Cynthia Simonds' Back to School Lunch Ideas

4:33 PM, Aug 24, 2012   |    comments
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Mango Hummus
This makes a nice batch that will keep for several days in the refrigerator. It has a fruity, nutty flavor that tastes delicious! Its great in sandwiches with grated carrots and arugula.
Makes 2 ½ cups

Two 15 oz cans garbanzo beans
1 ripe mango, peeled and pitted
juice from one lemon or lime
1 clove garlic, grated
salt and pepper to taste
a dash of hot pepper sauce is optional

Combine all the ingredients in a blender or food processor. Blend thoroughly until mixture is smooth. If you like a chunkier texture, puree until it is the consistency you and your children will enjoy.
You can add a dash of cumin or a hand full of chopped fresh cilantro for a earthier and brighter hummus.

Pesto Ricotta
This mixture is a wonderful layer in lasagne, in stuffed shells or atop pizza. Send some along in your little one's lunchbox with some cooked pasta and a little sauce for a delicious meal.
Makes 1 1/2 cup

1 cup ricotta cheese
1 hand full fresh basil leaves- chopped very fine- about ¼ cup
¼ cup fresh grated parmesan or asiago cheese
salt and pepper to taste

Combine all ingredients in a bowl and stir until basil is completely incorporated. Chill until ready to use.

Nutty Yogurt Dip for fruit and veggies
This dip is easy, quick and delicious. Make it sweeter by using vanilla yogurt or more savory with plain yogurt. Its great for apples, celery, carrots and broccoli.
Makes 1 cup- can easily be doubled

½ cup plain or vanilla yogurt
½ cup nut butter - almond and peanut work very well, chocolate hazelnut spread makes it taste like dessert
pinch of sea salt
1 teaspoon honey

Combine all ingredients and mix until thoroughly combined. Chill until ready to serve.


Nutrition information


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