Lunch # 1: BBQ Chicken for a winner
* One chicken breast, cut in half and fried in olive oil for 6 minutes hand.
* Add salt and pepper. Cut into strips. Serve cold dipped in sauce swimsuit.
* BBQ sauce - ¼ C (put in BPA-free container)
* Vegetarians: steam broccoli for 7 minutes, run cold water over it (or defrost frozen broccoli)
* Place in BPA-free container
* Veggie sauce in BPA-free packaging
ADHD children
Use: BBQ sauce or honey
Drinking: water, GFCF * V8 juice, GFCF juice, fortified organic rice milk box
Snack if necessary: GFCF chips & fruity sauce (¼ C) in BPA-free packaging
Toy Surprise: Girls: yarn bracelet, Boys: A miniature toy character figure
Sipping BBQ sauce - ¼ C (put in BPA-free container)
* 1 C organic ketchup
* 1 Tbs lemon
* 1 teaspoon Worchestershire sauce (GFCF)
* 1 Tbs honey
* Dash of black pepper
* A mixture of all the above until smooth
Fruit Salsa
* 1 C Salsa
* ¼ C, grape, blueberry or raspberry fruit spread
* Mash the fruit into salsa spread
DLT # 2 ("Deli" meat, lettuce & Tomato Sandwich)
* Turkey or chicken GFCF preservative-free organic lunch meat (the head of a boar, or Shelton Applegate)
* Toast 2 pieces of bread GFCF.
* Spread w / 1 Tbs GFCF mayonnaise
* Place 2 slices of lunch meat GFCF
* Top with lettuce and tomato
* Cut into 4 squares
* Wrap in wax paper
GFCF potato salad recipe from the cup. Serve in the BPA-free container
Fruit (apples or grapes) - in the BPA-free container
Drinking: water, GFCF V8 juice, GFCF juice, fortified organic rice milk box
Toy Surprise: Hair scrunchie for the girl. Baseball Card of the boy.
Snack if necessary: peanut butter on rice crackers
GFCF Potato Salad
Ingredients:
* 3 pounds potatoes, cooked until just tender cubes, chilled
* Optional: 5 or 6 hard boiled eggs, cooled, coarsely chopped
* ¼ to ½ cup chopped red onion
* ¼ to ½ cup chopped celery, optional
Dressing:
* ¾ cup mayonnaise
* 1 to 2 tablespoons prepared mustard GFCF
* Salt and pepper to taste
Preparation:
Prepare the dressing a combination of mayonnaise, mustard and salt and pepper according to taste. Combine.
Combine potatoes, eggs, onion, celery aa stir in dressing.
Serves 6 to 8
Lunch # 3 Children Favorite Chicken Salad & Deviled Eggs
Chicken salad with ½ C served up in the BPA-free container
Eggs Deviled (1-2) - served in the BPA-free container
Carrot sticks (wrapped in waxed paper), dipped in applesauce (in BPA-free container)
Snack if necessary: GFCF chips & hummus in BPA-free packaging
Drinking: water, GFCF V8 juice, GFCF juice, fortified organic rice milk box
Chicken Salad
Ingredients:
* 3 cups cooked chicken meat
* 2 ribs celery, thinly sliced
* 1 cup seedless green grapes, halved
* ¾ cup mayonnaise
* 2 tablespoons finely minced green onions
* 1 teaspoon lemon juice,
* ¼ teaspoon ground ginger
* Salt and pepper, to taste
Preparation:
Combine first chicken, celery, and grapes in a large bowl, set aside. In a small bowl, whisk together remaining ingredients and combine with chicken mixture, using as much or as little as necessary to moisten as desired. You can add a little mayonnaise if you like creamier salad. Chill and stir again before serving.
Serves 4 to 6
Deviled Egg Recipe
* 6 hard-boiled eggs - chilled, shelled, cut in half, yolks removed
* 1 ½ tablespoons mayonnaise
* 1 teaspoon prepared mustard
* ½ teaspoon salt
* 2 tablespoons sweet pickle relish, or to taste
* Paprika
Preparation:
Mash yolks and combine with mayonnaise, mustard, salt, and enjoy. Filling the center of the whites mixture. Garnish with minced peppers.
