View this page "Newton Kid's Projects"
Newton Dad
- or copy & paste it into your browser's address bar if that doesn't
work.
Newton Dad
by Barbara Albright
Healthy recipes from FamilyFun
Children have ways of dealing with lunches they don't like, and they
are not pretty. The fact is that what we parents may perceive as a
delicious, well-balanced lunch box full of goodies may seem boring or
weird to kids. The challenge for us is to create lunches that are
reasonably healthful and extremely palatable.
The place to begin is at the grocery store, where you can involve your
kids in food selection, a process that may require a little
compromise.
At home, try brainstorming a rough list of lunches that you both agree
on, and don't forget to include a few fun items that your kids can
help prepare. After all, if your kids have a little time invested in
their lunches, they may be less likely to reject them.
Once in a while, be sure to pack a lunch-box surprise, such as a note,
a sticker or a lollipop. It's a simple gesture that will let your kids
know your thoughts are with them even when they are at school.
Sub and Boat Sandwiches:
(Healthy recipes from FamilyFun)
SUPER SUB
Faster than a hot dog, stronger than spicy mustard, SuperSub gives the
basic hero extra special powers by adding your child's favorite
fixings--sliced onions, red, green or jalapeño peppers, pitted black
olives, or sweet pickles.
1 medium hero roll
4 to 6 slices of thinly cut cheese and/or luncheon meats
4 thin tomato slices
1/2 cup shredded lettuce
2 tsp. vegetable oil
2 tsp. red wine vinegar
Salt and pepper to taste
Slice the hero roll in half lengthwise and scoop out some of the soft
bread inside. Line both sides of the roll with your child's favorite
cheese and luncheon meat. Top with the tomato slices and shredded
lettuce. Sprinkle the surface evenly with the oil and vinegar and
season with salt and pepper and any special additions. Close up the
sandwich, then cut it in half and wrap it in plastic wrap or aluminum
foil. Makes 1 large sandwich.
# # #
BOLOGNA BOAT:
Bologna may not be included on most parents' Top Five Sandwich lists,
but children recognize the true worth of this lunchtime standby. This
version--which comes dressed as a hot dog--tastes great accompanied by
a few potato chips and a pickle.
1 tsp. mustard
1 slice bologna (or turkey bologna)
1 slice American cheese
1 hot dog bun
Spread the mustard onto the slice of bologna. Top with a slice of
cheese and roll them together. Place the roll in the hot dog bun and
wrap it in aluminum foil. Makes 1 serving.
# # #
Easy Lunch Box Stuffers
(Healthy recipes from FamilyFun)
Tuck these in a lunch box:
· Vegetable sticks with a small container of salad dressing for
dipping
· Fresh fruit
· Pretzels
· Celery sticks filled with cream cheese or peanut butter and raisins
· Fruit yogurt
· Pudding
· Crackers--plain or with peanut butter or cheese
· Cheese sticks
· Graham crackers
· Fortune cookies
· Dried fruit
· Fruit leather
· Nuts
· Tortilla chips with a small jar of salsa
· Small bags of popcorn
· Stickers
· A note from you
# # #
Peanut Butter and...
(Healthy recipes from FamilyFun)
Even the most devoted PB & J fans enjoy a little variety now and
again. Try pairing one of the following ingredients with peanut butter
for a taste twist on the classic combination.
·Sliced bananas
· Brown sugar
· Honey
· Bacon
· Sliced apples
· Raisins
· Chopped, pitted dates
· Grated carrots
· Wheat germ and honey
· Fluff or marshmallow creme
# # #
Daily Bread and Bars
(Healthy recipes from FamilyFun)
PEANUT BUTTER AND BANANA BREAD SANDWICH
Homemade banana bread is the secret ingredient in this twist on the
old standby. Spread a couple of slices with peanut butter, and you
create a nutritious sandwich that has the sweet flavor of a dessert.
If you have a couple of extra ripe bananas on hand, double the recipe
and freeze one loaf to have handy for future sandwiches or breakfast
treats.
Ingredients:
2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
6 tbsp. unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 cup mashed ripe bananas (about 2 large bananas)
1/4 cup milk
2 tsp. vanilla extract
Directions:
Preheat the oven to 350 degrees and butter a 4-by-8-inch loaf pan.
Lightly dust the pan with additional flour and tap out the excess. In
a large bowl, stir together the flour, baking powder, baking soda, and
salt. In another bowl, use a wooden spoon to cream together the butter
and sugar.
One at a time, add the eggs, beating well with a fork after each
addition. Stir in the bananas, milk, and vanilla extract until
combined. Stir in the flour mixture until it is just blended. Scrape
the batter into the loaf pan and spread it evenly.
