• Home
• Food For Thought
• Comfort Of Home
• Hampton Roads
• Features
• Calendar of Events
• Hampton Roads Real Estate
• Recipes Of The Week
• Deals and Discounts

 

Are your kids getting tired of bologna sandwiches and Cheetos? Below you'll find loads of tips and recipes that will make parents a hit at
lunchtime. You'll find that the recipes are so good and simple that they will also make a great option for dinner.

Articles

Brown Bag Lunch Essentials The Do’s and Don’ts of a Brown Bag Lunch Bagged Lunch Food Safety Brown Bag Lunch Sandwiches Brown Bag Lunch Drinks

Healthy Additions for Your Brown Bag Lunches Brown Bag Lunch Sweet Snacks Alternatives to Brown Bag Lunches at School Brown Bag Lunches: Kids Will Love These Ideas and So Will You Brown Bag Lunches for Adults

Recipes for the Thermos

Using a thermos is simple.  It gives us the satisfaction of knowing that cold foods and hot foods will stay that way.  There are many types and sizes available.  Each and every kind of thermos has its purpose.  They can hold liquids, meals, snacks, fruits, vegetables and even desserts.  Just about anything you prepare can be placed in a thermos.  Make a large amount of a dish and freeze it.  When ready to use take it out of the freezer, reheat it and place it in the thermos.  Use the thermos to take leftovers from the night before.  A thermos can be useful in many ways to ensure that our meals are fresh and still taste good later in the day. 

Warming or chilling a thermos is very easy.  To warm a thermos, fill it with boiling water and seal the lid tight.  When ready to use pour out the water and add the food. Close tightly and be on your way.

To cool your thermos fill it with ice cubes the night before. Seal it tight. When ready to use the next morning remove the ice and fill.  Again be sure to seal it tight so the food stays nice and cold.  Always be sure to place anything you want to remain cold in the refrigerator for a short period of time to cool.  This will help ensure the food stays nice and cold all day.

Just about any type of food will work in a thermos.  Try to remember to keep the thermos dry so that the foods don’t retain moisture and become too soggy.  One other quick note to remember: Once the thermos is opened the air will bring the food to room temperature.  Try not to open the thermos until your ready to eat.  This will guarantee that the foods stay the hot or cold until you’re ready to enjoy them.

