French Toasted Peanut Butter & Banana Pocket Sandwiches
I bought a new kitchen toy to make pocket sandwiches. I don’t know what it is about pocket sandwiches, but I just think they are great. Maybe because it’s like a little surprise all wrapped up, or maybe it’s because they keep the mess contained (sorta). Whatever it is, I like them. Even before it arrived, I was dreaming up what type of sandwich I was going to make with it first. One thing I did know, it was going to be french toasted.
I like the idea of being able to make up a batch of these ahead of time, especially when I have a lot of kids to feed. To make these sandwiches I spread peanut butter on one slice of bread and topped it with 4 banana slices, making sure to kept the banana slices toward the center. Then I placed a second slice of bread on top and followed the directions on the pocket sandwich maker (if you don’t have a pocket sandwich maker, that’s ok, just skip this step).
Once the sandwiches were all prepared, I dipping them in the egg mixture (I used 1 egg, 1/3 cup of milk and 1/4 teaspoon of cinnamon, whisked together, for every 3 sandwiches) for about 10 seconds per side, placed them on greased baking sheet, covered them and placed them in the refrigerator. When I was ready to cook them, I pulled them out of the fridge, preheated the oven to 350°F and baked them, uncovered, for about 10 minutes per side, or until the bread was golden.
I let them cool slightly, then cut them on a diagonal and served them with a pear and strawberries.
SNACK – Orange Smoothies
We’ve been playing around with new smoothie recipes based on colour. It’s actually been a really interesting learning experience for everyone. The goal is to pick a colour and then to choose vegetables and fruit (it has to have both) that will create that colour of smoothie. Oh, and it has to taste great!
Well, we have our purple smoothie down to an art and now we have our orange smoothie down too.
We used 1/2 cup carrot juice, 1/2 cup pear nectar, 1 1/2 cups frozen mixed fruit (it’s called a fruit salad mix and is a combination of strawberries, peaches, honeydew and pineapple). The kids loved it. For four kids, I ended up make 3 batches, so now I double or triple the recipe (which is good for 1-2 servings).
This Banana, Mango & Butternut Squash Smoothie was our failed attempt at yellow. Delicious, but not yellow:)
SNACK – Summer Rolls & Dipping Sauce
This was my first time making summer rolls, but definitely not the last. They received good reviews from all but one of the kids. He ate his, he just didn’t have seconds, like everyone else. These really are a perfect snack/lunch/appetizer because you can make them whatever you want them to be, with what you have on hand. Veggie, meat & veggie, even fruit. Talk about a great emergency snack/appetizer for unexpected drop-ins. They are fancy & fun enough to serve guests, but easy enough for everyday.
I love that they are full of veggies, and that I can use whatever I have on hand. Here I used julienned carrots, celery, red and yellow peppers, cucumber and some avocado. I followed the directions, right on the package of rice paper, to roll them and once I started to roll them, I added a couple of cilantro leaves. I will be keeping a package of rice paper in my pantry from now on, so I can make these up in a snap.
To make the dipping sauce I mixed together 2 tablespoons of Braggs all purpose liquid soy seasoning (you could use soy sauce instead), 2 tablespoons rice vinegar, 1/2 teaspoon sesame oil, 1/4 teaspoon minced ginger, 1 clove of garlic minced, and some chopped scallions.
I’m thinking these would be perfect on the dock this weekend:)
1 Lunch + 2 Snacks is where I share the healthy, kid friendly lunch and snacks, that I serve the kids 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:)