Bake for 45 to 55 minutes, or until a toothpick inserted into the
center of the bread comes out clean. Remove the pan to a wire rack.
Cool for at least 10 minutes before removing the bread from the pan
and letting it finish cooling on the rack. Store the completely cooled
banana bread in an airtight container at room temperature. Makes 1
loaf or about 12 slices.
OAT-DATE BARS
Children can help prepare this oaty mixture, press it into the baking
pan, and cut it into chewy bars. The sweet results are just right as
lunch-box fare or as a quick energy boost on an autumn hike.
Preheat the oven to 350 degrees and lightly butter an 8-inch square
baking pan. In a small saucepan over medium heat, cook the dates with
the water for
about 7 minutes or until they are softened. Remove the pan from the
heat and cool. Stir in the lemon juice. In a large bowl, stir together
the oats, flour, walnuts, and salt.
Ingredients:
1 package (8 oz.) chopped dates
1/2 cup water
1 tbsp. freshly squeezed
lemon juice
1 1/2 cups uncooked, rolled oats
1 cup all-purpose flour
1/3 cup chopped walnuts
1/8 tsp. salt
1/2 cup butter, softened
1/4 cup firmly packed brown sugar
Directions:
In another large bowl, using a wooden spoon, cream together the butter
and brown sugar. Gradually stir in the oat mixture, reserving 1 cup of
it.
Firmly press the remaining mixture into the prepared pan. Spread the
dates evenly over the top. Sprinkle the surface evenly with the
reserved oat mixture and lightly press it using your fingertips.
Bake for 20 to 25 minutes or until just starting to brown. Let cool,
then cut into bars. Makes 16 squares.
# # #
Pita and Pizza Sandwiches
(Healthy recipes from FamilyFun)
FOUR-CHEESE PITA POCKET
This pocket sandwich is packed with an Italian-seasoned blend of four
cheeses. If you want to add a little extra oomph, spread on some of
your child's favorite spicy mustard.
Ingredients:
1/4 cup ricotta cheese
2 tbsp. grated mozzarella cheese
2 tbsp. grated provolone cheese
2 tsp. grated Parmesan cheese
1/8 tsp. dried basil
Pinch of dried oregano
Dash of black pepper
1 pita bread pocket
Directions:
Preheat the oven to 350 degrees. In a bowl, stir together the cheeses,
herbs, and pepper. Split the bread halfway around the edge and fill it
with the cheese mixture. Wrap the sandwich in aluminum foil and bake
for about 10 minutes or until heated through. Makes 1 serving.
PIZZA IN A PITA
Few foods have a higher lunchtime approval rating than pizza. This
one, with the main attractions packed inside pita bread, can be served
plain for finicky types or loaded with extras, such as pepperoni,
olives, or peppers, for daredevils.
Ingredients:
1 whole-wheat pita bread
1/4 cup grated mozzarella cheese
2 tbsp. pizza or tomato sauce
Directions:
Preheat the oven or toaster oven to 350 degrees. Split the pita bread
halfway around the edge and spoon in the cheese, tomato sauce, and any
toppings. Wrap the pita in aluminum foil and bake for 7 to 10 minutes
or until the cheese melts. Makes 1 serving.
# # #
Crunchy Lunch Snacks
(Healthy recipes from FamilyFun)
GOBBLING GRANOLA
Add crunch and fiber to your child's lunch by including a small bag of
this nutty snack mix. This granola also makes a great after-school
treat, especially when blended in with vanilla yogurt.
1/4 cup butter
1/3 cup firmly packed brown sugar
2 1/2 cups uncooked, rolled oats
1/4 cup slivered almonds
1/4 cup chopped walnuts
1/2 cup raisins
1/3 cup chopped dates
1/3 cup chopped dried apricots
1/3 cup chocolate chips
Preheat the oven to 350 degrees. Melt the butter in a 15-by-10-inch
jelly roll pan. Stir in the brown sugar until combined. Stir in the
oats, almonds and walnuts. Spread the mixture in an even layer in the
pan.
Bake the granola for 12 to 15 minutes or until it is golden brown,
stirring twice during the baking process. Transfer the pan to a wire
rack and cool. When the mixture is completely cool, stir in the
raisins, dates, apricots and chocolate chips.
Store it in an airtight container. Makes about 5 1/2 cups.
MUNCH BUNCH
This versatile snack can pinch-hit as either a crunchy dessert or a
sweet midafternoon treat. You and your child can embellish the basic
recipe by mixing in other ingredients you happen to have on hand, such
as cereals, dried apricots, banana chips, nuts, chocolate and carob
chips, or miniature marshmallows.
