This Week's Thursday Thirteen - The Thirteen Ingredients For Making Figgy Pudding

Thursday Thirteen



Oh, bring us a figgy pudding;
Oh, bring us a figgy pudding;
Oh, bring us a figgy pudding and a cup of good cheer
We won't go until we get some;
We won't go until we get some;
We won't go until we get some, so bring some out here

Okay.
Well, to begin with, Grammy finds this to be a bit rude and demanding and doesn't care much for the threat about not leaving. That is not polite.
However, it is Christmas and children do become overstimulated, so I suppose...

The second problem is, Grammy is not real sure what figgy pudding consists of (other than figs?) and doesn't know how to make one.
Until today.

Figgy Pudding:

2 package(s) (8 ounces each) dried Calimyrna figs
1 3/4 cup(s) milk
1 1/2 cup(s) all-purpose flour
1 cup(s) sugar
2 1/2 teaspoon(s) baking powder
1 teaspoon(s) ground nutmeg
1 teaspoon(s) ground cinnamon
1 teaspoon(s) salt
3 large eggs
1/2 cup(s) (1 stick) margarine or butter, melted and cooled slightly
1 1/2 cup(s) (3 to 4 slices white bread) fresh bread crumbs
1 tablespoon(s) grated orange peel
Marzipan fruit and greens, for garnish

Preheat oven to 350 degrees F. Grease 2 1/2-quart metal steamed-pudding mold or fluted tube pan.

With kitchen shears, cut stems from figs; cut figs into small pieces. In 2-quart saucepan over medium-low heat, cook figs and milk, covered, 10 to 15 minutes, stirring occasionally (mixture may look curdled). Be careful not to let mixture boil.

Meanwhile, in medium bowl, mix flour, sugar, baking powder, nutmeg, cinnamon, and salt.

In large bowl, with mixer at high speed, beat eggs 1 minute. Reduce speed to low; add margarine or butter, bread crumbs, orange peel, and warm fig mixture. Gradually add flour mixture; beat until just blended.

Spoon fig mixture into mold, smoothing top. Cover with sheet of greased foil, greased-side down. (If your mold has a lid, grease the inside and do not use foil.)
Place the mold in a deep roasting pan and place on oven rack. Pour hot tap water into roasting pan to come 2 inches up side of mold.

Bake pudding 2 hours or until firm and it pulls away from side of mold. Remove pudding from water bath; remove foil and cool on wire rack 10 minutes. Invert onto serving plate; remove mold. Garnish with marzipan fruit and greens. Serve warm with a dollop of whipped cream.


So that's figgy pudding. With thirteen ingredients. I doubt that I'll make any but it is good to know how it's done. Maybe if someone were to ask politely?

We wish you a Merry Christmas;
We wish you a Merry Christmas;
We wish you a Merry Christmas and a Happy New Year.
Good tidings we bring to you and your kin;
Good tidings for Christmas and a Happy New Year.

'Twas The Week Before Christmas - And There's Still Time To Make It From Scratch

The final edition before Christmas of the Make It From Scratch blog carnival is Here and once again, it's full of really good stuff...

Visit Mrs. Micah's site and find links to all of the participants - lots of recipes, last minute craft ideas, some different thoughts on ways to celebrate.

I love Make It From Scratch day!

Make It From Scratch - For Christmas!

My post for today has been made super easy by Summer at Summer's Nook and the ladies of the 43rd edition of the Make It From Scratch Blog Carnival. This week's carnival is loaded with Christmas crafts, gifts, comforts and recipes.
Go on over to Summer's Nook and take a look!

The Candy House

It began two weeks ago when we went to visit Santa and Maya saw the Candy House.
oooohhhh....a Candy House....



Since then, she's seen candy houses at Walgreen's and at Big Y, she spotted candy houses in Christmas magazines. There was a candy house in a commercial on TV.
Every time she saw one, Maya wanted me to look at it too.
A Candy House.

This morning we made a Candy House.

Nothing fancy, not a gingerbread house, our house began as a cardboard box covered with foil. We frosted it, shingled it with graham crackers, then dressed ourselves in coats and hats and boots and mittens and set out for a walk to the corner store for the candy.





By lunch time, we had our very own Candy House.



Now that it's almost time for bed, our candy house has a lot less candy.
I tried to quell the vandalism - "nibble, nibble, little mouse! Who's that nibbling at my house?"