Thermos Tomato Bean Soup What You Need: 1/2 can (8 oz) condensed tomato soup 1 carrot 1 parsnip 1/4 c red lentil 1 tsp onion powder 1/2 tsp garlic powder How to Make It: Place the soup in a sauce pan. Add ½ soup can of water to the soup. Grate the carrot and parsnip into the soup mixture. Add the red lentil. Sprinkle in the onion and garlic powder. Place the sauce pan over medium heat. Bring to a quick boil. Once boiling place the heat on low and continue cooking 10 minutes. Pour into a warmed thermos. Serves 1 There are many variations to this soup.  Try grated zucchini.  Add rice or cooked pasta to the mix.  Use canned beans instead of lentils.  If you use lentils be sure they are red not green lentils. Green lentils take awhile to cook down.   Kid Favorite Thermos Chicken Chowder  What You Need: 1 tbsp canola oil 1 onion, chopped fine 2 tbsp flour 1/2 tsp poultry seasoning 1 1/2 C milk 1 c frozen hash browns 1 c corn, frozen 3/4 C chicken breast, cooked and cubed 1 tsp salt 1/2 tsp pepper How to Make It: Place the oil in a large sauce pan over medium heat. Allow the oil to heat slightly. Add the onion and cook stirring occasionally, 5 minutes or until tender. Cover the cooked onions with the flour and poultry seasoning. Continue to cook 1 minute longer. Pour in the milk. Stir constantly bring the mixture to a boil. Allow to cook 2 minutes longer, still stirring, until mixture begins to thicken. Place the potatoes and corn into the mixture. Bring back to a slightly gentle boil. Once boiling, reduce heat to low and cover the pan. Cook 12 minutes or until the potatoes begin to tender. Stir in the chicken carefully. Cook an addition 15 minutes or until the chicken is heated through. Serves 4 This makes a great thermos lunch for children.  Just remind them not to open the lid until it’s time to eat.  Add a biscuit with butter and jelly to top off the perfect lunch.   Teen’s Favorite Taco Soup What You Need: 2 slices of bacon 1 (6 oz) can sliced mushrooms, drained 1 small onion, chopped 1 small red pepper, chopped 4 C chicken broth 2 C chicken breast, cooked and chopped 2 C taco salsa 1 tbsp taco seasoning How to Make It: Place the bacon in a soup kettle over medium heat. Cook the bacon crisp, 12 minutes, being sure to crumble the bacon as it cooks. Place the mushrooms, onion and red pepper in with the crumbled bacon. Pour the chicken broth in over the vegetables. Carefully place the chopped chicken into the pot. Stir in the taco salsa and taco seasoning well being sure all the ingredients are incorporated together. Bring the mixture to a quick boil over high heat. Turn the heat to low once boil, cover and cook 15 minutes. Pour into a prepared thermos. Serves 4 Add a few tortilla chips or corn chips with this soup for a perfect meal.  Shredded cheese and sour cream can also be added as a garnish.   Mexican Bean and Rice Thermos Meal  What You Need: 1/2 C canned black beans 1/2 C canned corn, drained 1/2 C brown rice, cooked 1/4 C salsa How to Make It: Place the beans and corn in a saucepan. Add the cooked brown rice. Stir in the salsa. Place the saucepan on the stove over low heat. Cook 12 minutes or until heated through. Place in a prepared warm thermos. Serves 1 This meal is so easy to prepare and is very filling.  A side salad or some tortilla chips can be added for the perfect lunch.   Brown Bag Spinach Dip for Veggies  What You Need: 1 (10 oz) pkg. chopped spinach 2 c mayonnaise 1/2 C parsley, chopped 1/2 C green onion, chopped 1/2 tsp salt 1/4 tsp pepper Assorted vegetable pieces How to Make It: Cook the spinach as directed on the package. Drain the spinach and mash it down with a potato masher to remove as much juice as possible. Place the drained spinach into a mixing bowl. Add the mayonnaise with a rubber spatula. Dump in the parsley and green onions. Sprinkle with the salt and pepper. Using the rubber spatula and stirring from the bottom up mix the ingredients all together well. Place the dip into a prepared cooled thermos. Place the vegetable pieces in a separate container. Serves 6 Just about any type of vegetable will work with this dip.  Try carrot or celery sticks, broccoli, cauliflower or even cherry tomatoes.   Thermos Dogs  What You Need: 2 hot dogs Plain white string Enough boiling water to fill a thermos How to Make It: Tie enough string around each hot do that it will hang out over the top and down the side of the thermos. Place the hot dogs into the thermos. Add enough boiling water to cover the hot dogs. Close tightly so the water does not spill out. Serves 1 Believe it or not this will cook the hot dogs by lunch time.  