With the school year just beginning, start off on the right foot with the perfect back to school lunch!
Gale Bolinger, from the Healthy Eating Advocate, was live on Tuesday's "Great Day" to show off some of her favorite back to school lunches. Some of Bolinger's favorites include sandwiches and wraps, along with some great desert ideas.
Here's a look at some of the recipes Bolinger talked about:
Garden Stuffed Pitas
Makes 6 to 8 servings
3/4 cup chopped green onions
1/3 cup vegetable broth
2 15-ounce cans white beans, drained and rinsed
2 10-ounce cans diced tomatoes and chilies
1 cup frozen corn
1/3 cup tomato paste
1 teaspoon chili powder
dash Tabasco sauce
6-8 pieces pita bread
2 cups shredded lettuce
1 tomato, chopped
1/2 cup chopped cucumbers
Cook green onions in broth for 5 minutes, stirring occasionally. Add beans, tomatoes and chilies, corn, tomato paste and chili powder. Cook uncovered over medium heat for 10 minutes, stirring occasionally. Season with Tabasco sauce. Serve in pita bread, topped with lettuce, cucumbers and tomatoes.
Per serving (1/6 of recipe): 319 calories, 1.4 g fat, 0.3 g saturated fat, 4 percent calories from fat, 0 mg cholesterol, 16.2 g protein, 63.5 g carbohydrate, 7.6 g sugar, 10.2 g fiber, 547 mg sodium, 177 mg calcium, 6.5 mg iron, 20.5 mg vitamin C, 502 mcg beta-carotene, 2.7 mg vitamin E
Preparation Time: 25 minutes
rice paper (purchased at Asian markets like R.N. Market on Cedar and Herndon or Asian One Market at Ashland and Blythe)
lettuce (Romaine, leafy greens)
peppers if you like it hot
any vegetable that you enjoy, cut up
In very hot water, soak rice paper for 1-2 minutes. Place on counter, add vegetables and wrap burrito or egg roll style.
1 Tablespoon Satay peanut sauce (look for one without hydrogenated oil or high fructose corn syrup)
1 Tablespoon sesame seed or peanut oil
1 Tablespoon chopped peanuts
Stir together ingredients until oil is blended. Dip wraps into sauce and enjoy! Great as an appetizer or a light meal.
Heat tortilla until soft. Spread beans on tortilla, add cheese and lettuce. Fold both ends in and roll to form burrito. Eat warm or cold.
Wrap in plastic wrap or aluminum foil.
Peanut Butter Balls
½ cup peanut butter (preferrably organic, with just the nuts and salt. Trader Joe's is best)
2/3 cup moist shredded coconut
½ cup finely chopped raisins
¼ cup finely chopped nuts
1 teaspoon vanilla
1 teaspoon lemon rind
Mix ingredients together by hand or in food processor. Form into round balls. Roll in coconut, if desired. Chill to make firm.
ALMOST HEALTHY CHOCOLATE CHIP COOKIES
1 lb. organic butter or Earth Balance soy spread
2 c. organic raw sugar
2 c. organic sucanat
4 organic cage free eggs or ¼ c. Wonderslim
1 T. vanilla
2 t. sea salt
3 heaping t. baking powder
3 heaping t. baking soda
4-5 cups whole wheat pastry flour
1 cup organic oats (or for smoother texture, use oat flour)
2-3 cups organic chocolate chips
1 c. walnuts (optional)
Beat butter until soft, add sugars, blend. Add eggs, beat until fluffy. Add vanilla, salt, powder and soda. Mix. Slowly add flour and oats. This is the tricky part: you want just enough flour so the dough is soft, but not sticky. If the cookies flatten too much for your taste, add more flour. The only problem is, if you add too much flour, it tastes too starchy. Add chips and nuts. Bake on cookie sheet at 400 for 12-15 min. They will look doughy, and will be just starting to brown. Let them set a few minutes before removing from sheet. You can adjust the cooking time to your own taste. Makes 5 doz.
Story Created: Aug 20, 2007 at 12:42 PM PDT
Story Updated: Aug 21, 2007 at 1:20 PM PDT