"It's me, Maya. I'm eating the candy off this house."

Alrighty then.
Carry on.

Now Here's A Good Site! ThriftyFun.com

This is a big site full of Good Things.
I stumbled across it looking for Christmas ideas and they certainly have those!

Here are nearly 200 Christmas recipes that ThriftyFun users have submitted throughout the years.

But here's the idea I loved - simple, thrifty, fun!



Greeting Card Finger Puppets!

Turkey Cupcakes - From Grampy And Betty Crocker!

Grampy emailed this recipe this morning, from his computer downstairs to Grammy's computer upstairs. Maya and I think he might be hoping to see these on his Thanksgiving table. We think that can be arranged!

If you'd like to make these cupcakes for your family, you'll find the recipe on the Betty Crocker website at this link: Turkey Cupcakes

And now I will be joining Grampy on his Thanksgiving Vacation.
I wish all Ye Thankful People a Very Happy Holiday!
God Bless You.

Blogging will resume on Monday, November 26, 2007

Start Now - A List Of Ten Guides To A Stress Free Thanksgiving Holiday (honest)

Now that Halloween is done and the sugar high has worn off, I plan to take spend some time both myself and with Maya focusing on the importance of family. It was while I was cruising around the 'net looking for ideas for a family theme that I found this -
A list of ten different ways to approach Thanksgiving - the Biggie of family holidays. I like this list because it lets you choose from elaborate, lengthy preparations, slap-dash on the table meals and all dinners in between with each one leading to a fine family feast. Just follow the links.
( Thanks, Allrecipes.com !)

A Stress-Free Thanksgiving
BY: Allrecipes Staff
Ten tips for an easier holiday.

Do-ahead Thanksgiving
BY: Pam Anderson
The holiday is really about catching up with family and friends.

Last-Minute Thanksgiving
BY: Mackenzie Schieck
Get ideas and recipes for putting together a fantastic Thanksgiving the day before.

Last-Minute Thanksgiving Timeline
BY: Mackenzie Schieck
You won't get behind prepping your last-minute thanksgiving with this handy to-do list.

Make-Aheads
BY: Allrecipes Staff
Use this guide to prepare parts of your Thanksgiving meal several days in advance.

Thanksgiving Menus for Beginners to Experts
BY: Frances Crouter
Whether this is your first time preparing Thanksgiving dinner or your fiftieth, we've got a menu for you.

Thanksgiving on the Go
BY: Allrecipes Staff
Traveling with food? Get helpful planning tips for making the trip as easy as possible.

Thanksgiving Planner: The Four Week Plan
BY: Vanessa Greaves
There's no way Thanksgiving is going to take you by surprise this year--use this guide for Turkey Day success.

Thanksgiving Planner: The One-Week Plan
BY: Vanessa Greaves
Maybe you meant to get started planning earlier, but using this to-do list as a guide, one week is all you'll need to pull together an amazing Thanksgiving feast.

Thanksgiving Planner: The Two-Week Plan
BY: Vanessa Greaves
Thanksgiving is just two weeks away, but you still have plenty of time to put together a beautiful turkey day--get tips and recipes!

Halloween And More At Thrifty Fun.com

I found a great new site this morning - Thrifty Fun! I stumbled onto their Halloween Page with it's Frugal Costume Ideas, lots of crafts, and even some ideas for Halloween Alternatives for families who don't celebrate Halloween.
From there I discovered that the site is really a community - a site where regular folks can share their knowledge and ideas.
There are also free newsletters to sign up for - if you're like me, your email box is already bursting with all the great newsletters out there - but there is always room for a few more!

Make It From Scratch - Autumn

Check out the 35th edition of the Make It From Scratch blog carnival at Nini Makes.
Lots of great recipes, a really cute scarecrow template (Grammy and Maya will be working on that this afternoon!), a tinker bell costume - a long list of fun ideas. Of course, Maya's pumpkin is there too!

Safe Handling of Fresh Produce

from the Partnership For Food Safety Education

The proportion of foodborne illness associated with fresh fruits and vegetables has increased over the last several years. As health and nutrition experts continue to recommend we add more fruits and vegetables to a healthy daily diet, it becomes increasingly important that consumers know how to handle them properly. Make food safety a priority!

