5 Back To School Lunch Ideas

Lunch #1: BBQ Chicken for Championsnn * One chicken breast, cut in half and pan fried in olive oil for 6 minutes a side. n * Add salt and pepper. Cut into strips. Serve cold dipped in dipping sauce.n * BBQ dipping sauce -- ¼ C (put in BPA-Free container)n * Veggies: steam broccoli for 7 minutes, run cold water over it (or defrost frozen broccoli) n * Place in BPA-Free containern * Veggie dipping sauce in BPA-free containernnUse: BBQ sauce or honeynDrink: water, GFCF* V8 juice, GFCF juice box, fortified organic rice milk boxnSnack if needed: GFCF chips & fruity salsa (¼ C) in BPA-free containernToy Surprise: Girls: yarn bracelet, Boys: Miniature toy character figurennBBQ Sipping Sauce -- ¼ C (put in BPA-Free container)nn * 1 C organic ketchupn * 1 Tbs lemon n * 1 tsp Worchestershire sauce (GFCF) n * 1 Tbs honey n * Dash of black pepper n * Blend all of the above until smoothnnFruity Salsann * 1 C Salsan * ¼ C grape, blueberry or raspberry fruit spread n * Mash the fruit spread into the salsannn#2 DLT (“Deli” meat, Lettuce & Tomato Sandwich)nn * Turkey or Chicken GFCF Preservative-free organic lunch meats (by Boar's Head, Applegate or Shelton)n * Toast 2 pieces of GFCF bread. n * Spread w/ 1 Tbs GFCF mayonnaise n * Place 2 slices of GFCF lunch meat n * Top with lettuce and tomato n * Cut into 4 squares n * Wrap in wax papernnGFCF Potato Salad ⅓ cup from recipe. Serve in BPA-Free containernFruit (apple or grapes) -- in BPA-Free containernDrink: water, GFCF V8 juice, GFCF juice box, fortified organic rice milk boxnToy Surprise: Hair scrunchie for girl. Baseball card for a boy.nSnack if needed: Peanut butter on rice crackersnnGFCF Potato SaladnIngredients:nn * 3 pounds potatoes, cooked until just tender, cubed, cooledn * Optional: 5 or 6 hard cooked eggs, cooled, coarsely chopped n * ¼ to ½ cup chopped red onion n * ¼ to ½ cup chopped celery, optionalnnDressing:nn * ¾ cup mayonnaisen * 1 to 2 tablespoons prepared GFCF mustard n * salt and pepper to tastennPreparation:nPrepare the dressing combining the mayonnaise, mustard, and salt and pepper to taste. Combine.nCombine potatoes, egg, onions, and celery and stir in the dressing.nServes 6 to 8.nnLunch # 3 Kids Favorite Chicken Salad & Deviled EggsnnChicken Salad ⅓ to ½ C served in BPA-Free containernDeviled eggs (1-2) -- served in BPA-Free containernCarrot sticks (wrapped in waxed paper) dipped in applesauce (in BPA-Free Container)nSnack if needed: GFCF chips & hummus in BPA-free containernnDrink: water, GFCF V8 juice, GFCF juice box, fortified organic rice milk boxnnChicken SaladnIngredients:nn * 3 cups cooked diced chickenn * 2 ribs celery, thinly sliced n * 1 cup seedless green grapes, halved n * ¾ cup mayonnaise n * 2 tablespoons finely minced green onions n * 1 teaspoon lemon juice n * ¼ teaspoon ground ginger n * salt and pepper, to tastennPreparation:nCombine first chicken, celery, and grapes in a large bowl; set aside. In a small bowl, whisk together remaining ingredients; combine with chicken mixture, using as much or as little as necessary to moisten as desired. You may add a little more mayonnaise if you like a creamier salad. Chill and stir again before serving.nServes 4 to 6.nnDeviled Egg Recipenn * 6 hard-cooked eggs -- cooled, shelled, cut in half, yolk removedn * 1 ½ tablespoons mayonnaise n * 1 teaspoon prepared mustard n * ½ teaspoon salt n * 2 tablespoons sweet pickle relish, or to taste n * PaprikannPreparation:nMash yolks and combine with mayonnaise, mustard, salt, and relish. Refill centers of the egg whites with the mixture. Garnish with ground paprika.nServes 6 (2 halves per person)nnLunch # 4 Meatball Spaghetti SaucennMeatballs in Spaghetti Sauce (1 C) without the spaghetti -- served warm in thermosnWonderful Waldorf Salad: ⅓ to ½ cupnBroccoli trees, cold asparagus or carrot strips dipped in Russian Dressing or honey ( ¼ C in BPA-Free Container)nSnack: Organic GFCF “O”snFruit smoothie ½ to ¾ C in cold thermos or GFCF