2 cups oat- or wheat-square cereal
1/2 cup M&M's (plain or peanut)
1/2 cup raisins
1/2 cup shredded coconut
In a large bowl or plastic bag, toss all of the ingredients together.
Pack 1 1/2-cup portions in individual containers or plastic bags.
Makes about 3 1/2 cups.
# # #
Sticks and Soup Recipes
(Healthy recipes from FamilyFun)
CHICKEN YUMSTICKS
These drumsticks, which have a flavorful coating of spiced bread
crumbs and grated Parmesan cheese, are perfect lunch-box finger food.
You can make sure the chicken stays cold until lunchtime rolls around
by packing it with a frozen juice box or a freezer "blue ice."
Ingredients:
1/3 cup Italian-style bread crumbs
1/3 cup grated Parmesan cheese
1/8 tsp. black pepper
8 chicken drumsticks
1/3 cup plain yogurt
Directions:
Preheat the oven to 375 degrees and lightly butter a baking sheet. In
a shallow dish or pie plate, mix together the bread crumbs, Parmesan
cheese and pepper.
Using a pastry brush, carefully coat each drumstick with the plain
yogurt. Next, roll the drumsticks in the bread crumb mixture until
evenly coated. Arrange the drumsticks on the prepared sheet.
Bake for about 60 minutes or until the juices run clear when the meat
is pierced with a fork.
Cover the drumsticks with aluminum foil or plastic wrap and
refrigerate for up to 2 days. Makes 8 drumsticks.
VERY VEGGIE SOUP
If you make up a batch of this hearty soup on Sunday afternoon for an
end-of-the-weekend supper, you will be able to reheat it for your
kids' lunch thermoses throughout the week. The flavor of the soup gets
better as it ages for up to a week in the refrigerator.
Ingredients:
1 tbsp. olive or vegetable oil
2 large celery stalks, diced
2 large carrots, diced
1 large onion, diced
1 can (46 oz.) beef broth
2 cups water
1 can (28 oz.) whole peeled tomatoes, chopped
2 medium potatoes, peeled and diced
1/2 small head of cabbage, shredded
1 package (9 oz.) frozen cut green beans
2 medium zucchini, diced
1 can (16 oz.) red kidney or white cannellini beans, drained
1 1/2 cups pasta in a kid-friendly shape
Salt and black pepper to taste
Grated Parmesan or Romano cheese
Directions:
In a large, heavy soup pot, heat the oil over medium-high heat. Add
the celery, carrots, and onion. Cook, stirring frequently for 7 to 10
minutes or until the vegetables are tender. Add the broth, water,
tomatoes, potatoes, cabbage, and green beans. Cover and simmer for 1
hour, stirring occasionally. Add the zucchini, beans, and pasta.
Simmer for 15 to 20 minutes longer, or until the pasta is tender.
Season with salt and pepper and serve. Garnish with the grated cheese.
Makes about 10 servings.
Chocolate Crinkle Cookies
(Healthy recipes from FamilyFun)
These no-hassle cookies get their luscious flavor from cocoa powder
and chocolate chips. Make sure to accompany them with a quarter for a
milk purchase. (P.S. You might want to pack a few extras for sharing
with friends.)
3/4 cup unsalted butter
1/2 cup unsweetened cocoa powder
1 cup sugar
2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 large eggs, lightly beaten
2 tsp. vanilla extract
3/4 cup semisweet chocolate chips
Confectioners' sugar for dusting the cookies
In a large microwave-safe bowl, heat the butter on high for about 35
seconds or until melted. Stir in the cocoa powder until combined, and
then stir in the sugar. Let the mixture cool for 10 minutes or until
it's tepid. In another large bowl, stir together the flour, baking
powder, baking soda, and salt. Whisk the eggs and vanilla extract into
the butter mixture.
Using a wooden spoon, gradually stir in the dry ingredients until
combined. Stir in the chocolate chips. Cover and refrigerate the dough
for at least 2 hours or overnight.
Preheat the oven to 350 degrees. Roll the dough into balls that are
about 1 1/2 inches in diameter (each of the cookies should contain
about 2 tablespoons of dough). Lightly coat each ball with the
confectioners' sugar. Place the balls on an ungreased baking sheet,
leaving at least 2 inches between them.
Bake for about 12 minutes or until the cookies are set. Transfer the
baking sheet to a wire rack and cool completely. Repeat until all the
dough is used.
Store the cooled cookies in an airtight container. (They also freeze
well). Makes about 25 cookies.