When the kids open the thermos they can pull the hot dogs out with string so they don’t take a chance of being burnt by the water if remains hot.  Add buns, ketchup, mustard and relish to the lunch bag and they will have the perfect hot dog lunch.   Layered Eggplant Lunch  What You Need: 3 tbsp canola oil 1 small eggplant, sliced 2 potatoes, skin left on and sliced 1 onion, sliced 1 green bell pepper, cut into strips 1 large tomato, sliced 1 garlic clove, minced 1/2 tsp parsley 1/2 tsp basil How to Make It: Place the oil in a large skillet over medium heat. Heat the oil to hot but not smoking. Add the eggplant and potatoes. Layer on the onions. Layer in the pepper strips. Last lay the tomatoes on the top. Sprinkle with the garlic, parsley and basil. Allow the layers to simmer in the hot oil for 20 minutes. If the mixture seems to be cooking to quickly lower the heat to medium low. Mixture may seem slightly dry but do not add water. Continue cooking 15 minutes or until vegetables is fork tender. Use a spatula to remove in sections and layer into a wide mouth thermos. Serves 4 This dish is great out of a thermos.  Sprinkle a little parmesan cheese over the top before eating.    Gram Gram’s Old Fashion Ham Salad  What You Need: 1 large slice of baked ham, diced small 1/4 C celery, diced small 2 tbsp sweet pickle relish 1/4 tsp pepper 1/2 C salad dressing How to Make It: Place the diced ham into a large mixing bowl. Dump the celery right on top. Add the pickle relish. Sprinkle all with the pepper. Use a rubber spatula to add the salad dressing. Mix together from the bottom up until all the ingredients are combined and mixture is creamy. Place in a pre chilled thermos. Serves 1 This is an easy way to make ham salad.  Place it in the refrigerator the night before to ensure it’s good and cold before placing it in the pre chilled thermos. This can be placed on toasted wheat bread or spread on crackers for a delicious lunch. You can also adjust the relish and salad dressing to you liking.   Tortilla Chip Salsa Thermos Style  What You Need: 2 kiwi, peeled and diced 1 small tomato, seeded and diced 2 tbsp green onion, diced small 1 tbsp parsley, chopped 1 tsp lemon juice How to Make It: Place the prepared kiwi into a mixing bowl. Add in the tomato and green onion. Sprinkle with the chopped parsley. Pour in the lemon juice. Mix all the ingredients together well being sure everything is coated well with the lemon juice. Refrigerate until cold. Place in a pre chilled thermos. Serves 2 Add some tortilla chips to the lunch box to have with this salsa.  Kids love it and so do adults not only as a side dish at lunch but for that afternoon snack as well.   Tuna Salad Pasta Style  What You Need: 1 (8 oz) box large spiral pasta 1 (15 oz) can four bean mix, drained 6 cherry tomatoes, quartered 1/4 C sweet pickles, chopped 1 (7.5 oz) can tuna in water, drained and flaked 1/4 C mayonnaise 2 tsp white vinegar 1 tsp parsley, chopped fine How to Make It: Cook the pasta as directed on the package. Rinse under cold water and drain well. Place the pasta in a large mixing bowl. Add the four bean mix, quartered tomatoes and pickles. Flake the tuna into the mixture. In a separate bowl mix together the mayonnaise, vinegar and parsley until smooth. Pour over the top of the pasta mixture. Use a rubber spatula to mix the ingredients together being sure everything is completely covered with the mayonnaise mixture. Place in a pre chilled thermos. Serves 4 Any type of bean mixture will work with this recipe.  Lima beans, wax beans, green beans, kidney beans and more will work.  Just be sure to use at least a couple of different kinds for the perfect taste.   Grape and Pecan Thermos Dessert  What You Need: 1 (4 oz) pkg. cream cheese at room temperature 1 (4 oz) container sour cream 1/4 C white vinegar 1/2 tsp vanilla extract 2 lbs seedless grapes 2 oz pecans, chopped 1 tbsp brown sugar How to Make It: Place the softened cream cheese in a large mixing bowl. Add the sour cream and stir to blend. Pour in the vinegar and the vanilla extract. Mix well being sure the mixture is smooth and creamy. Fold in the grapes carefully making sure all the grapes are covered well with the creamy mixture. Refrigerate until chilled about 30 minutes. Stir in the pecans and brown sugar. Place in a pre chilled thermos. Serves 2 Kids love this wonderful dessert.  