A Month of School Lunches
Sushi Rice Salad: Cook sushi rice or regular rice according to package instructions. While still warm, add a little sugar dissolved in rice or cider vinegar and toss with a fork. Fold in diced red bell pepper, shredded carrots, cooked and shelled edamame and salt; toss to combine.
Spaghetti Frittata: Fold leftover spaghetti into beaten eggs combined with some grated Parmesan cheese. Pour into a square baking pan and bake at 350 until just set. Cut into rectangles and serve on slices of foccacia or other bread.
Fontina, Onion, and Mushroom English Muffins: Toast English muffins and brush with a cut garlic clove and a little olive oil. Top with sliced fontina cheese, sauteed onions and sauteed sliced mushrooms.
Pork Parmesan Sandwich: Dip pork cutlets first in flour, then eggs, then in a mix of breadcrumbs and grated Parmesan cheese. Saute until golden brown and cooked through. Pack on crusty rolls with greens and a drizzle of lemon juice and olive oil.
Roasted Vegetable and Cheese Salad: Roast (or grill) an assortment of seasonal vegetables and dress with oil and vinegar. In a separate container pack slices of Manchego or Cheddar cheese and a crisp green to be tossed together at lunch time. Send along toasted pumpkin seeds.
Sandy Gluck hosts Martha Stewart Radio's Everyday Food weekdays at 11 a.m. EST on on Sirius XM.
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How do you mix it up for your kids' lunches? Share your ideas below!