Quick, easy handheld food for school
Back-to-school is a busy time.
Handhelds – such as muffins, wraps and no-bake balls – help make life a little easier and, hopefully, healthier.
Here’s a roundup of fast and simple recipes from around the Web for school-day meals and snacks.
If you have a foolproof back-to-school breakfast, packed lunch or after-school snack recipe, the Spokesman-Review Food section invites you to share it.
Write to: Adriana Janovich, Food Editor, The Spokesman-Review, P.O. Box 2160, Spokane, WA 99210. Call (509) 459-5446 or send an email to adrianaj@spokesman.com.
My Mom’s Muffins
From http://thepioneer woman.com
Sneak a banana into your kids’ diet with these muffins from Ree Drummond, aka “The Pioneer Woman,” who writes that they’re “perfect for breakfast, to pop in the lunchbox, or as an after school snack.”
“If you can keep from slathering butter and jelly all over them like some people around here, they’re really good for you!”
1 cup whole wheat flour
1/2 cup all-purpose flour
1/4 cup ground flaxseed/flaxseed meal
1 cup regular oats
1/2 cup packed brown sugar
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 cup walnuts, roughly chopped
1/2 cup raisins
1 cup buttermilk
1 whole egg
1 whole banana, peeled and mashed with a fork
1/2 cup applesauce
1/4 cup molasses
Extra buttermilk as needed for thinning
Preheat the oven to 350 degrees. Thoroughly grease a 12-count muffin pan.
In a large bowl, combine flours, flaxseed meal, oats, brown sugar, salt, baking soda, baking powder, cinnamon, walnuts and raisins. Stir together until combined.
In a separate bowl, mix together the buttermilk, egg, banana, applesauce and molasses.
Pour the wet ingredients into the dry ingredients, stirring until it just barely comes together. Batter should be wet and sticky; if needed, splash in a couple extra tablespoons of buttermilk.
Scoop ¼ cup helpings into the muffin cups and bake for 16 to 18 minutes, or until deep golden brown.
Serve with softened butter and jelly.
Veggie Pinwheels
From www.tasteofhome.com
These were billed as appetizers, but they could very easily be packed into a school lunch or served as an afterschool snack.
1 (8-ounce) package reduced-fat cream cheese
2 tablespoons Vidalia onion salad dressing (such as Braswell’s or Virginia Brand)
1/2 cup finely chopped fresh broccoli
1/4 cup grated carrot
1/4 cup finely chopped red onion
1/2 teaspoon dill weed
4 (8-inch) whole wheat tortillas
In a small bowl, beat cream cheese and salad dressing until blended. Stir in the broccoli, carrot, onion and dill weed. Spread over tortillas. Roll up tightly; wrap in plastic wrap. Refrigerate for at least 2 hours. Unwrap and cut each into eight slices.
Yield: 32 servings
Fiesta Veggie Wrap
From “The Lunch Box” by Kate McMillan and Sarah Putman Clegg
2 tablespoons cream cheese or goat cheese, softened
2 teaspoons pesto
1 flour tortilla, preferably green or red
1/2 ripe avocado, sliced
1/4 cup carrot, shredded
4 slices English cucumber, cut on the diagonal
Salt and ground pepper
In a small bowl, mix together the cream cheese and pesto. Spread the cream cheese mixture evenly over the tortilla. Top with the avocado slices, arranging them in a horizontal line across the center or mashing them onto the surface. Arrange the carrot and cucumber on top of the avocado. Sprinkle with salt and pepper. Press down gently.
Fold about 2 inches of the right side of the tortilla over the filling. Press gently. Beginning with the rounded side closest to you, roll up the tortilla into a tight cylinder, with the filling peeking out the top. Alternatively, roll up the tortilla like you would a burrito, with the filling enclosed in the wrap.
Wrap in foil or a strip of pretty paper and place in an airtight container or sandwich bag and seal tightly. Refrigerate until ready to go.
Yield: 1 wrap
Note: For extra color and crunch, add any of the following veggies: celery or jicama matchsticks, sliced fennel, bell pepper matchsticks, baby spinach leaves, shredded red cabbage or sprouts.
Turkey Pinwheels
From “Real Food For Healthy Kids” by Tracey Seaman and Tanya Wenman Steel
1 large whole-wheat wrap (11 to 12 inches), or 2 smaller wraps (8 inches), or a 12-by 9-inch rectangular lavosh
1 tablespoon mayonnaise
1 lightly packed handful rinsed baby spinach leaves
1 tablespoon dried cranberries
2 medium carrots, ends cut off, peeled and coarsely shredded
2 slices Swiss cheese (2 ounces)
2 thin slices store-bought roasted turkey breast (2 ounces)
If necessary, warm the wrap in a 350-degree oven for 2 minutes to soften before filling.
Lay the wrap on a work surface and spread the mayonnaise all over. Sprinkle the spinach leaves, cranberries and carrots evenly on top. Arrange the Swiss cheese and turkey in even layers over the vegetable layer. Fold in the side edges and then roll up snugly from the bottom.
Cut crosswise into 4 even pieces and wrap tightly in plastic.
Yield: Makes 2 servings
Note: This is also a great way to make use of holiday turkey leftovers.
Apricot Almond Butter Snack Bites
From www.runningtothe kitchen.com
This no-bake, high-protein snack is sweetened with dates and dried apricots.
5 medjool dates, pitted and halved
1/4 cup dried apricots
1/4 cup cashews
1/4 cup hemp hearts
2 tablespoons chia seeds
1 scoop (about 1/2 cup) vanilla protein powder
1 1/2 tablespoons almond butter
Good pinch of kosher salt
1/2 teaspoon vanilla extract
About 1 tablespoon water (more or less depending on consistency)
Cacao nibs (optional)
Coconut flakes (optional)
Combine all ingredients except water and any add-ins in a food processor. Turn on and process until mixture is finely chopped and starts to come together. Depending on consistency, drizzle water in while running if the mixture needs a little help sticking together, usually about 1 tablespoon.
Transfer to a bowl and fold in any additional ingredients, such as cacao nibs and coconut flakes, if desired. With wet hands, scoop dough out by the tablespoon and roll into balls. Keep refrigerated.
Yield: 25 balls