-
Written by ATCO Blue Flame Kitchen
The thought of going back to school and the early morning rush sends a chill up the spine of many a parent. To deal with the morning rush, it helps to prepare the lunch the night before. By thinking it through the night before, you are more likely to make healthy choices as recommended in Canada’s Food Guide. In addition, kids that help out are less likely to toss their lunch or trade it for something else. Here are two ideas for your kids’ school lunches: Crunchy Turkey Pitas, and Ranger Cookies. For other creative school lunch ideas, see the sheet called What’s in the Bag? on the ATCO Blue Flame Kitchen website: atcoblueflamekitchen.com.
Crunchy Turkey Pitas
2 cups (500 mL) chopped cooked turkey
1 cup (250 mL) diced apple
1/2 cup (125 mL) chopped celery
1/2 cup (125 mL) raisins
1/3 cup (75 mL) mayonnaise
6 lettuce leaves
3 pita bread (6 inch/15 cm), halved
Combine turkey, apple, celery, raisins and mayonnaise. Place one lettuce leaf in each pita bread half. Fill each with turkey mixture. Serve immediately or wrap and refrigerate for up to four hours. Serves 4 to 6.
Ranger Cookies
1/2 cup (125 mL) butter, softened
1/2 cup (125 mL) sugar
1/2 cup (125 mL) packed golden brown sugar
1/2 tsp (2 mL) baking powder
1/2 tsp (2 mL) baking soda
1 egg
1 tsp (5 mL) vanilla
1 1/4 cups (300 mL) flour
2 cups (500 mL) crisp rice cereal
1 1/3 cups (325 mL) sweetened flaked coconut
1 cup (250 mL) golden raisins
Using medium speed of an electric mixer, beat together butter, sugar, brown sugar, baking powder and soda until fluffy. Beat in egg and vanilla until blended. Stir in flour. Gently stir in cereal, coconut and raisins just until combined. Drop 1 tbsp (15 mL) measures of dough 2 inches (5cm) apart onto ungreased cookie sheets. Bake at 375°F (190°C) for 11 to12 minutes or until cookies are light golden brown. Let cookies stand for one minute on cookie sheets. Remove from cookie sheets and cool cookies on racks. May be frozen. Makes three-and-a-half dozen cookies.
