1 Lunch + 2 Snacks #73
LUNCH – Chicken Pita with Mustardy Dip
Almost every week we cook chicken for dinner, and when we do, we always make sure we cook enough so that we have leftovers – lots of leftovers. We will often use the leftover chicken to make a quick second dinner, later in the week, but mostly we use it for lunches. Chicken salads, sandwiches, wraps, pitas, melts – whatever, but it is there in the fridge and has reduced the amount of deli meat, that we eat as a family, drastically.
And leftover chicken is exactly what I used to make this lunch. I had decided on chicken pitas, but pitas can be very large for little ones, so instead of stuffing a whole pita with chicken etc. and cutting it up for the kids’ lunch, I made them quarter pitas. Such a better size, much less bread and perfect for their little hands.
To make the quarter pitas – cut the pita into quarters, this gives you four triangle shapes with the rounded edge still attached. Open the pita at the tip of the triangle and stuff it with whatever you like (not too full though). Then tuck the top tip of the triangle over and around the filling and then roll the pita up toward the other tip. You could leave them whole or cut them in half, like I did here.
Along with the chicken, I stuffed the pitas with shredded carrots and lettuce and I served them with a mustardy dip, made with mayonnaise and bold & spicy mustard. I just put a couple of tablespoons of mayo in a bowl and squirted the mustard in, a bit at a time, until I thought the flavour was strong enough, but not too strong for the kids. They not only dipped their pitas into the dip, but also used it as a veggie dip.
SNACK – Breakfast Ice Cream with French Toast Sticks
Ice cream for breakfast? You betcha! Made with frozen bananas, to get that creamy ice cream texture, it is definitely breakfast worthy or in this case snack worthy. To make this “ice cream” I used 2 frozen bananas, 3/4 cup frozen mango, 3/4 cup frozen strawberries and 4 cubes of plain yogurt, that I had frozen in an ice cube tray, and then I followed the same steps that I did here.
After scooping the “ice cream” into bowls, I topped it with diced strawberries and chopped walnuts and served it alongside some french toast, that I had in the freezer. I just popped the frozen french toast slices into the toaster and then cut them into sticks.
SNACK – Rice Cakes with Peanut Butter & Apple
This is a great snack to have on hand. For snack emergencies. For a play date you hadn’t planned. Or for a midnight snack. We keep rice cakes in the pantry, peanut butter in the fridge and apples in the fruit bowl all the time, so this snack can come to the rescue whenever we need it. Just spread some peanut butter on a rice cake and top with thin apple slices. And then share it with the kids!
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:)