If you or your child do not like nuts or are allergic to them stir in a few raisins instead.   No Cabbage Cole Slaw  What You Need: 1 (8 oz) pkg. broccoli coleslaw mix 1 (4 oz) bottle of coleslaw dressing 1 (4 oz) pkg. dried cranberries 1/2 C pistachio nuts 1/4 tsp salt 1/8 tsp pepper How to Make It: Place the broccoli coleslaw mix into a large mixing bowl. Add the dressing (more or less depending on how creamy you like your slaw). Mix together well being sure all the coleslaw mix is well covered. Add in the cranberries and nuts. Sprinkle with the salt and pepper. Stir to incorporate all the flavors together. Cover and refrigerate until ready to place into a pre chilled thermos. Serves 4 The cranberries in this recipe really pull out the flavor of the slaw.  If you would prefer you can leave out the cranberries and the nuts and still have a great lunchtime slaw.   Baked Beans and Little Dogs  What You Need: 2 tsp butter or margarine 3 tbsp onion, chopped 1 (16 oz) can baked beans 1 (16 oz) pkg. hot dogs, chopped 1/3 C brown sugar 1 tsp prepared mustard 1 tsp celery salt How to Make It: Place the butter in a skillet over medium heat. Allow the butter to melt completely. Add the onion and cook about 5 minutes or until fork tender. Stir in the beans and chopped hot dogs. Add the brown sugar, mustard and celery salt. Stir until well combined and the brown sugar has completely dissolved. Bring the oven temperature to 350 degrees. Spray a casserole dish with a non stick cooking spray. Place the mixture into the casserole. Bake 30 minutes, stir once in awhile, until completely heated through. Place in a warm thermos. Serves 4 What child doesn’t like beans with hot dogs.  This complete with a side salad will have the kids begging for more.    Real Corn and Beef Hash  What You Need: 1 tbsp canola oil 1 lb ground beef 2 C frozen corn, thawed 2 C country style beans How to Make It: Place the oil in a skillet over medium heat. Heat the oil just hot but not smoking. Add the ground beef and cook about 12 minutes or until brown through. Be sure to crumble the meat as it cooks. Drain well and return to the skillet. Add the corn and the beans. Stir well to incorporate the ingredients together. Bring the mixture to a boil. Once boiling, good reduce the heat to low. Continue cooking on low heat 15 minutes. Place in a warmed thermos. Serves 4 This is a simple recipe that will guarantee to fill you up.  Add a few corn chips and a fruit salad to make a full meal.   Oven Roasted Potato Logs  What You Need: 4 russet potatoes, cleaned and cut into logs 2 tsp olive oil 1/2 C butter, melted 1 C seasoned bread crumbs How to Make It: Cover the potato logs with the melted butter. Place the bread crumbs in a shallow dish. Roll the potato logs in the bread crumbs to completely cover. Place the olive oil on a cookie sheet or shallow baking pain. Lay the potato logs in a single layer on the prepared sheet. Bring the oven temperature to 350 degrees. Roast the potato logs 15 minutes. Turn and continue roasting for 10 more minutes or until a golden brown. Place in thermos that has been pre warmed. Serves 4 Don’t forget to add the ketchup, sour cream or ranch dressing to the lunch box for a dip.    Apple Cherry Thermos Crumble  What You Need: 2 C apples, peeled, cored and cut into small chunks 1 C fresh cherries 1/4 C dried cherries 3/4 C sugar 3 tbsp corn starch 1 C all purpose flour 1/2 C brown sugar 1/2 tsp cinnamon 1/2 C butter How to Make It: Place the apples in a large mixing bowl. Add the fresh and dried cherries and toss to combine.  Sprinkle in the sugar and corn starch. Mix the ingredients together being sure that all are combined well. Coat a square baking pan with a non stick cooking spray. Heat the oven temperature to 375 degrees. Place the apple cherry mixture into the prepared dish. In a separate bowl combine the flour, sugar and cinnamon. Cut in the butter using two knives or a pastry blender until the mixture becomes crumbly. Cover the top of the apple cherry mixture with the crumbly mixture. Bake 40 minutes or until a light golden brown and bubbly. Place in a warmed thermos to go. Serves 4 Try to find cherries that have no pits.  If they are not available you can either cut the cherries in half and remove the pits or use Maraschino cherries that have been drained well.

