School Lunch Gourmet
Try these healthy recipes that your kids will love!
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
Tender Greens, Executive Chef
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
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
Simply whisk all ingredients together in a bowl.
On the side:
Cucumber strips, sliced radish, and carrot sticks.
2. Macaroni and Cheese Salad
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
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
Chow, Executive Chef
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
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.