1 Lunch + 2 Snacks #84
LUNCH – Steak & Potatoes with Feta and a Side Salad
The kids devoured these, and it was a playful (and easy) way to make lunch from the leftover steak, that we had for dinner the night before.
To make the potatoes, I scrubbed and cut boiling potatoes width-wise, into 1/2 inch thick slices. I placed them in a saucepan filled with salted cold water, brought them to a boil and cooked them until just tender, about 10 minutes. Then I drained the potatoes, laid them out on paper towel and used more paper towel to blot the tops dry. I transfered the potatoes to a baking sheet, spreading them out, brushed them with olive oil and seasoned them with salt and pepper. Then I flipped them over and brushed and seasoned the other side. I placed the baking sheet in a preheated 450°F oven and roasted them for 10 minutes per side, or until golden.
In the last minute or so, top the potato slices with a few slices of leftover steak. Remove them from the oven and top with arugula, some crumbled feta cheese and a squeeze of fresh lemon juice.
Now, I had actually cooked the potatoes for dinner as well. We had a few slices of steak each, with the roasted potatoes on the side and a big garden salad to go along with it. By making extra of everything, for lunch I was able to lay the leftover potatoes on a baking sheet, top them with a few slices of steak, place them in the oven to reheat (slightly for the little ones) and then pull them out and dress them. This made for a super quick lunch that I served along with some leftover (undressed) salad.
SNACK – Topical Fruit Skewers & Apple Sauce
Serving fruit with apple sauce is always delicious, but serving the fruit on a skewer makes it more fun. For these skewers I used a coffee stir stick (nice rounded edges) and went with a tropical fruit theme. Pineapple, canteloupe and a banana slice that I covered with peanut butter after it was skewered and then sprinkled coconut on. I topped the skewer off with a cantaloupe bunny, cut with the centre cut out from this linzer cookie cutter set.
SNACK – Mini Banana Muffins with Strawberries & Blueberries
Super ripe bananas make all the difference. Super ripe bananas make all the difference. I know I’m repeating myself, but it’s worth repeating. I have tried many banana muffin/bread recipes and they all call for ripe bananas, but this time when I was rereading the banana muffin recipe from my The Family Cooks Cookbook, I really got to thinking about the message it was sending about using really ripe bananas.
I’ve made these muffins before, so I know they are good, but what really hit home for me, was that the recipe calls for 1/2 cup to 3/4 cup of honey, depending on ripeness of bananas. Wait, what? Could I really reduce the amount of honey by 1/4 cup just because of ripe bananas???? Light bulb moment!
So I planned ahead and bought a crazy amount of bananas. And then hid them. Yep, hid them. Until they were ridiculously ripe. Truth be told, the day I planned to make them, I didn’t get to it. Or the next day. And by the time I was able to get at it, I kinda wondered it I had left it too late, and possibly the bananas had gotten too ripe. But they were perfect and so were the muffins. The strawberries and blueberries, on the side, just made them more perfect!
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:)