Five Lunch Ideas for Back-to-School Season

Instead of sending your kid to school with a boring PB&J sandwich, try these five lunch recipes. They’ll keep your students full and focused until dinnertime, or at least until after soccer practice.

Turkey Corn and Sun-dried Tomato Wraps
Recipe from Eating Well

1 cup corn kernels, fresh or frozen (thawed)
1/2 cup chopped fresh tomato
1/4 cup chopped soft sun-dried tomatoes
2 tablespoons canola oil
1 tablespoon red-wine vinegar or cider vinegar
8 thin slices low-sodium deli turkey
4 8-inch whole-wheat tortillas
2 cups chopped romaine lettuce

Combine corn, tomato, sun-dried tomatoes, oil, and vinegar in a medium bowl.

Divide turkey and put on tortillas. Top with equal portions of the corn salad and lettuce. Roll up and serve. (Makes four servings.)

Ham and Pineapple Pita Pizzas
Recipe from Real Simple

4 pitas
8 ounces sliced ham
1 8-ounce ball of fresh mozzarella, sliced
1 8-ounce can pineapple chunks, drained

Heat oven to 425° F.

Place the pitas on a baking sheet. Layer with the ham, mozzarella, and pineapple.

Bake for 10 to 12 minutes.

Chicken-and-Broccoli Pockets
Recipe from Martha Stewart

Salt and freshly ground pepper
1 teaspoon olive oil, plus more for baking sheet
6 broccoli florets, cut into small pieces
2 ounces extra-sharp cheddar cheese, shredded (about 3/4 cup)
1 1/2 ounces Jarlsberg cheese, coarsely shredded (about 1/3 cup)
4 flour tortillas
1 medium boneless, skinless chicken breast half (about 6 ounces)

Season chicken with salt and pepper. Heat oil in a small skillet over medium-high heat.

Add chicken; cook until browned, about 3 minutes per side. Reduce heat to medium.

Cook until juices run clear and chicken is cooked through, about 4 minutes per side.

Let cool completely. Coarsely chop chicken, and transfer to a medium bowl.

Bring 1 1/2 inches of water to a boil in a small saucepan.

Add broccoli; cover, and cook until broccoli is just tender, 2 to 3 minutes.

Transfer to a plate. Let cool completely. Coarsely chop broccoli; add to chicken in the bowl. Add cheeses, and season with salt and pepper. Toss well.

Place 1/2 cup of chicken mixture in center of each tortilla; shape filling into a horizontal oval. Fold in right and left sides about 1/2 inch, then tightly roll up.

Preheat oven to 400° F.

Place pockets seam down on a lightly oiled baking sheet. Bake until crisp and beginning to turn golden, about 12 minutes. Cut and serve.

Tuscan-Style Tuna Salad
Recipe from Eating Well

2 6-ounce cans chunk light tuna, drained
1 15-ounce can small white beans, such as cannellini (rinsed)
10 cherry tomatoes, quartered
4 scallions, trimmed and sliced
2 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
1/4 teaspoon salt
Freshly ground pepper, to taste

Combine tuna, beans, tomatoes, scallions, oil, lemon juice, salt, and pepper in a medium bowl. Stir and refrigerate. (Makes four servings.)

Hummus and Veggies
Recipe from Martha Stewart

Sliced carrots
Sliced cucumber sticks
Steamed snap peas
Slice of pita bread
2 tablespoons of hummus

Wash and slice vegetables. Stack and pack with hummus.


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