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Well, I've been hard at work torturing my children with all kinds of new school lunch ideas. We've even had some success! Interestingly, the kids are actually more responsive to new things now that they know that they are part of an experiment. Maybe that's a good tip to encourage your kids to try new things. I know the school year has ended in the Southern Hemisphere where Summer is in full swing. Try some of these recipes as holiday lunch ideas. The chicken-on-a-stick would be great at a beach picnic. Just don't tell me about it. Now that I live 6 hours drive from a decent beach, I try not to think about beach picnics. School lunch idea:Chicken-on-a-stick Almost too good to send to school. A great standby if you are out of bread but have chicken in the freezer. These Asian-inspired sate sticks fit nicely in an insulated food bottle (Thermos). It might seem like a lot of ingredients for a school lunch, but make a large batch and freeze the raw chicken skewers in the marinade. You can then serve them for dinner with rice and vegetables. You can also use the marinade as a sauce for a stir fry. Alternatively, buy a jar of peanut satay sauce. For school lunches, make the chicken sticks the day before and either cook them and reheat in the microwave in the morning or cook them in the morning. Put them into a pre-heated insulated food bottle (Thermos®) (fill with hot water, let sit for 5 minutes and then empty). To speed things up, use packaged chicken stock, minced green ginger from a jar (available in most supermarkets) and minced garlic from a jar. Chicken On a Stick Recipe 8 skinless,
boneless chicken thighs
1/2 cup crunchy peanut butter 1 cup chicken stock 1 tablespoon soy sauce 2 tablespoons lime juice (use lemon if you don't have any limes) 1 teaspoon grated green ginger 2 tablespoons honey 1 clove of garlic, crushed 2 teaspoons curry powder 1 teaspoon ground cumin 1 teaspoon ground coriander 10 wooden skewers Cut the skewers so that they fit lengthwise into the insulated container (keep the pointy end). Remove any fat from the chicken. Cut the chicken into 1" (2.5 cm)squares. Thread the chicken onto the skewers. Combine the other ingredients in plastic container with a lid. Firmly holding the lid, shake the container until all the ingredients are mixed. Place the skewers in the marinade, replace the lid. Let stand (in Refrigerator) several hours or overnight. Remove the chicken from the marinade and grill or broil, turning frequently until cooked (about 10 minutes). Pickles: The Perfect After-School Snack
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Kid Food: Good for Home and Lunch at School Snack idea: Veggie silver dollar pancakes Recipe A clever way to disguise veggies. These mini pancakes are delicious hot or cold. They freeze well so make a batch to have on hand as a lunch box filler (apply butter if desired). You can also make them very quickly and serve hot for a weekend lunch or after school snack. You can substitute whatever vegetables you want. You can also use whole meal (wheat) flour instead of the flour and bran if you prefer . 1 small zucchini, grated 1 stick celery, grated 1 carrot, grated 1 tablespoon of orange juice or apple juice or water 1 cup plain (all purpose) flour 1 tablespoon bran (optional) 1 tablespoon brown sugar 1 egg 3/4 cup low fat milk butter Place the vegetables and the juice or water in a microwave container. Microwave on high until tender (about 1 minute). Drain and cool. Sift the flour into a bowl and add the sugar, egg and milk. Stir until smooth. Add the vegetables. Heat a frying pan and add a teaspoon of butter. When the butter has melted, spread it around the pan and then drop tablespoons of the mixture into the pan. When bubbles appear on the surface of the pancakes, flip them to brown the other side. Remove from the pan when cooked and place them on paper towel. If you are going to freeze them, wait until they are completely cold and then wrap them in paper towel before placing them in a plastic bag or container. You can remove them from the freezer, butter them and wrap them in plastic wrap or place them in a container to send to school. They will have defrosted by the time they need to be eaten. Michelle Archard is the founder and CEO of Family Calm, LLC ( http://www.familycalm.com ), based in Austin, TX. She enjoys torturing her children with new foods and is pleased that the years of torment are finally paying off. Her children (aged 6 & 9) now eat a wide range of foods. She is currently researching recipes that offer healthy school lunch alternatives (as well as coming up with new products & ideas to soothe other areas of life with kids). Subscribe to Michelle's newsletter at http://www.familycalm.com/newsletter/signup.shtml Written
by: Michelle Archard Date Submitted: 01/20/2003 
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