Brown Bagging It

Here is a list of lunch menu ideas to make lunch more interesting for kids or adults alike:

~Whole-grain bread for sandwiches, cut into triangles of course

~100% juice or chocolate milk frozen in nonglass containers that will thaw just in time for lunch and help keep the rest of the lunch cool.

~Cheese cut into strips or cubes

~Low-fat yogurt is always packed with a healthy granola bar

~Popcorn or pretzels alone or mixed with nuts, raisins, and dark chocolate chips

~Peanut butter, tuna fish, lean chicken or turkey (instead of bologna), egg salad, can all be served on bread or in a pita or rolled up in a tortilla. 

~On weekends, make “icebox” cookies, which are our version of Pillsbury Cookie dough.  These slice-and-bake cookies are great for the lunch box, and I actually know what's in them since their made from scratch.

~Pasta salad keeps really well.  
~Little blocks of meat and cheese hits the spot.

~Leftovers for lunch such as Pizza is popular among children.  

~Lunch nachos:  refried beans, grated cheese, shredded lettuce, olives, and salsa, accompanied by a bag of tortilla chips.

~Bake ahead mini cupcakes and muffins and freeze them.  Pop into the lunch bag and by lunch they are thawed.

~Wrap tortillas with ham and cheese or cucumbers and cream cheese (use seedless cucumbers and dry off slices with a paper towel).

~Never use plastic baggies again by repurposing plastic containers with tight-fitting lids to hold chips, canned fruits, leftovers, etc.

~Use a deli takeout menu for sandwich combination ideas.  Try using bagels, pitas, leftover biscuits, hotdog and hamburger buns, and English muffins.  Try banana nut bread with cream cheese and jam.  (Note:  A thin layer of butter on any bread helps prevent soggy sandwiches.)

~Try kabobs of ham, cheese, pineapple, and cherry tomatoes on a skewer.

~Instead of individually packaged items, buy a family-size such as chips and put them into ziplock baggies yourself, then put these in a storage container so they are always ready and stay fresh.

~Beef jerky is also a fun snack to pack.

The Lady's Chicken Nuggets

Originally a Paula Dean recipe, this has become a family favorite!  These nuggets make a great appetizer, family meal or a filling snack.  This would also work well in a sack lunch.  They are best served warm.  If you make Paula's dip, do it first so it can be chilling and thickening up while you fix the nuggets.

Paula D's Chicken Nuggets (print recipe)

6 chicken breast fillets

2 c. crushed sour cream & onion chips (I use more than I probably should)

1-2 eggs

2-4 T. milk

1/2 c. butter, melted

Preheat oven to 350 degrees F.  Spread the crushed potato chips in a shallow dish.  Beat together the egg and milk in a shallow bowl.  Dip the chicken, (cut into 1-1/2 in. cubes), into the egg mixture and then dredge them in the chips.  Place the chicken nuggets on a greased baking sheet and DRIZZLE WITH MELTED BUTTER, (sometimes I forget).  Bake for 15 to 18 minutes, or until golden brown.  The chicken nuggets can be frozen after baking.  Serve with your favorite sauce, such as ranch dressing or honey mustard. 
Honey Mustard Dipping Sauce (print recipe)
3/4 c. mayonnaise
3 T. honey
2 T. yellow mustard
1 T. lemon juice
creamy style horseradish to taste
1 T. orange juice, more or less
Combine mayonnaise, honey, mustard, lemon juice, and horseradish; stir well.  This with enough orange juice to make a pouring consistency for dressing, or dipping consistency for dip.