Recipe for Success Chefs to the Lunch Rescue

Chef Molly Graham
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Back to school means back to the drawing board for fresh lunch box ideas.
     To keep your kids from trading their PB&J for their lunch buddy's slice of pizza, creativity is a must!
      Feeling stumped?  The Recipe for Success Culinary Team has done the work for you by creating a week's worth of flavor-packed menus that are healthy, delicious and simple.

      Put those little hands to work and let your kids assist in the preparation of their own lunch.  They will be more likely to eat it.
Happy Cooking and Bon Appetit!

Monday: Baked Falafel Pita with Cucumber Yogurt & Veggie Dippers
by Chef Nicole Livezy
Download the recipes:
Baked Falafel Pita with Cucumber Yogurt Dip.pdf

Tuesday: Roasted Succotash with Greens
By Chef Ruth Gonzales Riojas
Download the recipe:
Roasted Succotash with Greens.pdf

Wednesday: Chicken Salad Lettuce Cups
By Chef Ronnie Alford
Download the recipe:
Chicken Salad & Lettuce cups.pdf

Thursday: Mini Garden Greens Frittatas
By the RFS Culinary Team
Download the recipe:
Mini Garden Frittatas.pdf
Friday: Peanut Butter Banana Sandwich and Strawberry Salad
Chef Molly Graham
Download the recipes:
Peanut Butter Bannana Sandwich.pdf

Any Day: Fruit & Yogurt Parfait
By Chef Ruth Gonzales Riojas
Download the recipe:
Fruit Salad.pdf

Tip from the RFS Team: Package lunches in an insulated box or bag with a re-useable ice pack.  Or make your own ice pack by including a smoothie or fruit juice frozen in a sealed container.  It will keep your other dishes cool and by lunch time it will be ready to drink.
Some of our favorite lunch boxes:
Go Green Lunchbox  Laptop Lunches  Re Use It  Lunch Sense  Planet Box  Lunch Bots  Kids Konserve
Do you have a tip for a healthy packed  lunch?  Please share it by submitting a comment!

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I just heard a two great recipes from Martha Shulman For leftover broccoli stems: Peel the stems Slice into coins about 1/8 inch thick Put coins in a jar with 1/2 teaspoon of salt, tighten the lid, shake the jar and place in fridge overnight, which will draw out the moisture. Next morning, pour out the water, toss with garlic, olive oil & vinegar for a fabulous fresh pickled snack or hors d'oeuvre Or for carrots: slice into sticks, steam for 5 minutes immediately toss with a nice sea salt, vinegar, olive oil and chopped fresh mint. Voila!

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