Any ideas for lunch??

Question

i have a 12 year old son and 5 year my wife i need healthy ideas please.

Answer 1

This would make a great left over lunch.  Maybe add some rice the next day for a stir fry.  This is a delicious recipe for grilled veggies.  It's so delicious and easy to make! Your kids and wife will love it! Yum!

Answer 2

make a stir-fry...

cut up chicken into little pieces... or any kind of meat you want.

cook up some pasta

when the pasta is don't... place the pasta, chicken, veggies ( green beans, corn or peas..etc.) in a pan that's been sprayed with PAN or oil. Then when that's heated up, pour in some teriyaki sauce and cook/ stir it for about 1.5 minutes.

other things that can be added to the stir-fry are.. bacon, rice.. .anything be creative

enjoy!

Answer 3

For a cold lunch, here's a twist on the traditional peanutbutter sandwich.  Wash a celery stalk and cut it into 6" lengths.  Spread pb into the groove of the stalk.  Dot with raisins.  Each person will want several, of course, so make plenty.  It's fun crunchy summer food, good for a light lunch when you're planning a real dinner for later.

Answer 4

1/3 cup Bisquick Heart Smart® mix

2 tablespoons fat-free egg product or 1 egg white  

1 tablespoon water  

1/8 teaspoon garlic powder

1/4 cup diced green or yellow bell pepper

1/4 cup chopped onion

1/2 cup cut-up cooked chicken breast

1/2 cup Progresso® diced tomatoes with Italian herbs, drained (from 28-oz can)  

1/4 teaspoon Italian seasoning

1/4 cup shredded reduced-fat mozzarella cheese

1. Heat oven to 400°F. Spray 8x4-inch loaf pan with cooking spray. In small bowl, stir Bisquick® mix, egg product, water and garlic powder; spread in pan.  

2. In 10-inch nonstick skillet, cook bell pepper and onion over medium-high heat, stirring frequently, until tender. Stir in chicken, tomatoes and Italian seasoning; cook until hot. Spoon over batter. Sprinkle with cheese.

3. Bake 20 to 23 minutes or until golden brown; loosen from sides.

YOUR MAKING PIZZA

Answer 5

Mini Frittatas

Ingredients:

6 large eggs

1/3 cup milk

1/2 tsp. kosher salt

1/4 tsp. freshly-ground black pepper

2 Tbsp. chopped fresh parsley

1/4 cup chopped turkey pepperoni

3/4 cup shredded cheddar cheese

Preparation:

Preheat oven to 350 degrees F. Spray a mini muffin tin with cooking spray.

Whisk together eggs, milk, salt, pepper and parsley. Stir in pepperoni.

Divide cheddar cheese among 24 mini muffin cups.

Pour egg mixture into a measuring cup with a spout. Pour egg mixture over cheese, filling cups to the top.

Bake 10-14 minutes until mini frittatas are puffed and golden brown on top.

Remove from oven and cool 5 minutes before serving.

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Scrambled Eggs with Vegetables

Ingredients:

1 Tbsp. butter

1/2 cup chopped onion

1/2 cup chopped zucchini

1/2 cup chopped yellow squash

1 small red pepper, chopped

6 large eggs

1/2 cup shredded cheddar cheese

1/2 tsp. kosher salt

1/2 tsp. black pepper

Preparation:

Heat a large skillet over medium heat. Add butter.

Once butter is melted, add onion, and cook 3 to 5 minutes until softened.

Add zucchini, yellow squash and red pepper. Cook another 5 minutes or until vegetables are soft.

Beat eggs in a medium mixing bowl. Pour eggs into skillet. Allow eggs to cook a minute, then stir gently with a whisk or SwitchIt.

Sprinkle cheese over eggs. Cook another minute until cheese is just melted and eggs are set.

Season with kosher salt and pepper. Remove from heat and serve immediately.

Egg Recipes

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Hot Dog Soup Recipe

Ingredients:

4 slices bacon

1 Tbsp. olive oil

1 large onion, finely chopped

2 stalks celery, chopped

3 large carrots, chopped

2 cloves garlic, finely minced

1 quart chicken broth

1 28 oz. can diced tomatoes in juice

1 16 oz. can cannellini beans (white kidney beans), rinsed and drained

2 large potatoes, peeled and diced

7 hot dogs, cut into 1-inch chunks

1/2 tsp. crushed red pepper flakes

kosher salt and pepper to taste

Preparation:

Fry bacon in a large, heavy saucepan or dutch oven.

Drain on paper towels.

Add olive oil to the bacon drippings. Add onions, celery, carrots. Cook 3 to 5 minutes until vegetables start to soften.

Add garlic. Cook, stirring occasionally, for 2 minutes. Be careful not to let garlic burn.

Add broth, tomatoes, cannellini beans and potatoes. Bring to a boil. Reduce heat, and allow vegetables to simmer 15 to 20 minutes or until potatoes can be easily pierced with a fork.

Use an immersion blender to puree soup. Or allow soup to cool for 10 minutes, then transfer in batches to a Vita Mix blender or regular blender to puree. Return to pot.

Add hot dogs, crushed red pepper flakes and salt and pepper. Cook another 7-10 minutes until hot dogs are done. Taste and adjust seasonings before serving.