SIX STEPS TO SAFER FRUITS AND VEGETABLES

1. Check

* Check to be sure that the fresh fruits and vegetables you buy are not bruised or damaged.
* Check that fresh cut fruits and vegetables like packaged salads and precut melons are refrigerated at the store before buying. Do not buy fresh cut items that are not refrigerated.

2. Clean

* Wash hands with warm water and soap for at least 20 seconds before and after handling fresh fruits and vegetables.
* Clean all surfaces and utensils with hot water and soap, including cutting boards, counter tops, peelers and knives that will touch fresh fruits or vegetables before and after food preparation.
* Rinse fresh fruits and vegetables under running tap water, including those with skins and rinds that are not eaten. Packaged fruits and vegetables labeled “ready-to-eat”, “washed” or “triple washed” need not be washed.
* Rub firm-skin fruits and vegetables under running tap water or scrub with a clean vegetable brush while rinsing with running tap water.
* Dry fruits and vegetables with a clean cloth towel or paper towel.
* Never use detergent or bleach to wash fresh fruits or vegetables. These products are not intended for consumption.

3. Separate

* When shopping, be sure fresh fruits and vegetables are separated from household chemicals and raw foods such as meat, poultry and seafood in your cart and in bags at checkout.
* Keep fresh fruits and vegetables separate from raw meat, poultry or seafood in your refrigerator.
* Separate fresh fruits and vegetables from raw meat, poultry and seafood. Do not use the same cutting board without cleaning with hot water and soap before and after preparing fresh fruits and vegetables.

4. Cook

* Cook or throw away fruits or vegetables that have touched raw meat, poultry, seafood or their juices.

5. Chill

* Refrigerate all cut, peeled or cooked fresh fruits and vegetables within two hours.

6. Throw Away

* Throw away fresh fruits and vegetables that have not been refrigerated within two hours of cutting, peeling or cooking.
* Remove and throw away bruised or damaged portions of fruits and vegetables when preparing to cook them or before eating them raw.
* Throw away any fruit or vegetable that will not be cooked if it has touched raw meat, poultry or seafood.

REMEMBER -- If in doubt, throw it out!

Baked Mozzarella Sticks

Fried mozzarella is a favorite of both Maya's and mine. I also know it's a food that we should limit - if not eliminate! - from our diet. (I don't care what McDonald's is promising about the absence of trans-fat)

I found this recipe in this evening's paper. A delicious solution!

Baked Mozzarella Sticks

1 12-ounce package reduced-fat mozzarella string cheese
1 egg
8 tablespoons Italian flavored bread crumbs
1/2 cup marinara sauce, warmed

Position rack in upper third of oven and preheat oven to 350 degrees. Line a baking sheet with foil and spray lightly with cooking spray. Remove cheese from package and set aside. In a small bowl, whisk egg until foamy. Scoop breadcrumbs onto a large plate.

Dip one piece of string cheese in egg until coated and then in breadcrumbs, coating completely. Redip the string cheese in egg and then again in breadcrumbs, if desired. Place on baking sheet. Repeat with remaining string cheese and place on baking sheet 1 1/2 inches apart. Spray string cheese lightly with cooking spray.

Bake 5 to 6 minutes or until heated through. Cheese may melt slightly and lose shape. Simply press it back into shape. Serve with warmed marinara for dipping.

Makes 6 servings of 2 pieces each.

Healthy Snacks for Kids on the Go - Not only is it OK to eat between meals, snacking can actually be good for your child.

"Don't eat between meals." "Don't touch that cookie -- you'll spoil your dinner!" "Snacking will make you gain weight."

Chances are, you've said something similar to your children – or maybe heard it from your own mom.

But experts say that snacking on the right foods is not harmful. In fact, it can have health benefits for kids of all ages.

"Snacking is not a bad thing -- in fact, it's a good thing -- and it can actually help keep kids from overeating at mealtime," says Netty Levine, RD, CDE, a dietitian and diabetes educator at Cedars-Sinai Medical Center in Los Angeles.

Studies show that snacking during the school day improves both mood and motivation, and may impact concentration. Snacks may help children maintain performance during times of high mental demand, like when taking an exam or making a class presentation.

But even while we're bombarded with choices by the snack food industry, it's not always easy to find healthy snacks -- much less get your kids to eat them. To help parents make snack time both healthy and happy for children, experts who spoke to WebMD offered six simple guidelines.

1. Relax the Food Ties That Bind
While you may have strict nutritional guidelines for breakfast, lunch, and dinner, experts say snacks are the place to give children some wiggle room.

