Edit ModuleShow Tags
Edit ModuleShow Tags

School Lunch Gourmet

Try these healthy recipes that your kids will love!


Published:

Any parent knows it’s tough to pack lunches that are easy to make, healthy, and more importantly, that kids will actually eat. With school back in session, we asked three of our favorite comfort food restaurants for simple, healthy recipes the kiddies should love.


1. Grilled Chicken With Dill-Yogurt Dipping Sauce

Sean Canavan    

Tender Greens, Executive Chef

“Make sure the chicken is completely cooled so it won’t wilt the lettuce—you can even cook it the night before. I make this for my daughter to take to school all the time, and she loves it!”

Andrew Bannecker

Recipe

Ingredients for chicken:
4 boneless chicken breasts • ¼ cup olive oil • 2 tablespoons Dijon mustard • 1 tablespoon chopped garlic • 2 tablespoons Worcestershire sauce • 1 teaspoon chopped rosemary • Salt and pepper to taste

Directions:
Slice chicken breast into 1-inch-wide strips, and season with salt and pepper. Whisk together olive oil, mustard, garlic, Worcestershire, and rosemary. Add chicken strips and marinate for 30 minutes. Cook the chicken on the grill or in skillet, about 3 minutes each side, then let cool completely. Pack in crunchy romaine lettuce.

Ingredients for dip:
1 cup plain yogurt • 1 lemon, juiced • 1 tablespoon chopped fresh dill ( 1 tsp dried dill can also be used) • 1 tablespoon chopped fresh mint • ½ teaspoon finely chopped garlic (optional) • Salt and pepper to taste

Directions:
Simply whisk all ingredients together in a bowl.

On the side:
Cucumber strips, sliced radish, and carrot sticks.
 



2. Macaroni and Cheese Salad

Allison Arevalo   

Homeroom, Owner

“This cold version of mac and cheese travels a lot better than hot. So many kids are being prescribed gluten-free diets these days, I subbed quinoa elbows for regular pasta. And we suggest Jack cheese because one thing I’ve noticed at Homeroom is that kids always want the mildest cheese possible.”

Andrew Bannecker

Recipe

Ingredients:
½ pound quinoa pasta elbows • 2 cups frozen peas, thawed and drained • 1 bunch fresh mint, chopped • 1 ⅓ cup shredded Jack cheese • 3–4 tablespoons extra virgin olive oil • Sea salt

Directions:
Boil pasta in water until al dente. Drain, rinse under cold water (to stop it from overcooking), and drain again. In a large bowl, toss pasta with peas, mint, cheese, and olive oil. Sprinkle with salt.

On the side:
Seasonal fruit salad.
 



3. Tuna Salad

Allison Arevalo   

Chow, Executive Chef

“Cooking fresh tuna is great, but using canned tuna is easier, and there are some great brands out there. [Look for sustainably caught; Chow uses Wild Planet.] The fruits and veggies in the recipe should be grated fine enough that they almost melt into the mixture: Kids won’t even be able to see them, but they’ll still benefit from the nutrition. Subbing yogurt for mayo is an easy way to make it healthier.”

Andrew Bannecker

Recipe

Ingredients:
⅓ pound ahi tuna steak (or 15-ounce can of tuna packed in water) • 1 tablespoon (heaping)
lowfat yogurt • 1 teaspoon Dijon mustard • 1 tablespoon celery, finely grated • 1 tablespoon apple, finely grated • 1 tablespoon fennel, finely grated (optional) • 1 pinch salt

Directions:
Cook tuna steak in olive oil, about three minutes per side, let cool, then break into large chunks (or drain a can of tuna and discard the water). In a bowl, mix tuna with remaining ingredients. Serve with saltine crackers or on any whole wheat bread. If assembling a sandwich, first place tuna between two pieces of dry lettuce; it will protect the bread from becoming soggy.

On the side:
Halved grapes, raw carrot sticks, cheese, nuts, or watered-down juices.

 

Sign up to get our e-newsletter and receive exclusive invites to special events, parties, and happenings.

Edit ModuleShow Tags
Edit ModuleShow Tags Edit ModuleShow Tags Edit ModuleShow Tags

Faces

Edit ModuleShow Tags

Find us on Facebook