That’s a Wrap!
In our house we love wraps but each child has their own preferences in terms of filling and wrap style. Thank goodness the wrap is so versatile. Here are a few of our favorites. I have provided the ingredients for one serving. Simply multiply the ingredients if you wish to make more.
Cream Cheese, Tomato, Cucumber and Mushroom wrap
½ a tomato washed, rinsed, and sliced thin
¼ of a cucumbers washed, rinsed, and sliced thin
2 Tablespoon cream cheese
3 medium sized mushrooms washed, rinsed, and sliced thin
1 wrap (high fiber, low carb)
Spread cream cheese on wrap. Place Tomato, Cucumber, and mushroom on top of the wrap like you are making a pizza. Roll up the wrap and cut or package as you please. I like to wrap My daughters in foil and tie it with a fun ribbon.
PB & Banana Wrap
2 tablespoons peanut butter
½ a banana peeled and thinly sliced
Spread peanut butter on wrap. Place banana slices like you were making a pizza. Roll it up and that’s a wrap!
Egg Salad Pin-wheels
2 boiled eggs
1 tablespoon Mayo
1 tablespoon Greek Yogurt
Mash eggs with a fork till the pieces are the size of a large crumb. Add in Mayo and yogurt and mix well. Spread egg salad onto the wrap as if you were making a pizza. Then wrap it up and cut it every 2 inches to make the pin wheels. My eldest daughter likes the Pin-wheels a lot while my son says they look to much like sushi, every child has their own preference.
Sides you might want to add:
Hummus with Veggies, goes great with cucumbers, green peppers, red peppers, etc
Fresh Fruit with Yummy Yogurt Dip
1 cup Greek yogurt (or your favorite flavor and style)
1 tsp honey
1 tsp colored sprinkles
Mix honey into yogurt, top with sprinkles. Cover tightly and keep chilled.
What to Pack
Fun way to say goodbye to summer, add a shovel and write a small note like, I dig you. You might want to also include picture of summer vacation or activity from the summer to commemorate the season.
Make lunch time fun.
- Pepperidge Farm Goldfish Sandwich Bread
- 1 Tablespoon Pesto
- Slice of Mozzarella
- 3 slices of Tomato
- 1 Lettuce leaf
Spread pesto on both sides of bread. Assemble sandwich,
add cheese, tomato slices, and lettuce top with other slice of bread.
For added fun include a few of your child’s favorite
goldfishes to their lunch and a special note from mom.
Focus on Fall for Lunch Fun!
Butternut Squash Chips (baked)
1 butternut squash, preferably one with a long, narrow neck
spray olive oil
Special tools: mandoline
Heat oven to 400 degrees. Cut off the bulb part of the squash and set aside for another use. Peel the skin off of the squash and cut crosswise into 3-inch chunks. Using your mandoline cut the squash, crosswise into 1.3mm slices. Using your mandoline cut the squash, crosswise into 1.3mm slices. Blanch the squash in the boiling water, about two minutes then transfer it to the ice bath to cool. Dry all of the chips with a towel and lay them out on the baking sheet. Spray them with olive oil and sprinkle lightly with salt or spices. Set the squash on your oven’s middle rack and bake until golden brown and crispy. Keep and eye on them as some may cook faster than others even though they are sliced evenly.
2 small apples, cored and cut crosswise into 1/2-inch thick rounds
1 teaspoon lemon juice (optional)
3 tablespoons peanut or almond butter
3 tablespoons granola or 2 tablespoons semisweet chocolate chips
Slice the apples into rounds first then use a small cookie cutter to remove the core from the center of each slice. If you won’t be eating these tasty treats right away, brush the apples slices with lemon juice to keep them from turning brown. Spread one side of half of the apple slices with peanut or almond butter then feel free to sprinkle with chocolate chips and granola. Top with remaining apple slice, pressing down gently to make the sandwiches. Wrap sandwiches tightly and tuck them into lunchbox.
Sweet Potato Fries (baked)
• Four sweet potatoes rinsed off and sliced long way to resemble sticks, roughly ½ inch thick.
• 3 Tablespoons EVOO or Olive Oil
• 2 teaspoons Cinnamon
• 1 teaspoon Nutmeg
Heat over to 400 degrees. Place rinsed and sliced sweet potatoes stix in a large bowl. Drizzle EVOO over stix and toss with clean hands till each stick is coated with oil. Sprinkle cinnamon and nutmeg on stix and toss once again. Place stix of sweet potatoes on a non-greased cookie sheet in a single layer. Depending on the size of your cookie sheets you might require two. Bake for 15 minutes, flip stix and cook for another 15 minutes. Stix should be soft and slightly crispy.
Print off a leafhttp://www.kids-n-fun.com/coloringpages/kleurplaat_Trees-and-leaves_157.aspx or apple http://www.coloring.ws/fruit.htmcoloring page, cut it out and write a fun message like,” I fall for you”, or “you are the apple of my eye”, have fun with it!