"I'm a firm believer that you can't be ultra strict when choosing snack foods, or your child will just go out and eat the really bad stuff on their own -- and probably a lot more of it," says Levine.

Give them a little of what they like (be it potato chips or candy bars) a couple of days a week, and you'll have better luck getting them to eat healthy snacks the rest of the time, she says.

2. Choose the Lesser of the Evils
When it comes to ingredients like sugar and saturated fat, you might think most commercial snack foods are pretty similar, give or take a gram. But look a little harder at the label and you may find important differences.

"If, for example, you have two items that are equal in sugar, fat, and calories, sometimes you'll find that one contains vitamins, minerals, and fiber while the other doesn't," says Marjorie Livingston, a professor of nutrition at the Culinary Institute of America in New York.

Opting for the more nutrient-dense snack will help ensure it has some redeeming value, even if some of the other ingredients are not top nutritional choices.

In addition, Livingston says, keep an eye on the sugar content. Some snacks, even seemingly healthy ones like flavored yogurt, are way over the top when it comes to added sweeteners.

"The American Medical Association says that when our sugar intake exceeds 25% of our total caloric intake, it impacts us nutritionally," says Livingston. "But the World Health Organization sets the threshold at 10% -- so sugar is an issue to consider."

A quick way to tell if a snack has gone over the line: It's over 250 calories a serving, it's probably got too many empty calories, Livingston says.

3. Portion, Portion, Portion
While it's OK to give kids some leeway on choosing what snacks to have, experts say it's still vital to pay attention to portion size.

"Parents should not ignore portion control boundaries just because it's a snack," says New York nutritionist Joy Bauer, MS, RD, CDN, director of JoyBauerNutrition.com. "Yes, you can relax a little in terms of allowing certain foods, but you should pay attention to how much of these foods your child is eating,"

It's also important to look for snacks with low levels of fat, saturated fat, and trans fat. Even if the package says a snack has no trans fats, read the ingredient list to be sure.

"If you see the word 'hydrogenated,' it means it has some trans fat, so avoid that snack," Bauer tells WebMD.

If your child is battling a weight problem, paying attention to portion size and total calories is vital, Bauer says. But, she says, don't deny the child the opportunity to snack.

"You don't want to exclude an overweight child from having snacks, but you must remember to include their snack calories as part of their daily caloric intake -- and teach your child how to do that as well," says Bauer.

To control portions and help kids learn the value of doing so, Levine suggests keeping some zip-top bags on hand, and letting kids prepare their own portion-controlled servings.

"You can use their age as a guideline – for example, a 7-year-old child can be allowed seven M&M candies, or seven potato chips, seven animal crackers," says Levine. "It teaches them counting skills as well as portion control."

4. Make It Easy to Eat Well
Having trouble getting your kids to eat healthy snacks -- like fruits, vegetables, and whole-grain items? Make these foods easy to munch, and they will eat more of them, Livingston says.

"No matter what food it is you're trying to get your child to eat, if you make it accessible, if it's easy to eat, if it's there waiting for them in the fridge or on the counter, you will increase the likelihood that they will eat it," says Livingston.

But cutting up fruits and veggies into bite-sized pieces isn't quite enough. Snacks should also be packaged in a way that makes it easy for kids to "grab and go," Livingston says.

"The key is not only making snacks easy to eat, but also easy to share," Levine adds. "Kids love to share their snacks at school and if you help them do that, they are more likely to eat what you prepare, rather then trade up for something from a vending machine."

Snacks that are easy to portion out into plastic bags and take along include fruit and veggie chunks; a mixture of dry cereal and nuts, raisins, and a few chocolate chips; "sandwiches" of whole-wheat crackers with peanut or almond butter; fruit roll-ups cut into bite-sized portions; half an energy bar cut into bite-sized pieces; popcorn or cookies measured out into 100-calorie portions.

5. Make It Yourself
Some pre-packaged snacks are quite healthy. But when you make a healthy snack from scratch, it's easy to "hide" the healthy ingredients, and give your kids the taste they want along with the nutrition you want them to have, Livingston says.

"For example, you can substitute 1/4 of the flour in any cookie or cake recipe with that same amount in ground flaxseed," Livingston says. "Your kids won't taste the difference, and you'll be giving them added fiber and important omega-3s."