Serves 6 (2 halves per person)
Lunch # 4 Meatball Spaghetti Sauce
Meatballs in spaghetti sauce (1 C) without spaghetti - warm in the thermos
Wonderful Waldorf Salad: With up to ½ cup
Broccoli trees, cold asparagus or carrot strips dipped in honey or Russian Dressing (¼ C in the BPA-free container)
Snack: Organic gross fixed capital "O" s
Fruit smoothie ½ to ¾ C in cold thermos or GFCF V8 juice, GFCF juice, fortified organic rice milk box
Snack if necessary: GFCF chips & bean dip in the BPA-free packaging
Toy: Stickers suitable for children
Spaghetti and Meatballs
* 1 small yellow onion
* 1 slice of bread, GFCF rice
* 2 Tbs water
* 1 tea salt
* ½ teas oregano
* 1 pound ground beef
* 2 containers GFCF pasta sauce
Put onions in food processor and coins. Add beans, water, salt and oregano and stir again. Pour mixture into mixing bowl. Knead by hand with the ground beef until thoroughly mixed. Shape into desired size burger. Put meatballs in slow cooking the spaghetti sauce and cook for 4 hours. Refrigerate.
Serves: 4 to 6
Wonderful Waldorf Salad recipe
* 1 C pineapple chunks (fresh or canned unsweetened)
C * 3 apples, peeled, and cute in ½ inch cubes
S * C raisins
C * 1 carrot, thinly sliced
* S - ½ c walnut pieces (optional)
* 1 C GFCF mayonnaise
Fruit Smoothie
* 1 ¼ C rice milk
* ½ glass crushed ice
* 1 Tbs rice powder
* 1 Tbs coconut milk (optional)
Add one of these and mix at high speed until smooth and thick.
* 1 sliced banana
* 1 core and chopped pear
* 1 handful of berries (strawberries, blueberries, raspberries or a combination
Russian dressing
* 1 C GFCF mayonnaise
* 1 C GFCF Ketchup
Servings: 8
Lunch # 5 Chicken & Magic Muffins
Roasted or grilled chicken (from the remnants of dinner) ½ cold chicken breast
Apple salad served in a cold thermos
Veggie-Muffins 1-2
Fruit smoothie ½ to ¾ C in cold thermos or GFCF V8 juice, GFCF juice
fortified organic rice milk box
Snack if necessary: carrot & bean dip in the BPA-free packaging
Apple Salad
* 2 large Red Delicious apples, unpeeled, but filled and up to 1 cm pieces
* TC crushed pineapple, drained or fresh pineapple, minced - reserve juice
S * C celery, diced
* 2 Tbs raisins
Dressing
* 3 Tbs soy yogurt
* 2 teaspoons mayonnaise GFCF
* 1 Tbs pineapple juice
* D ¹ teaspoon cinnamon
In a medium bowl, combine salad ingredients. In a small bowl, mix dressing ingredients, pour dressing over fruit mixture and stir.
Veggie-Muffins
* 1 store-bought GFCF cake mix prepared according to instructions, but not melted
* Add 1 C vegetable puree - using one or more of the following: carrots, pumpkin, peas, green beans
* Add ½ C applesauce to batter
* Option - stir in 1 C chocolate chips GFCF
Mix pudding is in line with the batter, stir in chocolate chips (optional). Transfer mixture to a muffin pan, filling each cup about two-thirds of the journey. Bake at 375 ° F for 20 minutes, or until a toothpick inserted in center of muffin comes out clean. Do not overcook, as this will result in dry muffins. Once cooled, the muffins can be frozen to eat later.
Income 12 muffins
Lunch # 6 Sensible Sensory (for those who avoid "lumps and bumps")
Pot Pie Muffins (2)
Humus
Fruit Smoothie
Snack: Bean DIP
Pot Pie Muffins
* 1 store-bought GFCF cake mix prepared according to the instructions - but not fried
* Add 1 C vegetable puree - use one or more of the following: carrots, pumpkin, peas, green beans
* Add a ½ C applesauce to batter
* Add ½ C chicken puree
* Option - stir in 1 C chocolate chips GFCF
