1 Lunch + 2 Snacks #92
LUNCH – Salmon Toast and Roasted Potatoes with Lemon & Dill
This lunch was suppose to be salmon cakes. The plan was to use leftover boiled potatoes, that I had from dinner the night before (I intentionally made lots, so I would have leftovers to make the salmon cakes), and some canned salmon that I had on hand, to make them up before lunch.
But that didn’t happen. With a house full of kids, my attention was needed elsewhere (go figure) and patty making was just not going to happen. I needed a less hands on approach, so I tossed the leftover potatoes with a drizzle of olive oil and a bit of salt, spread them out on a baking sheet and popped them in a 400°F oven for 15-20 minutes until they were golden. They pretty much cooked themselves, except for a stir/flip halfway through.
I quickly sliced up a baguette and toasted the slices, on a baking sheet, in the same oven as the potatoes, for about 10 minutes. Then I mixed 2 cans of salmon with 2 tablespoons of mayonnaise and a squeeze of lemon juice and topped up some baguette slices with it.
It was an easy lunch to prepare and although it still did need to be prepared, having the cooking portion hands free in the oven, gave me enough time, in between, to handle a day that was, well, one of those days:)
Not everyday goes according to plan, especially when there are little ones around, but when we are having one of those days, when things are a little crazy and one or more of the kids are having a tough time, I often find a sensory activity calms everybody down. So, while we were waiting for lunch, I gave each of the kids a sprig of the dill to smell, taste, feel etc. and it worked like a charm. They smelt it and crushed it and talked about it and it changed the direction of our day. At lunch I gave them fresh sprigs on their plates and showed them how to pinch a bit off so, if they wanted to, they could add some to their potatoes along with a squeeze of lemon. Everyone did!!!
SNACK – Strawberry & Pear Quesadillas
These breakfast (or morning snack) fruit quesadillas were a nice switch-up from our typical lunch quesadillas. The sweetness from the fruit with the sharp cheddar was a great combination and the kids all really enjoyed them. Some tore them apart, some ate them whole – age didn’t seem to matter, but they were all gone!
To make the quesidillas I used 4 large whole wheat tortillas, 1 cup of diced strawberries, 2 sliced pears, 3 cups of shredded sharp cheddar, 1 tablespoon of butter (melted) and 1/2 teaspoon of cinnamon.
I placed the tortillas on a work surface and over half of each, I equally divided the cheese, the strawberries and the pear slices and folded the other half over top. Then I brushed the top side of the quesadilla lightly with butter and sprinkled on some cinnamon. I placed the quesadillas, butter side down, in a pan over medium heat and brushed the other side lightly with butter and sprinkled on some cinnamon. I cooked each side for about 1-2 minutes, or until golden and the cheese was melted.
I let them cool slightly before cutting them into wedges and serving them with some oranges.
SNACK – Veggies & Hummus (cut two ways)
Veggies and hummus is a pretty standard snack, but here I adding a little fun with the veggies cut two ways – sticks and/or circles and/or half circles. I think it’s valuable to show kids that foods can be presented in different ways and still taste the same. It turned into a matching game and made the food very discussion worthy, that for a group of 1 to 3 year old’s, was both very interesting and educational.
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:)