Another of Livingston's tricks: Substitute fruit puree for one-half to three-quarters of the fat in any cake, cookie, or muffin recipe. You can also cut sugar by 1/3 to 1/2 without stirring up much of a fuss.

To make frozen fruit bars with more nutrients and less sugar, she says, puree berries, melon, or even bananas, and blend with a few tablespoons of fruit juice. Freeze the mixture in a paper cup or a plastic pop mold.

"By using the whole fruit puree instead of fruit juice, you get all the nutrients in a piece of fruit, and not all the sugar found in a juice," says Livingston.

6. Think Outside the Cookie Jar!

If you hear the word "snack" and automatically think cookies, chips, or pie, says nutritionist Samantha Heller, MS, RD, think again.

"A snack food doesn't have to be a sweet," says Heller, a senior clinical nutritionist at New York University Medical Center. "It doesn't even have to be a traditional snack food. Almost anything a kid likes to eat can be turned into a snack if you watch portion sizes."

Her suggestions include cold pizza (made with veggies and low-fat cheese); whole-wheat tortillas with spinach or other vegetable; hummus on pita bread; salsa & baked chips; dill/garlic low-fat yogurt dip and vegetables; mini oatmeal muffins with raisins; a whole-grain waffle with jam or fresh fruit.

"It's important to get kids away from the taste of sugar, and incorporating other types of snacks into their diet is one way to do that," says Heller.

Levine reminds us not to forget low-fat and no-fat dairy foods as a great snack alternative.

She suggests "low-fat yogurt with your own fruit puree to reduce sugar, string cheese, low-fat milk with cocoa, even low-fat frozen yogurt or ice cream is OK if you watch the portion size."

Snack Recipes
Whether you're preparing snacks for your kids to take to school, or treats to keep them satisfied in the afternoon or evening, Bauer offers these fun, kid-loving healthy snack recipes. WebMD Weight Loss Clinic members -- journal one serving of snacks as 'light dessert.'

Twist and Shout Trail Mix

This is a great project for younger kids (aged 2-6). Not only do they feel proud about preparing their own snack, they also get the chance to practice their math skills

1/2 to 1 cup Multi-Grain Cheerios
1/2 to 1 Cup mini pretzels (preferable oat bran)
1/2 cup of raisins
1/2 to 1 cup Goldfish crackers
1/2 cup milk chocolate chips
1/2 to 1 cup of peanuts

Lay out a snack-sized plastic bag for each child.
Have each child count out 10 Cheerios and place into a bag
Next, have each child count out 9 pretzels and place into the bag
Next, have each child count out 8 raisins and place into the bag
Next, have each child count out 7 raisins and place into the bag
Next, have each child count out 6 chocolate chips and place into their bag
Next, have each child count out 5 peanuts and place into their bag
Tightly close the plastic bags, and have all children stand up and do the twist. The kids will have fun shaking up the contents of their trail mix. (You might even want to play the song Twist and Shout).
1 serving = 10 Cheerios, 9 mini pretzels, 8 raisins, 7 Goldfish, 6 chocolate chips

Per serving: 105 calories, 3 g protein, 14 g carbohydrates, 4.6 g fat, 1 g saturated fat, 0 g cholesterol, 150 mg sodium, 1 g fiber.

Chocolate Pudding Sprinkle Cones

Instead of ice cream, these colorful cones hold creamy pudding that's topped with rainbow sprinkles for a festive touch. They also make a good party treat. They're best made ahead of time and refrigerated for about four hours before serving.

6 ice cream wafer cones, flat bottom, multi-color pack (green, pink, and beige)
1 3.9 ounce package Jell-O brand instant chocolate pudding mix (you can also use the sugar-free variety)
2 cups skim milk, cold
Colored sprinkles

In a large bowl, prepare chocolate pudding mix according to package directions (adding cold skim milk, whip approximately 5-10 minutes until pudding becomes thick).
Pour chocolate pudding evenly into six flat-bottom cones.
Sprinkle 1 teaspoon multi-colored sprinkles on top of each pudding cone.
Place in refrigerator for at least one hour. Be sure to set the cones on a stable tray or tight-fitting container to keep them from falling over.
Yield: 6 cones

Per cone: 105 calories, 4 g protein, 18g carbohydrates, 1 g fat, 1 g saturated fat, 0 mg cholesterol, 126 mg sodium, 0 g fiber, 107.3 mg calcium.