V8 juice, GFCF juice box, fortified organic rice milk boxnSnack if needed: GFCF chips & bean dip in BPA-free containernToy: Stickers appropriate to the childnnSpaghetti and Meatballsnn * 1 small yellow onionn * 1 slice GFCF rice bread n * 2 Tbs water n * 1 teas salt n * ½ teas oregano n * 1 pound ground beef n * 2 jars GFCF pasta saucennnPut onion in food processor and mince. Add bread, water, salt, and oregano and mix again. Pour mixture into a mixing bowl. Knead by hand together with ground beef until thoroughly mixed. Shape into desired meatball size. Put meatballs into a slow cooked with spaghetti sauce and cook for 4 hours. Refrigerate.nServes: 4 to 6nnWonderful Waldorf Salad Recipenn * 1 C pineapple chunks (fresh or unsweetened canned)n * 3 C apples, peeled and cute in ½ inch cubes n * ⅓ C raisins n * 1 C carrots, thinly sliced n * ⅓ – ½ c walnut pieces (optional) n * 1 C GFCF mayonnaisennFruit Smoothienn * 1 ¼ C rice milkn * ½ glass crushed ice n * 1 Tbs rice powder n * 1 Tbs coconut milk (optional)nnAdd one of the following and blend at high speed until smooth and thick.nn * 1 sliced bananan * 1 cored and chopped pear n * 1 handful of berries (strawberries, blueberries, raspberries or combinationnnRussian Dressingnn * 1 C GFCF mayonnaisen * 1 C GFCF ketchupnnServings: 8nnLunch #5 Chicken & Magical MuffinsnnBaked or grilled chicken (leftovers from dinner) ½ cold chicken breastnApple salad served in cold thermosnVeggie-Muffins 1-2nFruit smoothie ½ to ¾ C in cold thermos or GFCF V8 juice, GFCF juice box,nfortified organic rice milk boxnSnack if needed: Carrots & bean dip in BPA-free containernnApple Saladnn * 2 large Red delicious apples, unpeeled, cored and but into 1 inch chunksn * ⅔ C crushed pineapple, drained or fresh pineapple minced - reserve juice n * ⅓ C celery, diced n * 2 Tbs raisinsnnDressingnn * 3 Tbs soy yogurtn * 2 teaspoons GFCF mayonnaise n * 1 Tbs pineapple juice n * ¹⁄₈ Teaspoon cinnamonnnIn a medium bowl, combine the salad ingredients. In a small bowl, combine the dressing ingredients, Pour the dressing over the fruit mixture and stir.nnVeggie- Muffinsnn * 1 store-bought GFCF cake mix prepared according to package directions- but not bakedn * Add 1 C pureed vegetables -- using one or more of the following: carrots, squash, peas, green beans n * Add ½ C applesauce to batter n * Option -- stir in 1 C GFCF chocolate chipsnnMix purees in with the batter, stir in chocolate chips (optional). Transfer the mixture to a muffin pan, filling each cup about two-thirds of the way. Bake at 375º F for 20 minutes or until a toothpick inserted in the center of a muffin comes out clean. Do not overcook, as this will result in dry muffins. Once cooled, these muffins can be frozen to be eaten later.nYields 12 muffinsnnLunch # 6 Sensory Sensible (for those who avoid “lumps and bumps”)nnPot Pie Muffins (2)nHummusnFruit smoothienSnack: Bean dipnnPot Pie Muffinsnn * 1 store-bought GFCF cake mix prepared according to package directions -- but not bakedn * Add 1 C pureed vegetables -- using one or more of the following: carrots, squash, peas, green beans n * Add ½ C applesauce to batter n * Add ½ C pureed chicken n * Option -- stir in 1 C GFCF chocolate chipsnnnMix purees in with the batter, stir in chocolate chips (optional). Transfer the mixture to a muffin pan, filling each cup about two-thirds of the way. Bake at 375º F for 20 minutes or until a toothpick inserted in the center of a muffin comes out clean. Do not overcook, as this will result in dry muffins. Once cooled, these muffins can be frozen to be eaten later.nYields 12 muffinsnn*Gluten-Free Casein-FreennThe above is an excerpt from the book The Kid-Friendly ADHD & Autism Cookbook: The Ultimate Guide to the Gluten-Free, Casein-Free Dietnby Pamela J. Compart, M.D. and Dana Laake, R.D.H., M.S., L.D.N.nPublished by Fair Winds Press; November 2006;$24.95US/$32.50CAN; 978-1-59233-223-6nCopyright © 2008 Pamela J. Compart, M.D. and Dana Laake, R.D.H., M.S., L.D.Nn