Fruit and Oatmeal Breakfast on the Run  What You Need: 1/4 C steel cut oats 1 1/2 C boiling water 1/4 C dried fruit (your favorite) How to Make It: Dump the oats into the thermos.  Pour the boiling water over the oats. Place the lid on the thermos and seal tight. Leave the thermos set overnight. In the morning drain off any excess water. Stir in the dried fruit. Replace the lid and go. Serves 1 You can use old fashioned oats or quick oats in this recipe but don’t try instant oats.  Add a little milk, white sugar, brown sugar or butter for a different taste.    Swiss Cheese Steak and Onion Soup  What You Need: 1 tbsp canola oil 1 lb round steak, cut into 1 inch cubes 1 tbsp butter 3 medium onions, sliced into rings 6 C beef broth 1/4 C red wine, dry 1 tbsp Dijon style mustard 1 tsp. salt 1/2 tsp pepper 1 (6 oz) can sliced mushrooms, drained 1/8 C parsley, chopped 1 C Swiss cheese, shredded How to Make It: Place the canola oil in a large soup kettle. Place the kettle over medium heat. Allow the oil to warm up but not smoke. Place the steak cubes into the hot oil. Brown the meat 6 minutes or until browned on all sides. Remove and place on a paper towel to drain. Place the heat on low. Add the butter and allow it to melt. Add the onions and cook 5 minutes or until translucent. Pour in the beef broth and wine. Stir the mustard into the liquid mixture. Sprinkle in the salt and pepper and stir to incorporate. Replace the steak cubes into the kettle. Place the heat on medium high and bring the mixture to a quick boil. Place the heat back on low and cover the kettle. Cook the soup 45 minutes. Remove from the heat and sprinkle in the parsley.  Stir well to mix the parsley through the soup. Pour into prepared thermos and sprinkle with the Swiss cheese. Serves 6 This soup is wonderful on a cold winter day.  Add a piece of toasted bruschetta and a nice garden salad for the perfect lunch.   Pepperoni Pizza in a Thermos  What You Need: 2 tsp canola oil 1 small onion, chopped fine 1 clove of garlic, crushed 1 (6 oz) can sliced mushrooms, drained 1 small green pepper, chopped fine 1 (15 oz) pkg. pepperoni slices, diced 1 c beef broth 2 (14 oz) cans diced tomatoes 1 tsp basil 1 tsp oregano How to Make It: Pour the oil into a soup pot and place over medium heat. Add the onions and garlic. Cook together stirring occasionally for 4 minutes. Add in the mushrooms and green pepper. Sprinkle the chopped pepperoni into the mix. Continue cooking 5 minutes. Pour the beef broth into the pot. Add the diced tomatoes. Stir in the basil and oregano.  Place the heat under the pot to low. Cover and continue cooking 20 minutes or until completely heated through. Serves 4 Place some shredded mozzarella cheese or grated parmesan cheese in a small container in the lunch box.  Use it to sprinkle over the top of the soup before eating.    Cool Thermos Fruit and Dip  What You Need: 1 (8 oz) pkg. cream cheese, room temperature 3 tbsp sugar 1 c sour cream 1 tsp vanilla extract Assorted piece of fresh fruit How to Make It: Place the softened cream cheese in a large mixing bowl. Sprinkle in the sugar. Fold in the sour cream. Pour in the vanilla extract. With an electric mixer on low speed beat the mixture until very creamy. Place in the refrigerator over night. Put in a cooled thermos. Place the fruit in a cooled thermos also to keep fresh. Serves 2 This is a perfect addition to any lunch or even better as afternoon snacks.  Use any type of fruit that satisfies your hunger such as strawberries, cherries or kiwi slices.   Stir Fry Thermos Lunch  What You Need: 1 tbsp olive oil + extra if needed during cooking 1 small zucchini, sliced into 1/4 in slices 1 small onion, wedged 1 (6 oz) can sliced mushrooms, drained 1 small red sweet pepper, cut into 2 in strips 2 C  fresh bean sprouts 1 tbsp soy sauce 1/2 tsp sugar 1/8 tsp pepper How to Make It: Place the olive oil into a wok.  Heat to medium high heat. Add the zucchini and onion and cook 3 minutes or until crisp but tender. Remove and place in a separate bowl. Add more oil if necessary. Place the mushrooms and red pepper strips into the hot wok. Cook 2 minutes or until fork tender but crisp. Remove and place in the same bowl as the onion mixture stirring together to incorporate. Add more oil if necessary. Place the bean sprouts into the wok. Pour the soy sauce over the top of the bean sprouts. Stir in the sugar and pepper being sure to mix together well. Cook 2 minutes.  Place the onion and mushroom mixture back into the wok. Continue cooking 4 minutes, being sure to stir occasionally, or until completed heated through. Place immediately into a warm prepared thermos.  