Frozen Pudding Lollipops

Make these at least four hours before you plan to serve them so they have time to freeze. You can even assemble them a day or two ahead and store them, well wrapped, in the freezer.

1 package fat-free, sugar-free chocolate instant pudding mix
2 1/2 cups skim milk
2 tablespoons light chocolate syrup
1/2 cup colored sprinkles or small candies
10 wooden Popsicle sticks
10 small paper cups

In a large bowl, blend pudding packet, milk, and chocolate syrup until thickened and thoroughly mixed.
Place 10 paper cups on a baking sheet and spoon 1 teaspoon of sprinkles or candies into the bottom of each. Pour pudding mixture evenly into each cup. Cover with aluminum foil.
Make a small hole in foil and insert a wooden stick into each pudding-filled cup.
Place baking sheet in freezer for at least 4 hours (or until pudding pops are frozen). Remove foil and tear away paper cups to serve.
Yield: 10 pops

Per pop: 90 calories, 3 g protein: 14 g carbohydrates, 3 g fat, 2 g saturated fat, 0 mg cholesterol, 72 mg sodium, 0g fiber, 85 g calcium.

A WebMD Feature Article

Source Here

Quick, Easy, Fun! – School Lunch Ideas

Now that breakfast is done, it’s time to send them on their way to school.
Here are some tips to help you pack a healthy lunch that your kids will look forward to eating…

The Lunch Box: Easy and Healthy School Lunch Ideas for Parents

Actual time for eating lunch at most schools only lasts for 15 to 20 minutes and is filled with distractions. Make sure the lunch foods you pack are easy to eat, packed in easily opened packages, and don't require peeling or special tools. Small children may not eat very much at one sitting. Think about packing appetizers instead of a large sandwich and whole banana. You can also include more choices if the quantity of each is smaller. Fill a mini muffin tin with small amounts of foods, wrap with foil, and pack into t Small foods are not only easier for children to handle, but they are more fun to eat. Cut sandwiches into smaller pieces, use tiny tortillas for wraps and small sandwich buns, serve baby carrots and peel and cut fruit into smaller pieces to interest your child in the foods you pack.

Think about different types of bread for sandwiches and dippers. Try crackers, mini waffles, rice cakes, mini croissants, pita bread, mini muffins, small bagels, tortillas, raisin or cinnamon bread. If your child wants the same thing day after day, go ahead and pack it, as long as the overall meal is nutritious and you are sure your child eats it. Kids don't like a lot of change in what they eat. Did you know that it takes 10 to 12 introductions to a new food before a child is usually willing to even taste it?

Take some time to look at the prepackaged lunches in your grocer's refrigerated section. These appeal to kids, but aren't very nutritious. You can pack the same types of snack foods, but use healthier choices for more kid appeal.
A healthy lunch should include choices from each food group - protein, grains, fruit, vegetables, and dairy products. Using the New "My Pyramid" let your child help to make choices and plan lunch menus in advance.

The Main Course....
A sandwich is by far the most common main attraction inside a lunch box. In a kid's lunchbox, a peanut butter and jelly sandwich on white bread is the perennial favorite. According to "The Great Food Almanac", the average American student will have consumed approximately 1,500 peanut butter and jelly sandwiches by graduation from high school. The pleasing combination helps provide the nutrition a child needs for a school day afternoon. Bread fills them up and supplies carbohydrates for energy. Peanut butter supplies protein for brain power, while the jelly makes it taste good. For a change from the usual peanut butter and jelly sandwich, try peanut butter and sliced bananas on raisin bread or peanut butter with apple slices on wheat bread.

Try a variety of fillings and bread alternatives. Fill a pita pocket with egg salad, chicken salad or tuna salad. Make mini-subs on a ranch roll or on a hot dog roll. Make tortilla roll-ups with tortillas and cheese spread or with sliced cheese and deli ham or turkey. Use left-over chicken or ham to make sandwich spread these tasty spreads are great on thin party bread slices. When you make dinner, think leftovers. Make sandwiches from sliced home-baked ham, roast beef or turkey breast instead of processed luncheon meats. Make an extra large roaster and slice half of the breast for chicken sandwiches. Make two meatloaves and save one to slice for cold meatloaf sandwiches. Cut sandwiches in quarters, in strips, or use cookie cutters to make them more appealing and easier for little ones to handle.

