Friday, August 24, 2012

Back-to-school lunch Recipes

Back-to-school is merely weeks away, and gone will be the afternoons of relaxing at home and eating home-cooked lunches.  But, just because your kids have to trade in their placemat for a brown bag or lunchbox, doesn’t mean they can’t still eat like the princes and princesses they are.  So this year, toss the PB&J aside and prepare just as easy and delicious meals for dinner that make mouth-watering meals for your child’s next days’ lunch, without any need to re-heat!

Maria Zoitas, Creator of Westside Market NYC has offered this quick and easy recipes for us to share with you! Enjoy!

·         2 cups chopped cooked chicken
·         ½ cup cubed red pepper
·         ¼ cup chopped cilantro
·         ½ teaspoon hot pepper sauce
·         1 avocado, peeled, pitted and diced
·         4 8-inch flour tortillas
·         4 red leaf or Boston lettuce leaves

1.       Combine chicken, tomato, cilantro and hot sauce in a medium bowl and toss well
2.       Add avocado and toss again
3.       Divide chicken mixture among tortillas and top with lettuce leaves
4.       Roll up and cut in half.

·         2 tablespoons plus ¼ cup extra-virgin olive oil
·         1 small eggplant, cubed
·         1 small zucchini, cubed
·         1 red bell pepper, seeded and cubed
·         2 tablespoons balsamic vinegar
·         1 teaspoon dried Italian herb seasoning
·         Salt and pepper
·         1 cup broccoli florets, blanched
·         1 9-ounce package fresh cheese-filled tortellini, cooked and drained according to package directions

1.       Heat 2 tablespoons oil in skillet
2.       Add eggplant and zucchini and cook 5 minutes, stirring occasionally
3.       Add red pepper and cook 1 minute
4.       Whisk together ¼ cup oil, balsamic vinegar, Italian seasoning, salt and pepper in large bowl
5.       Add tortellini, broccoli, and cooked vegetable mixture
6.       Toss well
7.       Chill before serving

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