Serves 4 As long as the thermos has been warmed, sealed tightly and not opened until ready to eat this meal will remain hot and delicious right up until lunch time.   Dried Beef and Mushroom Pasta Thermos Lunch  What You Need: 1 C uncooked pasta 1 (10.5 oz) can cream of mushroom soup 1 c milk 1 (2.5 oz) jar dried beef, chopped 1 small onion, chopped 1 small green pepper, diced fine 1 (4 oz) pkg. cream cheese, cubed and at room temperature 1/2 tsp pepper 1/2 tsp garlic powder 1/4 tsp salt 1/4 tsp hot sauce How to Make It: Butter the bottom and sides of a 2 qt casserole dish. Place the uncooked pasta in a large mixing bowl. Add the mushroom soup. Pour in the milk and stir to combine all. Place the dried beef, onion and green pepper into the mixture and stir to combine. Add the cream cheese and mix until the cream cheese is smooth. Dump in the pepper, garlic powder and salt. Add the hot sauce and stir to incorporate all the ingredients together. Place in the prepared casserole dish, cover and refrigerate overnight. Heat the oven temperature to 350 degrees. Bake the casserole the next morning for 1 hour. When baked remove sections with a spatula and place in a warmed wide mouth thermos.  Serves 4 If you would like your lunch to have a little crunch add a few gold fish crackers to the top and dab with butter just before baking.  Delicious.   Old Fashion Mac and Cheese in a Thermos  What You Need: 1 C uncooked macaroni 1/2 stick butter 3 tbsp flour 2 C hot milk 1/2 tsp salt 1/4 tsp pepper 1/4 tsp dry mustard 1 (8 oz) pkg. sharp cheddar cheese, shredded 1 tsp paprika How to Make It: Cook the macaroni according to the directions on the package. Be sure to rinse in cold water and drain well. In a sauce pan over low heat melt the butter. Add the flour once the butter has melted and stir until completely moistened. Pour in the milk. Sprinkle in the salt, pepper and dry mustard. Stir continuously until the mixture begins to thicken. When thick remove from the heat. Add 3/4 of the pkg. of cheese and stir until melted. Butter a small casserole dish. Place the macaroni into the prepared casserole. Pour the sauce over the top and fold into the macaroni. Sprinkle the top with the remaining cheese. Heat the oven temperature to 350 degrees. Bake the macaroni 45 minutes or until the cheese has melted and the casserole is slightly brown and bubbly. Remove from the oven. Place in a warmed thermos. Sprinkle with paprika before closing. Serves 4 Macaroni and cheese is loved by everyone.  It is a relaxing side dish and what better time to relax then during a busy work or school day.   Graham Cracker Thermos Snack Dip  What You Need: 3 tbsp vanilla yogurt 2 tsp honey 1/4 tsp cinnamon How to Make It: Place the yogurt in a small mixing bowl. Pour in the honey. Sprinkle the cinnamon in. Stir until all the ingredients are mixed together well the mixture is a smooth consistency. Refrigerate over night to ensure the dip is good and cold. Place in a small pre chilled thermos. Serves 1 Place a few graham crackers for dipping in the lunch box.  This makes a great lunchtime dessert for anyone.   So Good Thermos Fruit Salad  What You Need: 1 C fruit cocktail, drained 1 C chunked pineapple, drained 1 C mandarin oranges, drained 1 C sour cream 1 C rainbow miniature marshmallows How to Make It: Place the fruit cocktail, pineapple chunks and oranges into a large mixing bowl. Gently fold in the sour cream until all the fruit is covered. Sprinkle in the marshmallows and stir until just combined. Place in a pre chilled thermos. Serves 6 This fruit salad is a delight especially on a hot summer day.  Add a little coconut or a few nuts to make a different taste every time.    Warm Me up Chicken Salad  What You Need: 2 chicken breasts, boneless and skinless 2 hard boiled eggs, sliced 1/2 C celery, diced small 1/2 C salad dressing 1 (10.75 oz) cream of chicken soup 1 (4 oz) jar diced pimento, drained 1 tbsp orange juice 1/2 tsp salt 1/4 tsp poultry seasoning 3/4 C cheddar cheese, shredded 3/4 C potato chips, finely crushed How to Make It: Place the chicken breasts in a large saucepan. Cover with water and add just a pinch of salt. Place over medium high heat and bring to a boil. Boil 30 minutes or until the chicken is cooked through and juice runs clear. Drain the chicken and allow to cool enough to work with. Cube the chicken and place in a large mixing bowl. Add the eggs and celery to the chicken. Mix the mayonnaise into the bowl being sure to fully cover all the ingredients. Add the soup, pimento and orange juice. Stir in the salt and poultry seasoning. Be sure all the ingredients are incorporate together well. Spray a casserole dish with a non stick cooking spray. Smooth the chicken mixture evenly into the prepared casserole dish. Sprinkle the top with the cheese. Add the crushed potatoes chips over the top. Place the covered casserole into the refrigerator and cool overnight. Heat the oven temperature to 350 degrees. Bake 40 minutes or until nice and brown on top. Remove with a spatula and place in a warmed thermos. Serves 4 Eat with crackers for a wonderfully warm lunch on a cold winter day.   