House Works: Make School Lunches Fun

Many parents of are making last-minute preparations for the first day of the school year. And that might just involve deciding what to put in their children's lunch bags.

Sometimes a school lunch made at home can be a little boring. In this edition of House Works, Chef Judy joins us in the kitchen with some ideas to make a brown bag lunch at school a little more exciting.

Back to School Ham and Cheese
Chef Judy Gilliard
Servings: 6

It is so much fun to surprise your kids with little twist to their lunch. Try making their favorite sandwich and taking a cookie cutter to cut shapes out. (You can snack on the scraps.) I love making what I call stuffed sandwiches by taking bread or pizza dough and laying out different fillings. These are good for young and old alike. When filling the lunch box remember a bag of baby carrots, celery strips, apples and oranges and add a bag of animal cookies for a treat.

1 pound pizza dough
12 ounces ham center slices
6 ounces monterey jack cheese, shredded
12 medium green olives, pitted

Roll pizza dough in a rectangle place on baking sheet with parchment paper. Place ham slices over dough and sprinkle cheese over top. Place olives in and roll down the edge of the dough, starting with the edge with olives. Roll dough length-wise and pinch all seems together. Roll so the seem side is on the bottom.

Bake in a 350 degree oven for 30 minutes. Let cool. Wrap with foil or cling wrap and place in the refrigerator for at least 3 hours. Slice in 12 slices and put two slices in sandwich bags.

Per Serving (excluding unknown items): 393 Calories; 18g Fat (42.9% calories from fat); 23g Protein; 33g Carbohydrate; 1g Dietary Fiber; 55mg Cholesterol; 993mg Sodium. Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 0 Fruit; 2 Fat.

Copyright: Judy Gilliard

Back to School Peanut Butter and Jam
Chef Judy Gilliard
Servings: 6

1 pound pizza dough
6 ounces peanut butter chip
6 ounces jam, shredded

Roll pizza dough in a rectangle. Place on a baking sheet with parchment paper. Spread peanut butter over dough and spread jam on top. Roll dough length-wise and pinch all seems together. Roll so the seem side is on the bottom.

Bake in a 350 degree oven for 30 minutes. Let cool, wrap with foil or cling wrap and place in the refrigerator for at least 3 hours. Slice in 12 slices and put two slices in sandwich bags.

Per Serving (excluding unknown items): 385 Calories; 10g Fat (24.1% calories from fat); 11g Protein; 63g Carbohydrate; 2g Dietary Fiber; 2mg
Cholesterol; 84mg Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 1 1/2 Fat; 2 Other Carbohydrates.

Copyright: Judy Gilliard



About the Author...
Taryn Vanderford
Taryn Vanderford co-anchors “First at Four” Monday through Friday with her husband, Jon Vanderford.
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