For Sandwich boredom....
Lunch doesn't have to include a sandwich every day. Fruit and yogurt, cottage cheese with fruit, simple meat & cheese roll-ups, are just a few alternatives. Make pasta salads using colorful pasta in fun shapes. Make a cold Veggie Pizza When lunch doesn't include a sandwich, add a slice of homemade quick bread, a muffin or mini muffins, breadsticks, mini bagels with jam or low-fat cream cheese, breadsticks, peanut butter or cheese on whole wheat crackers, nachos and salsa, or graham crackers.

For finicky eaters who need daily encouragement to eat enough to get the nutrition they need from meals at home, getting them to eat enough at school can be a real challenge. Picky eaters need a variety of foods in sizes they'll be comfortable with. A whole sandwich might look like too much food to a little girl without a big appetite, so pack only half a sandwich. To help make sure she's getting the nourishment she needs, include a thermos of milk each day. Make it strawberry or chocolate if that means she'll be sure to drink it. Add healthy extras like string cheese, peanut butter-stuffed celery, a hard-boiled egg or pudding.

Add Fruit or Veggies....
Put fruit or veggies such as grapes, cherries, strawberries, tangerine slices, orange slices, fresh pineapple wedges, and chunks of melon, grape tomatoes, and baby carrots in a zipper sandwich bag or a small plastic container. Plums, peaches, nectarines, apples, pears, and other whole fruit should be washed thoroughly and wrapped in a paper towel. To minimize waste, look for fresh fruit that's kid-sized. When fresh fruit isn't available, pack dried fruit such as raisins, cranberries, apricots and peaches or canned fruit.

What's for Dessert?
Unless a child must stick to a low-fat or sugar-restricted diet for weight control or other health reasons, adding a sweet treat shouldn't be a problem as long as the rest of the lunch is well-balanced. For little cookie monsters who really look forward to their favorite goodies, add a few small cookies occasionally, store-bought or homemade.

And finally-Keep it cold....Keep it safe...
Start with a clean lunch box and cold food. Place sandwiches and any other foods that would normally be refrigerated, next to a small blue ice pack or a frozen water bottle. You can also freeze a juice drink box and use it instead of an ice pack, but I think most kids should be encouraged to drink milk with their lunch. Small cartons make sure your child understands that any leftover parts of sandwiches, chicken, dairy products, and other perishables not eaten at lunchtime, must be placed in a trash can in the lunch room, not saved for after school milk can be purchased at school or include a thermos of milk.

Sweet & Spicy Tuna Wraps
Ingredients:
1 pouch Star-Kist Sweet & Spicy Tuna
3 Fresh Basil leaves, cut into strips (optional)
2 Flour tortillas
1/2 cup Tomato, small, diced
1/2 cup Carrots, shredded
3 Tbsp. Creamy Italian dressing
1 cup Lettuce, shredded
4 ounces Mozzarella cheese, shredded
In a small bowl, mix together tuna, carrots, basil, and 2 Tbsp. Italian dressing. On the center of each tortilla, place: 1/2 cup lettuce, 1/4 cup tomatoes, 1/2 Tbsp. Italian dressing, 1/2 tuna mixture and 2-oz. Mozzarella cheese. Fold end of tortilla over the above ingredients and roll tightly. Cut in half, diagonally, and serve.

Lunch on a stick:
For a Meat Kabob:
For the turkey and cheese kebab:
cooked turkey, chopped
sliced cheese
cucumber, chopped
cherry tomatoes

For the fruit kebab:
strawberries, halved
peach or nectarine, chopped
kiwi, chopped
apple, chopped
dried apricot, chopped
Thread your chosen foods onto a skewer until full, leaving just enough room at each end to hold it

Posted by Joyce Tompkins at PolkVoice.com – your news, words and photos
For more Nutrition Information contact Joyce Tompkins @ Polk County Extension Service (863)519-8677 x114 or j6256@ufl.edu

A couple more resources to keep those delicious lunch ideas coming!

School Lunch Tips
and Tricks from Amazing Moms

Family Fun A+ Lunches and Snacks including backpack snacks
fuel for the entire day

It's September! Reasons To Celebrate - It's Better Breakfast Month!

Here are a few links to help you get every day in September off to a great start!

Breakfast Recipes From Around The World

Back-To-School Breakfast Recipes and Ideas

and

Mr. Breakfast!
including a Breakfast Club with with contests, a message board,and a breakfast lover’s photo gallery!