Pea Soup That Children Will Eat  What You Need: 3 tbsp canola oil 2 garlic cloves, minced 1 onion, chopped 1 stalk celery, chopped 1 (15 oz) can peas 2 (14.5 oz) cans chicken broth 1 bay leaf 2 oz ham, diced 3 potatoes, peeled and cubed 3 carrots, chopped 1 tsp salt 1/2 tsp pepper How to Make It: Place the oil in a large skillet over medium heat. Once the oil is hot add the garlic and onion. Cook about 5 minutes or until the onion become translucent and slightly tender. Remove and place in a large pot over medium heat. Add the celery and peas. Pour in both cans of chicken broth. Place the bay leaf into the broth. Stir in the diced ham. Cover and cook over medium heat about 1 hour or until the peas are soft. Add the potatoes and carrots. Stir in the salt and pepper to completely combine into the soup. Recover and simmer 20 minutes. If the soup is too thick you can add ¼ water at a time until the soup reaches desired consistency. Pour into a warm thermos. Serves 6 Children really like this soup.  Give them some crackers or a peanut butter sandwich to make a full meal deal.   Italian Chicken Strips to Go  What You Need: 1 lb chicken breast halves, boneless and skinless, cut into strips 1/2 C Italian dressing 1 1/2 tsp honey 1 tsp lime juice 2 tsp canola oil How to Make It: Whisk the dressing, honey and lime juice together in a container that has a tight fitting lid. Add the chicken strips and seal the container. Turn the container over a few times to ensure the chicken is well coated. Place in the refrigerator 1 hour. Remove the chicken strips from the dressing. Discard the leftover dressing. Place the oil in a large skillet over medium high heat. Add the chicken strips to the oil. Cook the chicken strips 18 minutes or a light golden brown and juices run clear when pricked with a fork. Layer the chicken strips in a warmed thermos. Serves 6 Kids really enjoy these.  They can just open the thermos and pop them right in the mouth.  Send a little honey mustard or barbecue sauce as a dip.   Travelin Sloppy Joe  What You Need: 1 lb ground beef 1 small onion, chopped 1 small green pepper, chopped 3/4 C ketchup 1 tsp yellow mustard 3 tsp brown sugar 1/2 tsp garlic powder 1/2 tsp salt 1/4 tsp pepper How to Make It: Crumble the ground beef in a large skillet. Add the onion and green pepper. Place the skillet over medium heat. Brown the meat for 15 minutes being sure to stir often. The onion and green pepper will be slightly tender. Drain the excess fat off with a paper towel. Pour in the ketchup and mustard. Stir in the brown sugar until dissolved. Sprinkle in the garlic powder and stir to incorporate the ingredients. Reduce the heat to low and continue cooking 20 minutes or until heated through. Add the salt and pepper and stir to mix. Place in a warm thermos. Serves 4 This is another kid friendly recipe.  Be sure to put a bun in the lunch box, add some chips and a cool fruit salad to balance out the meal.   Creamy Summer Vegetable Delight  What You Need: 1 (16 oz) pkg. of frozen carrots, cauliflower and broccoli 1 (10.75 oz) can cream of chicken soup 1/3 C sour cream 1 C cheddar cheese, shredded 1 (2.8 oz) container of French fried onions 1/4 tsp. pepper How to Make It: Cook the vegetables as the package directs. Be sure to drain the vegetables well. Place the drained vegetables in a large mixing bowl. Spray a baking pan with a non stick cooking spray. Bring the oven temperature to 350 degrees. Pour the soup in with the vegetables. Dump in the sour cream. Sprinkle in 1/2 cup of the cheese and 1/2 of the French fried onions. Add the pepper. Stir together well making sure all the vegetables are covered and the mixture is of a creamy consistency. Pour into the prepared baking pan. Bake 30 minutes. Remove from the oven and layer the top with the remaining cheese and onions. Return to the oven and continue baking 8 minutes or until the cheese has completely melted. Place in a warm thermos. Serves 4 Because this is so creamy kids seem to eat it up never knowing that it contains vegetables they usually turn their nose up to.

To print a recipe:
Highlight your selection, click File then Print.
From the Print Window, choose selection.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Copyright . Homes And Food, Inc. All rights reserved