Minneapolis-St. Paul Star TribuneLunch recipes for kids...
Confetti Ham and Cheese Wraps
Ingredients:
3/4 cup shredded Cheddar cheese
1/2 cup frozen whole kernel corn, thawed
2 tbsp. mayonnaise or salad dressing
2 tbsp. sour cream
five 6- to 8-inch flour tortillas
5 slices fully cooked deli ham
Preparation:
Put the cheese, corn, mayonnaise and sour cream in a bowl. Stir until mixed.
Top each tortilla with 1 slice of ham. Spread 2 tbsp. of the corn mixture over each slice of ham, using the back of a spoon.
Roll up the tortillas. Poke a toothpick in the center of each tortilla to keep it rolled up. Serve right away. Wrap any leftovers with plastic wrap and put them in the refrigerator.
Serves 5.
—Betty Crocker's Kids Cook!
Tuna-Veggie Sandwiches
The beauty of sandwiches like this one is that you can substitute everything—from the meat to the veggies—to suit your child's taste. If you're tired of sandwiches, pack up the tuna-veggie mixture and send crackers.
Ingredients:
1/2 cup plain low-fat yogurt
2 tbsp. mayonnaise
1 tsp. prepared mustard
1 large rib celery, rinsed and dried, then diced
1 small red pepper, rinsed, seeded and diced
1 small carrot, peeled and diced
1/2 cup packed spinach leaves, stems removed, thinly sliced
one 6-ounce can solid white water-packed tuna, drained
4 mini pita breads or 8 slices whole-wheat bread
4 lettuce leaves
Preparation:
In a mixing bowl, combine yogurt, mayonnaise and mustard and mix well. Add celery, pepper, carrot and spinach leaves. Add drained tuna, breaking it into large chunks. Stir the mixture until combined.
Cut each pita crosswise in half. Place a lettuce leaf in the pocket of each pita bread. Spoon some tuna-veggie salad into each pita pocket. (You can make the mixture ahead; it keeps in the refrigerator for up to 3 days.)
Serves 4.
—The Good Housekeeping Illustrated Children's Cookbook
BBQ Chicken Wrap with Quick and Crunchy Slaw
The beauty of this wrap is that you're able to use leftover chicken (or any other meat, for that matter). If you're not a coleslaw lover, then skip the slaw and add a little grated Cheddar cheese instead.
Ingredients:
2 cups shredded chicken
2 cups barbecue sauce
four 8-inch flour tortillas
1 cup Quick and Crunchy Cole Slaw (see recipe)
Preparation:
In a large bowl, combine meat and barbecue sauce and mix well. Cover with plastic wrap and warm in the microwave for about 1 1/2 minutes.
Place tortillas on a round baking dish or large plate and cover with a damp paper towel. Microwave until warm and soft enough to roll, about 40 seconds.
Spread 1/2 cup of the meat mixture down the center of one tortilla. Top with 1/4 cup of the Quick and Crunchy Slaw and roll up into a tight cylinder. Repeat with other tortillas and serve.
Serves 4.
—Emeril's There's a Chef in My Soup
Quick and Crunchy Slaw
Note: This recipe from Emeril calls for Baby Bam, a toned-down version of his spice blend. You can make a batch of the seasoning (which is good on everything from soups to hamburgers, see recipe) or add your own combination of spices.
Ingredients:
1 cup shredded green cabbage
1 cup shredded red cabbage
1/4 cup minced yellow onion
1/4 cup mayonnaise
2 tbsp. finely chopped green onion (tops only)
1 tbsp. whole-grain spicy mustard
1 tsp. honey
1/2 tsp. Baby Bam (see Note)
1/4 tsp. salt
pinch of ground black pepper
Preparation:
Combine cabbage, onion, mayonnaise, green onion, mustard, honey, Baby Bam, salt and pepper in a large bowl. Stir well. Cover and refrigerate 1 hour before serving or keep refrigerated for up to a day.
Makes 2 1/2 cups.
Baby Bam
When stored in an airtight container, this spice blend lasts up to 3 months.
Ingredients:
3 tbsp. paprika
2 tbsp. salt
2 tbsp. dried parsley
2 tsp. onion powder
2 tsp. garlic powder
1 tsp. ground black pepper
1 tsp. dried oregano
1 tsp. dried basil
1 tsp. dried thyme
1/2 tsp. celery salt
Preparation:
Place paprika, salt, parsley, onion powder, garlic powder, pepper, oregano, basil, thyme and salt in a mixing bowl. Stir well to combine. Store in an airtight container.
Makes about 3/4 cup.
